Chicken and White Bean Salad Recipe

Here’s a simple, fast bean salad recipe — perfect for summertime. From our collection “Easy Meals: One-Pot Recipes for Every Season.”

From "EatingWell One-Pot Meals"
December 2014/January 2015

  • The ricotta salata and halloumi cheeses required for this Chicken and White Bean Salad Recipe can be found at large supermarkets and cheese shops.
    Photo by Ken Burris
  • 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.
    Cover courtesy The Countryman Press

Preparation Time: 25 min

Yield: 4 servings

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.


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


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.

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