Chicken and White Bean Salad with Citrus Vinaigrette Recipe

The calendar says it's spring so I've decided to honor that and make salad for dinner. As I continue to ignore the fact that we still have snow on the ground and the temperature hovers around 29°F, I merrily tear lettuce leaves and squeeze oranges in my warm kitchen.

I look out my window at the snow-covered spot that will be home to this year's garden and pretend the produce I'm chopping has just come from that muddy earth. It will happen, I keep telling myself. You will, one day, be able to go outside with only one layer of clothing on and dig in the dirt. But until then I will live in my world of make-believe and eat salad.

Chicken and White Bean Salad with Citrus Vinaigrette
(Printable Recipe)
Tip: If you don't have any cooked chicken on hand you can poach some chicken for this recipe, or just leave it out.

Adapted from Eating Well Magazine
Makes 4 servings

For the vinaigrette:
6 tablespoons fresh-squeezed orange juice
5 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon Meyer lemon juice or fresh-squeezed lemon juice
1 tablespoon whole-grain mustard
1 clove garlic, minced
1/4 teaspoon kosher salt

For the salad:
2 1/2 cups diced, cooked chicken (see tip)
2 cups baby spinach, tough stems removed
2 cups torn romaine or escarole leaves
2 stalks celery, diced
1 (15-ounce) can cannellini or white beans, drained and rinsed
1 cup coarsely chopped chives
1 small zucchini, diced
1/3 cup chopped, drained, oil-packed sun-dried tomatoes

For the vinaigrette:
1. Combine all ingredients in a pint-sized glass jar with a tight fitting lid. Seal tightly and shake vigorously until combined. Use immediately or refrigerate up to 4 days in advance (shaking again before using).

For the salad:
1. Combine all ingredients in a large bowl. Drizzle with about a third of the vinaigrette. Toss and add more if desired. Season with salt and ground black pepper to taste. Serve immediately.