Chicken and White Bean Salad Recipe

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The ricotta salata and halloumi cheeses required for this Chicken and White Bean Salad Recipe can be found at large supermarkets and cheese shops.
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In “EatingWell One-Pot Meals,” authors Jessie Price and the EatingWell Test Kitchen give you a book full of simple, satisfying, delicious dinners that can all be made in one pot.
25 min PREP TIME
4 servings SERVINGS

Ingredients

    For Vinaigrette:

    • 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

    For Salad:

    • 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

    Directions

    • To make 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 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:
    • 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.
    • 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.
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    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.