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20 minute dinner recipes

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Chicken & White Bean Salad

http://www.eatingwell.com/recipes/chicken_white_bean_salad.html

From EatingWell:  May/June 2010

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.

4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Vinaigrette

Salad

Preparation

  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 (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) 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.

Nutrition

Per serving : 428 Calories; 23 g Fat; 5 g Sat; 15 g Mono; 79 mg Cholesterol; 24 g Carbohydrates; 34 g Protein; 8 g Fiber; 667 mg Sodium; 648 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 4 lean meat, 3 fat

Tips & Notes