Lemony White Bean Chicken Salad

The first time I made this salad was during a heatwave when turning on the oven felt like a crime against sanity. I had leftover roasted chicken from the night before and a can of white beans staring at me from the pantry. Something about the brightness of lemon and cool crisp vegetables just clicked with the oppressive afternoon heat. My roommate walked in mid-chop and immediately asked for a bowl.

Last summer I brought this to a potluck and watched it disappear within fifteen minutes. My friend Sarah who claims to hate beans texted me that same night demanding the recipe. There is something deeply satisfying about serving food that looks effortless but keeps people coming back for seconds.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here or poach two breasts ahead of time
• White beans: Cannellini beans hold their shape beautifully and absorb the lemon dressing
• Celery: This provides essential crunch and a fresh herbal backbone to the salad
• Red onion: Dice it small so you get flavor without overwhelming sharpness
• Fresh herbs: The combination of parsley and dill makes this taste distinctly Mediterranean
• Lemon vinaigrette: Whisk this just before pouring so the emulsion stays fresh and bright

Instructions

Prep your ingredients:

Shred the chicken into bite-sized pieces and dice the celery and onion as evenly as possible

Combine the base:

Place the chicken beans celery onion tomatoes and herbs in your largest mixing bowl

Make the vinaigrette:

Whisk together olive oil lemon juice zest mustard garlic salt and pepper until thickened

Toss gently:

Pour the dressing over and fold everything together taking care not to mash the beans

Let it rest:

Give the salad ten minutes to mingle so the flavors deepen and the beans soak up the vinaigrette

Save

This has become my go-to for summer evenings when cooking feels impossible. My kids even request it in their lunchboxes which feels like a massive parenting win.

Make It Your Own

Sometimes I swap the chicken for chickpeas to make it vegetarian and honestly no one notices the difference. The creaminess of the beans plus that sharp lemon dressing creates such a complete flavor profile that you barely miss the meat.

Serving Ideas

I love scooping this onto bed of arugula for extra peppery bite. Crusty bread is non-negotiable at my table because that vinaigrette is too good to leave behind in the bowl.

Storage Tips

This keeps beautifully for three to four days in the refrigerator and actually improves as the flavors meld together. The beans will continue absorbing the dressing so you might want to brighten it with a squeeze of fresh lemon before serving leftovers.

• Store in an airtight container to keep the herbs vibrant
• Add delicate ingredients like arugula right before serving
• Bring to room temperature for about twenty minutes before eating

Save

This is the kind of recipe that reminds me why simple food is often the most memorable. Something about bright flavors and minimal effort just hits different on a busy weeknight.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad actually improves after resting. The flavors meld beautifully over time—prepare it up to 24 hours in advance and store in the refrigerator. Add fresh herbs just before serving for best texture.

→ What's the best way to cook the chicken?

Poached, baked, or rotisserie chicken all work wonderfully. Poaching keeps the meat exceptionally moist, while rotisserie adds convenience. Simply shred or cube into bite-sized pieces before combining with other ingredients.

→ Can I substitute the white beans?

Great Northern beans or navy beans make excellent substitutes. For a lower-carb version, replace beans with diced avocado or additional vegetables like cucumber and bell peppers.

→ How long does this keep in the refrigerator?

Stored in an airtight container, this salad stays fresh for 3-4 days. The vinaigrette helps preserve ingredients, though texture may soften slightly over time. Bring to room temperature before serving for best flavor.

→ What wines pair well with this dish?

Crisp Sauvignon Blanc, dry rosé, or Pinot Grigio complement the bright lemon flavors beautifully. For red wine lovers, a light Pinot Noir works without overpowering the delicate ingredients.

→ Is this suitable for gluten-free diets?

Absolutely—all ingredients are naturally gluten-free. Just verify your mustard is certified gluten-free, as some varieties contain wheat-based vinegar or additives.