Save The first time I made this salad was on a scorching July afternoon when turning on the oven felt like a personal crime against my air conditioner. I had leftover rotisserie chicken from dinner the night before and a can of white beans that had been sitting in my pantry for months, practically begging to be used. Something about the combination of creamy beans and bright lemon just clicked, and now it is my go-to when I want something substantial but not heavy.
Last summer I brought this to a potluck and watched it disappear in under fifteen minutes. My friend Sarah who claims to hate bean salad asked for the recipe before she even finished her first plate. There is something about the way the creamy white beans play against the sharp red onion and fresh herbs that makes people forget they are eating something so healthy.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time but poached or grilled breast gives you more control over seasoning
- 1 can white beans: Cannellini beans have the best creamy texture but Great Northern beans work perfectly too just rinse them really well to remove any canned taste
- 2 celery stalks: These bring essential crunch and a fresh flavor that cuts through the richness of the beans and chicken
- 1/4 red onion: Soaking the diced onion in cold water for ten minutes removes the harsh bite while keeping the sweet flavor
- 1 cup cherry tomatoes: Totally optional but they add beautiful color and little bursts of juiciness throughout the salad
- 1/4 cup fresh parsley: Flat leaf parsley has better flavor than curly and holds up better in the dressing without wilting
- 2 tbsp fresh dill: Dill and lemon are best friends and fresh dill makes a huge difference here though dried works in a pinch
- 1/4 cup extra virgin olive oil: The quality matters since this dressing is simple so use something you would drizzle on finished dishes
- 2 tbsp fresh lemon juice: Room temperature lemons yield more juice and rolling them on the counter before cutting helps release every drop
- 1 tsp lemon zest: This is where the concentrated lemon oil lives so do not skip this step
- 1 tsp Dijon mustard: The secret ingredient that helps the vinaigrette emulsify and stay creamy instead of separating
- 1 garlic clove: Minced very fine or use a microplane so you do not hit any raw garlic chunks while eating
- 1/2 tsp kosher salt: Start here and add more at the end since the beans already have some sodium from canning
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference in this simple preparation
Instructions
- Prep your ingredients:
- Shred or cube the chicken into bite sized pieces drain and rinse the beans until the water runs clear and dice the celery and onion finely so every forkful gets a little bit of everything.
- Make the vinaigrette:
- Whisk the olive oil lemon juice lemon zest mustard garlic salt and pepper in a small jar until thickened and creamy or shake it vigorously if using a jar with a tight lid.
- Combine everything:
- Pour about half the dressing over the chicken and beans first tossing gently then add the vegetables and herbs with the remaining dressing and fold until everything is evenly coated.
- Let it rest:
- This salad needs those ten minutes to hang out so the beans soak up the vinaigrette and the flavors settle into each other.
Save This salad has become my answer to the question what should I bring because it travels beautifully and somehow tastes even better after the flavors have had time to get acquainted. Last week my coworker asked if I could start making it every Friday for our team lunches and honestly I was flattered.
Making It Yours
Sometimes I swap the chicken for chickpeas to keep it plant based and honestly I do not miss the meat at all. The white beans are so substantial that the salad still feels satisfying without any animal protein. You could also add diced avocado if you want extra creaminess or chopped cucumber for more crunch.
Serving Suggestions
I love scooping this onto thick slices of sourdough for an open faced sandwich situation or tucking it into whole wheat wraps for picnic lunches. It also works beautifully over a bed of arugula which adds a peppery bite that plays nicely with the bright lemon dressing.
Storage And Meal Prep
This keeps in the fridge for three to four days though the herbs will start to look a little tired after day two. I actually prefer making it the night before serving because the flavors have time to develop and marry together in a way they cannot in twenty minutes.
- Store the salad in an airtight container and give it a good stir before serving
- If taking to work pack the vinaigrette separately and toss right before eating
- The beans will continue to absorb dressing so you might want to splash in another teaspoon of lemon juice on day two
Save This is the kind of recipe that makes you feel like you have your life together even when you definitely do not. Bright fresh and effortless it is summer in a bowl no cooking required.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and store them in the refrigerator for up to 3 days. Combine with the vinaigrette just before serving to maintain crispness, or toss everything together and serve within 2 hours.
- → What can I use instead of chicken?
For a vegetarian version, simply omit the chicken and add extra beans, diced avocado, or crispy chickpeas for protein and texture. You can also use grilled tofu or tempeh for a plant-based alternative.
- → How do I make the vinaigrette more flavorful?
Ensure your lemon is fresh and zest it directly into the dressing. You can also add a splash of white wine vinegar, increase the mustard, or incorporate shallots instead of just garlic for deeper flavor complexity.
- → Is this salad gluten-free?
Yes, when using certified gluten-free white beans and Dijon mustard, this salad is naturally gluten-free. Always check product labels for potential cross-contamination if you have celiac disease or severe sensitivity.
- → What vegetables pair well with this salad?
Arugula or baby spinach adds peppery greens, while cucumber, bell peppers, radishes, or artichoke hearts provide additional crunch and freshness. Cherry tomatoes and red onion balance the bright lemon flavors beautifully.
- → How should I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The salad develops even more flavor as it sits, though vegetables may soften slightly. Refresh with a squeeze of lemon juice before serving.