Chicken and white bean salad

Chicken & White Bean Salad

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READER'S COMMENT:

"I think i will try it for lunch it seems safe for children and adults from breanne "

4 servings, about 2 cups each

Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

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

Salad

• 1 15-ounce can cannellini or other white beans, rinsed and drained
• 2 1/2 cups diced cooked chicken breast (see Tip)
• 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 Shopping Tip, above) 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

Preparation

1. 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.
2. 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.
3. 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 & Notes

• Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.

• Tip: 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

Per serving: 428 calories; 23 g fat ( 5 g sat , 15 g mono ); 79 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 34 g protein; 8 g fiber; 667 mg sodium; 648 mg potassium.
Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (30% dv), Folate (21% dv), Potassium (18% dv)
Carbohydrate Servings: 1
Exchanges: 1 starch, 2 vegetable, 4 lean meat, 3 fat