Lemony White Bean Chicken Salad (Printable)

A vibrant, protein-rich salad combining tender chicken, white beans, and crisp vegetables in a zesty lemon dressing.

# 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 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 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 Advice:

01 -
  • It comes together in under 30 minutes but tastes like you planned it for days
  • The creamy beans and tangy vinaigrette create that perfect Mediterranean balance
  • Its even better the next day, making it ideal for meal prep or picnics
02 -
  • Dont skip the 10 minute rest period, it transforms the dish from good to exceptional
  • The salad will keep for 3 days in the refrigerator, though the herbs will darken slightly
  • If making ahead, add the fresh herbs just before serving to maintain their bright green color
03 -
  • Massage the red onion with a pinch of salt and rinse if you find it too sharp
  • Use a Microplane or fine grater for the lemon zest to avoid bitter white pith
  • If the salad seems dry after resting, add another tablespoon of olive oil before serving
Go Back