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
• 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 Tablespoons fresh lemon juice
• 1 Tablespoon cider vinegar
• Freshly ground pepper, to taste

Directions

1. Remove the skin and bones from the chicken, then shred the meat and remove any excess fat.
2. Place the 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 the bowl with the 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 the drippings in the pan, then add the onions. Sauté until soft, 2-3 minutes. Add garlic and sauté another minute, stirring frequently.
6. Remove from the heat, add the bacon, and whisk in the broth through the vinegar. Season to taste with pepper, then drizzle over the salad. Serve warm.