Lemony White Bean Chicken Salad (Printable)

A bright, protein-packed salad with tender chicken, white beans, and fresh herbs in a tangy 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

→ Lemon 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

# Method:

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 and gently toss to combine, ensuring everything is evenly coated.
04 - Taste and adjust seasoning as needed to balance the flavors.
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 the time it takes to listen to a podcast episode, no stove babysitting required.
  • The lemon vinaigrette brightens everything without feeling heavy or mayo laden.
  • You can eat it cold from the fridge or let it sit on the counter, it works either way.
  • It's one of those rare dishes that tastes even better the next day after the flavors marry.
02 -
  • If you skip the resting time, the salad will taste flat and one dimensional, those 10 minutes are not optional.
  • Don't overdress it all at once, start with three quarters of the vinaigrette and add more if needed.
  • Cold chicken from the fridge will make the salad taste muted, let it come to room temperature first.
03 -
  • Zest the lemon before you juice it, trying to zest a squeezed lemon is a frustrating mess.
  • If the salad tastes good but not great, it probably needs more salt, beans are notorious salt absorbers.
  • Use a jar with a lid to make the vinaigrette, shake it hard and it emulsifies perfectly without a whisk.
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