Chicken and White Bean Salad

Name: Chicken and White Bean Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 garlic clove; 1/4 teaspoon salt, plus more to taste; 5 tablespoons extra-virgin olive oil; 6 tablespoons fresh orange juice, plus more to taste; 1/4 cup white wine vinegar or 1/4 cup red wine vinegar; 1 tablespoon Dijon mustard; 1 (15 ounce) can cannellini beans, rinsed and drained; 2 1/2 cups diced cooked seasoned chicken breasts; 2 cups diced zucchini (may use a combination) or 2 cups summer squash (may use a combination); 1 1/2 cups diced celery; 1/4 cup finely diced ricotta salata (halloumi or feta); 1/3 cup chopped well-drained sun-dried tomato packed in oil; 1 cup coarsely chopped fresh basil, plus whole basil for garnish; salt; fresh ground black pepper; 2 cups torn romaine lettuce (or escarole); 2 cups torn radicchio

Submitted by ratherbeswimmin

"EatingWell"

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Ready In:: 30mins
Ingredients:: 17
Serves:: 4

ingredients

Vinaigrette
1 garlic clove
¹⁄₄ teaspoon salt, plus more to taste
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
¹⁄₄ cup white wine vinegar or 1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Salad
1 (15 ounce) can cannellini beans, rinsed and drained
2 ¹⁄₂ cups diced cooked seasoned chicken breasts
2 cups diced zucchini (may use a combination) or 2 cups summer squash (may use a combination)
1 ¹⁄₂ cups diced celery
¹⁄₄ cup finely diced ricotta salata (halloumi or feta)
¹⁄₃ cup chopped well-drained sun-dried tomato packed in oil
1 cup coarsely chopped fresh basil, plus whole basil for garnish
salt
fresh ground black pepper
2 cups torn romaine lettuce (or escarole)
2 cups torn radicchio

directions

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 the 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.
Salad--Combine beans, chicken, zucchini, celery, cheese, and sun-dried tomatoes in a large bowl until well blended.
Add chopped basil and 3/4 cup vinaigrette; toss until combined.
Taste and season with salt and pepper, if desired.
Toss the remaining vinaigrette with romaine and radicchio in a medium bowl.
Serve the salad on the greens, garnished with fresh basil leaves.
428 calories, 23 g fat, 24 g carb, 8 g fiber.