Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by nancy baggett for eatingwell.
6 tablespoon Fresh orange juice, plus more to taste
0.25 cup White wine vinegar or red wine vinegar
1 tablespoon Dijon mustard
15 ounce 1 can cannellini or other white beans, rinsed and drained
2.5 cup Diced cooked chicken breast
2 cup Diced zucchini and/or summer squash
1.5 cup Diced Celery
0.25 cup Finely diced ricotta salata, halloumi or feta cheese
0.33000000000000007 cup Chopped, well drained, oil packed sun dried tomatoes
1 cup Coarsely chopped fresh basil, plus whole basil leaves for garnish
As required Salt And Freshly Ground Pepper To Taste
2 cup Torn escarole or romaine lettuce
Nutrition value
403
calories per serving
28 g Fat26 g Protein11 g Carbs6 g FiberOther
Current Totals
28 g Fat
26 g Protein
11 g Carbs
6 g Fiber
MacroNutrients
Carbs
11 g
Protein
26 g
Fiber
6 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
205 mg
Iron
3 mg
Vitamin A
776 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
143 mcg
Vitamin B12
0 mcg
Vitamin C
48 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
84 mg
Manganese
1 mg
Phosphorus
288 mg
Selenium
22 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
