This is a print preview of "Tuscan Chicken Salad with Cannellini Beans & Ciliegine" recipe.

Tuscan Chicken Salad with Cannellini Beans & Ciliegine Recipe
by Bob Vincent

Tuscan Chicken Salad with Cannellini Beans & Ciliegine

This is a tasty main dish salad. It is quick and easy to prepare. It would be good with other protein such as fish or beef as well. The creamy Italian dressing is optional. Like they say: "Happy wife, happy life." I included it because my wife is not that fond of vinegar and oil Italian dressing. I served the salad with sourdough bread.

For a wine I chose a 2011 Fenestra Lodi Graciano. Graciano is not common in the United States but Lodi has some old vine acreage that Fenestra has access to. This grape varietal originally came from the Rioja region of Spain. It has aromas of cranberry, cherry and spice. It is full bodied with flavors of plum, cherry and pepper.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4

Goes Well With: mega basil foccacia


  • Italian Vinaigrette:
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced and pressed
  • 1 tsp Dijon mustard
  • 2 tsp oregano
  • 3/4 cup olive oil
  • salt & garlic pepper to taste
  • Salad:
  • 1 lb chicken breast, boneless & skinless
  • 8 oz marinated artichoke hearts, drained and dried
  • 15 oz Cannellini beans (white beans) drained and rinsed
  • 4 oz Ciliegine (fresh mozzarella balls) rinsed and dried
  • 6 oz baby spinach
  • 1/2 cup sun-dried tomatoes
  • 1 cup black olives, pitted and dried
  • salt & garlic pepper to taste
  • Creamy Italian Dressing, optional (link is provided below)


  1. Combine the vinegar, garlic, mustard, oregano, salt and pepper in a bowl. Gradually whisk in the olive oil to emulsify the dressing. The dressing can be made ahead of time and refrigerated.
  2. Assemble all salad ingredients except chicken and refrigerate.
  3. Season chicken with salt and pepper. Grill over high heat until done. About 6 minutes per side. Cover the chicken with foil and allow it to rest for 5-10 minutes. Slice the chicken and place on top of the salads.
  4. Serve with dressings table side.