Balsamic Chicken, White Bean and Carrot Salad
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White beans and carrots work with chicken for a light, spring dinner.
Katherine Frey/The Washington Post
2-3 medium carrots (6 ounces total), cut into ¼-inch thick matchsticks about 1½ inches long
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
3 tablespoons chopped fresh chives
¼ teaspoon sugar
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound cooked boneless, skinless chicken breast, cut or torn into bite-size pieces
1¾ cups cooked or canned no-salt-added Great Northern beans, drained and rinsed
2 large ribs celery (4 ounces total), cut into ¼-inch dice
Bring a small pot of lightly salted water to a boil over high heat. Prepare a medium bowl of ice water.
Once the water comes to a boil, add the carrot matchsticks. Cook 1 minute, then drain and transfer to the ice-water bath to sit for 5 minutes. Drain and pat dry; place in a mixing bowl.
In a small bowl, whisk together the balsamic and red wine vinegars, mustard, chives and sugar. Season with salt and pepper to taste. Whisk in the oil in a slow, steady stream to form an emulsified dressing. Taste, and adjust the seasoning as needed, then add the dressing to the carrots along with the chicken, beans and celery. Toss to coat and combine. Let the salad sit at room temperature for 15 minutes — or better yet, in the refrigerator for a day — to meld flavors.
Bring to room temperature before serving.
Serves seven to eight.
Nutrition values per serving (assumes eight): 240 calories, 12 g fat (2 g saturated), 12 g carbohydrates, 4 g fiber, 1 g sugar, 21 g protein, 50 mg cholesterol, 85 mg sodium.
Stephanie Witt Sedgwick for The Washington Post
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