Chicken and White Bean Salad with Citrus Vinaigrette

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

Chicken and White Bean Salad with Citrus Vinaigrette
Photo: Greg Dupree; Styling: Caroline M. Cunningham
Hands On Time:
20 mins
Total Time:
20 mins
Serves 6 (serving size: 2 cups)


  • 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


  1. Whisk together orange juice, vinegar, Dijon mustard, honey, shallot, salt, and pepper in a large bowl; slowly whisk in olive oil.

  2. 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.

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