Lemony White Bean Chicken Salad (Print)

Tender chicken and white beans tossed with crisp vegetables and a zesty lemon vinaigrette for a fresh, satisfying main.

# Components:

→ 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

→ Lemon 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

# Directions:

01 - In a large mixing bowl, combine cooked chicken, white beans, diced celery, red onion, cherry tomatoes, parsley, and dill.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, kosher salt, and black pepper until emulsified.
03 - Pour vinaigrette over salad ingredients and gently toss until everything is evenly coated.
04 - Taste the salad and adjust seasoning with additional salt and pepper as needed.
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 half an hour and tastes like you spent way longer on it.
  • The lemon vinaigrette is bright enough to wake up your taste buds without being harsh.
  • You can make it ahead and it actually gets better as it sits in the fridge.
  • It works as a main dish, a side, or stuffed into pita bread the next day.
02 -
  • Don't overdress the salad at first, you can always add more vinaigrette but you can't take it back once it's soggy.
  • If your beans taste bland, they probably need more salt, not more lemon.
  • Letting the salad rest really does make a difference, the beans absorb the dressing and everything tastes more unified.
03 -
  • Use a microplane for the lemon zest so you get the oils without the bitter white pith.
  • If you're using rotisserie chicken, pull the meat while it's still slightly warm so it shreds more easily and stays tender.
  • Taste your beans before adding them, if they're under-seasoned from the can, toss them with a pinch of salt first.
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