Ingredients
- Vinaigrette
1 medium clove garlic
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh lemon juice, plus more to taste
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Salad
1 15-ounce can cannellini or other white beans, rinsed and drained
2 1/2 cups diced cooked chicken breast (12 oz.)
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 (see Shopping Tip, above) or feta cheese (about 1 oz.)
1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt & freshly ground pepper to taste (optional)
2 cups torn escarole or romaine lettuce
2 cups torn radicchio leaves
Description
4 Servings, About 2 Cups Each 1 Carbohydrate ServingExchanges: 1 Starch, 2 Vegetable, 4 Lean Meat, 3 FatMake Ahead Tip: Prepare Through Step 2 (omitting Basil), Cover And Refrigerate For Up To 2 Days. Stir In Chopped Basil Just Before Serving.
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