Lemony White Bean Chicken Salad

This salad came together on a Wednesday afternoon when I had leftover roast chicken and absolutely no energy for anything complicated. I stood at the counter, staring into the fridge, and spotted a can of white beans I'd forgotten about. The lemon on the cutting board still smelled sharp from breakfast tea. What started as scraps turned into something I now crave on repeat.

I brought this to a potluck once, nervous it was too simple. My friend Sarah took one bite and asked if I'd trained at some fancy culinary school. I laughed and told her it was born from laziness and hunger. She's requested it three times since, and now I pack it in mason jars for her kids' lunches.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here and saves you serious time, just pull the meat and keep going.
• White beans: Cannellini beans have this buttery texture that makes the salad feel luxurious without any cream, rinse them well to avoid that tinny taste.
• Celery stalks: The crunch is non-negotiable, it gives the salad structure and that refreshing snap between bites.
• Red onion: Dice it small so you get little bursts of sharpness without overpowering the gentler flavors.
• Cherry tomatoes: Optional but worth it for color and juicy pops of sweetness that balance the lemon.
• Fresh parsley: Flat-leaf parsley tastes brighter and less bitter than the curly kind, chop it fine so it blends in.
• Fresh dill: This herb makes the whole dish sing with that slightly anise-like freshness, dried works in a pinch but use less.
• Extra-virgin olive oil: Use the good stuff here since it's not cooked, the flavor comes through bold and fruity.
• Fresh lemon juice: Bottled lemon juice tastes flat and chemical, squeeze a real lemon and feel the difference immediately.
• Lemon zest: The oils in the zest add a floral, aromatic layer that juice alone can't deliver.
• Dijon mustard: It emulsifies the vinaigrette and adds a subtle tang that rounds out the acid.
• Garlic clove: Mince it fine or use a press so it distributes evenly without chunky surprises.
• Kosher salt: Season generously, beans and chicken need more salt than you think to come alive.
• Freshly ground black pepper: A few cranks of the pepper mill add warmth and a tiny bit of heat.

Instructions

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Combine the base:

Toss the chicken, beans, celery, red onion, tomatoes, parsley, and dill into a large bowl. Let your hands do the mixing if you want, it's faster and gentler than a spoon.

Make the vinaigrette:

Whisk the olive oil, lemon juice, zest, mustard, garlic, salt, and pepper in a small bowl until it looks creamy and unified. If it splits, just whisk harder or shake it in a jar with a tight lid.

Dress the salad:

Pour the vinaigrette over everything and toss gently, you want every piece coated but not drowning. Taste a bean and a piece of chicken to check if it needs more salt or lemon.

Rest before serving:

Let the salad sit for at least 10 minutes so the flavors marry and the beans soak up some of that tangy dressing. Serve it cool or at room temperature, both ways are delicious.

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One summer evening, I packed this salad into a cooler and brought it to the park for an impromptu picnic. We ate it straight from the container with forks, sitting on a blanket as the sun set. My partner said it tasted like vacation, and I realized that's exactly what good food should do, transport you even when you're just ten minutes from home.

Make It Your Own

If you want to swap the chicken for chickpeas or even grilled shrimp, go for it. I've also stirred in diced avocado right before serving, which makes it creamier and even more filling. Some days I add a handful of arugula or baby spinach to stretch it further, and it turns into a full meal with crusty bread on the side.

Storing and Serving

This salad keeps in the fridge for up to three days in an airtight container, though the herbs will darken a bit. The flavors deepen overnight, so leftovers are honestly better than the first serving. I like to bring it back to room temperature before eating, but straight from the fridge on a hot day is equally satisfying.

What to Serve It With

I usually eat this on its own, but it's fantastic piled onto butter lettuce cups or scooped up with pita chips. A crisp white wine or sparkling water with lemon feels right alongside it. If you're feeding a crowd, double the batch and serve it in a big wooden bowl, it always disappears fast.

• Try it stuffed into a whole wheat wrap with extra greens for a packable lunch.
• Serve it over a bed of mixed greens for a composed salad plate.
• Pair it with roasted vegetables or grilled zucchini for a light summer dinner.

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This salad has become my go-to whenever I need something that feels both nourishing and effortless. I hope it brings you as much ease and joy as it's brought me, one lemony, herb-flecked bite at a time.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Keep the vinaigrette in a separate container and combine everything up to 2 hours before eating for best freshness and texture.

→ What are good substitutes for white beans?

Chickpeas, kidney beans, or black beans work wonderfully as alternatives. You can also use a combination of beans for added variety and texture.

→ How do I make this vegetarian?

Simply omit the chicken and increase the white beans to 2 cans, or add diced avocado, tofu, or additional vegetables like cucumber and bell peppers for extra substance and nutrition.

→ What should I serve this with?

Pair with crusty bread, whole grain crackers, or serve on a bed of fresh greens like arugula or spinach. A crisp Sauvignon Blanc or chilled rosé complements the bright lemon flavors beautifully.

→ Can I adjust the lemon flavor?

Absolutely. Start with 1.5 tablespoons of lemon juice and taste as you go. You can always add more juice or zest to achieve your preferred level of tanginess without overpowering the other flavors.

→ How long will leftovers keep?

Store in an airtight container for up to 3 days. The salad maintains better texture if you keep the vinaigrette separate and toss just before eating.