Ingredients for 1 serving
For the Vinaigrette:
1 medium clove garlic
¼ teaspoon salt
4 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
60 ml white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard
For the salad:
1 15-ounce can cannellini or other white beans, rinsed and drained
500 g diced cooked chicken breast (see Tips)
2 diced zucchini and/or summer squash (about 2 small)
1 diced stalk celery
50 g finely diced ricotta salata, halloumi (see Tips) or feta cheese
20 g chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 bunch coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt & freshly ground pepper to taste (optional)
2 torn escarole or romaine lettuce
4 torn radicchio leaves
- To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with ¼ teaspoon salt in a small bowl to form a coarse paste. Whisk in 4 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
- To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and ¾ cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
- Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
|Per serving||517 kcal||41 g||27 g||23 g|
This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.