Lemony White Bean Chicken Salad

Tender chicken and white beans tossed with crisp vegetables and a zesty lemon vinaigrette in this Mediterranean-inspired dish.

# What You’ll Need:

01 - 2 cups cooked chicken breast, shredded or cubed

02 - 1 can (15 oz) white beans, drained and rinsed

03 - 2 celery stalks, finely diced

04 - 1/4 red onion, finely diced

05 - 1 cup cherry tomatoes, halved

06 - 1/4 cup fresh parsley, chopped

07 - 2 tablespoons fresh dill, chopped

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

01 - In a large mixing bowl, combine cooked chicken, white beans, celery, red onion, cherry tomatoes, parsley, and dill.

02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper until emulsified.

03 - Pour vinaigrette over salad ingredients and gently toss until everything is evenly coated.

04 - Taste and adjust seasoning as needed with additional salt and pepper.

05 - Let salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

01 -

It comes together in under 30 minutes but tastes like you spent all day planning it
The combination of protein and fiber keeps you satisfied for hours without that heavy afternoon slump
This salad actually gets better as it sits making it perfect for meal prep or unexpected guests

02 -

Never skip the resting period—the beans need time to drink in that lemony dressing
Make double the vinaigrette and keep it in a jar for quick salads throughout the week
Leftovers will last 3 days in the refrigerator but the celery loses its crunch after day two

03 -

Toast pine nuts and sprinkle over the top for added richness and a nutty dimension
Add diced avocado just before serving if you want extra creaminess without dairy