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Chicken and White Bean Salad Recipe

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This recipe for Chicken and White Bean Salad, by , is from Kasi 's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kasi Didion

Category:
Category:

Ingredients:  
Ingredients:  
* 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:
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.

Number Of Servings:
Number Of Servings:
4 serving 2 cups each
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Per serving: 428 calories; 23 g fat ( 5 g sat , 15 g mono ); 79 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 34 g protein; 8 g fiber; 667 mg sodium; 648 mg potassium.

Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (30% dv), Folate (21% dv), Potassium (18% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 vegetable, 4 lean meat, 3 fat

 

 

 

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