Orange Dressing 1 medium clove garlic
1/4 teaspoon salt
50 ml extra-virgin olive oil
200 ml fresh orange juice, plus more to taste
50 ml white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard,
1 teaspoon honeySalad
2/400 gr can cannellini or other white beans, rinsed and drained
400 gr slice cooked chicken breast
2 diced red bird eye chili
200 gr diced zucchini
200 gr diced celery
200 gr diced feta cheese
200 gr chopped halved tomatoes
½ pots chopped fresh basil, plus whole basil leaves for garnish
Salt and freshly ground pepper to taste
50 gr pack lucerne sprouts (alfalfa)
To prepare salad: Combine beans, chicken, zucchini, celery, chili, cheese and 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.
Serve the salad with the lucerne sprouts on top and garnished with fresh basil leaves.
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