Chicken and White Bean Salad Recipe

Name: Chicken and White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove; ¼ teaspoon salt, plus more to taste; 5 tablespoons extra-virgin olive oil; 6 tablespoons fresh orange juice, plus more to taste; ¼ cup white wine vinegar or ¼ cup red wine vinegar; 1 tablespoon Dijon mustard; 1 (15 ounce) can cannellini beans, rinsed and drained; 2 ½ cups diced cooked seasoned chicken breasts; 2 cups diced zucchini (may use a combination) or 2 cups summer squash (may use a combination); 1 ½ cups diced celery; ¼ cup finely diced ricotta salata (halloumi or feta); ⅓ 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

Servings: persons

1 garlic clove
¼ teaspoon salt, plus more to taste
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
¼ cup white wine vinegar or ¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 (15 ounce) can cannellini beans, rinsed and drained
2 ½ cups diced cooked seasoned chicken breasts
2 cups diced zucchini (may use a combination) or 2 cups summer squash (may use a combination)
1 ½ cups diced celery
¼ cup finely diced ricotta salata (halloumi or feta)
⅓ 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

1
Vinaigrette--peel the garlic and smash with the side of a chef's knife.
2
Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste.
3
Whisk in the oil.
4
Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended.
5
Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.
6
Salad--Combine beans, chicken, zucchini, celery, cheese, and sun-dried tomatoes in a large bowl until well blended.
7
Add chopped basil and 3/4 cup vinaigrette; toss until combined.
8
Taste and season with salt and pepper, if desired.
9
Toss the remaining vinaigrette with romaine and radicchio in a medium bowl.
10
Serve the salad on the greens, garnished with fresh basil leaves.
11
428 calories, 23 g fat, 24 g carb, 8 g fiber.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 garlic clove, ¼ teaspoon salt, plus more to taste, 5 tablespoons extra-virgin olive oil, 6 tablespoons fresh orange juice, plus more to taste, and more.

Yes, Chicken and White Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken and White Bean Salad

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