Save to Pinterest The heat wave last July had me refusing to turn on the oven for weeks. My friend Sarah dropped by with leftover rotisserie chicken and a can of white beans, and we threw together this bright, citrusy salad on the back porch. That first forkful—cool, creamy, and hitting with fresh lemon—made me realize sometimes the best summer meals happen completely by accident. Now it's the salad I make when I want something substantial but still refreshing.
Last summer I brought this to a neighborhood potluck and watched three different people ask for the recipe. My neighbor Tom, who claims to hate beans, went back for seconds and then texted me at 9 PM asking if he could find the ingredient list in his email. There's something about that lemony brightness that wins people over before they realize they're eating something so nutritious.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach your own breasts ahead of time
- 1 can cannellini or Great Northern beans: These creamy mild beans act as a protein rich base that soaks up all that bright vinaigrette
- 2 celery stalks: Finely diced for crunch that cuts through the creaminess
- 1/4 red onion: Adds just enough sharpness and beautiful color contrast
- 1 cup cherry tomatoes: Optional but worth it for little bursts of sweetness
- 1/4 cup fresh parsley: Flat leaf gives the freshest flavor
- 2 tbsp fresh dill: That distinct anise flavor pairs so beautifully with lemon and beans
- 1/4 cup extra virgin olive oil: Use the good stuff since it's one of the main flavor carriers
- 2 tbsp fresh lemon juice: About one large lemon squeezed
- 1 tsp lemon zest: Dont skip this—it adds concentrated bright flavor you cant get from juice alone
- 1 tsp Dijon mustard: The secret ingredient that helps the vinaigrette emulsify and stay creamy
- 1 garlic clove: Minced finely so no one gets an overwhelming raw bite
- 1/2 tsp kosher salt: Adjust to taste but beans need salt to wake up
- 1/4 tsp freshly ground black pepper: Adds just enough gentle warmth
Instructions
- Mix your base:
- Combine the chicken beans celery onion tomatoes parsley and dill in your largest mixing bowl giving yourself room to toss everything evenly
- Whisk the vinaigrette:
- In a small bowl whisk together olive oil lemon juice lemon zest Dijon garlic salt and pepper until thickened and creamy
- Combine and coat:
- Pour that bright dressing over the salad and fold gently until every piece is glistening
- Taste and adjust:
- Take a small bite and decide if it needs more salt lemon or pepper—the flavors should pop
- Let it rest:
- Wait 10 minutes before serving to let the beans drink up some of that vinaigrette and soften
Save to Pinterest My mom started making a version of this for her weekly lunch prep and says it's the only thing that keeps her from ordering takeout on busy Tuesdays. Something about having it ready and waiting in the refrigerator makes healthy eating feel effortless instead like a chore.
Making It Your Own
Sometimes I swap in chickpeas for half the white beans just for variety in texture. A handful of arugula stirred in right before serving adds this gorgeous peppery bite that cuts through the creaminess in the most surprising way.
What To Serve It With
Crusty bread is almost mandatory for soaking up whatever vinaigrette remains at the bottom of your bowl. I've also piled this onto toasted sourdough for an open faced sandwich that feels fancy but takes three minutes to assemble.
Storage And Meal Prep
This keeps beautifully in the refrigerator for three to four days though the tomatoes will soften considerably if you add them upfront. The flavors actually develop and deepen as everything sits together making it ideal for make ahead lunches.
- Store in an airtight container and give it a good stir before serving
- If taking to work pack the tomatoes separately and add them just before eating
- This salad does not freeze well due to the creamy beans and fresh herbs
Save to Pinterest Hope this becomes your go to for those days when you want something that feels light but still satisfies. There's nothing quite like a bowl full of bright flavors to make you feel nourished and cared for.
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, this salad can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually improve as they meld together. Just give it a gentle toss before serving and adjust seasoning if needed.
- → What can I use instead of chicken?
For a vegetarian version, simply omit the chicken and add extra white beans, diced avocado, or chickpeas for additional protein. You can also use grilled tofu or tempeh for a plant-based alternative.
- → How do I make the vinaigrette emulsify properly?
Combine the lemon juice, mustard, garlic, salt, and pepper in a small bowl first, then slowly whisk in the olive oil while continuously stirring. The mustard acts as an emulsifier, helping the oil and acid combine smoothly for a creamy dressing.
- → Is this salad gluten-free?
The salad is naturally gluten-free. However, always check store-bought mustard and canned beans labels, as some brands may contain hidden gluten or additives. Look for certified gluten-free products if preparing for those with celiac disease.
- → Can I add greens to this salad?
Absolutely! Try tossing in fresh arugula, baby spinach, or mixed greens just before serving for extra vegetables. Alternatively, serve the salad over a bed of lettuce to add more greens to your meal.
- → What wine pairs well with this dish?
The crisp acidity of a Sauvignon Blanc complements the lemon vinaigrette beautifully. A chilled rosé is also an excellent pairing, especially for warm-weather meals. Both wines enhance the fresh, herbaceous flavors of the salad.