Chicken and white bean salad

Total Time
9 min
9 min
0 min
This tasty salad is perfect for evenings when you’re looking for a quick, no-fuss meal. Pungent lemon juice and zest stirred into the dressing adds an extra dimension of tantalizing fresh flavor and marries beautifully with the tomatoes, parsley and shallots. When making the dressing, it will be easier to grate the zest from the lemon first before juicing it. Hand-shred chicken from a store-bought rotisserie chicken or from any leftover chicken in your fridge that needs to be used up. Serve with crackers or pita crisps to complete the meal or spoon into tender lettuce leaves to make wraps.


Lemon zest

½ tsp, grated

Fresh lemon juice

2 Tbsp

Olive oil

1 Tbsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Canned cannellini beans

15½ oz, rinsed and drained

Fresh cherry tomato(es)

2 cup(s), or grape tomatoes, halved

Cooked skinless boneless chicken breast(s)

½ pound(s), shredded

Fresh parsley

1 cup(s), flat-leaf variety

Uncooked celery

1 rib(s), large, thinly sliced

Uncooked shallot(s)

1 medium, minced


  1. Whisk together the lemon zest and juice, oil, salt, and pepper in a serving bowl. Add the remaining ingredients and toss to coat. Let stand about 10 minutes to allow the flavors to blend. Yields 1 1/4 cup per serving.