Lemony White Bean Chicken Salad

Last summer my sister dropped by unexpectedly with two rotisserie chickens and a craving for something light but substantial. We stood in my tiny kitchen, the fan whirring against the July heat, and threw together what we had on hand. The bright lemon against the creamy beans surprised us both it turned into the kind of lunch that makes you pause between bites. Now it is my go-to when I want something that feels special but comes together in minutes.

I brought this to a potluck last month and watched three different people ask for the recipe. Something about the crisp celery and fresh herbs makes it taste like it took way more effort than it actually did. My friend Sarah texted me the next day saying her family requested it for dinner twice in one week.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here or poach your own breasts ahead of time
• 1 can white beans: Cannellini beans become incredibly creamy when tossed with the vinaigrette
• 2 celery stalks finely diced: This adds essential crunch that contrasts beautifully with the soft beans and chicken
• 1/4 red onion finely diced: Soak the diced onion in cold water for 10 minutes if you want to tame the bite
• 1 cup cherry tomatoes halved: Optional but they add lovely color and bursts of sweetness
• 1/4 cup fresh parsley chopped: Do not skip this it brings a fresh green note that brightens the whole salad
• 2 tbsp fresh dill chopped: Dill and lemon were made for each other
• 1/4 cup extra-virgin olive oil: Use your best olive oil since the flavor really shines here
• 2 tbsp fresh lemon juice: About one large lemon rolled on the counter before cutting helps release more juice
• 1 tsp lemon zest: The essential oils in the zest carry all the bright lemon flavor
• 1 tsp Dijon mustard: This helps the vinaigrette emulsify and adds a subtle tangy depth
• 1 garlic clove minced: Let it sit in the lemon juice for a few minutes to mellow the raw edge
• 1/2 tsp kosher salt: Adjust based on whether your chicken was pre-seasoned
• 1/4 tsp freshly ground black pepper: Freshly ground makes a real difference here

Instructions

Prep your ingredients:

Dice the celery and red onion into small even pieces chop the herbs and halve the tomatoes if using them

Combine the salad:

Add the chicken beans celery onion tomatoes and herbs to a large bowl but do not add the dressing yet

Whisk the vinaigrette:

Combine the olive oil lemon juice lemon zest mustard garlic salt and pepper in a small jar and shake vigorously until thickened

Toss it all together:

Pour the dressing over the salad and fold gently until everything is coated the beans will start to look creamy

Let it rest:

Give the salad ten minutes to hang out before serving so the flavors can really get to know each other

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My grandmother used to say that beans and greens were the simplest path to a happy table and this salad proves her right every time. It has become my answer to what should I bring because it travels well and somehow looks elegant in any bowl.

Making It Yours

Swap the chicken for chickpeas to keep it plant based or add diced avocado if you want extra creaminess. I have used fresh basil instead of dill when that is what I had growing in the garden and it was just as lovely.

Serving Ideas

Pile this onto a bed of arugula for more greens or scoop it with toasted pita bread for a heartier meal. Sometimes I serve it stuffed into hollowed-out cherry tomatoes for parties.

Storage Tips

This keeps well in the refrigerator for up to three days though the celery will lose some of its crunch. The flavors actually deepen overnight so it is an excellent make-ahead option.

• Add delicate herbs like fresh basil right before serving to prevent them from darkening
• If the salad seems dry after refrigeration add a squeeze of fresh lemon and a drizzle of olive oil
• Store in a glass container rather than plastic to preserve the bright fresh flavors

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Sometimes the simplest lunches are the ones that stick with you long after the plates are cleared.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, this salad is excellent for meal prep. You can assemble the ingredients up to 3 days ahead, but add the vinaigrette just before serving to keep vegetables crisp. Alternatively, store the vinaigrette separately and toss together when ready to eat.

→ How do I make this vegetarian?

Simply omit the chicken and double the white beans, or add diced avocado, roasted chickpeas, or crumbled feta for additional protein and substance. The salad remains hearty and satisfying.

→ What can I substitute for fresh dill?

Fresh basil, chives, or tarragon work beautifully as alternatives. Dried dill is noted in the ingredients at half the fresh amount. You can also use dried oregano or Italian seasoning if preferred.

→ Is this truly gluten-free?

The base ingredients are naturally gluten-free. However, verify that canned beans and Dijon mustard are certified gluten-free, as some brands process these items in facilities with cross-contamination risks.

→ What are good wine pairings for this salad?

Crisp Sauvignon Blanc and chilled rosé complement the bright lemon notes beautifully. For white wines, Pinot Grigio or a dry Riesling also pair well with the fresh herbs and tangy vinaigrette.

→ Can I add greens to this salad?

Absolutely. Toss in arugula, baby spinach, or mixed greens for added nutrition and volume. You can also serve the salad over a bed of lettuce for a lighter, more verdant presentation.