Lemony White Bean Chicken Salad

The first time I made this salad was during a particularly brutal July heatwave when turning on the oven felt like a personal betrayal. My kitchen thermometer read 94 degrees and I had leftover roast chicken from Sunday dinner that needed transforming. Something about the brightness of lemon against creamy white beans just clicked—like sunshine on a plate.

Last summer my sister dropped by unannounced with her three kids and I literally had nothing ready. I pulled together this salad in about twenty minutes while the kids ran through the sprinkler. She texted me three days later asking for the recipe because her family had polished it off and her picky six year old had asked for seconds.

Ingredients

• Cooked chicken breast: Use leftover rotisserie or poach breasts specifically—shredding creates more surface area for the dressing to cling
• White beans: Cannellini beans are creamier but Great Northern work beautifully too, just rinse thoroughly to remove any metallic canned taste
• Celery: Finely diced provides essential crunch without overpowering delicate flavors—sliced paper thin is my secret
• Red onion: Soak the diced onion in cold water for 10 minutes if you want the flavor without the harsh bite
• Fresh parsley and dill: The herb combination is non-negotiable here, dried dill works in a pinch but fresh brings alive the whole dish
• Lemon vinaigrette: The mustard emulsifies everything while zest adds an aromatic punch juice alone cannot achieve

Instructions

Combine your base ingredients:

In a large mixing bowl, add the shredded chicken, drained white beans, diced celery, red onion, halved cherry tomatoes, chopped parsley, and fresh dill.

Whisk the vinaigrette:

In a small bowl or jar, combine olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, kosher salt, and black pepper.

Emulsify thoroughly:

Whisk vigorously until the mixture thickens and turns cloudy—about 30 seconds of serious effort creates the silky texture you want.

Dress the salad:

Pour the vinaigrette over the salad and gently fold everything together until each ingredient glistens.

Let flavors marry:

Set aside for 10 minutes before serving—this brief rest period transforms the dish from good to absolutely incredible.

Save

This salad became my go-to contribution to every potluck and summer gathering after my friend Sarah literally scraped the serving bowl clean at a Memorial Day barbecue. Theres something about watching people realize theyre eating something healthy that actually tastes indulgent.

Make It Your Own

The beauty of this recipe lies in its adaptability. During peak tomato season, heap in any heirloom varieties you find at the farmers market. The different colors and shapes make the salad sing.

Serving Suggestions

Scoop this onto thick slices of toasted sourdough for an open-faced sandwich experience. The bread soaks up any extra vinaigrette at the bottom of the bowl which might be the best part.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the creamy beans while echoing the citrus notes in the dressing. For something different, try an Albariño—their mineral backbone complements Mediterranean flavors beautifully.

• A chilled rosé from Provence works beautifully too
• Skip wine entirely with sparkling water and a lemon wedge
• Leftover dressing makes a brilliant marinade for grilled shrimp

Save

Sometimes the simplest recipes become the ones we return to again and again. This bright, satisfying salad has earned its permanent place in my summer rotation.

Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare the components separately up to 24 hours in advance. Store the dressing in a sealed jar and keep vegetables and protein in separate containers. Toss everything together just before serving for the best texture and fresh taste.

→ How do I prevent the salad from becoming soggy?

Keep the vinaigrette separate until just before serving, or dress only the portion you plan to eat immediately. The acid from the lemon juice can soften vegetables over time, so timing is key for maintaining crispness.

→ What are good substitutes for white beans?

Chickpeas, navy beans, or black beans work equally well. You could also use kidney beans or lentils for variety. The choice depends on your preference and what you have available.

→ Is this suitable for meal prep?

Absolutely. Prepare individual portions in mason jars by layering the dressing on bottom, followed by sturdy vegetables, beans, chicken, and herbs on top. This prevents wilting and keeps everything fresh for 3-4 days refrigerated.

→ Can I use rotisserie chicken instead?

Yes, rotisserie chicken is a convenient shortcut that works perfectly. Simply shred or cube it as needed. One store-bought rotisserie chicken yields approximately 2 cups of meat and saves significant prep time.

→ What wine pairs best with this salad?

Crisp white wines like Sauvignon Blanc complement the bright citrus notes beautifully. Chilled rosé is also an excellent pairing for warmer months. Both accentuate the fresh, Mediterranean flavors of the dish.