Dense Bean Lemon-Dill Chicken (Print View)

Hearty blend of beans and lemon-dill chicken with fresh veggies, perfect for light, flavorful meals.

# Components:

→ Beans & Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 can (15 oz) navy beans, drained and rinsed

→ Chicken

03 - 2 boneless, skinless chicken breasts (12 oz)
04 - 1 tablespoon olive oil
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Vegetables

07 - 1 small red onion, finely diced
08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced
10 - 1/4 cup fresh dill, chopped

→ Lemon-Dill Dressing

11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 teaspoon honey
16 - 1 tablespoon fresh dill, finely chopped
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, season with salt and pepper. Place on a baking sheet and bake for 18 to 20 minutes until cooked through. Allow to cool, then shred using two forks.
02 - In a large bowl, mix chickpeas, navy beans, diced red onion, halved cherry tomatoes, diced cucumber, and chopped dill.
03 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey, chopped dill, salt, and pepper until emulsified.
04 - Add shredded chicken to the bean and vegetable mixture. Pour dressing over the salad and gently toss to combine evenly.
05 - Adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's filling enough to be a real meal, yet light enough that you won't need a nap afterward.
  • The combination of two bean varieties creates a texture you won't find in simpler salads.
  • Lemon and dill are a pairing that somehow makes everything taste fresher than it has any right to.
02 -
  • Don't skip rinsing the canned beans; the liquid they come in is starchy and will make your salad gummy.
  • If you make this ahead, keep the dressing separate until just before serving so the salad doesn't get soggy.
03 -
  • Use an instant-read thermometer to check the chicken's doneness—it should hit 165°F at the thickest part.
  • Whisk the dressing vigorously or shake it in a jar; emulsification is what makes it cling to the salad rather than pool at the bottom.
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