Pin It I threw this together on a Tuesday night when I had leftover chicken and two cans of beans I kept meaning to use. The lemon-dill dressing came from a jar of dill I bought impulsively at the farmers market, and I'm so glad I did. It turned into one of those meals I actually look forward to packing for lunch. The kind that tastes better cold from the fridge the next day.
I brought this to a potluck once, and my friend who claims she doesn't like beans asked for the recipe. She said the dressing made everything taste fresh, not like something out of a can. I watched her go back for seconds, then thirds. That was the moment I knew this salad had earned a permanent spot in my rotation.
Ingredients
- Chickpeas and navy beans: These two together create a creamy, hearty base that soaks up the dressing, and rinsing them well gets rid of that tinny taste.
- Chicken breasts: Baking them keeps the meat tender and juicy, and shredding by hand gives you those perfect, irregular pieces that catch the dressing.
- Red onion: A small one is all you need for a sharp, sweet bite that mellows as it sits in the lemon juice.
- Cherry tomatoes: Halving them releases their juice into the salad, adding little pockets of brightness.
- Cucumber: It adds crunch and a refreshing coolness that balances the richness of the beans and chicken.
- Fresh dill: This is the star, use it generously because it brings that unmistakable Mediterranean brightness.
- Extra-virgin olive oil: Go for a good one here, it makes the dressing silky and flavorful.
- Lemon juice: Fresh is non-negotiable, bottled lemon juice just doesn't have the same zing.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
- Garlic: One clove minced fine so it doesn't overpower, just whispers in the background.
- Honey: A teaspoon balances the acidity and rounds out the sharpness of the lemon and mustard.
Instructions
- Bake the chicken:
- Preheat your oven to 400°F and rub the chicken breasts with olive oil, then season them well with salt and pepper. Bake for 18 to 20 minutes until theyre cooked through, then let them rest before shredding with two forks into bite-sized pieces.
- Prep the salad base:
- In a large bowl, toss together the chickpeas, navy beans, diced red onion, halved cherry tomatoes, diced cucumber, and chopped dill. Everything should look colorful and inviting.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, dill, salt, and pepper until it turns glossy and thick. Taste it and adjust if you want more lemon or salt.
- Combine and toss:
- Add the shredded chicken to the bean mixture, then pour the dressing over everything and toss gently until every ingredient is coated. Be gentle so you don't smash the beans.
- Adjust and serve:
- Taste the salad and add more salt, pepper, or lemon juice if it needs it. Serve it chilled or at room temperature, depending on your mood.
Pin It I ate this alone one Sunday afternoon while sitting on my back porch, the kind of quiet meal where you notice every flavor. The dill tasted like summer, the lemon woke me up, and the beans felt like comfort. Sometimes a simple salad is exactly what you need to reset.
How to Store and Reheat
This salad keeps beautifully in an airtight container in the fridge for up to four days. The beans and chicken soak up the dressing as it sits, so it actually gets more flavorful over time. I usually eat it cold straight from the container, but you can let it come to room temperature if you prefer. If it seems dry after a day or two, drizzle a little extra olive oil and lemon juice over it before serving.
Variations and Substitutions
If you want to make this vegetarian, skip the chicken and add crumbled feta or an extra can of beans. Cannellini beans work just as well as navy beans, and you can swap the dill for parsley or cilantro if that's what you have. I've added a handful of arugula or spinach before and it turned the salad even more vibrant. For a heartier version, stuff it into a whole wheat pita or serve it over a bed of mixed greens.
What to Serve It With
This salad is filling enough to stand alone, but it pairs beautifully with crusty whole-grain bread or warm naan. I've served it alongside grilled vegetables or a simple tomato soup, and it always feels like a complete meal. It also works as a side dish at barbecues or picnics because it travels well and doesn't wilt.
- Serve with toasted pita chips for a little crunch.
- Pair with a chilled white wine or sparkling water with lemon.
- Top with a sprinkle of crumbled feta or toasted sunflower seeds for extra texture.
Pin It This salad has become my go-to when I want something nourishing without spending an hour in the kitchen. I hope it brings you the same easy satisfaction it's brought me, one forkful at a time.
Questions & Answers
- → Can I use canned beans for this salad?
Yes, canned chickpeas and navy beans work well after rinsing and draining to reduce excess sodium and preserve texture.
- → How should I cook the chicken for this dish?
Bake skinless chicken breasts at 400°F (200°C) for 18-20 minutes until fully cooked, then shred with two forks for easy mixing.
- → Is it possible to make this dish vegetarian?
Absolutely. Omit the chicken and increase beans or add crumbled feta for added texture and flavor.
- → What can I use instead of navy beans?
Cannellini beans make a great substitute, offering a similar creamy texture with mild flavor in the salad.
- → How do I store leftovers?
Keep the salad refrigerated in an airtight container. It stays fresh for up to 2 days, but dressing may separate, so toss before serving.
- → Can I prepare the lemon-dill dressing in advance?
Yes, whisk the dressing components together and refrigerate. Bring to room temperature and stir before tossing with salad.