Lemony White Bean Chicken Salad

Last July, my sister dropped by unexpectedly with two rotisserie chickens and a basket of fresh herbs from her garden. We stood in my kitchen, sweating in the afternoon heat, trying to figure out what to make for dinner without turning on the oven. That's when this salad happened completely by accident.

My neighbor Sarah came over to borrow sugar and ended up staying for dinner. She kept saying she wasn't hungry, then proceeded to eat three servings while standing at the counter. Now she texts me every week asking when I'm making it again.

Ingredients

• Cooked chicken breast: Use rotisserie chicken or leftover cooked chicken for a shortcut, but poaching two breasts in salted water gives you the most tender, shreddable meat
• White beans: Cannellini beans become creamy when tossed with the dressing, creating this incredible texture that makes the salad feel substantial
• Fresh celery: Don't skip this because it provides the essential crunch that contrasts with the soft beans and chicken
• Red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow out the sharp bite
• Fresh parsley and dill: These herbs are non negotiable because they're what makes the salad taste fresh and vibrant, not just like a bowl of leftovers
• Lemon juice and zest: Both the juice and zest are necessary because the zest holds aromatic oils that give you intense lemon flavor without adding too much acid
• Extra virgin olive oil: Use a good quality one because you can really taste it in this simple dressing
• Dijon mustard: This acts as an emulsifier and also adds a subtle depth that rounds out the sharp lemon

Instructions

Prep your ingredients:

Shred the chicken into bite sized pieces, drain and rinse the beans, and dice the celery and onion into small uniform pieces so every forkful gets a little bit of everything

Make the vinaigrette:

Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper in a small bowl until the mixture thickens slightly and looks creamy

Combine everything:

Pour the dressing over the chicken and vegetables in a large bowl, then gently fold everything together until evenly coated, being careful not to mash the beans

Let it rest:

Let the salad sit at room temperature for 10 minutes so the beans absorb some of the dressing and the flavors meld together

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This became my go to lunch all summer long. I'd make a big batch on Sunday and eat it for days, sometimes straight from the container while leaning against the counter.

Make It Your Own

Sometimes I add diced cucumber when I have it in the fridge, and a handful of arugula or baby spinach turns it into a more substantial meal. During tomato season, I throw in halved cherry tomatoes that burst in your mouth.

Serving Suggestions

Serve this on a bed of mixed greens with some crusty bread to soak up any extra dressing. It also works beautifully stuffed into a pita or wrapped in a large lettuce leaf for a low carb option.

Wine Pairings

A crisp Sauvignon Blanc cuts through the creamy beans and complements the bright lemon flavors perfectly. On warm evenings, I love it with an ice cold rosé that feels like summer in a glass.

• For a vegetarian version, add extra beans and some diced avocado for creaminess
• Leftovers keep well for 3 to 4 days in the refrigerator
• Bring to room temperature before serving leftovers for the best texture

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Hope this brightens up your lunch rotation as much as it did mine.

Recipe Q&A

→ Can I prepare this salad ahead of time?

Yes, this salad stores well in the refrigerator for up to 3 days. You can assemble it the night before, though it's best to add the vinaigrette just before serving to keep vegetables crisp. The flavors actually deepen as it sits.

→ How can I make this vegetarian?

Simply omit the chicken and increase the white beans or add diced avocado, chickpeas, or crumbled feta cheese for extra protein and richness. The salad remains hearty and satisfying.

→ What can I substitute for fresh dill?

Dried dill works well (use half the amount). You can also substitute with fresh tarragon, chives, or cilantro depending on your preference. Basil adds a different but delicious Mediterranean twist.

→ Is this salad gluten-free?

Yes, the base ingredients are naturally gluten-free. Just verify that your canned beans and Dijon mustard are certified gluten-free, as some brands may contain hidden gluten in additives.

→ How do I make the vinaigrette emulsify properly?

Whisk the lemon juice, mustard, and garlic together first, then slowly drizzle in the olive oil while whisking constantly. The mustard acts as an emulsifier to help bind the oil and lemon juice together smoothly.

→ What are good serving suggestions?

Serve chilled or at room temperature alongside crusty bread for a complete meal. You can also serve it on a bed of fresh greens like arugula or spinach. Pairs beautifully with crisp white wines like Sauvignon Blanc.