I made this for lunch the other day. Instead of eating it over greens, I ate it in a pita. It was absolutely delicious.
Chicken & White Bean Salad
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.
13 Reviews for Chicken & White Bean Salad
I just had this for lunch and it was amazing! I subbed red and yellow bell pepper for the celery because it's what I had on hand. I also used spring mix for the lettuce. Only tossed a cup of the dressing with the bean and chicken mixture because another reviewer said it was overwhelming, and I generally like less dressing. This was nice because it let me control the amount. I love how many variations are possible and also that I can make the mixture on Sunday and then put it on greens all week long. This will make for super easy lunches!
This was a great recipe! I left out the raw zucchini, as I'm not fond of it. I used arugula and radicchio as the greens. I also made homemade Fresh Herbal Vinaigrette as the dressing. A good dressing can make or break a salad. Homemade is usually best. This recipe is a keeper!