I have to admit I didn't love this salad as much as I thought I would when I read the recipe. I found the vinaigrette a bit overpowering and wasn't fond of the ricotta salata. Overall though the salad was flavorful and fresh. I would like to make it again with a few adjustments I think the feta would be nice in the salad and a lemon & olive oil dress might lighten up the flavor.
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 think i will try it for lunch it seems safe for children and adults
Delectable. Made the following substitutions based on what was on hand and what we like: 1 c. shredded chicken, cherry tomatoes instead of dried, extra mozzarella in place of the feta and missing chicken, a homegrown cucumber in place of the zucchini, white balsamic and sherry vinegar in place of the wine vinegar, and an extra garlic clove in the dressing. A delightful main course salad.
I added mint leaves and decreased the amount of celery because I would like children to enjoy greens gradually. Celery is welcomed by adults but not kids.
Also, I added more mango, just like what elong had done. Added goat cheese.
Added some red beans for a little bit color.
I would say that sprinkling lemon juice would be optional.
Added walnuts too.
Thank you for sharing this recipe and will definitely share this with relatives and friends as well this weekend.
This salad is really good - added two cans of white beans, used radishes, added extra celery, used both zucchini and yellow summer squash, did not use the sun dried tomatoes or the cheese, when I served it added feta cheese as a garnish - you could easily modify this recipe - mango slices would be good - even perhaps apples - make it and see what you think. Enjoy.