Try this Chicken & Bean Salad recipe, or contribute your own.
Suggest a better descriptionPreparation
1. To prepare 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 5 tablespoons 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. Set aside at room temperature.
2. To prepare 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 vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
3. 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.
Tips & Notes
• Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.
• Tip: To poach chicken breasts, place about 1 pound boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
• Ricotta salata and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 176 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 8.3mg | 3 % | |
Sodium 295.7mg | 10 % | |
Potassium 384.5mg | 10 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 6g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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