Vinaigrette:

  •  1 medium clove garlic
  • ¼ teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • 6 tablespoons fresh orange juice, plus more to taste
  • ¼ cup white-wine vinegar or red-wine vinegar
  • 1 tablespoon Dijon mustard

Salad:

  • 1 15-ounce can cannellini or other white beans, rinsed and drained
  • 2½ cups diced cooked chicken breast
  • 2 cups diced zucchini and/or summer squash (about 2 small)
  • 1½ cups diced celery
  • ¼ cup finely diced ricotta salata, halloumi or feta cheese
  • 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
  • 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
  • Salt & freshly ground pepper to taste (optional)
  • 2 cups torn escarole or romaine lettuce
  • 2 cups torn radicchio leaves
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