Chicken & White Bean Salad
By á-1025
Ingredients
- Vinaigrette
- 1 medium clove garlic
- 1/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 6 tablespoons fresh orange juice, plus more to taste
- 1/4 cup white-wine vinegar or red-wine vinegar
- 1 tablespoon Dijon mustard
- Salad
- 1 15-ounce can cannellini or other white beans, rinsed and drained
- 2 1/2 cups diced cooked chicken breast
- 2 cups diced zucchini and/or summer squash [about 2 small]
- 1 1/2 cups diced celery
- 1/4 cup finely diced ricotta salata, halloumi or feta cheese
- 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes [optional]
- 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
- Salt & freshly ground pepper to taste [optional]
- 2 cups torn escarole or romaine lettuce
- 2 cups torn radicchio leaves
Details
Servings 6
Preparation
Step 1
1. To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
2. To prepare salad: Combine beans, chicken, zucchini , celery, cheese and sun-dried tomatoes in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
3. Toss the remaining vinaigrette with escarole [or romaine] and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
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