Save This Mediterranean-inspired Lemony White Bean Chicken Salad is a refreshing and protein-packed dish that brings together tender chicken, creamy white beans, and a zesty vinaigrette. Perfect for a summery main dish or a quick light lunch, it offers a wonderful balance of textures and bright citrus notes.
Save By combining staples like cannellini beans and cooked chicken with fresh celery and red onion, you create a satisfying meal that is light yet hearty. The addition of fresh dill and parsley elevates the salad with aromatic brightness and Mediterranean flair.
Ingredients
- Proteins: 2 cups cooked chicken breast (shredded or cubed), 1 can (15 oz / 425 g) white beans (cannellini or Great Northern), drained and rinsed.
- Vegetables: 2 celery stalks (finely diced), 1/4 red onion (finely diced), 1 cup cherry tomatoes (halved - optional).
- Fresh Herbs: 1/4 cup fresh parsley (chopped), 2 tbsp fresh dill (chopped, or 1 tbsp dried).
- Vinaigrette: 1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, 1 garlic clove (minced), 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper.
Instructions
- Step 1
- In a large mixing bowl, combine the cooked chicken, white beans, celery, red onion, cherry tomatoes (if using), parsley, and dill.
- Step 2
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until emulsified.
- Step 3
- Pour the vinaigrette over the salad ingredients. Gently toss to combine, ensuring everything is evenly coated.
- Step 4
- Taste and adjust seasoning as needed.
- Step 5
- Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
To ensure the best flavor, allow the salad to rest for the full 10 minutes before serving; this allows the white beans and chicken to absorb the tangy lemon dressing. If you are using freshly cooked chicken, let it cool completely before mixing to maintain the crisp texture of the celery and onion.
Varianten und Anpassungen
For a vegetarian version, simply omit the chicken and add extra white beans or diced avocado for creaminess. You can also add more greens by serving the mixture over a bed of arugula or baby spinach for an extra nutritional boost.
Serviervorschläge
This salad is fantastic when served with a side of crusty bread to soak up the vinaigrette. For a lovely pairing, enjoy this dish with a crisp Sauvignon Blanc or a chilled glass of rosé.
Save Whether you are hosting a summer lunch or prepping a healthy meal for the week, this Lemony White Bean Chicken Salad is a versatile and delicious choice that brings a burst of freshness to your table.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, this salad actually improves when made 2-4 hours ahead. The flavors meld beautifully. Store in an airtight container in the refrigerator, and give it a gentle toss before serving. Add extra lemon juice if it seems dry.
- → How do I make this vegetarian?
Simply omit the chicken and increase the white beans or add diced avocado for creaminess and protein. You can also include crispy chickpeas or tofu for additional heartiness and texture.
- → What's the best way to cook the chicken?
Poach chicken breasts in simmering water with salt for 15-20 minutes until cooked through, then shred. Alternatively, grill or roast at 375°F for 20-25 minutes. Ensure it reaches 165°F internal temperature before cooling and cutting.
- → Can I add greens to this salad?
Absolutely. Toss in fresh arugula, baby spinach, or mixed lettuce for extra vegetables. This transforms it into a heartier salad with more volume while maintaining the light, refreshing character.
- → How long does this keep in the refrigerator?
Properly stored in an airtight container, this salad keeps for 3-4 days. The vinaigrette preserves the ingredients well. If making ahead, store dressing separately and combine just before serving for optimal texture.
- → What wines pair well with this salad?
Crisp white wines work beautifully, especially Sauvignon Blanc, Pinot Grigio, or Vermentino. Chilled rosé is also excellent. The acidity complements the lemon vinaigrette and light protein without overpowering the fresh herbs.