I love the vibrancy of all the colors on this salad. They say we eat with your eyes. In that case, this is a feast!

This is my go-to salad when I need to use up some leftover chicken.

Category: Lunch

Preparation time: 20 mins

Cooking time:  20 mins

Total time:  40 mins

Servings: 6

Your Ingredients

• 1 bag (about 6 ounces) of microwavable snow peas
• 2 tablespoons of shallot
• 2 cups of cherry tomatoes
• 1/2 avocado
• 3 oranges
• 6 tablespoons of sliced almonds
• 1 1/2 teaspoon of salt
• 2-3 chicken breast fillets
• 15 1/2 ounces of cannellini beans
• 2 teaspoons of Dijon mustard
• 2 tablespoons of white wine vinegar
• 2 teaspoons of honey
• 1/4 teaspoon of freshly ground black pepper
• 1/2 cup of olive oil

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

Directions

How To Make Your White Bean & Chicken Salad with Citrus Vinaigrette:

1. Place a BBQ grill mat onto the grates of your grill, and heat your grill to 350-400°F (no more scrubbing grates clean afterwards).
   
   
2. Place your microwaveable snow peas in their bag into the microwave, and cook according to the instructions on the packet.
   
   
3. With a precise paring knife and wooden cutting board, finely mince your shallots.
   
   
4. Cut the cherry tomatoes using a sharp chef’s knife.
   
   
5. Cut, pit and slice the avocado with an avocado slicer. 
   
   
6. Juice one of your oranges (you want around 3 tablespoons of juice). Peel and separate the remaining 2 oranges into segments.
   
   
7. Slice the microwaved snow peas into 1 inch pieces.
   
   
8. Heat a small skillet on medium heat and, once hot, add the sliced almonds. Move your almonds around constantly using a solid spatula and watch them like a hawk as they can easily burn! Once roasted, sprinkle over 1/2 teaspoon of the salt.
   
   
9. Grill your chicken, covered, for 4-5 minutes on each side until done. Use a cooking thermometer to make sure you have cooked the chicken through to 165°F, the safe cooking temperature. Leave to rest and cool down.
   
   
10. Place the cannellini beans into a colander and rinse well. Leave to drain.
    
    
11. In a medium bowl, place the fresh orange juice, shallots, avocado, tomaotes, Dijon mustard, vinegar, honey, the remaining 1 teaspoon of salt, and the pepper. Whisk well using a small balloon whisk.
    
    
12. Now, add the olive oil steadily, whilst whisking continuously, until combined.
    
    
13. Chop up the chicken directly into your salad / presentation bowl using heavy duty kitchen shears (much easier than using a knife and cutting board).
    
    
14. Add the cannellini beans, snow peas, orange segments and cabbage. Drizzle over the citrus vinaigrette and toss well.
    
    
15. Sprinkle over the roasted almonds, and serve your salad with serving tongs.

Tools Used:

• Measuring cups
• Measuring spoons
• BBQ mat
• Paring knife
• Cutting board
• Chef’s knife
• 2pc spatula set
• Cooking thermometer
• Kitchen balloon whisks
• Kitchen shears
• Kitchen tongs

 

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