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Escarole, White Bean, and Chicken Salad

Hands-on time 38 mins
Total time 50 mins
Yield Serves 6
Crisp chicken boosts Escarole, White Bean, and Chicken Salad to a tasty main-course attraction.

Ingredients

  • 1 cup fat-free buttermilk, divided
  • 1 large egg white, lightly beaten
  • 1 tablespoon grated lemon rind
  • 3/4 cup panko (Japanese breadcrumbs)
  • 2 teaspoons chopped rosemary
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons canola oil
  • 5 cups torn escarole
  • 1 cup fresh parsley leaves
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced fresh garlic
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 296
  • fat 14.9 g
  • satfat 1.9 g
  • sodium 313 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine 1/2 cup buttermilk, egg white, and lemon rind in a shallow dish. Combine panko and rosemary in a shallow dish. Dip chicken in egg white mixture; dredge in panko mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.

  4. Combine escarole, parsley leaves, and beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lemon juice, olive oil, garlic, and crushed red pepper, stirring well with a whisk. Drizzle over escarole mixture; toss. Place about 1 cup salad on each of 6 plates; divide chicken among servings.