Chicken, White Bean, and Spinach Salad

By jeknudson

Ingredients

• 1 pound dried white beans
• 4 cups unsalted chicken stock
• 1 tablespoon chopped garlic
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoons black pepper, divided
• 4 skinless, bone-in chicken breasts
• 1/2 cup plus 1 Tbsp. olive oil, divided
• 3 oranges
• 4 tablespoons Champagne vinegar
• 2 tablespoons finely chopped shallots
• 4 ounces fresh baby spinach
• 1/4 cup slivered almonds, toasted
• 4 ounces goat cheese, crumbled (about 1 cup)

Details

Adapted from southernliving.com

Preparation

Step 1

Combine beans, stock, garlic, paprika, and 1/2 teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

Meanwhile, sprinkle chicken with 1/2 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 cups of beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 cups beans aside to cool.

Squeeze juice from 1 orange to equal 1/4 cup. Peel remaining 2 oranges, and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add remaining 1/2 cup oil in a steady stream, whisking until incorporated. Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.