Lemony White Bean Chicken Salad

Last July, my kitchen clock read 6 PM and my apartment felt like a sauna after forgetting to close the blinds all day. I stood in front of the refrigerator, unwilling to turn on the stove or oven, staring at leftover roasted chicken from Sunday and a can of white beans I had bought weeks ago. The lemon tree on my balcony was drooping with ripe fruit, and something about that bright yellow against the evening sky made me grab three lemons before I even had a plan. I threw everything into a bowl with whatever herbs were surviving in my windowsill garden, and twenty minutes later, I was eating dinner on the fire escape while my neighbors laughed from their balcony below.

My sister came over unexpectedly that weekend and rifled through my refrigerator without asking. She found the leftover salad in a glass container, took a bite standing at the counter, and immediately demanded I make it for her upcoming book club meeting. Three women later asked for the recipe, and now whenever I visit her, there is always a batch waiting in the fridge, sometimes with little adjustments she has made like adding toasted walnuts or swapping parsley for basil.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover roasted chicken that is not too heavily seasoned
• 1 can white beans: Cannellini beans have the creamiest texture but Great Northern beans hold their shape beautifully too
• 2 celery stalks: Finely diced celery adds essential crunch and a fresh, bright flavor that cuts through the creamy beans
• 1/4 red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow its sharp bite
• 1 cup cherry tomatoes: These add pockets of sweetness and juice, but the salad works just as well without them in winter
• 1/4 cup fresh parsley: Flat-leaf parsley brings a peppery freshness that brightens every bite
• 2 tbsp fresh dill: Dill pairs magically with both lemon and beans, though you can substitute more parsley if you are not a dill fan
• 1/4 cup extra-virgin olive oil: Use your best olive oil here since the vinaigrette is not cooked, so all those grassy, peppery notes shine through
• 2 tbsp fresh lemon juice: Room temperature lemons yield more juice, and roll them firmly on your counter before cutting to maximize every drop
• 1 tsp lemon zest: The oils in the zest carry the brightest lemon flavor, so zest before you juice
• 1 tsp Dijon mustard: This is the secret that helps the vinaigrette stay emulsified and adds just enough subtle heat
• 1 garlic clove: Mince it finely or press it so no one gets an overwhelming raw garlic chunk in their bite
• 1/2 tsp kosher salt: Adjust this based on whether your cooked chicken was already salted
• 1/4 tsp black pepper: Freshly ground pepper makes a noticeable difference in brightness

Instructions

Combine your salad ingredients:

In your largest mixing bowl, add the shredded chicken, drained beans, diced celery, onion, halved tomatoes, and all those fresh herbs. Give everything a gentle toss to distribute the ingredients evenly before adding the dressing.

Whisk together the vinaigrette:

In a small bowl, combine the olive oil, lemon juice, zest, mustard, garlic, salt, and pepper. Whisk vigorously until the mixture thickens slightly and looks opaque instead of separated.

Dress the salad:

Pour about three quarters of the vinaigrette over the salad and toss gently with your hands or two large spoons. Add more dressing only if needed, then taste and adjust salt or lemon juice.

Let the flavors marry:

Let the salad sit at room temperature for at least 10 minutes, or refrigerate for up to 24 hours. This resting period lets the vinaigrette penetrate the beans and chicken, making each taste more cohesive.

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Last summer, I made this for a rooftop dinner party that kept getting pushed back due to rain. By the time we finally ate around 9 PM, the salad had been resting in the fridge for four hours, and every single person asked what I had done differently because it tasted so much more vibrant than when I tested it earlier that afternoon.

Make It Your Own

During winter when cherry tomatoes look sad and pale, I swap them for diced cucumber or thin slices of radish for that same fresh crunch. Once I added diced avocado when I needed to use a ripe one, and the creaminess against the white beans was luxurious, though the salad needs to be eaten immediately since avocado browns.

Serving Suggestions

This salad shines when served over a bed of arugula that has been dressed with just a little olive oil and salt. I also love scooping it onto thick slices of toasted sourdough or stuffing it into pita bread with a few extra fresh herbs for a substantial lunch.

Batch Prep Wisdom

The entire salad can be assembled a day ahead, though hold off on adding the fresh herbs until an hour before serving to keep them from wilting. The vinaigrette keeps for two weeks in the refrigerator and is fantastic on simple green salads or roasted vegetables.

• Double the vinaigrette and keep it in a jar for quick weekday lunches
• Canned chicken works in a pinch if you drain it well and break up any large chunks
• If taking this to a picnic, pack the vinaigrette separately and toss just before eating

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This is the recipe that taught me some of the best meals come from not overthinking things and letting simple, quality ingredients do the work.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Absolutely. This salad actually benefits from resting 15-30 minutes in the refrigerator before serving, allowing the vinaigrette to penetrate the ingredients. It stays fresh for up to 3 days when stored in an airtight container, though the vegetables will become softer over time.

→ What type of white beans work best?

Cannellini beans are ideal due to their creamy texture and mild flavor, but Great Northern beans or navy beans also work beautifully. Just ensure they're thoroughly drained and rinsed to prevent the salad from becoming watery.

→ How can I adapt this for vegetarians?

Simply omit the chicken and increase the beans to two cans, or add diced avocado for creaminess and healthy fats. Chickpeas also make an excellent protein-rich substitution that pairs wonderfully with the lemon vinaigrette.

→ Can I use dried herbs instead of fresh?

While fresh herbs provide the brightest flavor, you can substitute dried dill at a 1:3 ratio—use 1 tablespoon dried dill instead of 3 tablespoons fresh. For parsley, consider using fresh as dried parsley lacks the vibrant flavor this dish needs.

→ What should I serve alongside this salad?

Crusty bread, warm pita, or crostini complement this dish perfectly for a more substantial meal. A bed of mixed greens or arugula adds extra volume, while a crisp white wine like Sauvignon Blanc makes an ideal pairing.

→ How long does the vinaigrette stay emulsified?

The vinaigrette will stay emulsified for several hours at room temperature. If storing longer, simply give it a quick whisk or shake before dressing the salad. The mustard helps stabilize the emulsion, keeping it smooth and well-combined.