Lemony White Bean Chicken Salad

The afternoon sun hit my kitchen counter just right as I squeezed that first lemon, the citrus scent cutting through whatever humidity hung in the air. I had rotisserie chicken leftovers and a lonely can of white beans sitting in my pantry from weeks ago. Sometimes the best meals happen when you stop overthinking and just start tossing things together.

Last summer I brought this to a rooftop potluck and watched it disappear before the pasta salad got touched. My friend kept asking what I put in the dressing that made everything taste so bright and alive. Sometimes people think bean salads are heavy, but this one changed a few minds that afternoon.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, saving you time while adding flavor
• 1 can white beans: Cannellini beans hold their shape beautifully and add creamy texture without being heavy
• 2 celery stalks: Finely diced, they provide the perfect crunch that cuts through the creamy beans
• 1/4 red onion: A little goes a long way, bringing a sharp bite that balances the lemon
• 1 cup cherry tomatoes: Optional but worth it for bursts of sweetness and color
• Fresh parsley and dill: These herbs make the dish taste like summer, use fresh if you can find it
• Lemon juice and zest: Both are nonnegotiable, the zest holds essential oils that juice alone cannot provide
• Dijon mustard: The secret ingredient that makes your vinaigrette actually emulsify and stay creamy

Instructions

Combine your base ingredients:

In a large mixing bowl, toss together the chicken, white beans, celery, red onion, tomatoes, and herbs until evenly distributed

Whisk up the vinaigrette:

In a small bowl, combine olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper, whisking until the mixture thickens slightly and turns cloudy

Dress and toss:

Pour the vinaigrette over the salad and fold everything together gently, taking your time to coat each ingredient without mashing the beans

Let it rest:

Let the salad sit for 10 minutes at room temperature before serving, giving the flavors time to become friends

Save

My neighbor texted me the next day asking for the recipe because she could not stop thinking about that lemony brightness. This is the kind of food that makes people feel taken care of without you trying too hard.

Make It Yours

I have made this with leftover grilled chicken, poached breasts, even turkey from Thanksgiving. The beans can swap for chickpeas if that is what you have, though white beans really shine here.

Serving Suggestions

This salad holds up beautifully for lunch the next day, maybe even better than when first made. I like to serve it over arugula for extra peppery bite or scoop it onto toasted sourdough.

Storage and Meal Prep

Keep this in an airtight container in the fridge for up to 4 days, though the herbs will start to fade after day two. The beans continue to absorb the dressing, so add a splash more lemon before serving leftovers.

• Dress the salad just before serving if making it more than 4 hours ahead
• Cherry tomatoes can release water, so add them last if meal prepping
• Bring to room temperature before eating for the best texture

Save

Enjoy every bright, crunchy bite of this salad that somehow feels light enough for summer but substantial enough to satisfy.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, you can prepare the components separately and assemble up to 4 hours before serving. Store the vinaigrette separately and toss just before eating to keep vegetables crisp.

→ How do I keep the salad from getting soggy?

Dress the salad just before serving or keep the vinaigrette separate until ready to eat. This prevents the vegetables and beans from absorbing too much liquid.

→ What are good substitutes for white beans?

Chickpeas, Great Northern beans, or cannellini beans work equally well. You can also use a mix of legumes for varied texture and nutrition.

→ Is this salad truly gluten-free?

Yes, the core ingredients are naturally gluten-free. However, always verify store-bought items like mustard and canned beans for hidden gluten or cross-contamination.

→ How can I make this vegetarian?

Simply omit the chicken and increase the beans, or add diced avocado, roasted chickpeas, or tofu for additional protein and substance.