Lemon-Herb Chicken Dense Bean Salad (Gluten-Free, Dairy-Free)
A gluten-free, dairy-free dense bean salad with chicken, chickpeas, cannellini beans and crunchy vegetables in a lemon-herb dressing. Easy to portion for lunch.
Serving suggestions
Enjoy this chicken and bean salad on its own, spoon it over leafy greens, or serve it with gluten-free, dairy-free crackers. Portion the dressed salad into containers for ready-to-go lunches.
Tips for making this recipe
Drain and rinse both cans of beans before mixing. An optional 30-minute chill gives the dressing time to mingle with the ingredients. Taste again just before serving and adjust the lemon, salt or pepper.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cannellini beans, cooked chicken breast and lemon juice form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Whisk
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Drain where directed. Follow the preparation note for chickpeas and cannellini beans. Extra liquid can loosen a dressing, sauce, or filling.
- Prepare before you start. Measure cannellini beans, cooked chicken breast and lemon juice and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Lemon-Herb Chicken Dense Bean Salad
Ingredients
Method
- Whisk all dressing ingredients in a large bowl.
- Add the drained beans, cooked chicken, cucumber, bell pepper, parsley, onion, and olives.
- Toss thoroughly to coat. Refrigerate for at least 30 minutes if time allows.
- Taste before serving and adjust lemon juice, salt, or pepper.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
