Pin it Last summer, I was meal prepping for the week when I realized I'd bought far too many cans of beans at the bulk store. Rather than waste them, I decided to create something that could carry me through a hectic work schedule. The combination of chickpeas and navy beans with bright lemon felt like it needed something substantial, so I added shredded chicken and a punchy dill dressing. That first batch became a fixture in my rotation, and now I make it whenever I need something that tastes like care in a bowl.
I brought this salad to a potluck where everyone was expecting the usual heavy casseroles, and watching people come back for seconds made me realize how much people crave something fresh and honest. One friend asked for the recipe that same afternoon, and now she makes it for her family every month. That moment taught me that good food doesn't need to be complicated to matter.
Ingredients
- Chickpeas: The sturdy ones that hold their shape and add earthiness to the mix, a protein powerhouse that keeps the salad grounded.
- Navy beans: Smaller and creamier than chickpeas, they fill in the gaps and make every bite feel complete.
- Boneless, skinless chicken breasts: Bake them gently so they stay tender, then shred them into the beans for that satisfying protein element.
- Red onion: Finely diced so it softens into the dressing rather than overpowering everything with raw bite.
- Cherry tomatoes: Halved so their juice mingles with the dressing, adding sweetness and color.
- Cucumber: Diced small for texture that stays crisp even after a day in the fridge.
- Fresh dill: The soul of this salad, used twice for brightness and herbal freshness that ties everything together.
- Extra-virgin olive oil: The foundation of your dressing, so choose one you actually enjoy tasting.
- Fresh lemon juice: Always fresh, never bottled, because it's what makes the whole thing sing.
- Dijon mustard: A teaspoon of magic that emulsifies the dressing and adds subtle depth.
- Garlic: Just one clove minced fine, enough to whisper its presence without shouting.
- Honey: A touch of sweetness to balance the acid and make the dressing feel whole.
Instructions
- Bake the chicken gently:
- Rub your breasts with olive oil and season them well, then slide them into a 400°F oven. After eighteen to twenty minutes, they'll be cooked through without drying out, and you'll let them cool before shredding with two forks into tender, bite-sized pieces.
- Combine the beans and vegetables:
- In a large bowl, toss together your drained chickpeas and navy beans with the finely diced red onion, halved cherry tomatoes, diced cucumber, and that fresh dill. This is where the salad comes alive with color and texture.
- Make the dressing with intention:
- In a small bowl or jar, whisk olive oil with fresh lemon juice until they start to emulsify, then add the Dijon mustard, minced garlic, honey, and another tablespoon of fresh dill. Keep whisking until it feels smooth and cohesive, like something worth tasting.
- Bring it all together:
- Add your shredded chicken to the bean mixture, pour the dressing over everything, and toss gently so nothing gets crushed. Taste as you go, adjusting salt, pepper, or lemon juice until it feels right to you.
Pin it I remember sitting at my kitchen counter with this salad on a Tuesday evening, feeling the kind of tired that makes simple food taste like a small victory. The brightness of the lemon and dill cut through that exhaustion, and I felt genuinely nourished instead of just fed.
Making It Your Own
This salad is forgiving and adaptable, which is part of why it became such a staple in my kitchen. If you're vegetarian, double the beans or crumble in some feta cheese for creaminess and salt. If you want more greens, toss in a handful of arugula or fresh spinach right before serving so they don't wilt into invisibility. You can also swap the navy beans for cannellini beans if that's what you have on hand, and the salad will taste just as good.
Storage and Timing
This salad actually gets better after a day in the fridge because all those flavors have time to get to know each other. I usually make it on Sunday for the week ahead, dividing it into containers so I can grab lunch without thinking. It keeps for four or five days, which means you'll actually eat it instead of letting lettuce wilt while you order takeout instead.
Serving Suggestions
You can eat this straight from a bowl with a spoon, or get creative with how you serve it. Pile it into pita pockets with hummus for a handheld lunch, or serve it alongside crusty whole-grain bread for a more substantial meal. Some mornings I'll add a fried egg on top and call it breakfast, because rules about when to eat salad are just suggestions anyway.
- Pack it in mason jars with dressing on the bottom for portable lunches that don't get soggy.
- Make extra dressing to drizzle over the top right before eating, because the flavors deserve that moment of freshness.
- Serve it chilled straight from the fridge, or let it sit at room temperature for twenty minutes if you prefer something less cold.
Pin it This salad has become my answer to the question of what to make when you want something nourishing but don't have the energy for anything complicated. It's the kind of dish that reminds you that taking care of yourself can taste like joy.
Recipe FAQs
- → What type of beans are best for this salad?
Chickpeas and navy beans are ideal, offering a creamy texture and mild flavor that pairs well with the lemon-dill dressing.
- → How is the chicken prepared for this dish?
Chicken breasts are oven-baked until cooked through, then shredded to blend seamlessly with the salad's ingredients.
- → Can the dressing be prepared in advance?
Yes, the lemon-dill dressing can be whisked ahead of time and stored refrigerated to allow flavors to meld before tossing.
- → What fresh herbs complement this salad?
Fresh dill is the primary herb, lending a vibrant and slightly tangy flavor that complements the lemon and mustard notes.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, though it’s important to check labels on store-bought mustard or canned beans for potential traces.