Save to Pinterest I threw this together on a Tuesday after spin class, starving and too impatient for anything fussy. The chicken was already in the fridge, the beans were pantry staples, and I had half a bunch of dill wilting in the crisper. Twenty minutes later, I was eating straight from the bowl, standing at the counter. It tasted like summer even though it was barely spring.
The first time I made this for friends, someone asked if I meal-prepped professionally. I laughed because Id just dumped cans into a bowl and shredded chicken with my hands. But it looked like something from a deli case, all colorful and glossy. One friend ate two servings and texted me the next day asking for the recipe. Thats when I knew it was a keeper.
Ingredients
- Chickpeas: They hold their shape and add a nutty bite that balances the creamier navy beans, plus they soak up the dressing without getting mushy.
- Navy beans: Soft and mild, they make the salad feel more substantial and almost creamy when you stir everything together.
- Chicken breasts: Baking them keeps them tender and easy to shred, and they stay moist if you dont overcook them.
- Red onion: Finely diced so it adds sharpness without overwhelming, and it looks pretty against the beans.
- Cherry tomatoes: Their burst of sweetness and juice makes every bite feel fresh and bright.
- Cucumber: Adds crunch and a cool contrast to the richness of the beans and chicken.
- Fresh dill: The star of the show, it brings that grassy, almost floral flavor that makes the whole thing sing.
- Extra-virgin olive oil: Use the good stuff here, it coats everything and carries the lemon and garlic into every corner.
- Lemon juice: Freshly squeezed makes all the difference, it wakes everything up and cuts through the richness.
- Dijon mustard: Just a teaspoon adds depth and helps the dressing cling to the beans and chicken.
- Garlic: Minced fine so it melts into the dressing and doesnt hit you with raw chunks.
- Honey: A tiny bit rounds out the acidity and makes the dressing taste more balanced.
Instructions
- Bake the chicken:
- Rub the breasts with olive oil and season them well, then bake at 400 degrees until theyre just cooked through. Let them rest a few minutes before shredding so they stay juicy.
- Prep the beans and vegetables:
- Rinse the beans well under cold water and shake them dry, then toss them in a big bowl with the onion, tomatoes, cucumber, and dill. Everything should look vibrant and smell fresh.
- Make the dressing:
- Whisk together the olive oil, lemon juice, mustard, garlic, honey, dill, salt, and pepper until it thickens slightly and looks creamy. Taste it, it should be bright and a little punchy.
- Combine and toss:
- Add the shredded chicken to the bowl and pour the dressing over everything. Toss gently with your hands or a big spoon until every piece is coated.
- Adjust and serve:
- Taste and add more lemon, salt, or pepper if it needs it. Serve it right away or let it sit in the fridge for an hour so the flavors meld.
Save to Pinterest I brought this to a potluck once and watched people come back for seconds, then thirds. Someone said it reminded them of a Greek taverna they loved, even though I made it up on a weeknight. It felt good knowing something so simple could make people that happy.
How to Store and Reheat
This keeps in the fridge for up to three days in an airtight container. The beans and chicken soak up the dressing as it sits, so you might want to drizzle a little extra olive oil and lemon juice before serving leftovers. I actually like it better the next day when everything has had time to marinate together.
Variations That Work
Ive swapped the chicken for grilled shrimp when I had them on hand, and it was just as good. If youre skipping meat entirely, crumbled feta or a handful of toasted walnuts adds richness and texture. You can also toss in arugula or spinach right before serving to make it even more of a meal.
Serving Suggestions
This salad works as a main dish on its own, but its also great stuffed into warm pita pockets or served alongside crusty whole-grain bread. I like it with a glass of cold white wine or sparkling water with lemon when Im pretending its a real lunch break.
- Pair it with hummus and olives for a full Mediterranean spread.
- Serve it over a bed of greens if you want it to feel more like a composed salad.
- Pack it in jars for lunch, it travels well and tastes even better after sitting.
Save to Pinterest This is the kind of recipe that makes you feel like you have your life together, even when you dont. Its quick, its forgiving, and it always tastes like you tried harder than you did.
Recipe Questions & Answers
- → Can I use canned beans instead of dried ones?
Yes, canned chickpeas and navy beans work well when rinsed thoroughly to remove excess salt and preserve texture.
- → What is the best way to shred the chicken?
After baking and cooling, use two forks to pull the chicken breasts apart into tender, bite-size pieces.
- → How long can this salad be stored?
It can be refrigerated for up to 2 days, but dressing the salad right before serving keeps it fresh and crisp.
- → Can I add other vegetables to the salad?
Absolutely, adding greens like arugula or spinach, or swapping navy beans for cannellini beans, enhances flavor and texture.
- → Is it possible to make this dish vegetarian?
Yes, omit the chicken and increase beans or add feta cheese for extra protein and richness.