Jun 10, 2017
It’s Summer and not many people want to heat up the kitchen cooking a heavy meal. This recipe for a simple, cool chicken and white bean salad topped with a crisp citrus vinaigrette dressing is just what your family would enjoy. Make it for a week night dinner or add it to a weekend barbecue to zip up the menu. Serve it with crisp bread and a light sorbet or Italian ice for dessert.
This vibrant salad from myrecipes.com is quick to toss together and travels well, which makes it ideal for summer picnics and potlucks. Don't worry, the salad won't wilt when dressed, so make it ahead of time and store it for several hours in the refrigerator.
HANDS-ON TIME: 20 mins TOTAL TIME: 20 mins YIELD: Serves 6 (serving size: 2 cups)
Ingredients
- 3 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar
- 2 teaspoons country Dijon mustard
- 2 teaspoons honey
- 2 tablespoons minced shallot
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 3 cups chopped cooked chicken
- 1 (15.5-oz.) can cannellini beans, rinsed and drained
- 1 (6-oz.) bag microwave steam-in-bag snow peas, steamed according to package directions and sliced into 1-inch pieces
- 3 cups shredded purple cabbage
- 2 oranges, sectioned
- 6 tablespoons roasted sliced almonds with salt
How to Make It
- Whisk together orange juice, vinegar, Dijon mustard, honey, shallot, salt, and pepper in a large bowl; slowly whisk in olive oil.
- Add the chicken, cannellini beans, snow peas, purple cabbage, and oranges to the bowl.
- Toss the salad in the dressing until all the ingredients are thoroughly coated.
- Divide salad among 6 plates, and top each plate with 1 Tbsp. sliced almonds.
Image: Chicken & White Bean Salad w/Citrus Vinaigrette - myrecipe.com
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