Chicken, White Bean, & Spinach Salad

1 lb. dried white beans 

4 c. unsalted chicken stock 

1 T. chopped garlic 

1/2 t. smoked paprika 

1-1/2 t. kosher salt, divided 

1-1/4 t. black pepper, divided 

4 skinless, bone-in chicken breasts 

1/2 c. plus 1 T. olive oil, divided 

3 oranges 

4 T. Champagne vinegar 

2 T. finely chopped shallots 

4 oz. fresh baby spinach 

1/4 c. slivered almonds, toasted 

4 oz. goat cheese, crumbled (about 1 c.)

Combine beans, stock, garlic, paprika, 1/2 t. salt, and 1/2 t. pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

Meanwhile, sprinkle chicken with 1/2 t. salt and 1/2 t. pepper. Heat 1 T. oil in a large skillet over medium-high heat; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. 

Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 c. beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 c. beans aside to cool.

Squeeze juice from 1 orange to equal 1/4 c. Peel remaining 2 oranges and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 t. salt and 1/4 t. pepper in a large bowl. Add remaining 1/2 c. oil in a steady stream, whisking until incorporated. 

Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.

Serves 6.

Adapted from Southern Living recipe.