Lemony White Bean Chicken Salad (Printable Version)

Tender chicken and white beans tossed with crisp vegetables and fresh herbs in a bright lemon vinaigrette.

# 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

→ 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

# 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 fully emulsified.
03 - Pour the vinaigrette over the salad ingredients. Gently toss to combine, ensuring everything is evenly coated with the dressing.
04 - Taste and adjust seasoning as needed. Let the salad rest for 10 minutes before serving to allow flavors to meld together.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you planned it all week
  • The lemon vinaigrette doubles as a marinade if you want to prep everything ahead
  • You can eat it straight from the bowl or pile it onto toast for lunch
02 -
  • The salad actually tastes better after a few hours in the fridge
  • If making ahead wait to add the fresh herbs until right before serving
  • Red onion can be mellowed by soaking it in cold water for 10 minutes
03 -
  • Use a microplane for the lemon zest to avoid bitter pith
  • Room temperature ingredients absorb the vinaigrette better than cold ones
Go Back