,,One of the delights of life is eating with friends, second to that is talking about eating.
And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. ,,
-Laurie Colwin

Thursday, May 27, 2010

Chili Chicken & White Beans Salad

This lovely salad, easy to make, low in calories and high in fibers it's a very nice option for summer. If you don't like spices, you can leave the chili out. Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it with lucerne salad on top or over a bed of any type of green salad. This recipe is for 4 servings, about 500 gr each.
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 vinaigrette: With a hand blender puree the garlic with olive oil and salt in a small bowl to form a paste. Whisk in ½ orange juice, vinegar, honey and mustard; whisk until well blended. Taste and whisk in more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
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.
Tip: To poach chicken breasts, place about 1/2 kg boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Pin It Now!

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