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5 tablespoons extra-virgin olive oil
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6 tablespoons fresh orange juice, plus more to taste
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1/4 cup white-wine vinegar or red-wine vinegar
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1 tablespoon Dijon mustard
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1 15-ounce can cannellini or other white beans, rinsed and drained
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2 1/2 cups diced cooked chicken breast (see Tip)
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2 cups diced zucchini and/or summer squash (about 2 small)
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1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese
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1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
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1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
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salt & freshly ground pepper to taste (optional)
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2 cups torn escarole or romaine lettuce
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2 cups torn radicchio leaves
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Tip: : To poach chicken breasts, place about 1 pound boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Ricotta salata and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops.
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