Balsamic Chicken, White Bean and Carrot Salad

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Chicken crockery mightiness beryllium the easiest of the classical American salads to reinvent. Here, a balsamic-based dressing lends truthful overmuch flavor. Blanching the carrots allows them to sorb the dressing, giving them a flimsy pickled quality.

If you'd alternatively grate the carrots than chopped them into matchsticks, trim the blanching clip to 30 seconds. Cannellini beans tin beryllium utilized alternatively of Great Northern. If you’re starting with uncooked chicken, bargain astir 1 1/3 pounds to output 1 lb cooked and poach it arsenic directed below.

Refrigerate this crockery successful a covered instrumentality for a day, and the spirit volition improve.

From columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 7-8 Makes astir 7 cups

1 1/3 pounds boneless, skinless chickenhearted breasts oregon thighs, chopped into halves oregon thirds (may substitute 1 lb cooked chicken, chopped oregon torn into bite-size pieces)
3 cups water, positive much arsenic needed
1 bay leaf
Kosher salt
2 mean to 3 mean carrots (6 ounces total), chopped into 1/4-inch heavy matchsticks astir 1 1/2 inches long
2 tablespoons balsamic vinegar
2 tablespoons reddish vino vinegar
2 teaspoons Dijon-style mustard
3 tablespoons chopped caller chives
1/4 spoon sugar
Freshly crushed achromatic pepper
6 tablespoons extra-virgin olive oil
1 3/4 cups cooked oregon canned no-salt-added Great Northern beans, drained and rinsed
2 ample ribs celery (4 ounces total), chopped into 1/4-inch dice

Nutritional Facts

Per serving (based connected 8)

Calories
240
Fat
12 g
Saturated Fat
2 g
Carbohydrates
12 g
Sodium
85 mg
Cholesterol
50 mg
Protein
21 g
Fiber
4 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 26, 2013

Updated March 14, 2026