Lemony White Bean Chicken

Last summer, my sister dropped by unexpectedly with two rotisserie chickens and a bag of white beans, insisting we figure out something that didn't require turning on the oven. We threw everything on the counter, squeezed a few lemons from the tree in the backyard, and ended up with this bright, messy bowl of salad that we ate standing up while catching up about everything and nothing at all.

I started making this for weekday lunches when I realized I was spending too much money on takeout salads that never quite hit the spot. Now there's always a container in the fridge, and I've found that the flavors somehow improve overnight, the beans soaking up all that lemon and garlic until every bite feels intentional.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach your own breasts in salted water until just cooked through
• 1 can white beans: Cannellini beans have the best creamy texture, but Great Northern beans work perfectly too
• 2 celery stalks: Finely dice these for crunch that cuts through the creamy beans
• 1/4 red onion: The sweetness balances the sharp lemon, but soak diced onion in cold water for 10 minutes if you're sensitive to raw onion
• 1 cup cherry tomatoes: Optional but they add pops of juicy sweetness
• 1/4 cup fresh parsley: Flat-leaf parsley brings freshness without overpowering the delicate dill
• 2 tbsp fresh dill: Fresh dill is non-negotiable here, it's what makes this taste like summer
• 1/4 cup extra-virgin olive oil: Use your best olive oil since the flavor really shines
• 2 tbsp fresh lemon juice: Roll the lemon on the counter before cutting to maximize juice
• 1 tsp lemon zest: The zest holds all the aromatic oils that juice alone can't provide
• 1 tsp Dijon mustard: This acts as the emulsifier, holding your vinaigrette together
• 1 garlic clove: Mince it finely so no one gets an overwhelming raw garlic bite
• 1/2 tsp kosher salt: Beans need salt to wake up their flavor
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference

Instructions

Combine the base:

In your largest mixing bowl, toss together the chicken, white beans, diced celery, red onion, cherry tomatoes, parsley, and dill until everything is evenly distributed

Whisk the vinaigrette:

In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until the mixture thickens and turns slightly opaque

Bring it together:

Pour the vinaigrette over the salad and use a gentle folding motion to coat everything without mashing the beans

Trust your taste:

Taste a spoonful and add more salt or lemon juice if it needs a little more brightness

Let it rest:

Let the salad sit at room temperature for 10 minutes before serving, or refrigerate for up to 3 days

Pin it

My friend Sarah served this at her baby shower last spring, and I watched three people who swore they hated white bean salad go back for seconds. Sometimes the simplest combinations, done with care and good ingredients, are the ones that convert people.

Make It Yours

This salad welcomes variation like an old friend. I've added diced avocado when I wanted something creamier, and swapped in fresh basil when dill wasn't available. The backbone of beans, chicken, and lemon remains, but everything else is negotiable based on what's in your crisper drawer.

Serving Suggestions

Scoop this onto buttered sourdough toast for an open-faced sandwich that feels indulgent despite being healthy. Or serve it over a bed of arugula dressed with nothing more than a squeeze of lemon, letting the peppery greens play against the creamy beans.

Storage and Make-Ahead Tips

This salad keeps beautifully in the refrigerator for up to three days, actually improving as the flavors meld together. If you're meal prepping, store the vinaigrette separately and toss everything together the night before you plan to eat it.

• Add delicate herbs like fresh basil right before serving
• The beans will continue to absorb dressing, so you may want to make extra vinaigrette for day-two leftovers
• Bring the salad to room temperature for 15 minutes before serving leftovers

Pin it

There's something honest about a salad that doesn't try to be fancy, just fresh and satisfying and ready when you are.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this salad actually improves after a few hours in the refrigerator. The flavors meld beautifully, though add fresh herbs right before serving if making more than a day in advance.

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

Poached, baked, or rotisserie chicken all work wonderfully. Just shred or cube into bite-sized pieces. Rotisserie chicken adds extra flavor and saves time.

→ Can I substitute the white beans?

Chickpeas or Great Northern beans make excellent substitutes. Each brings a slightly different texture but still work perfectly with the lemon vinaigrette.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this keeps for 3-4 days. The ingredients hold up well without becoming soggy, making it ideal for meal prep.

→ What can I serve alongside this salad?

Crusty bread, crackers, or a bed of mixed greens make excellent accompaniments. A crisp white wine like Sauvignon Blanc complements the bright lemon notes beautifully.

→ Is there a vegetarian version?

Simply omit the chicken and add extra beans or diced avocado for creaminess. You could also include crumbled feta or chickpeas for additional protein.