Lemony White Bean Chicken Salad (Printable)

Tender chicken and creamy white beans tossed in a tangy lemon vinaigrette with fresh herbs.

# Ingredient List:

→ 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

→ 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. Let the salad rest for 10 minutes before serving to allow flavors to meld.
05 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Its that rare salad that actually fills you up thanks to 27 grams of protein per serving
  • The vinaigrette doubles as a quick marinade for grilled chicken or shrimp
02 -
  • This salad actually tastes better the next day, so dont hesitate to make it ahead
  • The beans will soak up some dressing overnight, so you might need to add a splash more lemon juice before serving leftovers
03 -
  • Use a microplane or fine grater for the garlic so it dissolves into the dressing instead of leaving chunks
  • Taste a white bean before adding salt, canned beans can vary wildly in sodium content
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