Save I threw this together on a Sunday afternoon when I had leftover chicken and two cans of beans staring at me from the pantry. The lemon and dill turned what could have been boring into something I actually craved the next day. It's one of those salads that tastes better after sitting in the fridge overnight, which makes it perfect for meal prep. I've brought it to potlucks three times now and people always ask for the recipe. Somehow beans, chicken, and a sharp dressing just work.
I made this for a friend who was training for a marathon and needed something protein-packed that wasn't another sad chicken breast. She texted me two days later asking if I'd make her a double batch. We ended up sitting on her porch with bowls of it, and she said it was the first time in weeks she'd actually enjoyed eating after a long run. That's when I realized this salad had earned a spot in my regular rotation.
Ingredients
- Chickpeas and navy beans: These are the backbone of the salad, creamy and hearty enough to anchor everything else. Rinse them well or they'll taste too salty and metallic.
- Boneless, skinless chicken breasts: I bake them plain and simple so they shred easily and soak up the dressing. Don't skip the resting time or they'll be dry.
- Red onion: Dice it small so you get a little bite in every forkful without overwhelming the other flavors.
- Cherry tomatoes: They add sweetness and a pop of color. I always halve them so the juice mixes into the dressing.
- Cucumber: Keeps everything crisp and refreshing, especially if you're eating this on a warm day.
- Fresh dill: This is what makes the whole dish sing. Dried dill won't give you the same bright, grassy flavor.
- Extra-virgin olive oil: Use the good stuff for the dressing since it's not being cooked.
- Fresh lemon juice: Bottled lemon juice tastes flat. Squeeze a real lemon and you'll notice the difference immediately.
- Dijon mustard: It emulsifies the dressing and adds a gentle sharpness that balances the honey.
- Garlic clove: One small clove is enough. Too much and it'll overpower the dill.
- Honey: Just a teaspoon to round out the acidity without making it sweet.
Instructions
- Bake the chicken:
- Rub the breasts with olive oil, season them well with salt and pepper, and bake at 400 degrees F for 18 to 20 minutes. Let them cool completely before shredding or the meat will fall apart in clumps instead of tender strands.
- Prep the beans and vegetables:
- Toss the drained chickpeas and navy beans into a large bowl with the diced red onion, halved cherry tomatoes, chopped cucumber, and fresh dill. Everything should look colorful and evenly mixed.
- Make the lemon-dill dressing:
- Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, chopped dill, salt, and pepper in a small bowl or jar until it's smooth and emulsified. Taste it and adjust the lemon or salt if needed.
- Combine and toss:
- Add the shredded chicken to the bowl with the beans and vegetables, then pour the dressing over everything. Toss gently so every piece gets coated without mashing the beans.
- Adjust and serve:
- Taste the salad and add more salt, pepper, or lemon juice if it needs it. Serve it cold from the fridge or let it sit at room temperature for a few minutes.
Save One evening I packed this into a container and ate it on my back steps while the sun went down. It wasn't fancy or planned, just me and a fork and a salad that tasted like I'd actually taken care of myself. Sometimes that's all you need.
How to Store and Reheat
This salad keeps well in an airtight container in the fridge for up to three days. The flavors deepen as it sits, so day two is often even better than day one. I don't recommend freezing it because the cucumbers and tomatoes will turn mushy. If you're meal prepping, keep the dressing separate and toss everything together right before eating so the vegetables stay crisp.
Variations and Swaps
If you want to skip the chicken, add crumbled feta or a handful of toasted chickpeas for extra texture. I've swapped navy beans for cannellini beans and it worked just as well. You can also toss in a couple handfuls of arugula or spinach if you want more greens, or use this as a filling for pita pockets when you need something portable.
Serving Suggestions
I usually serve this on its own for lunch, but it's also great alongside crusty whole-grain bread or pita chips. If you're feeding a crowd, double the recipe and set it out with some hummus and olives. It holds up well at room temperature, so it's perfect for picnics or potlucks where you can't keep things cold.
- Pair it with warm flatbread or a slice of sourdough.
- Serve it over a bed of mixed greens for extra volume.
- Pack it in a jar with layers of beans, chicken, and dressing for a grab-and-go lunch.
Save This salad has become my answer to the question of what to eat when I want something satisfying but not complicated. I hope it does the same for you.
Recipe FAQs
- → How do I prepare the chicken for this dish?
Rub chicken breasts with olive oil, season with salt and pepper, then bake at 400°F (200°C) for about 18–20 minutes until cooked through. Let cool and shred using forks.
- → Can I substitute the beans used in this mix?
Yes, navy beans can be swapped with cannellini beans or additional chickpeas for a different texture and flavor while keeping the dish hearty.
- → What is the role of the lemon-dill dressing?
The lemon-dill dressing adds a bright, tangy flavor that complements the beans and chicken, balancing richness with fresh herbs and citrus notes.
- → Is this dish suitable for a gluten-free diet?
Yes, all main ingredients are naturally gluten-free; just ensure that canned beans and mustard are labeled gluten-free to avoid cross-contamination.
- → How can this dish be adapted for vegetarians?
Omit the chicken and increase the bean quantity or add feta cheese for extra protein and flavor, keeping the salad hearty and satisfying.