Pin It Last summer my sister dropped by unexpectedly with two rotisserie chickens and a bag of white beans, declaring we needed something that wouldn't heat up the kitchen. We threw this together on the back porch while her kids ran through the sprinkler, and somehow the casual energy of that afternoon got mixed right into the bowl. Now every time I whisk that lemon vinaigrette, I'm back in the sunshine, laughing about how the best recipes often start with whatever's on hand.
I made this for a book club meeting last spring and watched three people ask for the recipe before they even finished their first helping. Something about the bright lemon cutting through the creamy white beans just makes people lean in a little closer. One friend confessed she'd never liked white bean salad until that moment, which felt like a tiny victory.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time
- 1 can white beans: Cannellini beans are creamier but Great Northern hold their shape well
- 2 celery stalks: Finely diced, they add essential crunch without overwhelming
- 1/4 red onion: Soak the diced onion in cold water for 10 minutes to mellow the bite
- 1 cup cherry tomatoes: Optional but they add beautiful pops of color and sweetness
- 1/4 cup fresh parsley: Flat-leaf parsley has better flavor than curly
- 2 tbsp fresh dill: Dill and lemon are best friends in this salad
- 1/4 cup olive oil: Extra virgin gives the best flavor for the vinaigrette
- 2 tbsp fresh lemon juice: Room temperature lemons yield more juice
- 1 tsp lemon zest: This is where all the bright flavor lives
- 1 tsp Dijon mustard: Helps the vinaigrette emulsify and stay creamy
- 1 garlic clove: Minced finely so no one gets an unexpected punch
- 1/2 tsp kosher salt: Adjust based on whether your chicken was seasoned
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
Instructions
- Combine your salad ingredients:
- In a large bowl, toss together the chicken, white beans, celery, red onion, cherry tomatoes, parsley, and dill until everything is evenly distributed.
- Whisk the vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon, garlic, salt, and pepper until the mixture thickens slightly and turns opaque.
- Dress the salad:
- Pour the vinaigrette over the salad and gently fold everything together until each ingredient is lightly coated.
- Taste and adjust:
- Sample a bite and add more salt or lemon juice if needed, keeping in mind flavors will intensify as it sits.
- Let it rest:
- Wait at least 10 minutes before serving to let the beans soak up the vinaigrette.
Pin It My neighbor texted me at 9pm last Tuesday, desperate for something to bring to a work potluck the next morning. I walked her through this recipe over the phone, and she texted back a photo of an empty bowl with the caption they literally scraped the container clean. There's something deeply satisfying about watching a dish become someone else's emergency standby.
Making It Ahead
This salad keeps beautifully for up to three days in the refrigerator, though I've been known to eat it on day four with zero complaints. The beans continue to absorb the vinaigrette, so you might want to reserve a little extra dressing to refresh it before serving. The celery stays surprisingly crisp, thanks to the protective coating of oil.
Serving Suggestions
Serve this in a shallow bowl rather than deep so you can see all the beautiful colors and textures. A crusty baguette for soaking up any extra vinaigrette at the bottom of the bowl is never a bad idea. On warm days, I like to serve it over a bed of arugula to add a peppery bite that plays nicely with the creamy beans.
Easy Variations
Swap chickpeas for half the white beans if you want a bit more texture. Chopped cucumber adds a refreshing crunch when tomatoes aren't in season. For extra protein, diced avocado folds in beautifully and makes the salad even more substantial.
- Try fresh basil instead of dill for a completely different flavor profile
- A handful of toasted pine nuts adds lovely buttery richness
- Feta cheese turns this into a Greek-inspired version that's equally delicious
Pin It This is the kind of recipe that reminds me why I fell in love with cooking in the first place, simple ingredients coming together to create something greater than the sum of its parts. I hope it finds its way into your regular rotation, just as it has into mine.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. You can combine the chicken, beans, and vegetables in advance, then add the vinaigrette just before serving to keep it fresh and prevent the ingredients from becoming soggy.
- → How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible and dress the salad just before eating for optimal texture and freshness.
- → What can I substitute for the white beans?
Chickpeas, black beans, or kidney beans work wonderfully as substitutes. You can also mix two types of beans for added variety and texture in each bite.
- → Is this salad naturally gluten-free?
Yes, the base ingredients are naturally gluten-free. However, always verify that store-bought beans and mustard are certified gluten-free, as some brands may contain hidden gluten or cross-contamination during processing.
- → What wines pair well with this salad?
A crisp Sauvignon Blanc or chilled rosé complements the bright lemon flavors beautifully. The acidity of these wines balances the richness of the olive oil and enhances the herbal notes in the dish.
- → How can I make this vegetarian?
Simply omit the chicken and increase the white beans or add diced avocado, marinated tofu, or feta cheese for extra protein and creaminess. The salad remains satisfying and nutritious without the poultry.