Chicken and White Bean Salad with Warm Bacon Vinaigrette

Chicken and White Bean Salad with Warm Bacon Vinaigrette
Recipe Type: Main Course Salad
Cuisine: Chicken
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 4 (about 2 cups salad with 4 oz chicken)
4 Protein 1 Starch 2 Vegetable 1 Healthy Fat
  • 16 oz shredded rotisserie chicken, skin and bones removed
  • 2 cups asparagus, tough ends removed and sliced to 1-in pieces
  • 1 tsp olive oil
  • 1/2 tsp salt
  • freshly ground pepper, to taste
  • 4 cups torn spinach
  • 1 15 oz can cannellini beans, rinsed and drained
  • 3 bacon slices
  • ½ cut green onions, chopped
  • 1 clove garlic, minced
  • ¼ cup chicken broth
  • 1 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp cider vinegar
  1. Remove skin and bones from chicken and shred meat, removing any excess fat. Place meat in a large bowl. Add spinach and rinsed beans.
  2. Heat oil in a non-stick skillet over medium high heat. Add asparagus and sauté until just tender (about 4-5 minutes). Season with salt and pepper and add to bowl with chicken and spinach.
  3. Add bacon to pan used to cook asparagus. Cook over medium heat until crisp. Remove and drain on paper towels. Reserve 2 tsp drippings in pan and add onions. Saute until soft, 2-3 minutes. Add garlic and sauté another minute, stirring frequently. Remove from heat, add bacon, and whisk in broth through vinegar. Season to taste pepper and drizzle over salad. Serve warm.