Escarole, White Bean, and Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Crisp chicken boosts Escarole, White Bean, and Chicken Salad to a tasty main-course attraction. Ingredients:
1 cup fat-free buttermilk, divided |
1 large egg white, lightly beaten |
1 tablespoon grated lemon rind |
3/4 cup panko (japanese breadcrumbs) |
2 teaspoons chopped rosemary |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon black pepper, divided |
3 tablespoons canola oil |
5 cups torn escarole |
1 cup fresh parsley leaves |
1 (15-ounce) can great northern beans, rinsed and drained |
1/4 cup fresh lemon juice |
2 tablespoons extra-virgin olive oil |
1 teaspoon minced fresh garlic |
1/4 teaspoon crushed red pepper |
Directions:
1. Preheat oven to 425°.
2. Combine 1/2 cup buttermilk, egg white, and lemon rind in a shallow dish. Combine panko and rosemary in a shallow dish. Dip chicken in egg white mixture; dredge in panko mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. Combine escarole, parsley leaves, and beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lemon juice, olive oil, garlic, and crushed red pepper, stirring well with a whisk. Drizzle over escarole mixture; toss. Place about 1 cup salad on each of 6 plates; divide chicken among servings.
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