Chicken & White Bean Salad


  • 1 Pc Garlic Clove
  • ¼ Tsp Salt
  • 5 Tbsp Extra-Virgin Olive Oil
  • 6 Tbsp Fresh Orange Juice
  • ¼ Cup White Wine Vinegar
  • 1 Tbsp Djon Mustard
  • 1, 15-Oz Can White Beans (Rinsed, Drained)
  • 2 ½ Cups Chicken Breast (Diced)
  • 1½ Cup Zucchini (Diced)
  • ½ Cup Summer Squash (Diced)
  • 1½ Cups Celery (Diced)
  • ¼ Cup Feta Cheese
  • 1/3 Cup Tomatoes (Chopped)
  • 1 Cup Basil Leaves (Coarsely Chopped)
  • Salt & Ground Pepper (To Taste)
  • 2 Cups Lettuce
  • 2 Cups Radicchio Leaves


1. To prepare vinaigrette: Peel the garlic & smash with the side of a chef's knife. Using a fork, mash the garlic with ¼ teaspoon salt in a small Bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar & mustard; whisk until well blended. Taste & 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 (&/or summer squash), celery, cheese & sun-dried tomatoes (if using) in a large Bowl until well blended. Add chopped basil & ¾ cup vinaigrette; toss until combined. Taste & season with salt &/or pepper, if desired.

3. Toss the remaining vinaigrette with escarole (or romaine) & radicchio in a medium Bowl. Serve the salad on the greens, garnished with fresh basil leaves.

Nutritional Facts


Calories549 kcal

Total Fat31.1 g

Total Carbohydrates25.2 g

Protein33.7 g

Dietary Fiber7.4 g

Sugars4.5 g

Sodium805.8 g

Potassium865.5 g