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Escarole, White Bean, and Chicken Salad

Escarole, White Bean, and Chicken Salad

Crisp chicken boosts Escarole, White Bean, and Chicken Salad to a tasty main-course attraction.

Cooking Light JANUARY 2013

  • Yield: Serves 6
  • Hands-on:38 Minutes
  • Total:50 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 14.9g
  • Saturated fat: 1.9g
  • Sodium: 313mg
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Escarole, White Bean, and Chicken Salad recipe

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