| Did a friend forward this to you? Sign up here. 'Packable' foodsI was chatting with my colleague Kari Sonde the other day, about recipes and good dogs and vacation plans, and she said something that's been bouncing around my brain for the past week or so: "I have a strong vendetta against Sad Desk Lunch," Kari said. "So I spend a silly amount of time figuring out what things I can cook that are packable." Me, a naive person who not infrequently has a pile of nuts for lunch, was about to reply, "Everything's packable!" But I would have been wrong. Think of all the food that doesn't even survive delivery from a restaurant to your door: french fries, creamy pasta sauces, anything with melted cheese. This list is actually quite long. So when recipes editor Ann Maloney alerted me to this chicken salad, I connected the dots. Here is a packable dish, easily made in advance, best at room temperature, filling and flavorful, and — as always! — adaptable to suit a variety of diets. It might rev up your lunch routine or sit atop some leaves of lettuce or crusty bread for dinner. It could be brought to a potluck with friends you haven't seen in far too long, or come with you, in a backpack or cooler, to a picnic or the beach.  | Today's recipe |  Photos by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Balsamic Chicken, White Bean and Carrot SaladYou could make this with leftover roasted chicken or oil-packed tuna — or you could leave the chicken out entirely and make this a white bean salad with carrots and chives. Any kind of white bean would work here, including chickpeas and Navy. No chives? Use parsley or cilantro or dill instead. Not a carrot person? What about more celery or bell peppers? This makes a fine meal as-is, but it could be great in a wrap or between two slices of bread, too. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 7 to 8
Active Time: 35 mins
Total Time: 45 mins Ingredients - 1 1/3 pounds boneless, skinless chicken breasts or thighs, cut into halves or thirds (may substitute 1 pound cooked chicken, cut or torn into bite-size pieces)
- 3 cups water, plus more as needed
- 1 bay leaf (optional)
- Kosher salt
- 2 to 3 medium carrots (6 ounces total), cut into 1/4-inch thick matchsticks about 1 1/2 inches long
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon-style mustard
- 3 tablespoons chopped fresh chives
- 1/4 teaspoon sugar
- Freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 3/4 cups cooked or canned no-salt-added Great Northern beans, drained and rinsed
- 2 large ribs celery (4 ounces total), cut into 1/4-inch dice
Steps1. In a medium saucepan over medium heat, combine the chicken, 3 cups water, bay leaf, if using, and a generous pinch of salt. Stir once or twice and slowly bring to barely a simmer — do not let the water come to a boil. Reduce the heat to medium low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10 to 15 minutes. Remove the chicken from the water, let cool a few minutes, then slice it as thinly as possible; or shred with a fork and chop into bite-size pieces. 2. Empty the pot and wipe it out (it will be a bit scummy from the chicken, though you can skim the solids from the water, if you prefer). Fill it back up with lightly salted water and bring to a boil over high heat. Prepare a medium bowl of ice water. 3. Once the water comes to a boil, add the carrot matchsticks. Cook for 1 minute, then drain and transfer to the ice-water bath to sit for 5 minutes. Drain and pat dry; place in a mixing bowl. 4. 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 10 to 15 minutes — or better yet, in the refrigerator for a day — to meld flavors. To take the chill off, remove the salad from the refrigerator about 15 to 20 minutes before serving. From food writer Stephanie Witt Sedgwick. Tested by Stephanie Witt Sedgwick. Nutrition information per serving (based on 8): Calories: 240; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 50 mg; Sodium: 85 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Sugars: 1 g; Protein: 21 g.  | Dessert | 🎧 "Hood" Perfume Genius.
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