Save I threw this salad together on a Tuesday when I had leftover rotisserie chicken and no energy for anything complicated. The lemon zest hit the beans and suddenly the whole bowl smelled like summer, even though it was barely spring. I ate it standing at the counter, straight from the bowl, and it tasted better than anything I'd planned that week. Sometimes the best meals are the ones you don't overthink. This one stuck around because it's fast, filling, and actually tastes like something you'd want to eat.
I made this for a potluck once and watched three people quietly go back for seconds without saying a word. One friend texted me later asking for the recipe, claiming she'd been craving it all week. I think it's the dill that does it, that unexpected herbal note that makes people pause and wonder what they're tasting. It's not fancy, but it's memorable in a way that sneaks up on you.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, shred it with your hands for texture that catches the dressing better than neat cubes.
- White beans: Cannellini beans are creamy and mild, rinse them well or they'll taste tinny and dull.
- Celery: Dice it small so you get crunch in every bite without overwhelming the softer ingredients.
- Red onion: A little goes a long way, the sharpness mellows as it sits in the lemon juice.
- Cherry tomatoes: Optional but they add pops of sweetness and color, halve them so they don't roll off your fork.
- Fresh parsley: Flat leaf parsley has more flavor than curly, chop it fine so it distributes evenly.
- Fresh dill: This is the secret ingredient, it makes the salad taste brighter and less predictable than typical chicken salads.
- Extra virgin olive oil: Use something you'd actually want to taste, it's the base of the dressing and cheap oil will make everything flat.
- Fresh lemon juice: Squeeze it yourself, bottled lemon juice tastes like plastic and regret.
- Lemon zest: The zest has all the fragrant oils, it's what makes the salad smell alive.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
- Garlic: One clove is enough, more and it'll overpower the delicate lemon and herbs.
- Kosher salt and black pepper: Season generously, beans and chicken need more salt than you think.
Instructions
- Combine the base:
- Toss the chicken, beans, celery, onion, tomatoes, parsley, and dill into a large bowl. Use your hands if you want, it's faster and you'll feel the texture of everything.
- Make the vinaigrette:
- Whisk together the olive oil, lemon juice, zest, mustard, garlic, salt, and pepper in a small bowl until it looks creamy and cohesive. If it separates, you didn't whisk hard enough, keep going until it thickens slightly.
- Dress and toss:
- Pour the vinaigrette over the salad and toss gently but thoroughly, making sure the beans and chicken get coated. Don't be shy, everything should glisten a little.
- Taste and adjust:
- Take a bite and see what it needs, usually more salt or a squeeze more lemon. Trust your tongue, not the recipe.
- Let it rest:
- Let the salad sit for at least 10 minutes so the flavors can settle in and get friendly. Serve it cold or at room temperature, both work beautifully.
Save I started keeping a jar of this vinaigrette in the fridge after realizing it works on almost anything: roasted vegetables, grain bowls, even as a marinade for more chicken. One night I drizzled it over roasted carrots and my partner looked at me like I'd performed magic. It's become one of those kitchen staples I forget I rely on until the jar is empty and I feel lost.
Make It Your Own
If you want to skip the chicken, add cubed avocado or a handful of toasted walnuts for richness. I've also stirred in baby spinach or arugula when I needed more greens, and it never complained. Once I added crumbled feta and it turned into a completely different salad, still bright but with a salty creaminess that made it feel more indulgent. You can also swap the dill for basil or mint if that's what you have, the lemon will carry whatever herb you choose.
Storing and Serving
This salad keeps in the fridge for up to three days, though the celery will soften a bit over time. I actually prefer it on day two when everything has melded together and the beans have soaked up the vinaigrette. Serve it on its own, stuff it into pita bread, or pile it onto a bed of butter lettuce for something that feels more like a composed dish. I've eaten it for breakfast more times than I'll admit, cold and straight from the container while standing in front of the fridge.
Pairing Suggestions
This salad loves crusty bread, the kind you can tear apart and use to mop up any vinaigrette left in the bowl. A chilled Sauvignon Blanc or a dry rose makes it feel like a real meal, something you'd serve on a patio in late afternoon light. If you're not drinking, sparkling water with a lemon wedge does the same thing, it keeps the whole experience feeling light and refreshing.
- Serve with warm pita or sourdough for scooping.
- Add a simple green salad on the side if you want more vegetables.
- Pack it in a jar for lunch, it travels beautifully and won't get soggy.
Save This salad has earned its spot in my regular rotation because it never asks for much but always delivers. Make it once and you'll understand why it's worth keeping chicken and beans on hand.
Kitchen Questions
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad components separately and store them in the refrigerator for up to 24 hours. Add the vinaigrette just before serving to keep the salad fresh and prevent it from becoming soggy.
- → What are good substitutes for white beans?
Chickpeas, navy beans, or kidney beans work wonderfully as alternatives. You can also use a combination of beans for added texture and flavor variety.
- → How do I make this vegetarian?
Simply omit the chicken and increase the white beans to 2 cans, or add diced avocado, tofu, or additional fresh vegetables for protein and substance.
- → Can I make the vinaigrette in advance?
Absolutely. Prepare the vinaigrette up to 3 days ahead and store it in a sealed jar in the refrigerator. Shake well before using to re-emulsify.
- → What pairs well with this salad?
Serve alongside crusty bread for a heartier meal, or enjoy it on a bed of fresh greens. Pair with a crisp Sauvignon Blanc or chilled rosé for an elegant presentation.
- → How long does this salad keep?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as they meld together, making it excellent for meal prep.