Lemony White Bean Chicken Salad (Printable)

Tender chicken and white beans tossed with crisp vegetables and a bright lemon vinaigrette. Light, refreshing, and full of protein.

# Ingredient list:

→ 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 tablespoons fresh dill, chopped

→ Vinaigrette

08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon 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 Suggestions:

01 -
  • It comes together in literally 20 minutes but tastes like something youd get at a fancy cafe
  • The salad actually gets better after sitting in the fridge for a few hours, making it perfect for meal prep
  • Each bite feels light yet somehow satisfying enough that you dont find yourself scavenging for snacks an hour later
02 -
  • The salad needs that 10 minute rest time, otherwise the dressing just coats the surface instead of actually flavoring everything
  • Red onion can sometimes be too sharp if you are sensitive to it, try soaking the diced onion in cold water for 10 minutes then drain before adding
  • This salad keeps beautifully for 3 to 4 days in the fridge, but the celery will lose some crunch after day two
03 -
  • Leftover rotisserie chicken is absolutely perfect here and saves so much time, but poached chicken breasts work beautifully too if you prefer a milder flavor
  • The dressing can be made up to three days ahead and kept in a sealed jar at room temperature, just give it a good shake before using
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