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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010


Read the full recipe after the video.

Recipe Summary

25 mins




Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

428 calories; protein 34.2g; carbohydrates 23.8g; dietary fiber 8.3g; sugars 4.3g; fat 22.9g; saturated fat 4.8g; cholesterol 78.8mg; vitamin a iu 1498.8IU; vitamin c 27.7mg; folate 85.1mcg; calcium 119.7mg; iron 1.8mg; magnesium 54.6mg; potassium 648.2mg; sodium 646.7mg; thiamin 0.2mg.

Reviews (7)

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16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Didn't stick strictly to the recipe - I did fiddle with it a little mostly due to availability of ingredients. Used crumble goat cheese (like chevre) instead of the cheeses listed and used spring greens instead of the romaine. Also used a balsamic vinaigrette (personal preference). Tasted great and was very filling. Will definitely make it again. Have forwarded the recipe on to friends. Read More
Rating: 4 stars
Delicious www.lilabruk.co.za Pros: high protein Cons: i'd use different beans Read More
Rating: 4 stars
I forgot the orange So I used lemon instead with 1/2tsp of sugar. Pretty good. Read More
Rating: 4 stars
Really worthwhile! 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! Read More
Rating: 3 stars
Fresh Flavors 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. Read More
Rating: 5 stars
Made it because it was suppose to be low calorie. 400 calories isn't low in my opinion. Tasted good. It's more of a lunch recipe for the future. Not kid friendly. Read More
Rating: 5 stars
I think i will try it for lunch it seems safe for children and adults from breanne Read More
Rating: 4 stars
Easy healthy and fast lunch I made this for lunch the other day. Instead of eating it over greens I ate it in a pita. It was absolutely delicious. Pros: delicious easy to make had most of the ingredients in the house healthy Cons: You have to like vegetables therefore maybe not the best kids meal Read More
Rating: 5 stars
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. Read More