Chicken & White Bean Salad
"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...."
INGREDIENTS
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1 medium clove garlic
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1/4 teaspoon salt
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5 tablespoons extra-virgin olive oil
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6 tablespoons fresh orange juice, plus more to taste
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1/4 cup white-wine vinegar or red-wine vinegar
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1 tablespoon Dijon mustard
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1 15-ounce can cannellini or other white beans, rinsed and drained
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2 1/2 cups diced cooked chicken breast (see Tips)
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2 cups diced zucchini and/or summer squash (about 2 small)
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1 1/2 cups diced celery
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1/4 cup finely diced ricotta salata, halloumi (see Tips) or feta cheese
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1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
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1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
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Salt & freshly ground pepper to taste (optional)
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2 cups torn escarole or romaine lettuce
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2 cups torn radicchio leaves
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