Lemony White Bean Chicken Salad

The first time I made this salad was during a particularly hot July when my kitchen felt like an oven and I refused to turn on anything but the fridge. My friend Sarah had dropped by with a container of leftover rotisserie chicken and a bunch of wilting herbs from her garden, and we just started throwing things into a bowl. The combination was so refreshing and bright that it is been my go-to lunch ever since, especially when I want something substantial but not heavy.

Last summer I brought this to a potluck and watched my cousin Mark who typically claims to hate salads go back for thirds. He kept asking what was in the dressing and looked genuinely surprised when I told him it was just olive oil lemon and mustard. Sometimes the simplest combinations are the ones that make people stop talking and just enjoy their food.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time but any leftover cooked chicken will do
• 1 can white beans cannellini or Great Northern: These creamy mild beans are perfect for absorbing the bright lemon dressing without overpowering the dish
• 2 celery stalks finely diced: Provides essential crunch and a fresh slightly peppery flavor that balances the richness
• 1/4 red onion finely diced: Adds just enough sharpness and beautiful color contrast against the pale beans and chicken
• 1 cup cherry tomatoes halved: Optional but I love the burst of sweetness and juiciness they bring to each bite
• 1/4 cup fresh parsley chopped: Do not skip this it brings an essential fresh green brightness that ties everything together
• 2 tbsp fresh dill chopped: Dill and lemon are best friends and this herb pairing makes the salad sing
• 1/4 cup extra-virgin olive oil: Use your best olive oil here since the flavor really shines through
• 2 tbsp fresh lemon juice: Fresh is absolutely critical bottled lemon juice lacks the bright punch this salad needs
• 1 tsp lemon zest: This is where the concentrated lemon oil lives and it makes all the difference
• 1 tsp Dijon mustard: The secret to getting the dressing to emulsify properly and stick to every ingredient
• 1 garlic clove minced: One clove is plenty it should whisper not shout
• 1/2 tsp kosher salt: Start here and adjust to your taste since salt levels vary depending on your chicken
• 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference in complexity

Instructions

Combine your main ingredients:

In a large mixing bowl add the cooked chicken white beans celery red onion cherry tomatoes if using parsley and dill. Take a moment to appreciate how colorful and fresh everything looks before you proceed.

Whisk together the bright vinaigrette:

In a small bowl or jar combine the olive oil lemon juice lemon zest Dijon mustard garlic salt and pepper. Whisk vigorously until the mixture thickens and turns slightly opaque which means it has emulsified properly.

Toss and coat everything:

Pour the vinaigrette over the salad and use a large spoon to gently fold everything together. Keep tossing until every bean and piece of chicken gleans with dressing.

Taste and adjust:

Take a small bite and decide if it needs more salt pepper or lemon juice. The flavors should be bright and balanced with the acid cutting through the creamy elements.

Let the magic happen:

Let the salad rest for 10 minutes before serving to allow the flavors to meld together. This brief wait makes such a difference in how cohesive and delicious it tastes.

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My mother in law who is notoriously skeptical of cold meals as dinner tried this during a heatwave last August and asked for the recipe before she even finished her plate. Something about the combination of protein and bright fresh flavors feels substantial enough to satisfy even people who think salad is not real food.

Make It Your Own

I have learned that this salad is incredibly forgiving and adaptable. Sometimes when I do not have red onion I use shallots for a milder bite and once I used fresh tarragon instead of dill which gave it a lovely anise flavor. The basic formula of protein beans crunch and bright herbal dressing works with whatever you have on hand.

Serving Suggestions

While this is fantastic on its own I love serving it over a bed of arugula for extra peppery greens and color. It also works beautifully scooped onto thick slices of toasted sourdough or wrapped in a large collard green leaf for a portable lunch option. The contrast of temperatures when you serve it chilled with warm crusty bread is particularly nice.

Meal Prep Magic

This has become my Sunday meal prep staple because it holds up so well throughout the week. Unlike leafy salads that get soggy this one actually improves as the ingredients marinate in the dressing. I portion it into glass containers and grab one each morning knowing my lunch is already waiting for me.

• Chop your vegetables and herbs the night before to make assembly even faster
• Store any extra dressing separately if you plan to eat this over several days
• Add delicate ingredients like cherry tomatoes right before serving if you prefer them firm

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There is something deeply satisfying about a meal that is this simple to make yet feels so complete and nourishing. I hope this bright salad finds its way into your regular rotation the way it has into mine.

Frequently Asked Recipe Questions

→ Can I make this ahead of time?

Absolutely! This dish actually improves after resting in the refrigerator for a few hours or overnight. The flavors meld together beautifully, making it perfect for meal prep. Just keep the vinaigrette separate if you plan to store it for more than a day.

→ What can I substitute for the white beans?

Chickpeas (garbanzo beans) work wonderfully as a substitute. For a lower-carb version, try diced cucumber or bell peppers for crunch without the beans. Cannellini and Great Northern beans are ideal due to their creamy texture.

→ Is this served warm or cold?

This versatile bowl shines served chilled or at room temperature. The flavors are most vibrant when not piping hot. For best results, let it rest at room temperature for about 10 minutes after refrigerating before serving.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. If making ahead, keep the vinaigrette separate and toss just before serving to maintain the crisp texture of the vegetables.

→ Can I use rotisserie chicken?

Yes! Rotisserie chicken is actually a fantastic shortcut that adds extra flavor. Simply shred about 2 cups from a store-bought rotisserie chicken and proceed with the rest of the instructions. It'll save you about 20 minutes of prep time.

→ What goes well with this salad?

Crusty bread, pita, or crackers complement the creamy beans perfectly. Serve over mixed greens, arugula, or baby spinach for added freshness. A crisp white wine like Sauvignon Blanc or chilled rosé pairs beautifully.