Lemony White Bean Chicken Salad

The first time I made this salad was during a heatwave when turning on the oven felt like a personal betrayal. I had leftover rotisserie chicken sitting on the counter and a can of white beans I'd bought weeks ago, forgetting about entirely. Something about the brightness of lemon against the creamy beans just worked so effortlessly that it became my go-to lunch for the entire summer, eaten standing up at the kitchen counter more times than I care to admit.

I brought this to a friends porch dinner last month, and honestly, I was a little embarrassed serving something so simple alongside everyone's elaborate dishes. But then the host asked for the recipe three times throughout the evening, and someone else literally scraped the serving bowl clean with a spoon. Sometimes the most unassuming recipes end up being the ones people remember most.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or you can poach or bake chicken breasts specifically for this recipe. The key is having it tender and ready to shred into bite-sized pieces
• 1 can (15 oz) white beans: Cannellini beans have the creamiest texture, but Great Northern beans work beautifully too. Rinse them thoroughly to remove any metallic taste from the canning liquid
• 2 celery stalks, finely diced: These provide the essential crunch that contrasts with the soft beans and chicken. Cut them small enough that you get crunch in every bite without overwhelming the texture
• 1/4 red onion, finely diced: The sharpness of red onion cuts through the creamy elements beautifully. If you're sensitive to raw onion, soak the diced pieces in cold water for 10 minutes before adding
• 1 cup cherry tomatoes, halved: Optional but recommended for color and bursts of juiciness. Choose tomatoes that feel heavy for their size and have deep color
• 1/4 cup fresh parsley and 2 tbsp fresh dill: The herb combination is non-negotiable here. Parsley brings freshness while dill adds that distinctive bright flavor that makes the whole salad sing
• 1/4 cup extra-virgin olive oil: Use the good stuff here since the vinaigrette is so simple. The oil's flavor will come through clearly
• 2 tbsp fresh lemon juice plus 1 tsp lemon zest: Both the juice and zest are crucial. The zest contains essential oils that give you that lemon punch without adding more acidity
• 1 tsp Dijon mustard: This is the secret ingredient that helps emulsify your dressing and adds just enough background sharpness to make everything pop
• 1 garlic clove, minced: One small clove is perfect. You want the garlic to be a supporting player, not the star of the show
• 1/2 tsp kosher salt and 1/4 tsp black pepper: Start here and adjust. The beans and chicken both need salt to come alive, so dont be afraid to add more if needed

Instructions

Combine your base ingredients:

In a large mixing bowl, add the shredded chicken, rinsed white beans, diced celery, red onion, cherry tomatoes, parsley, and dill. I like to do this first so everything is ready to receive the dressing immediately

Whisk together the 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 slightly and turns cloudy, which tells you it's properly emulsified

Dress and toss the salad:

Pour the vinaigrette over your salad ingredients and fold everything together gently with a large spoon or your hands. You want every ingredient lightly coated without crushing the beans or tomatoes

Taste and adjust:

This is where you make it yours. Take a bite and decide if it needs more salt, acid, or herbs. The flavors should be bright and balanced, with no single element overpowering the others

Let it rest:

Give the salad 10 minutes to sit before serving. This resting period is essential because it allows the dressing to penetrate the beans and chicken, making each bite more flavorful than the last

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Last summer, my sister who swears she hates bean salads ate two servings without realizing what she was eating until I mentioned it later. Now she requests it every time she visits, proving that sometimes the dishes we think we won't like end up being the ones we can't stop eating.

Make It Your Own

The beauty of this salad is how forgiving it is. I've made it with leftover grilled chicken thighs, poached breast meat, even turkey from Thanksgiving dinner. Each variation brings something slightly different to the table. Sometimes I'll add diced cucumber when I want extra freshness, or throw in some chopped Kalamata olives for a briny kick. The template stays the same, but the result feels entirely new each time.

Serving Suggestions

I love serving this over a bed of mixed greens for a more substantial meal, or scooped into halved avocados when I want something that feels fancy but takes zero extra effort. During cooler months, I'll serve it alongside roasted vegetables or a simple grain like quinoa to make it more filling. The citrus notes also make it an incredible partner for salmon or white fish if you want to serve it as part of a larger spread.

Storage and Make-Ahead Tips

This salad keeps beautifully for 3 to 4 days in the refrigerator, stored in an airtight container. The ingredients actually benefit from the marinating time, so dont hesitate to make it the night before you need it. The only thing that might suffer slightly is the fresh herbs, but even they hold up better than you'd expect in this acidic environment.

• If making ahead, add the fresh herbs right before serving to preserve their bright color and flavor
• The vinaigrette may solidify slightly in the refrigerator due to the olive oil. Let it sit at room temperature for 10 minutes before serving
• This recipe doubles easily and is perfect for picnics, potlucks, or weekday lunch prep

Save

There's something deeply satisfying about a recipe that delivers so much flavor with so little effort. This salad has become my answer to busy weeknights and last-minute guests alike, always delivering something that feels special without requiring anything special from me.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This salad actually improves after resting for several hours or overnight in the refrigerator, allowing the lemon vinaigrette to penetrate the ingredients and meld the flavors together.

→ What's the best way to cook the chicken?

Poached, baked, or rotisserie chicken all work beautifully. The key is shredding or cubing it into bite-sized pieces so it absorbs the vinaigrette and distributes evenly throughout the salad.

→ Can I substitute the white beans?

Yes. Cannellini beans are traditional, but Great Northern beans or navy beans work equally well. Chickpeas also make an excellent substitution if you prefer a slightly firmer texture.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this salad stays fresh for 3-4 days. The vegetables maintain their crunch, and the vinaigrette actually helps preserve the ingredients while enhancing flavor.

→ What can I serve with this salad?

Crusty bread, warm pita, or a bed of mixed greens make excellent accompaniments. For a complete meal, add roasted vegetables or a simple grain like quinoa or couscous.

→ Is this suitable for meal prep?

Perfectly suited. Portion into individual containers for grab-and-go lunches throughout the week. The hearty beans and protein-rich chicken keep you satisfied for hours.