Chicken and White Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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EatingWell Ingredients:
1 garlic clove |
1/4 teaspoon salt, plus more to taste |
5 tablespoons extra-virgin olive oil |
6 tablespoons fresh orange juice, plus more to taste |
1/4 cup white wine vinegar or 1/4 cup red wine vinegar |
1 tablespoon dijon mustard |
1 (15 ounce) can cannellini beans, rinsed and drained |
2 1/2 cups diced cooked seasoned chicken breasts |
2 cups diced zucchini (may use a combination) or 2 cups summer squash (may use a combination) |
1 1/2 cups diced celery |
1/4 cup finely diced ricotta salata (halloumi or feta) |
1/3 cup chopped well-drained sun-dried tomato packed in oil |
1 cup coarsely chopped fresh basil, plus whole basil for garnish |
salt |
fresh ground black pepper |
2 cups torn romaine lettuce (or escarole) |
2 cups torn radicchio |
Directions:
1. Vinaigrette-peel the garlic and smash with the side of a chef's knife.
2. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste.
3. Whisk in the oil.
4. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended.
5. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.
6. Salad-Combine beans, chicken, zucchini, celery, cheese, and sun-dried tomatoes in a large bowl until well blended.
7. Add chopped basil and 3/4 cup vinaigrette; toss until combined.
8. Taste and season with salt and pepper, if desired.
9. Toss the remaining vinaigrette with romaine and radicchio in a medium bowl.
10. Serve the salad on the greens, garnished with fresh basil leaves.
11. 428 calories, 23 g fat, 24 g carb, 8 g fiber.
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