Chicken & White Bean Salad

All the Basil in this dish should really make it delicious.  I love Basil!!!!!!


Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.

Ingredients

Serves: 

• Vinaigrette
• 1 medium clove garlic
• 1/4 teaspoon salt
• 5 tablespoons extra-virgin olive oil
• 6 tablespoons fresh orange juice, plus more to taste
• 1/4 cup white-wine vinegar or red-wine vinegar
• 1 tablespoon Dijon mustard
• 
  
• Salad
• 1 15-ounce can cannellini or other white beans, rinsed and drained
• 2 1/2 cups diced cooked chicken breast (see Tip)
• 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 (see Shopping Tip, above) 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 & freshly ground pepper to taste (optional)
• 2 cups torn escarole or romaine lettuce
• 2 cups torn radicchio leaves

Directions

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.

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.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	428		Calories from fat	207
Total Fat	23gm	35%	Mono Unsaturated Fat	79gm
Cholesterol	667mg	222%	Sodium	24mg	1%
Total Carbohydrates	8gm	3%	Sugars	34gm

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

 http://www.kitchendaily.com/recipe/chicken-and-white-bean-salad-148640/#ixzz1Qyg4gjQF