Lemony White Bean Chicken Salad

The summer my friend Sarah opened her small café, I spent three weeks testing recipes for her lunch counter. This white bean chicken salad emerged from a pile of crumpled notes and half-empty ingredient jars, becoming the unexpected bestseller that kept customers coming back.

I remember standing in Sarahs tiny kitchen, sweating through my shirt, tasting seventeen versions of the dressing until my mouth went slightly numb. The lemon zest was her idea, added almost as an afterthought, but it transformed the whole thing into something people started requesting by name.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, just shred it into bite-sized pieces for the best texture
• 1 can white beans: Cannellini beans become incredibly creamy when tossed with the vinaigrette, rinse them well so the dressing really shines
• 2 celery stalks: Finely diced, these provide this essential crunch that keeps every interesting
• 1/4 red onion: The sharpness balances the creamy beans perfectly, dice it small so it doesnt overwhelm
• 1 cup cherry tomatoes: These add little bursts of sweetness, though the salad is perfectly complete without them
• 1/4 cup fresh parsley: Flat-leaf parsley brings this fresh, grassy brightness that cuts through the rich beans
• 2 tbsp fresh dill: Dill and lemon were made for each other, use fresh if you can find it
• 1/4 cup extra-virgin olive oil: The backbone of the vinaigrette, use something you really like the taste of
• 2 tbsp fresh lemon juice: Bright and acidic, this is what makes the salad feel so light and summery
• 1 tsp lemon zest: This concentrated lemon oil is the secret weapon that makes the dressing sing
• 1 tsp Dijon mustard: Helps the vinaigrette emulsify and adds this subtle depth that people notice but cannot quite place
• 1 garlic clove: One clove is plenty, it weaves through everything without being aggressive
• 1/2 tsp kosher salt: Start here, the beans soak up seasoning quickly so you might need more
• 1/4 tsp freshly ground black pepper: Freshly ground makes a genuine difference in the finished dish

Instructions

Prep your ingredients:

Get everything chopped and measured before you start, the assembly goes so much smoother when you are not hunting for ingredients halfway through

Combine the salad base:

In your largest mixing bowl, toss together the chicken, beans, celery, onion, tomatoes and herbs until they are evenly distributed

Whisk the vinaigrette:

In a small bowl, vigorously whisk together the olive oil, lemon juice, zest, mustard, garlic, salt and pepper until the mixture thickens slightly

Dress the salad:

Pour the vinaigrette over the salad and gently fold everything together, being careful not to mash the beans as you coat them

Let it rest:

This ten-minute wait is non-negotiable, the beans need time to drink in that dressing and the onions will mellow slightly

Pin

After Sarahs café closed, this became the dish I brought to every potluck and family gathering. My sister finally demanded the recipe last Thanksgiving, claiming her children had started asking for the white bean chicken salad by name.

Making It Your Own

The beauty of this salad lies in how forgiving it is, I have made it with leftover roast chicken, poached breasts from a Sunday meal, even that grocery store rotisserie chicken when time is short. Each version brings something slightly different to the table.

Serving Suggestions

Scoop it onto buttered toast for lunch, serve it over mixed greens for dinner, or eat it straight from the bowl standing in front of the refrigerator, which is how I usually enjoy it. The flavors hold up beautifully for days.

What I Have Learned

Sometimes I add arugula for peppery bite, other times I throw in diced avocado when I want something extra luxurious. The recipe never seems to mind these small adjustments.

• Make a double batch and keep it in the refrigerator for emergency lunches
• The salad actually improves overnight, so do not hesitate to make it ahead
• If taking this to a potluck, pack the dressing separately and toss it right before serving

Pin

This salad has become my go-to for everything from weekday lunches to impromptu dinner guests. There is something about the combination of creamy beans and bright lemon that just works.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely! This salad actually tastes better after resting in the refrigerator for a few hours or overnight. The lemon vinaigrette permeates the ingredients, enhancing the overall flavor profile.

→ What type of white beans work best?

Cannellini beans are ideal due to their creamy texture and mild flavor, though Great Northern beans work wonderfully as well. Just ensure they're thoroughly drained and rinsed before adding.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this salad stays fresh for 3-4 days. The ingredients hold up well without becoming soggy, making it excellent for batch cooking.

→ Can I use rotisserie chicken?

Yes! Rotisserie chicken works perfectly and saves time. Simply shred about 2 cups from a store-bought rotisserie chicken for a convenient shortcut without sacrificing flavor.

→ What can I serve alongside this?

Crusty bread, crackers, or a bed of mixed greens make excellent accompaniments. A crisp white wine like Sauvignon Blanc or chilled rosé complements the bright lemon notes beautifully.

→ Is this suitable for meal prep?

Definitely! Portion into individual containers at the start of the week for grab-and-go lunches. The protein-rich combination keeps you satisfied while remaining light and refreshing.