Lemony White Bean Chicken Salad (Print version)

Tender chicken and creamy white beans tossed with crisp vegetables and fresh herbs in a zesty lemon vinaigrette.

# 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 tbsp fresh dill, chopped

→ Vinaigrette

08 - 1/4 cup extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 tsp Dijon mustard
12 - 1 garlic clove, minced
13 - 1/2 tsp kosher salt
14 - 1/4 tsp 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. 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 Tips:

01 -
  • The lemon vinaigrette hits every bright note you want on a sweltering day
  • It comes together in under 30 minutes with mostly pantry staples
  • The beans make it unexpectedly filling without that heavy food coma feeling
02 -
  • The salad gets better after sitting in the fridge for a few hours
  • Red onion can overpower the delicate flavors if you dont dice it finely
  • Adding the tomatoes right before serving keeps them from getting mealy
03 -
  • Use a microplane for the lemon zest to avoid bitter white pith
  • Let your dressed salad sit for at least 10 minutes before serving
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