Chicken and White Bean Salad

• 1 garlic clove
• 14 teaspoon salt, plus more to taste
• 5 tablespoons extra-virgin olive oil
• 6 tablespoons fresh orange juice, plus more to taste
• 14 cup white wine vinegar or 14 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 12 cups diced cooked seasoned chicken breasts
• 2 cups diced zucchini (may use a combination) or 2 cups summer squash (may use a combination)
• 1 12 cups diced celery
• 14 cup finely diced ricotta salata (halloumi or feta)
• 13 cup chopped well-drained sun-dried tomato packed in oil
• 1 cup coarsely chopped fresh basil, plus whole basil for garnish
• salt
• fresh ground black pepper
• 2 cups torn romaine lettuce (or escarole)
• 2 cups torn radicchio

1. Vinaigrette--peel the garlic and smash with the side of a chef's knife.
2. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste.
3. Whisk in the oil.
4. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended.
5. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.
6. Salad--Combine beans, chicken, zucchini, celery, cheese, and sun-dried tomatoes in a large bowl until well blended.
7. Add chopped basil and 3/4 cup vinaigrette; toss until combined.
8. Taste and season with salt and pepper, if desired.
9. Toss the remaining vinaigrette with romaine and radicchio in a medium bowl.
10. Serve the salad on the greens, garnished with fresh basil leaves.
11. 428 calories, 23 g fat, 24 g carb, 8 g fiber.

garlic, salt, extravirgin olive oil, orange juice, white wine vinegar, mustard, cannellini beans, chicken breasts, zucchini, celery, ricotta salata, tomato, fresh basil, salt, fresh ground black pepper, torn romaine lettuce, torn radicchio

Taken from www.food.com/recipe/chicken-and-white-bean-salad-497284 (may not work)