Meal Prep: Chicken and White Bean Salad with Feta and Orange Vinaigrette

MAKE THE DRESSING: In a small bowl, whisk together the juice of ½ orange, ¼ teaspoon orange zest (optional), a pinch of salt, and 1 teaspoon apple cider vinegar. Add 1 teaspoon olive oil and whisk to combine.

CUT ORANGE WEDGES: Cut the remaining ½ orange into segments: Use a knife to cut the peel off the orange, so that there’s no white pith left on the outside. Working over a bowl, use a small, sharp knife to cut the segments away from white membrane that separates them.

Put this in a large container:
⅓ recipe roast chicken breast (⅔ of a breast), bone and skin discarded, cut in rough ½-inch pieces
⅓ recipe sautéed white beans

Put this in a small container:
½ orange, segmented
1 ounce feta cheese, crumbled
2 tablespoon parsley leaves, chopped

Put this in a dressing container:
Orange vinaigrette (recipe above)

At lunchtime, microwave the chicken and white beans on high for 1½ minutes, until heated through. Toss with the orange vinaigrette, then top with the feta, orange, and parsley.


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