Escarole, White Bean, And Chicken Salad Recipe

Name: Escarole, White Bean, And Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat-free buttermilk, divided; 1 large egg white, lightly beaten; 1 tablespoon grated lemon rind; 3/4 cup panko (Japanese breadcrumbs); 2 teaspoons chopped rosemary; 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 3 tablespoons canola oil; 5 cups torn escarole; 1 cup fresh parsley leaves; 1 (15-ounce) can Great Northern beans, rinsed and drained; 1/4 cup fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon minced fresh garlic; 1/4 teaspoon crushed red pepper

Servings: persons

1 cup fat-free buttermilk, divided
1 large egg white, lightly beaten
1 tablespoon grated lemon rind
3/4 cup panko (Japanese breadcrumbs)
2 teaspoons chopped rosemary
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons canola oil
5 cups torn escarole
1 cup fresh parsley leaves
1 (15-ounce) can Great Northern beans, rinsed and drained
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh garlic
1/4 teaspoon crushed red pepper

1
Preheat oven to 425u00b0.
2
Combine 1/2 cup buttermilk, egg white, and lemon rind in a shallow dish. Combine panko and rosemary in a shallow dish. Dip chicken in egg white mixture; dredge in panko mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3
Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425u00b0 for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4
Combine escarole, parsley leaves, and beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lemon juice, olive oil, garlic, and crushed red pepper, stirring well with a whisk. Drizzle over escarole mixture; toss. Place about 1 cup salad on each of 6 plates; divide chicken among servings.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 1 cup fat-free buttermilk, divided, 1 large egg white, lightly beaten, 1 tablespoon grated lemon rind, 3/4 cup panko (Japanese breadcrumbs), and more.

Yes, Escarole, White Bean, And Chicken 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.

That's it — enjoy your meal!

Escarole, White Bean, And Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions