Lemony White Bean Chicken Salad

I threw this together on a Tuesday afternoon when the kitchen was already too warm and turning on the oven felt like a personal offense. The lemon juice hit the garlic and suddenly the whole room felt lighter somehow.

My sister was over that day, watching me chop celery and asking if I was sure this would actually taste like lunch. She took three bowls home in Tupperware and texted me before she even got to the highway.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here if you want to save time
• White beans: Cannellini beans become incredibly creamy when tossed with the vinaigrette
• Celery: Finely diced celery adds essential crunch that contrasts with the tender chicken
• Red onion: The sharp bite mellows as it sits with the lemon dressing
• Fresh dill: This herb is not optional because it makes everything taste like sunshine
• Lemon: Both the juice and zest are needed for that bright punchy flavor
• Dijon mustard: Helps the vinaigrette emulsify and adds depth
• Extra virgin olive oil: Use good quality oil since it really shines in this simple preparation

Instructions

Prep your fresh ingredients:

Chop the celery and red onion until theyre quite small so every bite gets some crunch. Halve the cherry tomatoes and chop the parsley and dill.

Combine the base:

In a large mixing bowl add the shredded chicken and drained white beans along with all your prepped vegetables and herbs.

Whisk the vinaigrette:

In a small bowl combine the olive oil lemon juice lemon zest Dijon garlic salt and pepper. Whisk vigorously until it thickens slightly.

Toss everything together:

Pour the vinaigrette over the salad and gently fold until every piece is coated. Taste and add more salt if needed.

Let it rest:

Wait ten minutes before serving. The beans soak up the dressing and everything tastes better.

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This has become my go to when friends drop by unexpectedly because it looks impressive but requires almost zero active cooking time.

Making It Vegetarian

Skip the chicken entirely and add another can of white beans plus a diced avocado. The creamy avocado fills in the richness you lose from the meat.

Serving Suggestions

I love scooping this onto buttered toast or serving it over a bed of arugula for dinner. The vinaigrette doubles as a dressing for whatever greens you add underneath.

Storage And Meal Prep

This keeps beautifully in the fridge for three to four days though the tomatoes will soften over time. The flavors actually develop and become more cohesive the next day.

• Store in an airtight container and give it a good stir before serving
• Add fresh herbs right before serving if meal prepping for the week
• The vinaigrette may solidify slightly in the fridge but will loosen at room temperature

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Serve this with a cold glass of wine on the patio and suddenly Tuesday feels like a weekend.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, this salad actually improves when flavors have time to meld. Prepare it up to 4 hours ahead, store in an airtight container in the refrigerator, and give it a gentle toss before serving. Avoid adding the vinaigrette more than 2 hours in advance if you prefer a crunchier texture.

→ What can I use instead of chicken?

For a vegetarian option, increase the white beans to 2 cans or add diced avocado for creaminess. Grilled tofu, chickpeas, or hard-boiled eggs also work beautifully and maintain the high protein content.

→ How do I make the vinaigrette emulsify properly?

Whisk the lemon juice and mustard together first, then slowly drizzle in the olive oil while whisking continuously. The mustard acts as an emulsifier, helping the oil and lemon juice blend smoothly into a cohesive dressing.

→ Can I add greens to this salad?

Absolutely. Toss in fresh arugula, baby spinach, or mixed greens just before serving to keep them crisp. This addition boosts nutrients and creates a more substantial main course option.

→ What wines pair well with this dish?

The bright lemon and fresh herbs pair excellently with crisp Sauvignon Blanc, chilled Pinot Grigio, or a light rosé. The acidity in these wines complements the citrus vinaigrette beautifully.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The salad will soften slightly as the vinaigrette continues to penetrate the ingredients, but flavors deepen over time. Stir gently before serving.