Save I threw this salad together on a Tuesday night when I had leftover chicken and two cans of beans staring at me from the pantry. The dill was wilting in the crisper, the lemon was getting soft, and I was too tired for anything complicated. What came out of that bowl surprised me, it was bright, filling, and tasted like something I'd actually order at a cafe.
I packed this for lunch the next day and my coworker leaned over and asked what smelled so fresh. By Friday, I'd made it twice more and started keeping canned beans stocked like they were gold. It became my answer to the question I hate most: what's for dinner?
Ingredients
- Chickpeas and navy beans: These are the backbone of the salad, creamy and hearty, and they soak up the dressing like little flavor sponges.
- Chicken breasts: I bake mine plain and simple so the seasoning in the dressing can do the talking, and shredding them by hand keeps the texture just right.
- Red onion: Dice it small or it'll overpower everything, I learned that the hard way on round one.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the beans, adding pops of sweetness.
- Cucumber: It adds crunch and keeps things light, I like leaving the peel on for color and texture.
- Fresh dill: This herb is the soul of the dish, bright and grassy, don't skip it or substitute dried.
- Extra-virgin olive oil: Use the good stuff here, it makes the dressing silky and rich without being heavy.
- Fresh lemon juice: Squeeze it yourself, bottled lemon juice tastes flat and won't wake up the flavors the same way.
- Dijon mustard: Just a teaspoon gives the dressing body and a tiny tangy kick that balances the honey.
- Garlic clove: Mince it fine so it melts into the dressing, raw garlic chunks are nobody's friend.
- Honey: A small drizzle softens the acid and rounds out the sharpness of the lemon and mustard.
Instructions
- Bake the chicken:
- Preheat your oven to 400°F, rub the chicken with olive oil, season with salt and pepper, and bake for 18 to 20 minutes until it's cooked through and no longer pink. Let it cool on the counter for a few minutes, then shred it with two forks, it should pull apart easily and stay tender.
- Prep the salad base:
- In a large bowl, toss together the chickpeas, navy beans, diced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh dill. The colors alone will make you smile.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, tablespoon of dill, salt, and pepper until it's smooth and emulsified. Taste it with your pinky, it should be tangy, a little sweet, and herbaceous.
- Combine everything:
- Add the shredded chicken to the bean mixture, pour the dressing over the top, and toss gently until every bite is coated. Go easy so you don't mash the beans or bruise the tomatoes.
- Adjust and serve:
- Taste and tweak with more salt, pepper, or lemon juice if needed. Serve it chilled from the fridge or at room temperature, both ways are delicious.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I just smiled and said I had some beans and a lemon, and that felt like the best compliment I'd gotten in weeks.
How to Store and Reheat
This salad keeps beautifully in an airtight container in the fridge for up to four days. The dressing soaks in deeper over time, so day two and three are honestly the best. I don't bother reheating it, I love it cold straight from the container, but you can let it sit out for 15 minutes if you prefer it closer to room temperature.
Ways to Make It Your Own
Swap the navy beans for cannellini if that's what you have, or toss in a handful of arugula or spinach for extra greens. I've added crumbled feta on top when I'm feeling fancy, and it's incredible. For a vegetarian version, skip the chicken entirely and double up on the beans, or throw in some roasted chickpeas for crunch.
Serving Suggestions
I love eating this on its own, but it's also perfect stuffed into a whole wheat pita with a little extra dill on top. Serve it alongside crusty bread to soak up the dressing, or pair it with a simple soup for a light but satisfying dinner.
- Pack it in a mason jar for a portable lunch that won't get soggy.
- Serve it over a bed of mixed greens for an even bigger salad moment.
- Double the dressing recipe and keep extra in the fridge for grilled vegetables or grain bowls.
Save This salad taught me that the best meals don't need to be complicated, just honest ingredients and a little bit of care. I hope it becomes your go-to, too.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and increase the quantity of beans or add crumbled feta cheese for extra flavor and protein.
- → What type of beans work best in this salad?
Chickpeas and navy beans provide a great texture and protein balance, but cannellini beans can be used as a substitute for a smoother texture.
- → How should the chicken be cooked for best results?
Oven baking the chicken breasts at 400°F until cooked through results in juicy meat that easily shreds for mixing.
- → Can the lemon-dill dressing be prepared in advance?
Yes, whisking the dressing ahead and refrigerating it helps the flavors meld and saves preparation time.
- → What are good serving suggestions for this dish?
Serve chilled or at room temperature alongside crusty whole-grain bread, pita pockets, or over a bed of fresh greens like arugula or spinach.
- → Is this dish gluten-free?
Yes, all main ingredients are naturally gluten-free, but always check canned items and condiments for any gluten traces.