Dense Bean Salad Lemon-Dill (Printable)

High-protein mix of beans and shredded chicken with a refreshing lemon-dill dressing, ideal for any meal.

# What You Need:

→ Beans & Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 can (15 oz) navy beans, drained and rinsed

→ Chicken

03 - 2 boneless, skinless chicken breasts (12 oz)
04 - 1 tablespoon olive oil
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Vegetables

07 - 1 small red onion, finely diced
08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced
10 - 1/4 cup fresh dill, chopped

→ Lemon-Dill Dressing

11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 teaspoon honey
16 - 1 tablespoon fresh dill, finely chopped
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, season with salt and pepper, and place on a baking sheet. Bake for 18 to 20 minutes until cooked through. Let cool, then shred with two forks.
02 - In a large bowl, mix chickpeas, navy beans, red onion, cherry tomatoes, cucumber, and 1/4 cup chopped fresh dill.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, 1 tablespoon dill, salt, and black pepper until emulsified.
04 - Add shredded chicken to the bean and vegetable mixture. Pour dressing over salad and toss gently to combine.
05 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It holds up in the fridge for days and actually tastes better after the flavors settle in overnight.
  • You get serious protein without feeling weighed down, just clean energy that carries you through the afternoon.
  • The lemon-dill dressing is so good you'll want to make extra and drizzle it on everything else in your kitchen.
02 -
  • Don't overdress the salad all at once, start with three-quarters of the dressing and add more as you go so it doesn't get soupy.
  • Let the salad sit for at least 10 minutes before serving so the beans and chicken can absorb the flavors, the difference is huge.
03 -
  • If your dill is starting to wilt, chop it and toss it in anyway, it'll perk up once it hits the lemon and oil.
  • Use rotisserie chicken to cut the cook time in half, just shred it and skip the oven step entirely.
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