Diced cooked chicken breast and convenient canned beans give this simple salad a satisfying double punch of protein. We think the slight bitterness of escarole and radicchio works best with the fresh flavors in this one-pot meal, but any type of salad greens will do.
• 1 medium clove garlic
• 1⁄4 tsp salt, plus more to taste
• 5 tbsp extra-virgin olive oil
• 6 tbsp fresh orange juice, plus more to taste
• 1⁄4 cup white-wine vinegar or red-wine vinegar
• 1 tbsp Dijon mustard
• 1 15-ounce can cannellini or other white beans, rinsed
• 2-1⁄2 cups diced cooked 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 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 and freshly ground pepper to taste (optional)
• 2 cups torn escarole or romaine lettuce
• 2 cups torn radicchio leaves
To make vinaigrette:
1. 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 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.
To make salad:
1. 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 of the vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
2. 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.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of EatingWell One-Pot Meals, by Jessie Price and the EatingWell Test Kitchen, published by The Countryman Press, 2011.