Rating: 4.38 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
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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.

Source: EatingWell Magazine, May/June 2010

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Read the full recipe after the video.

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Vinaigrette
Salad

Directions

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.

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  • 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.

Tips

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

about 2 cups
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.

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

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