Save to Pinterest The first time I made this salad was on a Tuesday when I had leftover roasted chicken from Sunday and a can of white beans staring at me from the pantry. I tossed everything together with whatever herbs were growing on my windowsill, and somehow what should have been kitchen cleanup became the best lunch I'd eaten all month. Now it's the kind of thing I make when I want something that feels substantial but doesn't weigh me down.
Last summer I brought this to a potluck and watched three different people ask for the recipe. One friend admitted she usually hates bean salads because they feel like punishment food, but she went back for seconds. Something about the sharp lemon cutting through the creamy beans and tender chicken just works.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover roasted chicken. The key is shredding it into bite sized pieces so it mingles with the beans.
- White beans: Cannellini beans have the best creamy texture. Rinse them well to remove the canning liquid which can be metallic tasting.
- Celery: Finely diced, it provides this essential crunch that keeps every bite interesting. Don't skip it.
- Red onion: A small amount adds sharpness and bite. If you're sensitive to raw onion, soak the diced pieces in cold water for 10 minutes before adding.
- Fresh parsley and dill: This herb combination is what makes it taste bright and fresh. Dried dill works in a pinch but fresh is worth it.
- Lemon: Both the juice and zest go into the dressing. The zest holds all those aromatic oils that make the lemon flavor pop.
- Extra virgin olive oil: Use a decent one since the flavor really comes through. Fruity and grassy works best here.
- Dijon mustard: This emulsifies the dressing and adds just the right amount of tangy depth.
Instructions
- Combine the salad ingredients:
- In a large mixing bowl, add the shredded chicken, drained and rinsed white beans, diced celery, red onion, cherry tomatoes if using, chopped parsley, and dill. Toss them together gently so everything is evenly distributed.
- Make the lemon vinaigrette:
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Keep whisking until the mixture thickens slightly and looks creamy and emulsified.
- Dress the salad:
- Pour the vinaigrette over the chicken and bean mixture. Use a large spoon or your hands to gently toss everything together until each ingredient is lightly coated in the dressing.
- Taste and adjust:
- Scoop up a small bite and check the seasoning. Add more salt or pepper if needed, or a splash more lemon juice if you want it brighter.
- Let it rest:
- Let the salad sit at room temperature for about 10 minutes before serving. This gives the beans time to absorb some of the dressing and lets all the flavors get friendly with each other.
Save to Pinterest My sister texted me at 11 PM one night asking for the recipe after our mom served it at a family dinner. She'd just eaten the last container from her fridge as a midnight snack. That's when I knew this wasn't just salad, it was the kind of thing people think about hours later.
Make It Your Own
Sometimes I swap in diced avocado for the chicken when I want a vegetarian version, and the creaminess works surprisingly well with the sharp lemon. You can also add chopped cucumber or bell peppers if you want more crunch and fresh vegetables. The structure of this salad is forgiving.
Serving Suggestions
This shines on its own as a main course, but I love scooping it onto thick slices of crusty bread or stuffing it into a pita. It also works beautifully over a bed of mixed greens or arugula if you want to stretch the servings. The dressing makes enough that you'll want something underneath to catch all that lemony goodness.
Perfect Pairings
A crisp white wine like Sauvignon Blanc or a chilled rosé cuts right through the creamy beans and complements the fresh herbs. If you're not drinking wine, sparkling water with a squeeze of lemon works beautifully. Something cold and refreshing is the way to go.
- Grill some crusty bread rubbed with garlic while the salad rests
- Keep extra lemon wedges on hand for those who love extra acidity
- Chill your serving bowls for 10 minutes before plating for restaurant style presentation
Save to Pinterest This is the kind of recipe that makes you feel like you have your life together even when you don't. Fresh, satisfying, and ready whenever you are.
Common Recipe Questions
- → What type of beans works best in this salad?
Cannellini or Great Northern beans provide a creamy texture and mild flavor that blend seamlessly with the other ingredients.
- → Can I prepare this dish ahead of time?
Yes, letting it rest for about 10 minutes allows the flavors to meld beautifully, and it can be served chilled or at room temperature.
- → How can I add more greens to the dish?
Incorporate arugula or baby spinach for extra freshness and texture without overpowering the main ingredients.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or chilled rosé complements the bright lemon and herb notes perfectly.
- → Is there a vegetarian option for this dish?
Omitting the chicken and increasing white beans or adding diced avocado creates a satisfying vegetarian alternative.
- → What kitchen tools are needed?
A large mixing bowl, a small bowl or jar for vinaigrette, a whisk, and basic cutting tools are required for preparation.