Lemony White Bean Chicken Salad (Printable)

Bright and refreshing salad with tender chicken, white beans, fresh herbs, and zesty lemon dressing.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or cubed
02 - 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed

→ Vegetables

03 - 2 celery stalks, finely diced
04 - 1/4 red onion, finely diced
05 - 1 cup cherry tomatoes, halved

→ Fresh Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh dill, chopped

→ Vinaigrette

08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large mixing bowl, combine the cooked chicken, white beans, celery, red onion, cherry tomatoes, parsley, and dill.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until emulsified.
03 - Pour the vinaigrette over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
04 - Taste the salad and adjust seasoning as needed with additional salt and pepper.
05 - Let the salad rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • High in protein with 27g per serving and completely gluten-free.
  • Simple preparation using fresh pantry staples and herbs.
  • Refreshing flavor profile that works well for meal prep or a light dinner.
02 -
  • If using store-bought mustard or canned beans, double-check for hidden allergens like gluten or sulfites.
  • Use fresh lemon juice rather than bottled for the brightest flavor.
  • Ensure the chicken is prepared in a gluten-free environment to keep the dish safe for those with sensitivities.
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