Lemony White Bean Chicken Salad (Printable)

Protein-packed salad with chicken, white beans, and fresh herbs in zesty lemon dressing.

# 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

→ Lemon 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

# Directions:

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. Gently toss to combine, ensuring everything is evenly coated.
04 - Taste and adjust seasoning as needed. Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Its the kind of lunch that actually keeps you full until dinner without that heavy afternoon slump
  • The vinaigrette doubles as a marinade so every bite sings with bright lemon and herb notes
  • You can throw it together in twenty minutes flat with ingredients you probably already have
02 -
  • This salad actually tastes better after a few hours in the refrigerator so its perfect for meal prep
  • Red onion can overpower delicate flavors if not diced finely enough so take your time with the knife work
  • The beans will continue soaking up the dressing so add a splash more lemon juice if serving leftovers the next day
03 -
  • Rinse your beans thoroughly under cold water to remove the starchy canning liquid
  • Letting the vinaigrette sit for 5 minutes before tossing helps the garlic mellow slightly
  • Use a box grater to zest your lemon before cutting it for juice youll get more fragrant oil from the skin
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