La Scala Inspired Bean Salad with Lemon Dijon Grilled Chicken

This La Scala–Inspired Bean Salad with Lemon Dijon Grilled Chicken is hearty, fresh, and wildly flavorful. It’s packed with tender beans, juicy tomatoes, briny artichokes and pepperoncinis, fresh herbs, and lots of finely grated Parmesan, all tossed in a bright lemony red wine vinaigrette. Finished with juicy lemon Dijon grilled chicken, it’s a complete meal all on its own, but also is great served with crusty bread or pita.

Why This Is Delish

The beans make it filling, the vegetables and herbs keep it fresh and crisp, and the dressing ties everything together with tang, richness, and just the perfect amount of sweetness. The Parmesan melts slightly into the vinaigrette, creating a savory, almost creamy finish without feeling too heavy. Add the grilled lemon Dijon chicken, and you’ve got a protein-packed salad that’s perfect for lunch, dinner, meal prep, or a fun gathering.

Key Ingredients

How to Make This La Scala–Inspired Bean Salad

Cook the Chicken

• In a bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, minced garlic, onion powder, garlic powder, oregano, Italian seasoning, salt, and pepper.
• Add chicken breasts and toss to coat evenly.
• Heat a grill pan or skillet over medium heat. Cook chicken for 5–7 minutes per side, or until fully cooked and golden. Check internal temperature: chicken is done when it reaches 165°F (74°C).
• Remove from heat and let rest for 5 minutes, then slice or chop. Set aside.

Make the Dressing

• In a bowl or jar, combine olive oil, red wine vinegar, minced garlic, lemon juice and zest, Dijon mustard, honey, salt, and pepper.
• Whisk until emulsified, then stir in grated parmesan. Adjust seasoning and season as necessary. Set aside.

Assemble the Salad

• In a large bowl, add chickpeas, cannellini beans, bocconcini, pepperoncinis, tomatoes, cucumber, parsley, basil, sun-dried tomatoes, olives, artichokes, and shallot.
• Pour dressing over the salad and toss until well combined.
• Finish with grated parmesan and gently fold in sliced chicken

Substitutions For Your Dietary Needs

• No chicken: Skip it entirely or swap in grilled shrimp or halloumi.
• Vegetarian: Double the beans or add extra artichokes for more substance.
• Dairy-free: Omit the cheese or use a dairy-free Parmesan alternative.
• No honey: Swap in maple syrup or agave.

Recipe Hacks & Tips

• Finely grated Parmesan is key here.
• Let the salad sit for at least 20–30 minutes if you have time. The flavors get better as they mingle.
• Slice the chicken after it rests so it stays juicy and tender.
• If making ahead, keep the chicken separate and mix in just before serving.

Serve These Delicious Dishes

• Italian Bean Salad with Grilled Chicken
• Sweet Potato Nachos
• Taco Salad with Creamy Chili-Lime Vinaigrette Recipe

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. This salad holds up incredibly well. If needed, refresh with a squeeze of lemon before serving.

Common Questions

La Scala Inspired Bean Salad with Lemon Dijon Grilled Chicken

La Scala–inspired bean salad with lemon Dijon grilled chicken made with chickpeas, cannellini beans, fresh herbs, Parmesan, and a zesty vinaigrette. A hearty, make-ahead salad perfect for lunch or dinner.

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Yields: 6 Servings

Ingredients

SALAD

• 2 Cans Chickpeas drained and rinsed
• 2 Cans Cannellini Beans drained and rinsed
• 1 Cup Bocconcini Cheese halved
• ½ Cup Pepperoncinis thinly sliced
• 2 Cups Cherry Tomatoes halved
• ½ English Cucumber chopped
• 1 Handful Fresh Parsley finely chopped
• 1 Handful Fresh Basil finely chopped
• 1 Cup Parmesan Cheese finely grated
• 1 Handful Sun-dried Tomatoes chopped
• 1 Handful Castelvetrano Olives pitted and chopped
• 2 Cans Artichokes rinsed, drained, and chopped
• ½ Shallot thinly sliced

DRESSING

• ½ Cup Olive Oil
• 1 Clove Garlic minced
• 2 Tablespoons Red Wine Vinegar
• 1 Lemon juiced and zested
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Honey
• Salt and Freshly Cracked Black Pepper
• ½ Cup Parmesan Cheese finely grated

LEMON DIJON CHICKEN

• 4 Chicken Breasts
• Olive Oil
• 1 Lemon juiced and zested
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Italian Seasoning
• 1 Clove Garlic minced
• Salt and Pepper to taste

Equipment

• Skillet or Grill Pan or Oven-Safe Baking Dish
• Tongs or Spatula
• Citrus Zester
• Meat Thermometer
• Large Mixing Bowls
• Cutting Board
• Knives
• Measuring Cups & Spoons
• Citrus Zester or Grater
• Small Bowl or Jar
• Whisk or Fork
• Salad Servers
• Serving Bowl or Platter

Instructions

• In a bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, minced garlic, onion powder, garlic powder, oregano, Italian seasoning, salt, and pepper.
• Add chicken breasts and toss to coat evenly.
• Heat a grill pan or skillet over medium heat. Cook chicken for 5–7 minutes per side, or until fully cooked and golden. Check internal temperature: chicken is done when it reaches 165°F (74°C).
• Remove from heat and let rest for 5 minutes, then slice or chop. Set aside.
• In a bowl or jar, combine olive oil, red wine vinegar, minced garlic, lemon juice and zest, Dijon mustard, honey, salt, and pepper.
• Whisk until emulsified, then stir in grated parmesan. Adjust seasoning and season as necessary. Set aside.
• In a large bowl, add chickpeas, cannellini beans, bocconcini, pepperoncinis, tomatoes, cucumber, parsley, basil, sun-dried tomatoes, olives, artichokes, and shallot.
• Pour dressing over the salad and toss until well combined.
• Finish with grated parmesan and gently fold in sliced chicken

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