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White Bean and Chicken Salad
White Bean and Chicken Salad
Canned and jarred beans are having a moment on social media as we are all trying to clean out our pantry for spring.
We wanted to show some love to a salad that really lets those beans shine on a plate: (the recently renamed) White Bean and Chicken Salad.
Salads like this can quickly feel heavy with the wrong dressing, so why we paired it with our brightest and boldest Apple Cider Vinaigrette.
This dressing adds just enough tang and acidity to the salad preventing that post-meal slump. So go on, go back for seconds!
Ingredients
Skin-on chicken breast
Kale
Radicchio
Parmesan, shaved
Dill
White Beans, canned, rinsed and drained
Garlic, minced
Lemon
Dress It Up Apple Cider Vinaigrette
Directions
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Add cooking oil of choice to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF). Right before chicken is done cooking, add garlic and squeeze of lemon juice.
Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.
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Add kale, radicchio, parmesan, dill, and beans to a large bowl. Toss to combine.
Top with sliced chicken.
Drizzle with Dress It Up Dressing Apple Cider Vinaigrette. Enjoy!
Canned and jarred beans are having a moment on social media as we are all trying to clean out our pantry for spring.
We wanted to show some love to a salad that really lets those beans shine on a plate: (the recently renamed) White Bean and Chicken Salad. Salads like this can quickly feel heavy with the wrong dressing, so why we paired it with our brightest and boldest Apple Cider Vinaigrette.
This dressing adds just enough tang and acidity to the salad preventing that post-meal slump. So go on, go back for seconds!