Save 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 a grocery run and a pantry full of white beans I kept meaning to use. Something about the brightness of fresh dill and lemon against creamy beans just clicked in that sweltering kitchen. Now it is my go-to whenever I need something substantial but not heavy.
My sister texted me at 11am last Tuesday asking what to make for a lunch meeting she was hosting. I walked her through this salad over the phone and she called me back an hour later laughing that her guests thought she ordered catering. The red onion adds just enough bite while the celery keeps everything crisp and refreshing.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here but any cooked breast meat will do
- 1 can white beans: Cannellini beans have the best creamy texture but Great Northern beans are just as good
- 2 celery stalks: Finely diced so you get crunch in every bite without overwhelming the other flavors
- 1/4 red onion: The sweetness balances the sharp lemon and adds beautiful color
- 1 cup cherry tomatoes: Completely optional but they add bursts of sweetness and make the bowl look gorgeous
- 1/4 cup fresh parsley and 2 tbsp fresh dill: Fresh herbs are non negotiable here they make the whole dish sing
- 1/4 cup extra virgin olive oil: Use the good stuff since you will really taste it
- 2 tbsp fresh lemon juice plus 1 tsp zest: Both juice and zest are essential for that bright punchy flavor
- 1 tsp Dijon mustard: This is what makes the vinaigrette cling to every ingredient instead of pooling at the bottom
- 1 garlic clove: Minced finely so no one gets an overwhelming raw garlic bite
- 1/2 tsp kosher salt and 1/4 tsp black pepper: Adjust to your taste but do not skip entirely the beans need seasoning
Instructions
- Prep your ingredients:
- Shred the chicken into bite sized pieces and give those beans a thorough rinse under cold water to remove the canning liquid
- Chop everything uniformly:
- Dice your celery and onion into small pieces so you get a little bit of everything in each forkful
- Make the vinaigrette:
- Whisk the olive oil lemon juice zest mustard garlic salt and pepper in a small bowl until it thickens slightly
- Combine it all:
- Toss the chicken beans vegetables and herbs in a large bowl then pour that dressing over and mix gently
- Let it rest:
- Give the salad 10 minutes to hang out so the vinaigrette can work its way into the beans and chicken
Save Last summer I brought this to a poolside party and watched three different people ask for the recipe. One friend who swore she hated bean salads went back for seconds. Something about how the lemon cuts through the creamy beans makes it feel lighter than you expect.
Make It Your Own
Sometimes I swap the chicken for canned tuna when I want an even faster version. The dill and lemon love tuna just as much as they love chicken. You could also add diced avocado if you want extra creaminess or some chopped walnuts for crunch.
Serving Suggestions
This salad stands on its own but a piece of crusty bread to swipe up any extra vinaigrette never hurt anyone. I have also served it stuffed inside a pita pocket for a portable lunch that holds together surprisingly well.
Storage and Meal Prep
The salad keeps well for 3 to 4 days in the fridge though the tomatoes will soften if you include them. The flavors actually develop and meld together making it a fantastic candidate for Sunday meal prep.
- Store in an airtight container and give it a good stir before serving
- If it seems dry after a day or two add a splash more olive oil and lemon juice
- This recipe doubles beautifully for potlucks or larger gatherings
Save Hope this becomes a staple in your summer rotation the way it has in mine.
Recipe Q&A
- → Can I prepare this salad in advance?
Yes, you can prepare the salad components separately and combine them just before serving, or combine everything and refrigerate for up to 2 days. The flavors actually improve as they meld together.
- → What can I substitute for white beans?
Chickpeas, black beans, or kidney beans work wonderfully. You could also use a combination of beans for added variety in texture and flavor.
- → How do I make this vegetarian?
Simply omit the chicken and increase the white beans to 2 cans, or add diced avocado, tofu, or quinoa for additional protein and substance.
- → Can I make the dressing ahead of time?
Absolutely. The vinaigrette keeps well in a jar or container for up to 5 days in the refrigerator. Shake well before using if the oil separates.
- → What wines pair best with this salad?
Crisp Sauvignon Blanc, chilled rosé, or Pinot Grigio complement the bright lemon flavors beautifully. The acidity in these wines enhances the vinaigrette's tanginess.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Store the salad components in separate containers and combine with the dressing just before eating to maintain freshness and prevent sogginess.