Lemony White Bean Chicken Salad

The first time I made this salad, I was scrambling to use up leftover roast chicken from Sunday dinner and a random can of white beans that had been sitting in my pantry for months. It was one of those hot July afternoons where turning on the oven felt like a personal betrayal, and I ended up throwing together something that has since become my go to lunch at least three times a week during summer.

Last summer, my sister came over to help me prep for a backyard get together, and we ended up making a triple batch of this salad. We sat on the kitchen floor eating it straight from the mixing bowl with forks, barely stopping to breathe between bites, and honestly that messy impromptu lunch was better than the actual party.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover roast chicken for the best flavor
• White beans: Cannellini beans become incredibly creamy when tossed with the vinaigrette, almost like a built in dressing
• Fresh celery: Dont skip this, the crunch is what keeps every bite interesting and fresh
• Red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow out the sharp bite
• Fresh herbs: The combination of parsley and dill is what makes this taste bright and alive
• Lemon: Both the juice and zest are essential for that punchy Mediterranean flavor
• Extra virgin olive oil: Use the good stuff here since it really carries the dish
• Dijon mustard: This helps the vinaigrette cling to everything and adds a subtle depth

Instructions

Prep your ingredients:

Dice the celery and onion finely so every forkful gets a bit of crunch without overwhelming bites of raw onion.

Make the vinaigrette:

Whisk the olive oil, lemon juice, zest, mustard, garlic, salt and pepper until the mixture thickens slightly and looks glossy.

Combine everything:

Pour the dressing over the chicken and vegetables, then gently fold everything together until evenly coated.

Let it rest:

Give the salad at least 10 minutes to hang out before serving, this step is what transforms it from tasty to absolutely delicious.

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This became my emergency dinner when friends drop by unexpectedly because it looks impressive but comes together faster than I can order takeout.

Make It Your Own

Sometimes I toss in diced avocado or swap the chicken for hard boiled eggs when I want a vegetarian option. The creamy beans and bright dressing work with pretty much any protein you have on hand.

Serving Suggestions

I love scooping this onto thick slices of toasted sourdough or serving it over a bed of peppery arugula for extra freshness. The vinaigrette doubles as a sauce for whatever greens you choose.

Meal Prep Magic

This salad keeps beautifully in the refrigerator for three to four days, which is why I often double the recipe on Sunday. The flavors actually develop and meld together over time, making leftovers even better than the first day.

• Store in an airtight container and give it a quick stir before serving
• If using cherry tomatoes, add them fresh each time so they do not get mushy
• The beans may soak up some dressing, so keep a little extra lemon juice handy

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Somehow this simple salad manages to taste like sunshine on a plate, and I hope it brings as much brightness to your kitchen as it has to mine.

Recipe Questions

→ Can I make this ahead of time?

Yes, this actually tastes better after resting. Make it up to 24 hours in advance and store refrigerated. Add fresh herbs just before serving if possible.

→ What can I substitute for fresh dill?

Fresh basil, tarragon, or chives work well. If using dried dill instead, reduce to 1 tablespoon since dried herbs are more concentrated.

→ Is this suitable for meal prep?

Absolutely. Portion into airtight containers and store for up to 4 days. The ingredients hold up well without getting soggy, unlike leafier salads.

→ Can I use canned chicken?

Fresh cooked chicken has better texture, but canned chicken works in a pinch. Drain well and break up larger pieces before combining with other ingredients.

→ What's the best way to serve this?

Serve over mixed greens, stuffed in pita bread, or enjoy on its own with crusty bread. It pairs beautifully with crisp white wine like Sauvignon Blanc.