Lemony White Bean Chicken Salad (Printable View)

Tender chicken and 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 and 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 Advice:

01 -
  • The creamy beans and tender chicken make every bite feel satisfying without being heavy
  • You can throw it together in under thirty minutes with ingredients you probably already have
  • The lemon vinaigrette actually makes you excited about eating salad for lunch three days in a row
02 -
  • The salad tastes better after sitting in the refrigerator for a few hours
  • Red onion can overpower everything if you do not dice it finely enough
  • Fresh herbs are non-negotiable here since dried herbs will not give you that bright flavor
03 -
  • Use a microplane or fine grater for the garlic so it disappears into the dressing
  • Taste a bean before adding more salt since canned beans can already be salty
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