Food and Recipes Recipes Chicken and White Bean Salad with Citrus Vinaigrette Be the first to rate & review! This vibrant salad is quick to toss together and travels well, which makes it ideal for summer picnics and potlucks. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on November 5, 2018 Print Rate It Share Share Tweet Pin Email 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. Rate it Print