Lemony White Bean Chicken Salad (Print Version)

Protein-rich salad with chicken, white beans, celery, herbs, and a bright lemon dressing for a fresh meal.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or cubed (approximately 2 small breasts)
02 - 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed

→ Vegetables

03 - 2 celery stalks, finely diced
04 - 1/4 red onion, finely diced
05 - 1 cup cherry tomatoes, halved (optional)

→ Fresh Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

→ Vinaigrette

08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice (about 1 lemon)
10 - 1 teaspoon lemon zest
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - In a large mixing bowl, mix the cooked chicken, white beans, diced celery, red onion, cherry tomatoes if using, parsley, and dill until evenly distributed.
02 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, kosher salt, and black pepper in a small bowl or jar until the dressing emulsifies.
03 - Pour the vinaigrette over the salad mixture and gently toss to ensure all ingredients are evenly coated.
04 - Taste the salad and adjust seasoning as needed with additional salt or pepper.
05 - Let the salad rest for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • The white beans make it creamy without any heavy mayo or dairy
  • It actually tastes better after sitting in the fridge for a day
  • You can prep everything in under 20 minutes with zero cooking
02 -
  • The salad keeps well for 3 to 4 days in the refrigerator and actually develops more flavor as it sits
  • If making ahead, wait to add the fresh herbs until right before serving so they stay vibrant
  • The beans will absorb the dressing overnight, so you may want to add a splash more lemon and olive oil the next day
03 -
  • Use a microplane or fine grater for the garlic so it dissolves into the dressing rather than leaving chunks
  • Let your vinaigrette sit for 5 minutes before pouring it over the salad, the garlic mellows slightly and becomes sweeter
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