Lemony White Bean Chicken Salad

The first time I made this salad was during a heatwave when turning on the oven felt like a personal betrayal. I had leftover rotisserie chicken from the night before and a can of white beans that had been sitting in my pantry for months. What happened next was one of those happy kitchen accidents that changes how you cook forever.

Last summer I brought this to a potluck and watched my friend Sarah take three servings before finally asking what the secret ingredient was. She was shocked when I told her it was just good quality olive oil and fresh lemon juice, sometimes the simplest things hit the hardest.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or poach your own if you have the time
• 1 can white beans: Cannellini beans have the best creamy texture but Great Northern beans work too
• 2 celery stalks: This adds the crunch that makes every bite interesting
• 1/4 red onion: Finely dice it so you get flavor without the harsh bite
• 1 cup cherry tomatoes: Optional but they add pretty color and juicy bursts
• 1/4 cup fresh parsley: Flat leaf parsley brings fresh brightness
• 2 tbsp fresh dill: Dill and lemon are best friends
• 1/4 cup extra virgin olive oil: The better the olive oil the better the salad
• 2 tbsp fresh lemon juice: Roll the lemon on the counter before juicing for maximum yield
• 1 tsp lemon zest: This packs concentrated lemon flavor
• 1 tsp Dijon mustard: Helps the vinaigrette emulsify and adds subtle tang
• 1 garlic clove: Minced it distributes evenly throughout
• 1/2 tsp kosher salt: Adjust based on your salt preference
• 1/4 tsp black pepper: Freshly ground makes all the difference

Instructions

Combine your salad ingredients:

In a large bowl toss together the chicken, white beans, celery, red onion, cherry tomatoes, parsley and dill until everything is evenly distributed

Make the vinaigrette:

Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt and pepper until thickened and emulsified

Dress the salad:

Pour the vinaigrette over the chicken mixture and fold gently until every piece is coated in that lemony brightness

Taste and adjust:

Take a small bite and add more salt or lemon juice if it needs a little wake up call

Let it rest:

Let the salad sit for 10 minutes so the flavors can get to know each other, then serve chilled or at room temperature

Save

My sister texted me from a beach house last summer saying she had eaten this three days in a row and never wanted a different lunch again. There is something about the combination of creamy beans and bright lemon that just works no matter how many times you make it.

Making It Your Way

This salad welcomes substitutions like an old friend. Chickpeas can stand in for white beans, fresh tarragon works beautifully in place of dill, and a handful of arugula adds peppery bite. The formula is protein plus beans plus crunch plus bright dressing.

Perfect Pairings

A chilled glass of Sauvignon Blanc or rosé makes this feel like an occasion, but honestly I have eaten it standing at the counter with a fork more times than I care to admit. Crusty bread for scooping up every last drop of vinaigrette is never a bad idea.

Meal Prep Magic

This might be the ultimate meal prep salad because it actually improves over time. The beans soak up more vinaigrette and the flavors deepen in the fridge. I often make a double batch on Sunday and eat it happily for days.

• Store in an airtight container for up to 4 days
• Give it a quick stir before serving as the oil may solidify when cold
• If it looks a bit dry add a fresh squeeze of lemon

Save

Sometimes the simplest recipes are the ones that stay with you longest. This salad has fed me through busy weeks, hot summers, and unexpected guests, and I never get tired of it.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep. It can be made up to 24 hours in advance and stored in the refrigerator. The flavors actually meld and improve after resting for a few hours.

→ What can I substitute for the fresh dill?

Fresh tarragon or basil work beautifully as substitutes. If using dried herbs instead of fresh, reduce the amount to one-third since dried herbs are more concentrated.

→ How long does this salad keep in the refrigerator?

Properly stored in an airtight container, this salad will keep for 3-4 days in the refrigerator. The beans and chicken maintain their texture well, and the lemon vinaigrette helps preserve freshness.

→ Is this suitable for a gluten-free diet?

Absolutely. All ingredients are naturally gluten-free, including the Dijon mustard. Just verify that any store-bought mustard or canned beans are certified gluten-free if you have severe sensitivities.

→ Can I use canned chicken instead of cooked?

While fresh cooked chicken provides better texture and flavor, you can use high-quality canned chicken in a pinch. Drain it thoroughly and flake before adding to the salad.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or chilled dry rosé complements the bright citrus notes beautifully. The acidity in these wines mirrors the lemon vinaigrette while refreshing the palate between bites.