Pin It I threw this salad together on a Wednesday night when my fridge was half-empty and my energy was running low. I had chicken breasts that needed cooking, two cans of beans I'd been meaning to use, and a lemon rolling around in the crisper. What started as a clean-out-the-pantry dinner turned into something I now crave regularly. The bright dressing pulled everything together in a way that felt both effortless and intentional.
The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. I realized it was the dill and lemon cutting through the usual microwave fog. Since then, I've brought it to potlucks, served it on paper plates at picnics, and eaten it alone at my kitchen counter more times than I can count. It's the kind of dish that doesn't need an occasion.
Ingredients
- Chickpeas: They hold their shape and add a nutty backbone to the salad. Rinse them well or they'll taste tinny.
- Navy beans: Creamy and soft, they balance the firmer chickpeas and soak up the dressing beautifully.
- Chicken breasts: Lean and mild, they shred easily once baked. Don't skip the olive oil or they'll dry out.
- Red onion: Dice it small so it distributes evenly without overpowering each bite.
- Cherry tomatoes: Their sweetness and juice brighten the whole bowl. Halve them so they release flavor.
- Cucumber: Adds crunch and freshness. I leave the skin on for color and texture.
- Fresh dill: This is what makes the salad sing. Dried dill won't give you the same bright, grassy punch.
- Extra-virgin olive oil: Use something you'd drizzle on bread. It's the base of your dressing.
- Lemon juice: Fresh-squeezed is worth it. Bottled lemon juice tastes flat in comparison.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
- Garlic: One clove is enough. Mince it fine so it blends in without biting back.
- Honey: Just a teaspoon to round out the acidity and balance the lemon.
Instructions
- Bake the chicken:
- Preheat your oven to 400°F and rub the chicken breasts with olive oil, salt, and pepper. Bake them on a sheet for 18 to 20 minutes until they're no longer pink inside, then let them cool enough to handle before shredding with two forks.
- Prep the vegetables and beans:
- In a large bowl, toss together the chickpeas, navy beans, diced red onion, halved cherry tomatoes, diced cucumber, and chopped fresh 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, tablespoon of dill, salt, and pepper until it's smooth and creamy. Taste it and adjust if you want more lemon or salt.
- Combine and toss:
- Add the shredded chicken to the bean and vegetable mixture, then pour the dressing over everything. Toss gently so every ingredient 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 right away or chill it for an hour to let the flavors meld.
Pin It I remember bringing this to a summer barbecue where everyone else showed up with chips and store-bought dips. By the end of the night, my bowl was empty and three people had texted me for the recipe. It wasn't fancy, but it tasted like someone cared enough to make something real.
How to Store and Reheat
This salad keeps in an airtight container in the fridge for up to four days. The beans and chicken absorb the dressing over time, so it gets even more flavorful. I usually eat it cold, but you can let it sit at room temperature for 15 minutes if you prefer. Don't freeze it because the cucumber and tomatoes will turn mushy.
Swaps and Variations
If you don't eat meat, leave out the chicken and add crumbled feta or an extra can of beans. Cannellini beans work just as well as navy beans. You can toss in arugula or baby spinach right before serving for extra greens, or swap the cucumber for diced bell pepper if that's what you have. I've also made this with shredded rotisserie chicken when I didn't feel like turning on the oven.
Serving Suggestions
I love eating this salad on its own, but it's also great stuffed into a pita pocket or served alongside crusty whole-grain bread. It pairs well with grilled vegetables or a simple green salad if you're feeding a crowd.
- Serve it in lettuce cups for a low-carb option.
- Top it with a dollop of Greek yogurt or tahini for extra richness.
- Pack it in a mason jar for an easy grab-and-go lunch.
Pin It This salad has become my answer to busy weeks and lazy weekends alike. I hope it finds a spot in your rotation too.
Questions & Answers
- → Can I prepare the chicken in advance?
Yes, baking and shredding the chicken ahead saves time and enhances flavors as it chills.
- → What beans work well in this dish?
Chickpeas and navy beans provide a creamy texture, but cannellini beans make a great substitute.
- → Is there a way to make this dish vegetarian?
Omit the chicken and add extra beans or feta cheese for protein and flavor.
- → How should the lemon-dill dressing be stored?
Keep the dressing refrigerated in a sealed container; whisk before use as ingredients may separate.
- → Can I serve this salad warm?
While best chilled or at room temperature, serving it slightly warm is possible, especially right after assembling.