Lemony White Bean Chicken Salad

Last summer, my sister Sarah brought this salad to a backyard barbecue when it was ninety degrees out and nobody wanted to eat anything heavy. She'd thrown it together in twenty minutes flat while simultaneously chasing her toddler around the picnic table. We all stood around the bowl, forks in hand, and somehow it vanished before the burgers even hit the grill.

I started making a version of this for weekday lunches during a particularly chaotic month when cooking dinner felt like climbing Everest. My coworker asked for the recipe after seeing it on my desk three days in a row. Now it's my go-to when I want something that feels fancy but actually takes almost zero effort.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach some breasts ahead of time and shred them while they're still warm
• 1 can white beans (15 oz / 425 g): Cannellini beans are creamier but Great Northern beans hold their shape better in the salad
• 2 celery stalks, finely diced: Don't skip these because that crunch is what keeps every bite interesting
• 1/4 red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow out the sharp bite
• 1 cup cherry tomatoes, halved: Optional but they add pretty color and little bursts of sweetness
• 1/4 cup fresh parsley, chopped: Flat-leaf parsley has better flavor than curly, though either works
• 2 tbsp fresh dill, chopped: Fresh dill makes such a difference here, but use half the amount if you're substituting dried
• 1/4 cup extra-virgin olive oil: The vinaigrette is simple so use your best olive oil
• 2 tbsp fresh lemon juice: Roll the lemon on the counter before cutting to get more juice out
• 1 tsp lemon zest: Zest the lemon before you juice it, and try to avoid the bitter white pith
• 1 tsp Dijon mustard: This helps the vinaigrette emulsify and adds a subtle depth
• 1 garlic clove, minced: Mince it finely so nobody gets an overwhelming raw garlic chunk
• 1/2 tsp kosher salt: Diamond Crystal is less salty than Morton, so adjust if you're using table salt
• 1/4 tsp freshly ground black pepper: Grind it right before adding for the best flavor

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

Check price on Amazon

Combine all the salad ingredients:

In a large mixing bowl, add the chicken, white beans, diced celery, red onion, cherry tomatoes, parsley, and dill. Toss them gently with your hands or a large spoon so everything gets evenly distributed.

Whisk together the vinaigrette:

In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture thickens slightly and looks creamy instead of separated.

Dress the salad:

Pour the vinaigrette over the salad and toss gently until everything is coated. The beans especially love soaking up that lemony dressing, so make sure nothing's hiding dry at the bottom of the bowl.

Taste and adjust:

Scoop out a small spoonful and taste it. Add more salt or lemon juice if it needs brightness, or a splash more olive oil if it tastes too acidic.

Let it rest before serving:

Let the salad sit at room temperature for about 10 minutes so the flavors can get friendly with each other. It tastes even better the next day, if you have leftovers.

Save

This recipe has become my default contribution to potlucks because it travels well and people always assume it took way more effort than it actually did. Last month my friend's daughter, who normally refuses to eat anything with visible herbs, went back for thirds. Sometimes the simplest food is what people remember most.

Make It Your Own

The beauty of this salad is how forgiving it is. I've made it with leftover grilled chicken, poached chicken from the grocery store, and even shredded rotisserie chicken when I was feeling particularly lazy about cooking. My vegetarian sister swaps in chickpeas sometimes and says it's just as satisfying. You could add diced cucumber for more crunch or some crumbled feta if you want something richer and saltier.

Serving Suggestions

I like serving this scooped onto butter lettuce cups or alongside some crusty bread for dipping in any extra vinaigrette at the bottom of the bowl. It's substantial enough to be a main dish but light enough that you don't need a nap afterward. For a more complete meal, add some roasted potatoes or grilled vegetables on the side.

Storage and Meal Prep

This keeps beautifully in the refrigerator for three to four days, though the texture is best on day one and two. The beans continue to soak up the dressing, so you might want to add a little more lemon juice or olive oil when you eat the leftovers. If you're meal prepping, store the vinaigrette in a separate small container and toss it with the salad right before eating.

• Use a glass container with a tight lid to prevent the lemon from absorbing fridge odors
• Let refrigerated leftovers sit on the counter for 15 minutes before serving, the flavors really wake up at room temperature
• The herbs will eventually darken and lose their brightness, so add some fresh parsley right before serving day-old portions

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

Check price on Amazon

Save

Hope this brightens up your week as much as it has mine.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this actually tastes better after resting for 10-15 minutes. You can prepare it up to a day in advance, though add the fresh herbs just before serving to maintain their bright flavor.

→ What's the best way to cook the chicken?

Poached, baked, or rotisserie chicken all work beautifully. The key is shredding or cubing it into bite-sized pieces that mix easily with the beans and vegetables.

→ Can I substitute the white beans?

Chickpeas or navy beans make excellent alternatives. For a low-carb version, replace beans with diced avocado or additional vegetables like cucumber and bell peppers.

→ How long does the vinaigrette stay emulsified?

The Dijon mustard helps stabilize the dressing, keeping it emulsified for several hours. If it separates, simply give it a quick whisk or shake before tossing with the salad.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or chilled rosé complements the bright lemon flavors beautifully. For non-alcoholic options, try sparkling water with a lemon twist.

→ Is this suitable for meal prep?

Absolutely. Portion into airtight containers and store in the refrigerator for 3-4 days. The flavors continue to develop, making it even more delicious over time.