Save I threw this salad together on a Tuesday night when the fridge looked bare but the pantry had two cans of beans I kept forgetting about. The chicken was leftover from meal prep, and I had half a bunch of dill wilting in the crisper. What started as a scrappy dinner became something I craved all week. The beans gave it weight, the lemon cut through everything bright and clean, and that dill brought the whole thing to life in a way I didnt expect.
I made this for a friend who was training for a marathon and needed something that wouldnt weigh her down but still packed enough protein to recover. She ate two bowls standing at my counter, asked for the recipe, and told me a month later she was still making it twice a week. That was the moment I realized this wasnt just convenient, it was actually good.
Ingredients
- Chickpeas and navy beans: These are the backbone of the salad, dense and filling without feeling heavy. Rinse them well or theyll taste tinny and cloud the dressing.
- Chicken breasts: I bake them plain with just olive oil, salt, and pepper so they stay tender and dont compete with the dressing. Shred them while theyre still a little warm for easier texture.
- Red onion: Dice it small and if its too sharp, soak the pieces in cold water for five minutes before adding them in.
- Cherry tomatoes: Halve them so they release a little juice into the salad, their sweetness balances the lemon perfectly.
- Cucumber: I leave the skin on for color and crunch, just make sure to dice it small so every forkful gets a little bit.
- Fresh dill: This is not optional. Dried dill tastes like dust. Fresh dill tastes like summer and makes the whole thing sing.
- Lemon juice: Fresh squeezed only, bottled lemon juice tastes flat and bitter here.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that rounds out the acidity.
- Garlic: One clove minced fine, any more and it takes over.
- Honey: Just a teaspoon to soften the lemon without making it sweet.
Instructions
- Bake the chicken:
- Preheat your oven to 400°F, rub the chicken with olive oil, season it well with salt and pepper, and bake for 18 to 20 minutes until its just cooked through. Let it rest for a few minutes, then shred it with two forks while its still warm.
- 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 be bite sized and evenly cut so the salad feels cohesive.
- 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 emulsifies into a smooth, glossy dressing. Taste it, it should be bright and balanced.
- Combine everything:
- Add the shredded chicken to the bean and vegetable mixture, pour the dressing over the top, and toss gently until everything is coated. Taste and adjust with more salt, pepper, or lemon juice if needed.
- Serve:
- You can eat it right away, but I think its even better after an hour in the fridge when the flavors marry. Serve it cold or at room temperature.
Save The first time I brought this to a potluck, someone asked if it was from a restaurant. It wasnt a fancy compliment, but it stuck with me because this salad doesnt try to be impressive, it just is. Sometimes the simplest things, beans and lemon and fresh herbs, are the ones people remember.
How to Store and Meal Prep
I make a double batch on Sundays and keep it in the fridge for up to four days. The beans and chicken hold up beautifully, and the dressing actually helps everything stay moist. If youre taking it to work, pack the dressing separately and toss it right before eating so the cucumbers stay crisp.
Ways to Change It Up
If you want it vegetarian, skip the chicken and crumble in some feta or add a handful of toasted walnuts for richness. You can swap the navy beans for cannellini, or throw in a handful of arugula at the end for peppery greens. One time I added thinly sliced radishes and it gave the whole thing a completely different snap.
Serving Suggestions
This salad is sturdy enough to stand on its own, but it also works stuffed into a warm pita pocket or served alongside crusty whole grain bread. I like it with a glass of cold white wine or sparkling water with a lemon wedge.
- Serve it over a bed of fresh spinach for extra volume without extra effort.
- Top it with a soft boiled egg if you want even more protein and a creamy yolk to mix in.
- Pair it with grilled vegetables or roasted sweet potatoes for a fuller spread.
Save This is the kind of recipe that earns its place in your rotation quietly. It doesnt demand much, but it gives back every single time.
Recipe FAQs
- → How do you prepare the chicken for this dish?
Chicken breasts are rubbed with olive oil, seasoned with salt and pepper, then baked at 400°F (200°C) for about 18-20 minutes until cooked through and tender enough to shred.
- → What types of beans are used in this salad?
This salad features chickpeas and navy beans, both drained and rinsed to maintain texture and freshness.
- → How is the lemon-dill dressing made?
The dressing combines extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, chopped dill, salt, and pepper whisked together until emulsified.
- → Can this dish be served warm or cold?
It can be enjoyed chilled or at room temperature, allowing the flavors to meld beautifully.
- → Are there any suggested variations for this dish?
For a vegetarian option, omit the chicken and add additional beans or feta cheese. Adding greens like arugula or spinach enriches the salad further.