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Chicken & White Bean Salad

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”

Ingredients

    • Vinaigrette
    • 1 medium clove garlic
    • ¼ teaspoon salt
    • 5 tablespoons extra-virgin olive oil
    • 6 tablespoons fresh orange juice, plus more to taste
    • ¼ 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
    • 2½ cups diced cooked chicken breast (see Tips)
    • 2 cups diced zucchini and/or summer squash (about 2 small)
    • 1½ cups diced celery
    • ¼ cup finely diced ricotta salata, halloumi (see Tips) or feta cheese
    • ⅓ 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

Directions

  • 1 To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with ¼ 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 ¾ 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.
  • Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.
  • To poach chicken breasts, place about 1 pound boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
  • Ricotta salata and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops.
ALL RIGHTS RESERVED © 2018 EatingWell.com Printed From EatingWell.com 12/19/2018