Chicken and White Bean Salad with Citrus Vinaigrette

Name: Chicken and White Bean Salad with Citrus Vinaigrette
Total time: 20 min
Ingredients: 3 tablespoons fresh orange juice; 2 tablespoons white wine vinegar; 2 teaspoons country Dijon mustard; 2 teaspoons honey; 2 tablespoons minced shallot; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup olive oil; 3 cups chopped cooked chicken; 1 (15.5-oz.) can cannellini beans, rinsed and drained; 1 (6-oz.) bag microwave steam-in-bag snow peas, steamed according to package directions and sliced into 1-inch pieces; 3 cups shredded purple cabbage; 2 oranges, sectioned; 6 tablespoons roasted sliced almonds with salt

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This vibrant salad is quick to toss together and travels well, which makes it ideal for summer picnics and potlucks.

By Southern Living Editors

Published on November 5, 2018

Chicken and White Bean Salad with Citrus Vinaigrette — Photo: Greg Dupree; Styling: Caroline M. Cunningham

Hands On Time:

20 mins

Total Time:

20 mins

Yield:

Serves 6 (serving size: 2 cups)

Ingredients

3 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 teaspoons country Dijon mustard
2 teaspoons honey
2 tablespoons minced shallot
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
3 cups chopped cooked chicken
1 (15.5-oz.) can cannellini beans, rinsed and drained
1 (6-oz.) bag microwave steam-in-bag snow peas, steamed according to package directions and sliced into 1-inch pieces
3 cups shredded purple cabbage
2 oranges, sectioned
6 tablespoons roasted sliced almonds with salt

Directions

Whisk together orange juice, vinegar, Dijon mustard, honey, shallot, salt, and pepper in a large bowl; slowly whisk in olive oil.
Add the chicken, cannellini beans, snow peas, purple cabbage, and oranges to the bowl. Toss the salad in the dressing until all the ingredients are thoroughly coated. Divide salad among 6 plates, and top each plate with 1 Tbsp. sliced almonds.