Balsamic Chicken, White Bean and Carrot Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• Kosher salt
• 2 to 3 medium carrots, cut into 1/4-inch thick matchsticks about 1 1/2 inches long
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. red wine vinegar
• 2 tsp. Dijon-style mustard
• 3 Tbsp. chopped fresh mustard
• 3 Tbsp. chopped fresh chives
• 1/4 tsp. granulated sugar
• ground black pepper
• 6 Tbsp. extra-virgin olive oil
• 1 lb. cooked boneless, skinless chicken breast, cut or torn into cooked or canned Great Northern beans, rinsed
• 2 ribs celery, cut into 1/4-inch dice

Directions

1. Bring a small pot of lightly salted water to a boil. prepare a medium bowl of ice water.

2. Once the water comes to a boil, add the carrots. Cook for 1 minute, then drain and transfer to the ice water bath for 5 minutes. Drain and pat dry; place in a mixing bowl.

3. 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 in the refrigerator for a day- to meld flavors.

4. Bring to room temperature before serving.

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