Loaded Chicken Salad w/Orange Vinaigrette
Ingredients:
- (1 medium clove) garlic, peeled
- (1/4 tsp.) salt
- (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
- (15 oz. can) cannellini or other white beans, rinsed
and drained
- (2 1/2 cups) cooked chicken breast, diced
- (2 small) zucchini and/or summer squash, diced
- (1 1/2 cups) celery, diced
- (1/4 cup) ricotta salata, halloumi or feta cheese,
finely diced
- (1/3 cup) well-drained, oil-packed sun-dried tomatoes, chopped (optional)
- (1 cup) fresh basil, coarsely chopped
- Salt & freshly ground pepper to taste (optional)
- (2 cups) escarole or romaine lettuce, torn
- (2 cups) radicchio leaves, torn
Preparation Time
About 25 minutes
Cook Time
No cooking required
Instructions
- 1On a cutting board, smash the garlic with a large knife, transfer it to a small bowl. Add 1/4 tsp. salt and use a fork to mash the garlic with the salt until it forms a paste. While whisking, add 5 Tbsp. oil.
- 2Continue to whisk and add 6 Tbsp. orange juice, vinegar and mustard. Add more orange juice and salt, if needed; set
aside.
- 3In a large bowl, combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes. Toss with basil and 3/4 cup dressing. Add salt and pepper, if
needed.
- 4In a separate bowl, toss together lettuce and radicchio with the rest of the dressing. Portion out greens, top with bean mixture and serve.
Nutritional Information
Serving Size: 2 cups
Amount Per Serving:
- Calories 428
- Total Fat 23 g
- Total Carbohydrate 24 g
- Protein 34 g
- Cholesterol 79 mg
- Sodium 667 mg
- Fiber 8 g
Additional Information
Recipe Category: Salad
Recipe Subcategory: Salads with Poultry
Recipe Ethnicity: N/A
Dietetic Info:
- Glycemic Index:
- Gluten Free: Yes
Vegetarian/Allergen Info: Contains Poultry, Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
|
|
|
|