Lemony White Bean Chicken Salad (Printable)

Bright Mediterranean-style salad with tender chicken, white beans, and fresh herbs in zesty lemon dressing.

# What You 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

→ Lemon 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

# Directions:

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 emulsified.
03 - Pour the vinaigrette over the salad ingredients. Gently toss to combine, ensuring everything is evenly coated.
04 - Taste and adjust seasoning as needed. Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The vinaigrette doubles as a marinade so every bite is infused with flavor
  • You can prep everything ahead and it actually tastes better after sitting
  • One bowl delivers protein vegetables and healthy fats without any cooking required
02 -
  • The salad tastes infinitely better after resting so do not rush this step
  • Red onion can overpower so dice it smaller than you think you need to
  • Fresh lemon juice matters more here than in almost any other recipe I make
03 -
  • Use a microplane for the lemon zest to avoid any bitter pith
  • Let the vinaigrette sit for five minutes before dressing to let the garlic mellow
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