Chicken and White Bean Salad with Citrus Vinaigrette Recipe

Adapted from Eating Well Magazine

If you don’t have any cooked chicken on hand you can poach some chicken for this recipe, or just leave it out.



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.