Save My sister showed up one July afternoon with a bag of lemons and a story about needing something light that wouldn't turn her kitchen into a sauna. We stood at my counter, shredding leftover roast chicken and tossing it with whatever I had on hand. The smell of lemon zest hitting olive oil made us both stop talking for a second. That salad became our summer signature, the kind of thing we'd make without measuring, taste with the same spoon, and devour standing up.
I made this for a book club once when I forgot it was my turn to host. Everyone assumed I'd been recipe testing all day. One friend scraped the bowl clean and asked if I'd catered it. I didn't admit I'd thrown it together during the opening remarks of the previous meeting, phone tucked under my chin, whispering measurements to myself.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, or use up anything leftover from dinner; I like it shredded so every bite gets coated.
- White beans: Cannellini hold their shape beautifully and add creaminess without any mayo; rinse them well or they'll taste tinny.
- Celery stalks: The crunch is non-negotiable, and the fresh, grassy flavor balances all that richness.
- Red onion: A little goes a long way; if it's too sharp, soak the diced bits in cold water for five minutes.
- Cherry tomatoes: Optional but worth it for bursts of sweetness, I leave them out in winter and don't miss them.
- Fresh parsley: Flat-leaf has more flavor than curly; chop it right before tossing or it'll bruise and darken.
- Fresh dill: This is what makes people ask for the recipe; dried works, but fresh dill is the reason the salad tastes alive.
- Extra-virgin olive oil: Use something you'd dip bread into; the flavor matters here since there's nowhere to hide.
- Fresh lemon juice: Bottled juice tastes flat and bitter next to the real thing; roll the lemon on the counter first to get more juice out.
- Lemon zest: The oils in the peel bring a brightness that juice alone can't match, just don't grate into the white pith.
- Dijon mustard: It helps the vinaigrette cling and adds a subtle tang that ties everything together.
- Garlic clove: One small clove minced fine; too much and it'll scream over the lemon.
- Kosher salt and black pepper: Season twice, once in the dressing and again after tossing, your taste buds will thank you.
Instructions
- Combine the base:
- Toss the chicken, beans, celery, onion, tomatoes, parsley, and dill in a large bowl, using your hands if it feels right. Everything should look jumbled and ready, like a farmer's market in a bowl.
- Make the vinaigrette:
- Whisk the olive oil, lemon juice, zest, mustard, garlic, salt, and pepper in a small bowl until it looks creamy and thick. If it splits, keep whisking; it'll come back together.
- Dress and toss:
- Pour the vinaigrette over everything and toss gently so the beans don't break apart. Use a light hand; this isn't a workout, just a gentle coating.
- Taste and tweak:
- Grab a spoon and taste; add more salt, lemon, or pepper until it makes you want another bite. Trust your tongue over the recipe.
- Rest before serving:
- Let it sit for ten minutes so the flavors can get friendly with each other. Serve it cool or at room temperature, both work beautifully.
Save My neighbor once brought this to a potluck in a glass jar, layers of white and green and golden visible through the sides. It looked so deliberate, like she'd studied design. She laughed and said she just didn't have a bowl, but everyone took photos before serving themselves. That's the thing about simple food done right; it doesn't need an explanation.
Make It Your Own
I've made this without chicken for vegetarian friends and added chickpeas or avocado; both disappear fast. Arugula stirred in at the last second adds peppery bite, and once I threw in leftover roasted red peppers because they were sitting in the fridge looking lonely. The lemon base is forgiving enough to let you improvise without losing the plot.
Serving Suggestions
This works piled onto butter lettuce leaves for a low-carb situation, or scooped up with warm pita if you want something heartier. I've served it next to grilled vegetables, on top of mixed greens, and once inside a hollowed-out tomato that felt very 1985 but tasted fantastic. A chunk of crusty bread on the side isn't optional; it's essential for mopping up the lemony puddle at the bottom.
Storage and Leftovers
This salad keeps in the fridge for up to three days, and honestly, day two is peak flavor. The beans soak up the dressing and everything melds into something even better than the first round. If you're making it ahead for meal prep, store the dressing separately and toss right before eating so the herbs stay bright.
- Let it come to room temperature before serving leftovers; cold mutes the lemon.
- Add a squeeze of fresh lemon juice to perk it back up if it tastes flat.
- Top with extra herbs or a drizzle of olive oil to freshen the look and flavor.
Save This salad has rescued more last-minute dinners than I can count, and it never feels like I'm settling. It's the kind of recipe that makes you look capable even when you're winging it.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes! You can prepare the components separately and store them in the refrigerator for up to 2 days. Add the vinaigrette just before serving to keep vegetables crisp, or toss everything together up to 4 hours ahead if you prefer marinated flavors.
- → What are good substitutes for white beans?
Chickpeas, black beans, or kidney beans work well as alternatives. Each adds a slightly different flavor and texture, though white beans offer the mildest taste that lets the lemon shine through.
- → How do I cook chicken breast for this dish?
Boil chicken breasts in salted water for 12-15 minutes until cooked through, or poach them gently for tender results. Alternatively, bake at 375°F for 20-25 minutes. Let cool completely before shredding or cubing.
- → Can I use dried herbs instead of fresh?
Yes, use one-third the amount of dried herbs since they're more concentrated. Dried dill works particularly well in this salad, though fresh parsley really brightens the final dish when possible.
- → What wine pairs best with this salad?
Crisp Sauvignon Blanc or chilled rosé complement the bright lemon flavors beautifully. The acidity in these wines echoes the vinaigrette and won't overpower the delicate flavors of the chicken and beans.
- → Is this salad gluten-free?
The salad itself is naturally gluten-free. However, always check store-bought mustard and canned bean labels for gluten or hidden additives. Prepare chicken in a dedicated gluten-free area if you have celiac concerns.