Save to Pinterest There's something about a lunch that shows up in your bowl instead of requiring a reservation—that's when I fell for this bean salad. One afternoon, I had roasted chicken cooling on the counter, cans of beans in the pantry, and a lemon that needed using, so I threw together what became my go-to protein salad. It's the kind of dish that tastes like you planned it all morning, even when you assembled it in fifteen minutes.
I made this for a potluck once, nervous it would disappear into the crowd of casseroles and pasta salads, but somehow people came back for thirds. The lemon-dill combination must hit something in people's brains that makes them keep reaching for more.
Ingredients
- Chickpeas (1 can, drained): They hold their shape better than softer beans and have this nutty sweetness that grounds the whole salad.
- Navy beans (1 can, drained): Smaller and creamier, they fill in the texture gaps and bulk up the protein without weighing you down.
- Chicken breasts (2, boneless and skinless): Baking them keeps them tender, and the oven does the work while you prep everything else.
- Olive oil for chicken (1 tablespoon): Just enough to keep the chicken from drying out in the oven.
- Red onion (1 small, finely diced): The sharpness mellows as it sits with the lemon juice, turning into something sweet and mellow.
- Cherry tomatoes (1 cup, halved): These burst slightly when you toss them, releasing their juice into the dressing.
- Cucumber (1 small, diced): Adds a cooling crunch that keeps the salad from feeling heavy.
- Fresh dill (1/4 cup chopped, plus 1 tablespoon for dressing): Don't skip the fresh herbs—dried dill tastes like straw compared to this bright, almost anise-like flavor.
- Extra-virgin olive oil (1/4 cup): This is where the richness lives, so use something you'd taste on bread.
- Fresh lemon juice (2 tablespoons): Squeeze it yourself if you can; bottled juice tastes metallic by comparison.
- Dijon mustard (1 teaspoon): The emulsifier that keeps the dressing from separating and adds a subtle sharpness.
- Garlic clove (1, minced): Raw garlic gets mellow in the dressing, adding depth without being aggressive.
- Honey (1 teaspoon): A tiny bit rounds out the lemon's tartness so the dressing doesn't punch you in the mouth.
- Salt and pepper: Use freshly ground pepper—pre-ground stuff tastes dusty compared to what comes from a mill.
Instructions
- Get the chicken baking:
- Preheat your oven to 400°F, rub those chicken breasts with olive oil, and season them generously with salt and pepper. Spread them on a baking sheet and slide them in for 18–20 minutes—you're looking for an internal temperature around 165°F, or just a peek of white when you cut into the thickest part.
- Build the base while chicken cooks:
- In a large bowl, drain your beans well and toss them with the diced red onion, halved cherry tomatoes, diced cucumber, and that fresh dill. The onion starts mellowing into the beans right away.
- Whisk the dressing:
- In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, minced garlic, honey, and tablespoon of dill. Whisk until it looks creamy and holds together—if you use a jar with a lid, you can just shake it for thirty seconds.
- Shred the chicken:
- Once the chicken cools enough to handle (don't burn your fingers), use two forks to pull it into shreds. It should come apart easily if it's cooked through.
- Bring it together:
- Add the shredded chicken to the bean bowl, pour the dressing over everything, and toss gently until every piece is coated. Taste it, and add more salt, pepper, or lemon juice if it needs brightness.
- Chill or serve:
- Serve it straight away or stick it in the fridge for later—it tastes even better after sitting for an hour or two while the flavors meld.
Save to Pinterest My friend who swears she doesn't eat salad ate nearly half of this at a dinner party, then asked for the recipe with what sounded like embarrassment. Sometimes food wins people over not through fancy techniques, but through honest ingredients and flavors that actually make sense together.
Why Fresh Dill Changes Everything
The first time I made this with dried dill from the back of the spice cabinet, it tasted flat and medicinal, like I was eating something that belonged in a hospital kitchen. Fresh dill tastes like green and brightness and something almost citrus-like, and it's what makes this salad feel Mediterranean instead of generic. It's worth grabbing from the produce section even if you never use herbs otherwise.
Making It Vegetarian Without Losing Anything
If you skip the chicken, add another can of beans or crumble in some feta cheese so you're still eating something substantial enough to call lunch. I've made the vegetarian version for a friend who doesn't eat meat, and honestly, it was just as satisfying—the beans carry the weight, and the dressing does all the heavy lifting on flavor.
The Meal Prep Angle
This salad is one of the few things that actually improves in the fridge over a couple of days, so throw it together on Sunday and eat it for three lunches without thinking. The beans absorb more dressing, the onion gets sweeter, and you're eating better food than whatever you'd order on a Tuesday when you're tired.
- Store it in an airtight container and it lasts about three days before the vegetables start getting soft around the edges.
- If you're bringing it somewhere, pack the dressing separate and toss it right before eating so nothing gets soggy.
- Leftovers taste great at room temperature, so you don't have to microwave anything and watch it get weird.
Save to Pinterest This is the kind of recipe you make once and then can't stop making because it's easy, tasty, and fills you up without making you feel sluggish afterward. That's worth keeping in your rotation.
Common Recipe Questions
- → How do I shred the chicken easily?
After baking, let the chicken rest until cool enough to handle, then use two forks to pull it apart into thin, tender pieces.
- → Can I prepare the lemon-dill dressing in advance?
Yes, the dressing can be whisked together ahead of time and stored in the refrigerator for up to two days for convenience.
- → What beans work best in this salad?
Chickpeas and navy beans provide a creamy texture and mild flavor, but cannellini beans can be substituted for a similar effect.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days, stirring before serving to refresh flavors.
- → Can I make this salad vegetarian?
Omit the chicken and add extra beans or crumbled feta cheese to maintain protein and richness.
- → What's the best way to serve this dish?
This salad pairs well with crusty whole-grain bread or as a filling inside pita pockets for a wholesome meal.