Lemony White Bean Chicken Salad

The sun was blazing through my kitchen window last July when I realized I had zero appetite for anything hot. I'd roasted a couple chicken breasts earlier in the week, and there they sat, staring at me from the refrigerator. My neighbor had dropped off a bag of fresh lemons from her tree that morning, their fragrance already perfuming the whole kitchen counter.

I brought this salad to a rooftop potluck last summer, and honestly, I was a little embarrassed by how simple it looked next to everyone's elaborate dishes. By the time I circled back for seconds, the bowl was scraped clean. Three people asked for the recipe right there, drinks in hand, while we watched the sunset.

Ingredients

• Cooked chicken breast: Use leftover rotisserie or roast your own ahead of time. It needs to be cold when you start mixing
• White beans: Cannellini beans hold their shape better than Great Northern, giving you that perfect creamycrunchy contrast
• Celery: Dice it small so you get crunch without big fibrous strands in every bite
• Red onion: Soak the diced onion in cold water for 10 minutes if you want to tame the sharp bite
• Fresh dill: This is the secret weapon that makes it taste like something special
• Lemon juice and zest: The zest carries all the fragrant oils, so dont skip it
• Dijon mustard: It emulsifies the dressing and adds just the right amount of subtle heat

Instructions

Prep your base ingredients:

Shred or cube your chicken into bitesized pieces. Rinse and drain those beans thoroughly. Finely dice your celery and red onion until theyre uniform

Whisk together the vinaigrette:

Combine olive oil, lemon juice, zest, mustard, garlic, salt, and pepper in a small jar. Shake it until it clouds over and thickens slightly

Combine everything:

Dump your chicken, beans, vegetables, and herbs into a large bowl. Pour the dressing over everything

Let it rest:

Toss gently so you dont mash the beans. Let it sit at room temperature for 10 minutes. This step matters

Taste and adjust:

Grab a fork and take a bite. Maybe it needs more salt or a squeeze of lemon

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My mother in law still talks about the first time she tried this at a family brunch. She said she never thought she'd enjoy cold chicken salad until that moment, and now she keeps cans of white beans in her pantry specifically for this recipe.

Make It Your Own

Sometimes I swap the chicken for chickpeas to make it vegetarian, and honestly, nobody misses the meat. The beans absorb all that lemony dressing and become little flavor bombs on their own.

Serving Suggestions That Work

I've served this scooped into avocado halves, stuffed in pita pockets, and simply mounded on a bed of arugula. Each way works, but my favorite is still just straight from the bowl with a good fork.

Storage And Meal Prep

This salad keeps beautifully for three to four days in the refrigerator. The flavors actually develop and meld together, making it an excellent candidate for Sunday meal prep.

• Store in an airtight container to keep the fresh herbs from oxidizing
• Give it a quick stir before serving as the dressing settles at the bottom
• Add fresh herbs right before eating if meal prepping for more than 2 days

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Some recipes demand precision and fuss, but this one rewards you for just diving in. Make it on a Tuesday night, make it for a crowd, just make it.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This salad actually tastes better after resting for 30 minutes to a few hours, allowing the vinaigrette to penetrate the ingredients. It keeps well in the refrigerator for up to 3 days.

→ 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 combines evenly with the beans and vegetables.

→ Can I substitute the white beans?

Yes, chickpeas or navy beans make excellent alternatives. Each brings a slightly different texture but still pair wonderfully with the lemon vinaigrette.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion it into containers for grab-and-go lunches throughout the week. Just hold off on adding fresh greens until serving time.

→ What can I serve alongside?

Crusty bread, warm pita, or a bed of mixed greens complement this dish beautifully. A crisp white wine like Sauvignon Blanc makes an ideal pairing.