Chicken And White Bean Salad with Citrus Vinaigrette

Amarante

Tue, May 10 2022, 1:44 pm

This was a great way to use up leftover chicken as the vinaigrette keeps the chicken moist. I didn't chop the chicken as I prefer to sort of shred it by hand as I think it makes a better chicken salad.

I also used fresh snow peas and just nuked them very briefly because I wanted them to keep most of their crispness

CHICKEN AND WHITE BEAN SALAD WITH CITRUS VINAIGRETTE

Excerpt From: Editors of Southern Living Magazine - Southern Living 2016 Annual Recipes: Every Single Recipe From 2016

This vibrant salad is quick to toss together and travels well, which makes it ideal for summer picnics and potlucks.

3 Tbsp. fresh orange juice
2 Tbsp. white wine vinegar
2 tsp. country Dijon mustard
2 tsp. honey
2 Tbsp. minced shallot
1 tsp. kosher salt
¼ tsp. black pepper
½ cup olive oil
3 cups chopped cooked chicken
1 (15.5-oz.) can cannellini beans, drained and rinsed
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 Tbsp. roasted sliced almonds with salt

1. Whisk together orange juice, vinegar, Dijon mustard, honey, shallot, salt, and pepper in a large bowl; slowly whisk in olive oil.

2. 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.

3. Divide salad among 6 plates, and top each plate with 1 Tbsp. sliced almonds.

SERVES 6 (serving size: 2 cups) ACTIVE 20 min. TOTAL 20 min.