Recipe: Chicken and White Bean Salad with Warm Bacon Vinaigrette

February 18, 2024Plate MethodRecipes

We often hear, “Eat more fiber!” but what is it? Fiber, also known as bulk or roughage, is the part of plant foods that our bodies can’t digest or absorb; instead, it passes through our body mostly intact.  By consuming more of this plant substance, mostly in our fruits, vegetables, nuts, seeds, grains, and legumes, we can gain many health benefits.  A fiber-rich diet has been linked to better digestion and bowel frequency, lower cholesterol levels, reducing the risk of cardiovascular disease, and aiding in blood sugar management.  This Chicken and White Bean Salad with Bacon Vinaigrette recipe is not only tasty and easy to make, but is fiber-forward meaning we can enjoy a delicious meal while gaining some great health benefits!

Chicken and White Bean Salad with Warm Bacon Vinaigrette

Serves 3-4

Ingredients

• 16 oz shredded rotisserie chicken, skin and bones removed
• 2 cups asparagus, tough ends removed and sliced into 1-in pieces
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 4 cups torn spinach
• 15 oz can cannellini beans, rinsed and drained
• 3 bacon slices
• 1/2 cut green onions, chopped
• 1 clove garlic, minced
• 1/4 cup chicken broth
• 1 Tablespoon chopped fresh parsley
• 2 Tablespoon fresh lemon juice
• 1 Tablespoon cider vinegar
• Freshly ground pepper, to taste

Directions

1. Remove skin and bones from chicken and shred meat, removing any excess fat.
2. Place meat in a large bowl.  Add spinach and rinsed beans.
3. Heat oil in a non-stick skillet over medium-high heat. Add asparagus and sauté until just tender, about 4-5 minutes. Season with salt and pepper and add to bowl with chicken and spinach.
4. Add bacon to the pan used to cook asparagus. Cook over medium heat until crisp.
5. Remove and drain on paper towels. Reserve 2 teaspoons of drippings in the pan and add onions. Sauté until soft, 2-3 minutes. Add garlic and sauté another minute, stirring frequently.
6. Remove from heat, add bacon, and whisk in broth through vinegar. Season to taste pepper and drizzle over salad. Serve warm.