Chicken and White Bean Salad with Citrus Vinaigrette

By LRay

Southern Living, June 2016, page 140.

Ingredients

• This vibrant salad is quick to toss together and travels well, which makes it ideal for summer picnics and potlucks. Don't worry, the salad won't wilt when dressed, so make it ahead of time and store it for several hours in the refrigerator.
• 3 tablespoons fresh orange juice
• 2 tablespoons white wine vinegar
• 2 teaspoons country Dijon mustard
• 2 teaspoons honey
• 2 tablespoons minced shallot
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 3 cups chopped cooked chicken
• 1 (15.5-oz.) can cannellini beans, rinsed and drained
• 1 (6-oz.) bag microwave steam-in-bag snow peas, steamed according to package directions and sliced into 1-inch pieces
• 3 cups shredded purple cabbage
• 2 oranges, sectioned
• 6 tablespoons roasted sliced almonds with salt

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Whisk together orange juice, vinegar, Dijon mustard, honey, shallot, salt, and pepper in a large bowl; slowly whisk in olive oil.

2. Add the chicken, cannellini beans, snow peas, purple cabbage, and oranges to the bowl. Toss the salad in the dressing until all the ingredients are thoroughly coated. Divide salad among 6 plates, and top each plate with 1 Tbsp. sliced almonds.