Tuscany Chicken Salad with White Beans and Rosemary

Name: Tuscany Chicken Salad with White Beans and Rosemary
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) cooked chicken breast, shredded or bite-sized pieces, skin removed, torn or cut into bite-sized pieces; 1½ cans (15 oz each) (425 g) canned cannellini beans, drained and rinsed, drained, rinsed under cold water, patted dry; ½ medium (85 g) red onion, finely diced, finely diced, about ¼ inch; 2 stalks (120 g) celery stalks, thinly sliced, thinly sliced, about ¼ inch thick; 1½ cups (225 g) cherry tomatoes, halved, halved, about 12–15 tomatoes; 1 tbsp (3 g) fresh rosemary, finely chopped, finely chopped, leaves stripped from stems; 2 tbsp (8 g) fresh flat-leaf parsley, chopped, chopped, about ¼ cup leaves; 2 cloves (6 g) garlic cloves, minced, minced to a fine paste; ⅓ cup (80 ml) extra-virgin olive oil; 3 tbsp (45 ml) red wine vinegar; 1 tbsp (15 g) Dijon mustard; to taste sea salt; to taste freshly ground black pepper; ⅛ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-packed salad inspired by Tuscan flavors, combining tender chicken, creamy white beans, and fresh vegetables tossed in a garlicky rosemary vinaigrette. Perfect for lunch or a light dinner, this salad celebrates simple Italian ingredients with bold, herbaceous notes. Serve at room temperature for best flavor.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1½ lb (680 g) cooked chicken breast, shredded or bite-sized pieces, skin removed, torn or cut into bite-sized pieces
1½ cans (15 oz each) (425 g) canned cannellini beans, drained and rinsed, drained, rinsed under cold water, patted dry
½ medium (85 g) red onion, finely diced, finely diced, about ¼ inch
2 stalks (120 g) celery stalks, thinly sliced, thinly sliced, about ¼ inch thick
1½ cups (225 g) cherry tomatoes, halved, halved, about 12–15 tomatoes
1 tbsp (3 g) fresh rosemary, finely chopped, finely chopped, leaves stripped from stems
2 tbsp (8 g) fresh flat-leaf parsley, chopped, chopped, about ¼ cup leaves
2 cloves (6 g) garlic cloves, minced, minced to a fine paste
⅓ cup (80 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tbsp (15 g) Dijon mustard
to taste sea salt
to taste freshly ground black pepper
⅛ tsp (0.5 g) red pepper flakes (optional)

Equipment (4)

Large mixing bowl
Small bowl or jar for dressing
Cutting board
Sharp knife

Steps

Before you start

Use cooked chicken—rotisserie, leftover roasted, or poached works equally well
Let the salad rest 20–30 minutes before serving so flavors meld
All ingredients should be at room temperature

1
Make the vinaigrette
- In a small bowl or jar, whisk together the minced garlic, Dijon mustard, and red wine vinegar until combined.
- Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing.
- Season with sea salt, freshly ground black pepper, and red pepper flakes (if using).
- Taste and adjust acidity and seasoning as needed.
- Set aside.
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Ready when: Dressing is smooth and slightly thickened
Tip: Whisk vigorously or shake in a closed jar to emulsify the oil and vinegar fully
2
Combine chicken and beans
- In a large mixing bowl, gently toss together the shredded chicken and drained cannellini beans.
- Try not to break the beans as you combine them; they should remain whole and creamy.
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Ready when: Chicken and beans are evenly distributed
Tip: Handle the beans gently so they stay intact and don't become mushy
3
Add vegetables and herbs
- Add the diced red onion, sliced celery, halved cherry tomatoes, chopped fresh rosemary, and chopped fresh parsley to the bowl with the chicken and beans.
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Ready when: All vegetables and herbs are distributed throughout
Tip: Chop the rosemary very finely so its strong flavor distributes evenly
4
Dress and marinate
- Pour the vinaigrette over the salad and toss gently but thoroughly, coating all ingredients evenly.
- Let the salad rest at room temperature for 20–30 minutes so the flavors meld and the beans absorb the dressing.
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Ready when: Salad looks cohesive and smells fragrant with rosemary and garlic
Tip: Don't refrigerate before serving—room temperature dressing and salad highlight the Tuscan flavors best
5
Taste and finish
- Before serving, taste the salad and adjust seasoning with additional sea salt, black pepper, or red pepper flakes as desired.
- Serve at room temperature in individual bowls or on plates.
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Ready when: Seasoning is balanced and flavors are bold
Tip: Taste before adding more salt—the Dijon mustard and vinegar already contribute savory notes

Good to know

Tips

Use rotisserie chicken from the store for speed and flavor—it's perfectly suited to this salad.
The vinaigrette is best made fresh, but it can be prepared up to 2 hours ahead and whisked again before serving.
For extra texture and protein, toss in toasted pine nuts or shaved Parmigiano-Reggiano just before serving.
This salad is naturally gluten-free if your Dijon mustard is certified; verify the label if needed.

Make ahead

Prepare the salad (through step 4) up to 4 hours ahead. Keep at room temperature; do not refrigerate, as cold dulls the vibrant flavors. Refresh with an extra drizzle of olive oil if it looks dry before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served at room temperature, but it can be eaten cold straight from the fridge. To reheat, let it sit on the counter for 20 minutes, then stir and taste again, adding a splash of olive oil or vinegar if needed.

Substitutions

fresh rosemary, finely chopped → dried rosemary (use ½ tsp), or fresh thyme. Dried rosemary is more concentrated; start with half the amount and adjust. Thyme offers a milder, earthier flavor.
red wine vinegar → white wine vinegar or sherry vinegar. White wine vinegar is slightly milder; sherry vinegar adds subtle sweetness. Both work equally well.
canned cannellini beans, drained and rinsed → chickpeas or Great Northern beans. Chickpeas add earthiness; Great Northern beans are milder. Both maintain the Tuscan spirit.
cherry tomatoes, halved → diced Roma tomatoes or sun-dried tomatoes (reconstituted in warm water). Roma tomatoes are juicier; sun-dried tomatoes intensify the flavor. Adjust quantities if using sun-dried.