by Nancy Baggett

Chicken and White Bean Salad Recipe

Zucchini and celery give this Chicken and White Bean Salad salad recipe a nice crunch. We like serving this Chicken and White Bean Salad over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work.

Chicken and White Bean Salad Recipe

    Prep Time: 25 minutes

    Cook time: 20 minutes

    Yield: Serves 4

Chicken and White Bean Salad Recipe Ingredients

For the Vinaigrette:

    1 medium clove garlic

    1/4 teaspoon salt

    5 tablespoons extra-virgin olive oil

    6 tablespoons fresh orange juice, plus more to taste

    1/4 cup white-wine vinegar or red-wine vinegar

    1 tablespoon Dijon mustard

For the Salad:

    1 15-ounce can cannellini or other white beans, rinsed and drained

    2 1/2 cups diced poached chicken breast

    2 cups diced zucchini and/or summer squash (about 2 small)

    1 1/2 cups diced celery

    1/4 cup finely diced ricotta salata, halloumi (see tip) or feta cheese

    1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)

    1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish

    Salt & freshly ground pepper to taste (optional)

    2 cups torn escarole or romaine lettuce

    2 cups torn radicchio leaves

Chicken and White Bean Salad Recipe Directions

    To prepare the Poached 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.

    To prepare the Vinaigrette Dressing:

    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 the 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.

Ricotta and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops.

Recipe nutrition:

Per serving: 428 calories; 23 g fat (5 g sat, 15 g mono); 79 mg cholesterol; 24 g carbohydrate; 0 g added sugars; 34 g protein; 8 g fiber; 667 mg sodium; 648 mg potassium.

Nutrition bonus: vitamin C (47 percent daily value), vitamin A (30 percent DV), folate (21 percent DV), potassium (18 percent DV).

1 carbohydrate serving.

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

Chicken Salad Recipe, American Cuisine


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Poached Chicken Breast and White Bean Salad

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