Merken Brighten up your table with this Lemony White Bean Chicken Salad. This protein-packed dish combines tender chicken breast with creamy cannellini beans and crisp celery, all brought together by a zesty lemon vinaigrette. It is the perfect choice for a light lunch or a vibrant Mediterranean-inspired main course that is both gluten-free and incredibly satisfying.
Merken What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
This salad is all about texture and balance. The crunch of finely diced celery and red onion contrasts beautifully with the creamy white beans, while the Dijon mustard in the dressing adds a sophisticated depth. Whether you are meal prepping for the week or looking for a refreshing dinner, this dish delivers on every front.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Proteins: 2 cups cooked chicken breast, shredded or cubed (about 2 small breasts); 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 dill).
- Vinaigrette: 1/4 cup extra-virgin olive oil; 2 tbsp fresh lemon juice (about 1 lemon); 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 get the best results, make sure to whisk the vinaigrette until it is fully emulsified and creamy before pouring it over the chicken. Allowing the salad to rest for 10 minutes is a crucial step as it lets the beans and chicken absorb the tangy lemon and herb flavors.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
For a vegetarian version, simply omit the chicken and add extra beans or some diced avocado for a healthy fat source. If you want to add more greens, this salad works wonderfully when tossed with a handful of fresh arugula or baby spinach.
Serviervorschläge
Serve this salad alongside a piece of crusty bread or on a crisp bed of lettuce. To elevate the meal, pair it with a glass of crisp Sauvignon Blanc or a chilled rosé for the perfect summery experience.
Merken This easy recipe yields 4 servings, each containing approximately 320 calories, 14 g of fat, 22 g of carbohydrates, and 27 g of protein. All you need is a large mixing bowl, a small jar for the dressing, a whisk, and a sharp knife to prepare this healthy, protein-packed meal.
