# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or cubed (about 2 small breasts)
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 (or 1 tablespoon dried dill)
→ Lemon Vinaigrette
08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice (about 1 lemon)
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
# How To Make It:
01 - In a large mixing bowl, combine the cooked chicken, white beans, celery, red onion, cherry tomatoes (if using), 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 with additional salt or pepper.
05 - Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
