Chicken Salad with White Beans and Herbs

Name: Chicken Salad with White Beans and Herbs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; 1 tablespoon (18 g) kosher salt; 6 cups (1440 ml) water; 15 oz (425 g) canned white beans (cannellini or great northern), drained and rinsed; ⅓ cup (50 g) red onion, finely diced; ¾ cup (90 g) celery stalks, finely diced; ½ medium (150 g) English cucumber, diced (seeds removed); 1 cup (150 g) cherry tomatoes, halved; ¼ cup (12 g) fresh dill, finely chopped; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tablespoon (8 g) fresh chives, finely chopped; 3 tablespoon (45 ml) fresh lemon juice; ⅓ cup (80 ml) extra-virgin olive oil; 1 clove (5 g) garlic cloves, minced; 1 tablespoon (15 g) Dijon mustard; to taste freshly ground black pepper; to taste kosher salt

From the MyKitchenBank Kitchen

A bright, herbaceous Mediterranean chicken salad combining poached chicken breast, creamy white beans, crisp vegetables, and a lemon-olive oil dressing. Fresh herbs like dill, parsley, and chives add depth, while a touch of garlic and red onion provide savory notes. Serve chilled over greens or with crusty bread for a satisfying lunch or light dinner.

Prep: 20 min
Cook: 20 min
Wait: 15 min
Total: 55 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts
1 tablespoon (18 g) kosher salt
6 cups (1440 ml) water
15 oz (425 g) canned white beans (cannellini or great northern), drained and rinsed
⅓ cup (50 g) red onion, finely diced
¾ cup (90 g) celery stalks, finely diced
½ medium (150 g) English cucumber, diced (seeds removed)
1 cup (150 g) cherry tomatoes, halved
¼ cup (12 g) fresh dill, finely chopped
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tablespoon (8 g) fresh chives, finely chopped
3 tablespoon (45 ml) fresh lemon juice
⅓ cup (80 ml) extra-virgin olive oil
1 clove (5 g) garlic cloves, minced
1 tablespoon (15 g) Dijon mustard
to taste freshly ground black pepper
to taste kosher salt

Equipment (7)

3-quart (2.8 L) saucepan
Instant-read thermometer
Large mixing bowl
Cutting board
Chef's knife
Small bowl for dressing
Whisk

Steps

Before you start

Pat chicken breasts dry before cooking for even cooking
Have all herbs washed and measured before you start
Use room-temperature or chilled ingredients for the best texture

1
Poach the chickenOven 165°F / 75°C
- Bring 6 cups (1.4 L) of water to a boil in a 3-quart (2.8 L) saucepan over high heat.
- Add 1 tablespoon (18 g) of kosher salt.
- Gently place the chicken breasts in the boiling water and return to a simmer.
- Reduce heat to medium-low and poach, uncovered, for 12–15 minutes.
- The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Remove the chicken with a slotted spoon and transfer to a cutting board.
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Ready when: Internal temperature of 165°F (74°C)
Tip: Keep the heat at a gentle simmer, not a rolling boil, to avoid dry, stringy chicken.
2
Cool and shred chicken
- Let the cooked chicken cool for 5 minutes on the cutting board until comfortable to handle.
- Cut the cooled chicken into bite-sized pieces (roughly ¾ inch or 2 cm) or shred it with two forks into longer strands, depending on your preference.
- Set aside.
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Tip: Cooler chicken is easier to handle; work quickly so it doesn't cool too much and become difficult to cut.
3
Prepare vegetables
- While the chicken cools, finely dice the red onion (about ⅓ cup or 50 g), celery (about ¾ cup or 90 g), and remove the seeds from the cucumber before dicing it (about ½ cup or 150 g).
- Halve the cherry tomatoes (about 1 cup or 150 g).
- Set all prepared vegetables aside.
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Tip: Removing cucumber seeds prevents the salad from becoming watery; use a small spoon to scoop them out.
4
Mince herbs and garlic
- Finely chop the fresh dill (about ¼ cup or 12 g), fresh parsley (about ¼ cup or 15 g), and chives (about 2 tablespoons or 8 g).
- Mince the garlic clove (about 1 teaspoon or 5 g).
- Set aside.
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Tip: Chop herbs right before assembly to preserve their fresh, aromatic flavors.
5
Make the dressing
- In a small bowl, whisk together 3 tablespoons (45 ml) of fresh lemon juice, 1 tablespoon (15 g) of Dijon mustard, and the minced garlic.
- While whisking, slowly drizzle in ⅓ cup (80 ml) of extra-virgin olive oil to emulsify the dressing.
- Season with kosher salt and freshly ground black pepper to taste.
- Taste and adjust seasoning if needed.
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Ready when: Dressing is emulsified and creamy
Tip: Whisk the lemon juice and mustard together first to help the oil emulsify smoothly; add the oil slowly for a better texture.
6
Combine salad
- In a large mixing bowl, combine the shredded or cubed chicken with the drained and rinsed white beans (about 15 oz or 425 g).
- Add the diced red onion, celery, cucumber, and halved cherry tomatoes.
- Scatter the chopped dill, parsley, and chives over the top.
- Pour the lemon-garlic dressing over the salad.
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Tip: Add herbs just before tossing to keep them bright and fresh; avoid letting them sit in the dressing too long.
7
Toss and chill
- Gently but thoroughly toss the salad with two large spoons or a salad tongs until all ingredients are evenly coated with the dressing and well combined.
- Cover and refrigerate for at least 15 minutes (or up to 4 hours) before serving.
- This allows the flavors to meld.
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Tip: Chill the salad so flavors develop and the serving temperature is refreshing; it tastes best served cold.
8
Serve
- Stir the chilled salad gently and divide among serving plates or bowls.
- Serve on its own, over fresh greens, in pita bread, or with crusty bread on the side.
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Tip: If the salad has released liquid during chilling, you can drain some off or stir it back in for extra flavor.

Good to know

Tips

For a protein-forward meal, serve the salad on its own; for a lighter option, spoon it over arugula or mixed greens.
Make this recipe in advance by keeping the cooked chicken and bean mixture separate from the fresh vegetables and herbs until 1–2 hours before serving. This preserves the vegetables' crunch.
If you prefer less dressing, reduce the olive oil by 1 to 2 tablespoons (15–30 ml); if you like it creamier, add a tablespoon of Greek yogurt or mayonnaise to the dressing.
Freshness is key—use the best herbs and lemon you can find. The quality of these bright ingredients will shine in this simple, herb-forward salad.

Make ahead

Store the cooked chicken and dressing separately for up to 2 days in the refrigerator. Toss together no more than 4 hours before serving so vegetables stay crisp.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. The salad is best served chilled. Freezer: Not recommended; the herbs and vegetable textures will not recover well.

Substitutions

canned white beans (cannellini or great northern), drained and rinsed → Chickpeas (garbanzo beans) or cooked farro. Use the same amount. Chickpeas add a nuttier flavor, while farro contributes a chewy texture.
fresh dill → Fresh tarragon or additional parsley. Use the same amount. Tarragon adds a slight anise note; parsley keeps the salad verdant and mild.
fresh lemon juice → White wine vinegar or rice vinegar. Use 2 tablespoons (30 ml) to account for higher acidity. Adjust olive oil to 1/3 cup + 1 tablespoon (90 ml) to maintain balance.
cherry tomatoes → Roasted red peppers (jarred) or diced fresh tomato. Use the same amount. Roasted peppers add sweetness; fresh tomato should be patted dry to prevent sogginess.