logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 2 2013

Eating Healthy - Chicken and White Bean Salad

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
    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


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.
    
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.
    
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.