Lemony White Bean Chicken Salad (Printable)

Protein-packed salad with tender chicken, white beans, crisp celery, and fresh herbs in a tangy lemon vinaigrette.

# Required Ingredients:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or cubed
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

→ Fresh Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh dill, chopped

→ Vinaigrette

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

# Directions:

01 - In a large mixing bowl, combine the cooked chicken, white beans, celery, red onion, cherry tomatoes, parsley, and dill.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until emulsified.
03 - Pour the vinaigrette over the salad ingredients. Gently toss to combine, ensuring everything is evenly coated.
04 - Taste and adjust seasoning as needed with additional salt and pepper.
05 - Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The creamy white beans and tender chicken make it substantial enough to satisfy hunger without leaving you feeling weighed down
  • Everything can be prepped ahead, which means you're not stuck in the kitchen when guests arrive
  • The lemon vinaigrette brightens everything up so it tastes fresh even after a few days in the fridge
02 -
  • Red onion can overpower everything else if it's not diced small enough, so take your time with the knife work
  • The salad needs that 10-minute rest period or the lemon tastes too sharp and aggressive
  • Don't dress the entire salad if you're planning to eat it over several days, store the vinaigrette separately and add it portion by portion
03 -
  • Rinse your beans really thoroughly under cold water to remove the canned taste, or cook dried beans from scratch if you have time
  • If you don't have fresh dill, fresh tarragon makes an interesting substitute that pairs surprisingly well with the lemon
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