Pin It Last July, my sister dropped by unexpectedly with two rotisserie chickens and a bag of lemons from her tree. We stood in my tiny kitchen, picking meat off the bone and talking about how summer meals should feel effortless. This salad emerged from that impromptu afternoon, fueled by good conversation and the realization that the best dishes often come from what you have on hand. Now it's my go-to when I want something substantial but not heavy.
I served this at my book club last month, and three people asked for the recipe before we even discussed the book. Something about the fresh dill and bright lemon makes people feel cared for, like you put thought into something that actually took almost no time at all. My friend Sarah called it the kind of salad that reminds you why you love eating food that actually tastes like itself.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach two breasts ahead of time
- 1 can (15 oz / 425 g) white beans: Cannellini beans become creamy when tossed with the vinaigrette, making each bite satisfying
- 2 celery stalks, finely diced: Dont skip this, the 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 it milder
- 1 cup cherry tomatoes, halved: Optional, but they add pops of sweetness and color that make the dish sing
- 1/4 cup fresh parsley, chopped: Flat-leaf parsley brings freshness without overpowering the delicate herbs
- 2 tbsp fresh dill, chopped: Fresh dill is non-negotiable here, it pairs perfectly with the lemon and beans
- 1/4 cup extra-virgin olive oil: Use your best olive oil since the flavor really shines through
- 2 tbsp fresh lemon juice: About one large lemon, rolled on the counter before juicing to maximize the liquid
- 1 tsp lemon zest: Grate this before you juice the lemon, the oils hold so much bright flavor
- 1 tsp Dijon mustard: This emulsifies the dressing and adds just the right subtle sharpness
- 1 garlic clove, minced: One small clove is plenty, you want a whisper of garlic, not a shout
- 1/2 tsp kosher salt: Adjust based on whether your chicken was salted during cooking
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference in a simple dressing
Instructions
- Combine all the salad ingredients:
- In a large mixing bowl, add the shredded chicken, drained white beans, diced celery, red onion, cherry tomatoes, parsley, and dill. Give everything a gentle toss to distribute the ingredients evenly before adding the dressing.
- Whisk together the lemon vinaigrette:
- In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until the mixture thickens and emulsifies, about 30 seconds of energetic whisking.
- Dress the salad:
- Pour the vinaigrette over the chicken and bean mixture. Use a large spoon or clean hands to gently toss everything together, ensuring each ingredient gets coated in that bright, tangy dressing.
- Taste and adjust the seasoning:
- Scoop up a small bite and check if it needs more salt, pepper, or perhaps a squeeze more lemon. The flavors should pop with brightness while still tasting balanced and satisfying.
- Let the flavors marry:
- Let the salad rest at room temperature for about 10 minutes before serving. This short wait allows the beans to absorb some of the vinaigrette and the flavors to meld together beautifully.
Pin It This has become my standby for potluck season because it travels beautifully and never fails to disappear. There is something deeply satisfying about serving food that looks beautiful on a platter but tastes even better than it looks, like youre sharing a secret you discovered by accident.
Making It Your Own
Once you have the basic formula down, this salad happily adapts to whatever you have in the crisper drawer. I have made it with diced cucumber instead of celery, added chopped fresh basil when dill was scarce, and even swapped in cannellini beans for chickpeas in a pinch. The heart of the dish is that combination of protein, creamy beans, and bright lemon dressing, everything else is negotiable.
Serving Suggestions
This salad shines alongside something warm and crusty, which is why I almost always serve it with good bread. A ciabatta loaf or baguette warmed in the oven creates that perfect contrast of temperatures and textures. For a complete meal, I will sometimes serve it over a bed of arugula with an extra drizzle of olive oil, letting the peppery greens play against the creamy beans.
Perfect Pairings
The bright, acidic notes in this salad make it incredibly food-friendly. A chilled Sauvignon Blanc cuts through the creamy beans, while a dry rosé picks up on those summer herb notes. For something non-alcoholic, sparkling water with a twist of lemon mirrors the citrus in the dressing without competing with it.
- Crusty bread for soaking up any extra vinaigrette
- A simple green salad with extra lemon in the dressing
- Grilled vegetables brushed with olive oil and salt
Pin It There is quiet confidence in a dish that comes together without fuss but still feels special. This salad has saved me on countless busy weeknights and made unexpected guests feel welcomed.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the salad up to 4 hours in advance. Store the vinaigrette separately and toss just before serving to maintain crisp textures. The flavors actually improve as they meld together.
- → What's the best way to cook chicken for this salad?
Poach, grill, or bake chicken breasts until they reach an internal temperature of 165°F. Poaching in broth keeps the meat particularly tender and juicy. Cool completely before shredding or cubing for optimal texture.
- → Can I use canned chickpeas instead of white beans?
Absolutely. While cannellini beans offer a creamy texture, chickpeas work wonderfully and add an earthy flavor. You might also try a combination of both for varied texture and taste.
- → How do I keep the salad from getting soggy?
Dress the salad just before serving or keep the vinaigrette separate until you're ready to eat. The lemon juice and olive oil won't make vegetables soggy as quickly as heavier dressings, but timing helps maintain crispness.
- → What vegetables can I substitute or add?
Try diced cucumber, bell peppers, radishes, or fennel for crunch. Add arugula or spinach for greens, or include diced avocado for creaminess. Choose vegetables that complement the bright lemon flavor.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Store ingredients separately—keep the vinaigrette in a container, proteins and vegetables in another. Combine when ready to eat for maximum freshness and texture.