Save Last spring, I made this salad on a whim after staring at two cans of beans in my pantry for way too long. I tossed in some leftover chicken, squeezed half a lemon over everything, and chopped whatever herbs I had on hand. It turned into one of those meals I kept making every week because it just worked. The beans made it filling, the lemon kept it bright, and the dill added this unexpected freshness that made the whole thing feel lighter than it actually was.
I brought this to a potluck once, and my friend who swore she hated beans went back for seconds. She said it was the dressing that did it, the way the lemon cut through the starchiness and made everything taste clean. I watched her pile it onto her plate next to a slice of crusty bread, and I realized this salad had become one of those recipes I could make without thinking, the kind that just shows up when I need something reliable.
Ingredients
- Chickpeas: They hold their shape beautifully and add a nutty, hearty texture that makes the salad feel substantial instead of side-dish light.
- Navy beans: Creamier and softer than chickpeas, they soak up the dressing like little flavor sponges and balance out the firmer ingredients.
- Boneless, skinless chicken breasts: Baking them keeps the meat tender and easy to shred, and seasoning them before roasting makes all the difference in flavor.
- Red onion: Finely diced so it adds sharpness without overpowering, and it mellows slightly once tossed with the acidic dressing.
- Cherry tomatoes: Halved so they release just enough juice to mingle with the dressing, adding little bursts of sweetness throughout.
- Cucumber: Diced small for crunch and a cool, watery contrast to the dense beans and rich chicken.
- Fresh dill: This is the herb that makes the whole dish sing, bright and grassy with a hint of anise that pairs perfectly with lemon.
- Extra-virgin olive oil: Use something fruity and good quality, it is the base of the dressing and you will taste it in every bite.
- Fresh lemon juice: Freshly squeezed is key, bottled juice lacks the brightness and clean acidity this salad needs.
- Dijon mustard: Adds a subtle tang and helps emulsify the dressing so it clings to everything instead of pooling at the bottom.
- Garlic clove: Minced finely so it distributes evenly, adding a quiet sharpness that does not overwhelm the lemon or dill.
- Honey: Just a touch to round out the acidity and bring a gentle sweetness that balances the mustard and lemon.
Instructions
- Roast the chicken:
- Preheat your oven to 400 degrees F and rub the chicken breasts with olive oil, then season them generously with salt and pepper. Bake for 18 to 20 minutes until the juices run clear, let them cool on the counter, then shred with two forks into bite-sized pieces.
- Prep the vegetables and beans:
- In a large bowl, toss together the drained chickpeas, navy beans, finely diced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh dill. Make sure everything is evenly distributed so every scoop has a little bit of each ingredient.
- Make the lemon-dill dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, finely chopped dill, salt, and black pepper until it looks smooth and creamy. If you are using a jar, just shake it hard until everything emulsifies.
- Combine and toss:
- Add the shredded chicken to the bowl with the beans and vegetables, then pour the dressing over the top. Toss everything gently with a spoon or your hands until every piece is coated and glossy.
- Taste and adjust:
- Give it a taste and see if it needs more salt, pepper, or a squeeze of lemon. Sometimes I add an extra pinch of salt or a drizzle more lemon juice depending on how the beans taste that day.
Save One evening, I made this for myself after a long day and ate it straight from the bowl while sitting on my kitchen counter. The dill smell filled the whole room, and the lemon tasted like something I needed without knowing it. It was not fancy or planned, but it felt like the kind of meal that takes care of you without asking for much in return.
How to Store and Serve
This salad keeps in an airtight container in the fridge for up to three days, and honestly, it tastes better after a night of sitting because the beans absorb more of the dressing. I like to pull it out cold and eat it straight, but you can also let it come to room temperature if you prefer softer flavors. If you are making it ahead, wait to add the cucumber and tomatoes until just before serving so they do not get watery and soggy.
Ways to Change It Up
If you want to skip the chicken, add crumbled feta or a handful of toasted sunflower seeds for richness and texture. You can swap the navy beans for cannellini beans if that is what you have, they are creamier and just as good. I have also stirred in a handful of baby arugula or spinach right before serving, and the greens wilt slightly from the warmth of the chicken, adding another layer without making it feel like a different dish.
What to Serve It With
This salad is filling enough to stand alone, but I love scooping it into a warm pita pocket or serving it alongside a thick slice of toasted whole-grain bread. It also works really well on a bed of mixed greens if you want to stretch it into a bigger meal, or next to roasted vegetables if you are feeding a crowd.
- Try it with warm flatbread or naan for a more casual, hands-on meal.
- Pair it with a simple Greek yogurt dip or hummus on the side for extra creaminess.
- Serve it cold at a picnic or barbecue, it travels well and does not need reheating.
Save This is the kind of salad that does not need an occasion, just a bowl and a fork and maybe five minutes to breathe before you dig in. It has become one of those recipes I make when I want something that feels like I tried without actually having to think too hard.
Recipe FAQs
- → Can the chicken be prepared ahead of time?
Yes, the baked chicken can be cooked earlier and shredded when ready to serve, making assembly quicker.
- → What beans work best in this salad?
Chickpeas and navy beans provide texture and protein, but cannellini beans can be used as a substitute if preferred.
- → How can I adjust the dressing for more tang?
Increase the lemon juice slightly or add a touch of vinegar to enhance the brightness.
- → Is it possible to make this dish vegetarian?
Omitting the chicken and increasing beans or adding feta cheese creates a tasty vegetarian alternative.
- → What is the recommended serving temperature?
This salad is delicious served chilled or at room temperature to highlight its fresh flavors.
- → Can fresh herbs be substituted?
Dill is key to the dressing’s profile, but fresh parsley or cilantro can be used for a different twist.