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.

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Nutritional Information

Calories    428
Total Fat    23g
Saturated Fat    5g
Cholesterol    79mg
Sodium    667mg
Total Carbohydrate    24g
Dietary Fiber    8g
Sugars    --
Protein    34g
Calcium    --
chicken and white bean salad

Ken Burris

Serves: 4

Yields: 4 servings, about 2 cups each

Total Time: 25 min

Ingredients
    U.S.         Metric     Conversion chart

    1 clove(s) (medium) garlic
    1/4 teaspoon(s) salt
    5 tablespoon(s) extra-virgin olive oil
    6 tablespoon(s) fresh orange juice, plus more to taste
    1/4 cup(s) white-wine vinegar or red-wine vinegar
    1 tablespoon(s) Dijon mustard
    1 can(s) (15-ounce) cannellini or other white beans, rinsed and drained
    2 1/2 cup(s) diced cooked chicken breast (see Tip)
    2 cup(s) (about 2 small) diced zucchini and/or summer squash
    1 1/2 cup(s) diced celery
    1/4 cup(s) finely diced ricotta salata, halloumi (see Shopping Tip) or feta cheese
    1/3 cup(s) chopped,dr maxwell-drained, oil-packed sun-dried tomatoes (optional)
    1 cup(s) coarsely chopped fresh basil, plus whole basil leaves for garnish
    Salt, to taste, optional
    Freshly ground pepper, to taste, optional
    2 cup(s) torn escarole or romaine lettuce
    2 cup(s) torn radicchio leaves

Directions

    To prepare vinaigrette: dr max 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 dr max4 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.