Lemony White Bean Chicken Salad (Printable)

A bright, protein-packed salad featuring tender chicken, creamy white beans, and fresh herbs in a tangy lemon vinaigrette.

# 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 (optional)

→ Fresh Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh dill, chopped

→ Vinaigrette

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

# 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 and gently toss to combine, ensuring everything is evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes with minimal cooking required
  • The flavors actually get better after a day in the fridge
  • It hits that perfect spot between light and satisfying
02 -
  • The rest time is non-negotiable, those beans need a moment to drink in the dressing
  • This travels beautifully for potlucks and picnic lunches
  • Red onion can be overwhelming if you don't dice it finely enough
03 -
  • Grate your lemon zest before juicing, it's easier that way
  • If the onion feels too sharp, soak it in cold water for 10 minutes first
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