Pin It Last spring, I threw this salad together on a whim after spotting a pile of canned beans in my pantry and some leftover chicken from the night before. The lemony smell hit me first as I whisked the dressing, bright and sharp, and I knew instantly it would become my new weekday favorite. I ate it standing at the counter, cold from the fridge, and it tasted better than half the lunches I'd planned all week. Sometimes the best recipes aren't the ones you search for, they're the ones that happen when you're just hungry and improvising. This one stuck around because it actually fills you up without feeling heavy.
I made this for a friend who claimed she didn't like beans, which I took as a personal challenge. She finished her bowl and asked for the recipe before she left, which felt like winning something small but important. It's the kind of dish that doesn't need an occasion, just a clean fork and five minutes of your time. I've brought it to potlucks, eaten it alone at my desk, and served it to my sister who never stops moving long enough to sit down for a real meal. Every time, it does exactly what it's supposed to do.
Ingredients
- Chickpeas: These hold their shape no matter how much you toss them, and they soak up the dressing without turning mushy, which makes them perfect for a salad you want to last.
- Navy beans: Creamier and softer than chickpeas, they balance out the texture and add a buttery note that rounds everything out.
- Boneless, skinless chicken breasts: Baking them keeps them tender and easy to shred, and they stay moist if you don't overcook them, which is easier than it sounds.
- Olive oil: Use it twice, once to roast the chicken so it doesn't stick, and again in the dressing where it carries all the lemon and garlic flavor.
- Red onion: Dice it small so you get little bursts of sharpness without overpowering the whole bowl.
- Cherry tomatoes: They add color and a slight sweetness that plays nicely with the acid from the lemon.
- Cucumber: Crisp and cool, it lightens the whole thing and gives you something fresh to bite into between the beans.
- Fresh dill: This is the star herb, bright and grassy, and it makes the whole salad smell like summer even in the middle of winter.
- Extra-virgin olive oil: The good stuff matters here since it's raw in the dressing, so use one you'd actually want to taste.
- Fresh lemon juice: Squeeze it yourself, the bottled kind doesn't have the same zing or brightness.
- Dijon mustard: It helps the dressing stick together and adds a tiny bit of heat that you don't really notice but would miss if it wasn't there.
- Garlic: One clove is enough to give you flavor without making the dressing too sharp or aggressive.
- Honey: Just a teaspoon smooths out the acid and balances the lemon without making anything sweet.
Instructions
- Roast the chicken:
- Preheat your oven to 400 degrees, rub the chicken breasts with olive oil, season them well with salt and pepper, and bake for 18 to 20 minutes until they're cooked through but still juicy. Let them cool on the counter for a few minutes, then shred them with two forks, it should pull apart easily if they're done right.
- Prep the base:
- In a large bowl, toss together the chickpeas, navy beans, red onion, cherry tomatoes, cucumber, and the chopped dill. Everything should look colorful and chunky, like a salad that means business.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, dill, salt, and pepper until it thickens and comes together. Taste it with your pinky, it should be bright and balanced.
- Combine and toss:
- Add the shredded chicken to the bean mixture, then pour the dressing over everything and toss gently until it's all coated. Be careful not to smash the beans, you want them whole and proud.
- Adjust and serve:
- Taste it and add more salt, pepper, or lemon juice if it needs it, then serve it cold or at room temperature. Either way, it's going to taste like you put in more effort than you actually did.
Pin It One Sunday, I packed this into a glass container and ate it on a park bench while the sun came out for the first time in weeks. It felt like exactly the right thing to be eating in that moment, bright and alive and easy. I think that's what I love most about it, it doesn't demand anything from you, but it gives you everything you need.
Storage Tips
This salad keeps in an airtight container in the fridge for up to four days, and honestly it tastes even better on day two when the flavors have had time to settle into each other. Just give it a quick stir before serving since the dressing might sink to the bottom. If you're meal prepping, you can store the dressing separately and toss it right before eating, but I've never found that necessary.
Variations Worth Trying
If you want to skip the chicken, add crumbled feta or a handful of toasted sunflower seeds for extra richness and crunch. I've swapped navy beans for cannellini beans and it worked just as well, creamier and a little more elegant. You can also throw in a handful of arugula or spinach right before serving if you want more greens without changing the whole vibe of the dish.
Serving Suggestions
I've eaten this straight from the bowl with a spoon, stuffed into a pita pocket for lunch on the go, and served it on a plate next to warm crusty bread for something that feels a little fancier. It works as a side dish at a barbecue or as the main event when you just want something light but filling. Sometimes I'll add a handful of crispy chickpeas on top for texture, or a drizzle of tahini if I'm feeling extra.
- Serve it over a bed of mixed greens for a fuller salad experience.
- Pair it with warm pita or naan to scoop up every last bit of dressing.
- Top with a soft-boiled egg if you want even more protein and a creamy yolk to mix in.
Pin It This is the kind of recipe that doesn't ask much but delivers every time, and that's worth more than complicated ever could be. Make it once and I promise you'll keep coming back to it whenever you need something real and good.
Recipe FAQs
- → How do I cook the chicken for this dish?
Rub the chicken breasts with olive oil, season with salt and pepper, then bake at 400°F (200°C) for 18–20 minutes until cooked through. Let cool before shredding.
- → Can I prepare the dressing in advance?
Yes, the lemon-dill dressing can be whisked together ahead and refrigerated for up to 2 days for enhanced flavor.
- → What beans work best in this salad?
Chickpeas and navy beans provide a creamy texture and mild flavor, but cannellini beans are a good alternative.
- → Is this dish suitable for batch cooking?
Absolutely. Prepare it in larger quantities and store in airtight containers in the fridge for up to 3 days.
- → Can I make a vegetarian version?
Omit the chicken and add extra beans or feta cheese for protein and flavor.