Chicken and White Bean Salad

Ingredients

• 1 garlic clove
• 14 teaspoon salt
• plus more to taste
• 5 tablespoons extra-virgin olive oil
• 6 tablespoons fresh orange juice
• plus more to taste
• 14 cup white wine vinegar or 14 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 (15 ounce) can cannellini beans
• rinsed and drained
• 2 12 cups diced cooked seasoned chicken breasts
• 2 cups diced zucchini (may use a combination) or 2 cups summer squash (may use a combination)
• 1 12 cups diced celery
• 14 cup finely diced ricotta salata (halloumi or feta)
• 13 cup chopped well-drained sun-dried tomato packed in oil
• 1 cup coarsely chopped fresh basil
• plus whole basil for garnish
• salt
• fresh ground black pepper
• 2 cups torn romaine lettuce (or escarole)
• 2 cups torn radicchio

Instructions

1. Vinaigrette--peel the garlic and smash with the side of a chef's knife.
2. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste.
3. Whisk in the oil.
4. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended.
5. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.
6. Salad--Combine beans, chicken, zucchini, celery, cheese, and sun-dried tomatoes in a large bowl until well blended.
7. Add chopped basil and 3/4 cup vinaigrette; toss until combined.
8. Taste and season with salt and pepper, if desired.
9. Toss the remaining vinaigrette with romaine and radicchio in a medium bowl.
10. Serve the salad on the greens, garnished with fresh basil leaves.
11. 428 calories, 23 g fat, 24 g carb, 8 g fiber.