Chicken and White Bean Salad

Ingredients

1 clove(s) (medium) garlic

1/4 teaspoon(s) salt

5 tablespoon(s) extra-virgin olive oil

6 tablespoon(s) fresh orange juice, plus more to taste

1/4 cup(s) white-wine vinegar or red-wine vinegar

1 tablespoon(s) Dijon mustard

1 can(s) (15-ounce) cannellini or other white beans, rinsed and drained

2 1/2 cup(s) diced cooked chicken breast

2 cup(s) (about 2 small) diced zucchini and/or summer squash

1/4 cup(s) finely diced ricotta salata, halloumi (see Shopping Tip)

1 cup(s) coarsely chopped fresh basil, plus whole basil leaves for garnish

Salt, to taste, optional

Freshly ground pepper, to taste, optional

2 cup(s) torn escarole or romaine lettuce

Directions

To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.

To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.

Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.