Lemony White Bean Chicken Salad

The first time I made this salad was during a heat wave when my tiny apartment kitchen felt like an oven. I craved something substantial but refused to turn on the stove or even think about warm food. That afternoon, combining leftover rotisserie chicken with creamy white beans and an aggressively lemony dressing felt like discovering summer on a plate. My roommate wandered in, skeptical about cold chicken salad, and ended up eating half the bowl standing at the counter.

Last summer I brought this to a potluck and watched it disappear within fifteen minutes while other dishes sat untouched. My friend Sarah who claims to hate beans texted me the next day demanding the recipe. Theres something about the combination of creamy white beans and tender chicken that makes people forget theyre eating something so nutritious.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here or poach your own breasts earlier in the week
• 1 can white beans: Cannellini beans offer the creamiest texture but Great Northern beans absorb the lemon dressing beautifully
• 2 celery stalks: Finely diced celery provides essential crunch that contrasts with the tender beans and chicken
• 1/4 red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow its sharp bite
• 1 cup cherry tomatoes: These add pockets of sweetness and juice that balance the tangy vinaigrette perfectly
• 1/4 cup fresh parsley: Flat leaf parsley brings fresh grassy notes that complement the dill without overwhelming
• 2 tbsp fresh dill: Dills delicate flavor bridges the gap between citrus and creaminess wonderfully
• 1/4 cup extra virgin olive oil: Use your best olive oil here since the dressing is the star of the show
• 2 tbsp fresh lemon juice: Room temperature lemons yield more juice and zest comes off more easily
• 1 tsp lemon zest: This packs the biggest lemon punch so dont skip it even if you add more juice
• 1 tsp Dijon mustard: The mustard emulsifies the dressing and adds subtle depth to the bright flavors
• 1 garlic clove: Minced very finely or grated so no one bites into a raw garlic chunk
• 1/2 tsp kosher salt: Adjust this based on whether your chicken was already seasoned
• 1/4 tsp black pepper: Freshly ground pepper makes all the difference in a simple dressing

Instructions

Prep your ingredients:

Shred or cube the chicken into bite sized pieces about the same size as the beans for even distribution

Combine the salad base:

In a large mixing bowl toss together the chicken beans celery onion tomatoes and herbs until evenly distributed

Whisk the vinaigrette:

In a small bowl or jar combine olive oil lemon juice zest mustard garlic salt and pepper whisk until thickened

Dress the salad:

Pour the vinaigrette over the salad and fold gently until everything is glistening and coated

Let it rest:

Allow the salad to sit for 10 minutes so the beans and chicken absorb the bright flavors

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My mother now makes this every Sunday for her work lunches and says her coworkers ask about the smell of lemon and herbs wafting from the breakroom. It has become her go to for busy weeks when she wants something satisfying but not heavy.

Make Ahead Magic

This salad is one of those rare dishes that improves with time. The beans and chicken act like sponges soaking up the lemon vinaigrette and developing deeper flavor. I often make a double batch on Sunday and find myself looking forward to it more by Wednesday than I did on day one.

Serving Suggestions

While this is substantial enough to eat on its own I love scooping it onto thick slices of toasted sourdough. During tomato season I serve it alongside sliced heirlooms with a drizzle of good olive oil and flaky salt. A glass of crisp white wine makes it feel like an impromptu picnic even on a Tuesday.

Easy Variations

Swap canned tuna for the chicken on busy weeks when cooking feels like too much effort. Add diced avocado for extra creaminess or chopped cucumber for more crunch. The vinaigrette works beautifully with white beans alone if you want to keep it vegetarian.

• Try fresh basil instead of dill for a different herb profile
• Add crumbled feta or goat cheese for a salty creamy element
• Double the vegetables for a lighter more veggie forward version

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Theres something deeply satisfying about a recipe that comes together so quickly yet feels special enough for company. I hope this bright sunny salad finds its way into your regular rotation.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this salad actually benefits from sitting. The flavors meld beautifully after 10-15 minutes, and it keeps well in the refrigerator for 2-3 days. The beans and chicken hold up nicely without becoming soggy.

→ What's the best way to cook the chicken?

Poached, baked, or rotisserie chicken all work wonderfully. Poaching keeps the meat especially tender and moist. Let the chicken cool completely before cubing and adding to the salad mixture.

→ Can I use dried beans instead of canned?

Absolutely. Cook about 1 cup dried white beans until tender, then drain well. Canned beans are convenient, but home-cooked beans offer superior texture and flavor. Just ensure they're thoroughly drained.

→ What other vegetables can I add?

Cucumber, bell peppers, radishes, or shredded carrots add crunch and color. For greens, try arugula, baby spinach, or mixed greens as a base or folded in before serving.

→ How can I make this vegetarian?

Simply omit the chicken and add extra white beans, chickpeas, or diced avocado for protein. You could also incorporate crumbled feta cheese for additional richness and Mediterranean flavor.

→ Will this work for meal prep?

Excellent choice. Portion into containers and store in the refrigerator for up to 3 days. The ingredients maintain their texture well, and the dressing keeps everything fresh and flavorful.