Chicken, White Bean, and Spinach Salad Recipe

Southern Living Staff
Updated

Yields: Serves 6

Active time: 30 minutes

Total time: 8 hours 30 minutes

Ingredients

  • 1 pound dried white beans

  • 4 cups unsalted chicken stock

  • 1 tablespoon chopped garlic

  • 1/2 teaspoon smoked paprika

  • 1 1/2 teaspoons kosher salt, divided

  • 1 1/4 teaspoons black pepper, divided

  • 4 skinless, bone-in chicken breasts

  • 1/2 cup plus 1 Tbsp. olive oil, divided

  • 3 oranges

  • 4 tablespoons Champagne vinegar

  • 2 tablespoons finely chopped shallots

  • 4 ounces fresh baby spinach

  • 1/4 cup slivered almonds, toasted

  • 4 ounces goat cheese, crumbled (about 1 cup)

Directions

  1. Combine beans, stock, garlic, paprika, and 1/2 teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

  2. Meanwhile, sprinkle chicken with 1/2 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 cups of beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 cups beans aside to cool.

  3. Squeeze juice from 1 orange to equal 1/4 cup. Peel remaining 2 oranges, and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add remaining 1/2 cup oil in a steady stream, whisking until incorporated. Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.