Save Last July, my kitchen was stifling hot and the thought of turning on the oven felt like punishment. I'd roasted a couple chicken breasts earlier in the week when the weather was decent, and they were sitting in my fridge begging to be turned into something else. A can of white beans, some celery that needed using, and a particularly fragrant lemon from the farmers market came together in this salad that I ate standing at the counter for three days straight.
My sister was over when I first tossed this together, complaining about how summer meals always feel like they're missing something substantial. I handed her a bowl without saying much, and she stopped talking halfway through. That's when I knew this wasnt just another salad recipe.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach your own breasts ahead of time
- 1 can white beans: Cannellini beans have that perfect creamy texture that holds up to tossing
- 2 celery stalks: Finely dice these for crunch throughout every bite
- 1/4 red onion: The sweetness here balances the lemon beautifully
- 1 cup cherry tomatoes: Optional, but they add lovely pops of color and juice
- 1/4 cup fresh parsley: Don't skimp on the fresh herbs, they make this sing
- 2 tbsp fresh dill: Dill and lemon are best friends, trust me on this
- 1/4 cup olive oil: Use the good stuff, you'll really taste it
- 2 tbsp fresh lemon juice: About one medium lemon should do it
- 1 tsp lemon zest: This is where all that bright flavor lives
- 1 tsp Dijon mustard: Helps the vinaigrette cling to everything
- 1 garlic clove: Minced finely so no one gets an overwhelming bite
- 1/2 tsp kosher salt: Adjust based on your chicken's seasoning
- 1/4 tsp black pepper: Freshly ground makes all the difference
Instructions
- Combine your base:
- In your largest mixing bowl, toss together the chicken, white beans, celery, onion, tomatoes and both herbs. Give it a gentle toss so everything gets acquainted.
- Whisk the vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, zest, mustard, garlic, salt and pepper until it looks thick and creamy.
- Toss it all together:
- Pour that bright dressing over your salad and fold everything gently until each piece is coated. Let it sit for 10 minutes before serving.
Save When I finally got around to plating this properly for photos, the light was hitting my kitchen table just right, illuminating those white beans against the vibrant herbs. My partner walked in, asked what smelled so fresh, and proceeded to eat half the bowl before I could even grab a fork.
Make Ahead Magic
This salad actually improves after a few hours in the refrigerator. The beans absorb the vinaigrette and the onion mellows out. I often make it in the morning for lunch that same day.
The Vegetarian Switch
When my vegetarian friend comes over, I swap the chicken for diced avocado or an extra can of beans. The creamy element from avocado makes you forget the meat was ever there.
Serving Suggestions
Scoop this onto a bed of arugula for extra green, serve alongside crusty bread to soak up that dressing, or wrap it in a whole grain tortilla for an incredible portable lunch. The possibilities keep this recipe in heavy rotation.
- A crisp white wine cuts through the creamy beans perfectly
- Warm pita bread makes this feel like a complete meal
- Try adding capers if you love that salty brine note
Save Somewhere between that first hot afternoon and now, this became the recipe I turn to when I need something that feels like summer without demanding much from me. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the salad several hours ahead. Keep the vinaigrette separate and drizzle it just before serving to maintain the crispness of the vegetables. This also allows you to adjust the seasoning to taste.
- → How do I make this vegetarian?
Simply omit the chicken and add an extra can of white beans or diced avocado for creaminess and protein. You can also incorporate chickpeas or lentils for additional heartiness.
- → What can I substitute for fresh lemon?
While fresh lemon is ideal, you can use bottled lemon juice in a pinch. However, you'll need to add extra lemon zest or a small amount of white wine vinegar to replicate the brightness of fresh citrus.
- → Is this salad gluten-free?
Yes, the salad itself is naturally gluten-free. However, always check your Dijon mustard and canned beans labels for hidden gluten or additives, and ensure the chicken is prepared in a gluten-free environment if needed.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc or chilled rosé complements the bright lemon flavors beautifully. For non-alcoholic options, try a sparkling lemonade or fresh lemon iced tea.
- → Can I add more vegetables to this salad?
Absolutely. Arugula, baby spinach, cucumber, bell peppers, or radishes all work wonderfully. Add them just before serving to keep them fresh and crisp.