Ingredients

1 15ounce can cannellini or other white beans, rinsed and drained

2 1/2 cups diced cooked chicken breast

2 cups diced zucchini and/or summer squash (about 2 small)

1 1/2 cups diced celery

1/4 cup finely diced ricotta salata, halloumi or feta cheese

1/3 cup chopped, well drained, oil packed sun-dried tomatoes

1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish

1 cup All-Purpose Vinaigrette (see below recipe) at room temperature, divided

Salt and freshly ground pepper to taste (optional)

2 cups torn escarole or romaine lettuce

2 cups torn radicchio leaves

 

All Purpose Vinaigrette (1 cup)

Peel 1 medium garlic clove amd smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons extra-virgin olive oil. Add 6 tablespoons fresh orange juice, 1/4 cup white wine vinegar (or red-wine vinegar) and 1 tablespoon Dijon mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow flavor; season with more salt, if desired.

 

Directions

Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes in a large bowl until well blended. Add chopped basil and 3/4 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.

 

Makes 4 servings (2 cups each)

Total Time: 25 minutes