Recipe: Chicken and White Bean Salad with Warm Bacon Vinaigrette

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, reduced risk of cardiovascular disease, and improved blood sugar management.

This Chicken and White Bean Salad with Bacon Vinaigrette recipe is not only tasty and easy to make, but also fiber-forward, meaning we can enjoy a delicious meal while gaining 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
• 4 cups torn spinach
• 15 oz can cannellini beans, rinsed and drained
• 1 teaspoon olive oil
• 2 cups asparagus, tough ends removed and sliced into 1-in pieces
• 1/2 teaspoon salt
• 3 bacon slices
• 1/2 cut green onions, chopped
• 1 clove garlic, minced
• 1/4 cup chicken broth
• 1 Tablespoon chopped fresh parsley
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon cider vinegar
• Freshly ground pepper, to taste

Directions

1. Place the shredded chicken in a large bowl.  Add spinach and rinsed beans.
2. 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 add to the bowl with the chicken and spinach.
3. Add bacon to the pan used to cook asparagus. Cook over medium heat until crisp, flipping halfway through.
4. Remove and drain on a paper towel-lined plate. Reserve 2 teaspoons of the bacon drippings in the pan and carefully discard the rest into the trash.
5. Add the onions to the pan and sauté until soft, 2-3 minutes. Add garlic and sauté another minute, stirring frequently.
6. Remove from the heat, add the bacon back to the pan and whisk in the broth, parsley, lemon juice, and vinegar.
7. Season to taste with black pepper, then drizzle over contents of the skill over the salad.  Serve warm.