Lemony White Bean Chicken Salad (Printable)

Tender chicken, creamy white beans, and crisp vegetables tossed in a zesty lemon vinaigrette for a light, nutritious meal.

# What You'll Need:

→ 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 tablespoons fresh dill, chopped

→ Vinaigrette

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

# How to Make It:

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, 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 and 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 Tips:

01 -
  • It tastes like sunshine in a bowl, the kind of meal that wakes you up without weighing you down.
  • You can have it on the table in less time than it takes to order takeout, and it keeps beautifully for days.
  • Every bite feels fresh and satisfying, with textures that crunch, creaminess that comforts, and brightness that lingers.
02 -
  • Don't skip the resting time, the salad tastes noticeably better after sitting for a bit as the herbs release their oils and everything softens together.
  • If your red onion tastes too sharp, soak the diced pieces in cold water for five minutes and drain them before adding.
03 -
  • Zest your lemon before you juice it, it's nearly impossible to zest a squeezed lemon and you'll save yourself the frustration.
  • If you're meal prepping, keep the vinaigrette separate and toss it with the salad right before eating so everything stays crisp and vibrant.
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