Dense Bean Lemon-Dill Chicken (Printable)

Vibrant chickpeas, navy beans, and shredded chicken tossed in zesty lemon-dill dressing.

# What You'll 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 and freshly ground black pepper, to taste

→ Vegetables

06 - 1 small red onion, finely diced
07 - 1 cup cherry tomatoes, halved
08 - 1 small cucumber, diced
09 - 1/4 cup fresh dill, chopped

→ Lemon-Dill Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, minced
14 - 1 teaspoon honey
15 - 1 tablespoon fresh dill, finely chopped
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, season with salt and black pepper. Place on a baking sheet and bake for 18 to 20 minutes until fully cooked. Cool and shred using two forks.
02 - In a large bowl, combine chickpeas, navy beans, diced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh dill.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, chopped dill, salt, and freshly ground black pepper until emulsified.
04 - Add the shredded chicken to the bean mixture. Pour the lemon-dill dressing over the salad and toss gently to combine all ingredients evenly.
05 - Adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It keeps you full for hours without feeling heavy, thanks to all that protein from the beans and chicken.
  • The lemon-dill dressing is tangy and herbaceous in a way that makes even plain beans taste exciting.
  • You can eat it straight from the bowl, stuff it in a pita, or serve it on greens without changing a thing.
  • It tastes even better the next day when the flavors have had time to settle in together.
02 -
  • Do not skip letting the chicken cool before shredding, hot chicken shreds unevenly and can wilt the vegetables when you toss everything together.
  • Rinse the beans really well under cold water, otherwise they leave a starchy film that makes the dressing taste dull and thick.
  • Mince the garlic finely or use a press, big chunks of raw garlic can be harsh and overpowering in a cold salad like this.
03 -
  • Use a jar to make the dressing, it emulsifies faster and you can store any extra in the fridge without dirtying another dish.
  • If the salad tastes flat the next day, add a small squeeze of fresh lemon juice and a pinch of salt to wake it back up.
  • Shred the chicken while it is still slightly warm, it is easier to pull apart and the strands stay tender instead of rubbery.
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