Save to Pinterest The air conditioning had been fighting a losing battle all afternoon, and the last thing I wanted to do was turn on the oven. I stared at leftover rotisserie chicken and a can of white beans sitting on the counter, two things that never screamed excitement until they met each other in a bowl with way too much lemon and fresh herbs from my windowsill garden. Now it is the lunch I make when I want something that feels substantial but does not weigh me down.
My sister-in-law brought something similar to a porch gathering last summer, and I ate three servings while pretending to have a normal conversation about someone is new job. I begged her for the recipe, which turned out to be one of those throw-together situations where she eyeballed everything. I have been making my own version ever since, usually doubling it because somehow it disappears faster than I expect.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled chicken
- 1 can white beans: Cannellini beans have the best creamy texture but Great Northern beans work too
- 2 celery stalks: Finely diced for crunch that contrasts beautifully with the soft beans
- 1/4 red onion: Soak the diced onion in cold water for ten minutes if you want to tame the bite
- 1 cup cherry tomatoes: These add color and sweetness but you can leave them out if tomatoes are not in season
- 1/4 cup fresh parsley: Flat-leaf parsley has better flavor than curly parsley here
- 2 tbsp fresh dill: Dill and lemon are best friends in this salad
- 1/4 cup extra-virgin olive oil: Good olive oil makes a difference since the dressing is simple
- 2 tbsp fresh lemon juice: Roll the lemon on the counter before cutting to get more juice out
- 1 tsp lemon zest: This is where the bright lemon flavor really comes from
- 1 tsp Dijon mustard: Helps the vinaigrette emulsify and adds a subtle tang
- 1 garlic clove: Minced finely so you do not bite into big raw garlic pieces
- 1/2 tsp kosher salt: Start here and adjust to your taste
- 1/4 tsp black pepper: Freshly ground makes all the difference
Instructions
- Combine the salad ingredients:
- In a large mixing bowl, add the shredded chicken, drained white beans, diced celery, red onion, cherry tomatoes, parsley, and dill. Toss everything together gently so the ingredients are evenly distributed.
- Whisk 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 looks creamy instead of separated.
- Dress the salad:
- Pour the vinaigrette over the salad and toss gently until everything is coated. The beans soak up the dressing beautifully, so do not be shy about mixing it well.
- Let it rest:
- Let the salad sit for ten minutes before serving. This resting period lets the flavors meld together and the beans absorb some of that lemony dressing.
Save to Pinterest This became my go-to desk lunch when I worked from home because I could make a batch on Sunday and actually look forward to eating it on Wednesday. Something about the combination of protein and fresh produce keeps me full through afternoon meetings without that post-lunch slump.
Make It Your Own
Sometimes I swap the chicken for chickpeas to make it vegetarian, or add diced avocado right before serving for extra creaminess. During winter when fresh herbs feel sad and expensive, a mix of dried parsley and dried dill works in a pinch, though I always add a little extra lemon zest to compensate.
Serving Ideas
This salad needs nothing more than a piece of crusty bread to soak up any extra dressing in the bowl. I have also served it over mixed greens for a lighter dinner, and my friend Sarah stuffs it into pita pockets for her kids is lunches.
Storage and Meal Prep
The salad keeps beautifully in the refrigerator for three to four days, which might be its best feature. I store it in a glass container with a tight lid and give it a quick stir before serving.
- Add delicate ingredients like avocado right before eating
- If it seems dry after a day or two, whisk up a little more lemon and olive oil
- The flavors actually get better as everything marinates together
Save to Pinterest This is the kind of recipe that makes you feel like you have your life together even when you definitely do not.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in the refrigerator for up to 2 days. Combine with the vinaigrette just before serving to keep the salad crisp and prevent sogginess.
- → What can I substitute for chicken?
For a vegetarian version, simply omit the chicken and add extra white beans, diced avocado, or cooked chickpeas for additional protein and substance.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry, refresh it with a drizzle of olive oil and fresh lemon juice before serving.
- → Can I add greens to this salad?
Absolutely. Arugula, baby spinach, mixed greens, or lettuce work wonderfully as a base. This creates a lighter presentation and adds extra vegetables to your meal.
- → What wines pair well with this dish?
A crisp Sauvignon Blanc, chilled rosé, or Pinot Grigio complement the bright lemon flavors beautifully. The acidity in these wines echoes the vinaigrette and balances the richness of the beans and chicken.
- → Is this salad gluten-free?
Yes, the salad itself is naturally gluten-free. However, check store-bought mustard and canned beans for hidden gluten or additives. Ensure the chicken is prepared in a clean, gluten-free environment if necessary.