Chicken salad is a classic recipe, but my version has a little something extra to make it the ultimate chicken salad recipe – keep reading below! Diced chicken is tossed with a creamy dressing and dotted with crisp celery, green onion, and fresh grapes. It’s easy, healthy, bright, flavorful, and will make any summer meal a breeze.
When I think of chicken salad, I think of summer’s own version of comfort food. It’s creamy, filling, and loaded with fresh, bright flavors. You get hints of Dijon mustard, juicy grapes, and crispy celery with every bite. And the best part? The cooking is kept to a minimum, making it the perfect throw-together meal.
So what makes my version unique? It’s really all about the herbs (the more herbs the better). And my secret ingredient – tarragon! Tarragon pairs beautifully with the chicken and gives it that wow factor. Trust me, everybody will be coming back for seconds on this one. So hit the market, grab your salad ingredients, and follow along with me in the video below.
Chicken Salad Ingredients
While the ingredients are simple, it’s how their unique flavors meld together that’s key. Here’s what I use:
- Chicken Breasts – I use poached chicken in this recipe, but you could also use leftover rotisserie chicken, or shredded chicken from boneless skinless chicken breasts.
- Mayonnaise – You can’t beat this creamy binder to mix all the ingredients together. And while you can use a store-bought version, it’s easy to make mayonnaise at home!
- Dijon Mustard – Just a little Dijon mustard adds great depth of flavor and a little spice.
- Red Grapes – You could use red or green seedless grapes, I just love the contrasting color of red grapes.
- Celery – I love my chicken salads to have that crisp celery crunch.
- Green Onion – Green onions add that savory flavor without being too pungent, which is perfect.
- Toasted Almonds – Toast your sliced almonds to bring out more of the nutty flavor.
- Parsley – One of the best herbs for adding to salads, just finely chop up a few tablespoons.
- Tarragon – The best secret ingredient! You’ll be amazed at how much flavor just a little bit of tarragon adds to the salad.
Find the printable recipe with measurements below.
How To Poach Chicken
I love to use poached chicken in this recipe as it’s easy, healthy, and flavorful. It also means you don’t have to turn your oven on if it’s a hot sunny day outside. A definite bonus.
If done correctly, poaching can yield one of the most tender pieces of chicken you’ve ever had. To nail this every time, follow the simple steps below.
- Place your chicken breasts into a wide pot or pan, so that they’re not overlapped or crowded.
- Cover the chicken with cold water. Season the water with a bit of salt to give it some flavor.
- Slowly bring the water to a gentle simmer. Then, reduce the heat back to low and cover the pan.
- Let the chicken simmer for about 10 minutes. Remember, patience is key for this low and slow process.
- Check to see the doneness of your chicken. If the internal temperature reads 160°F to 165°F, turn the heat off.
- Let the chicken rest. Just a minute or two of rest time allows the chicken juices to redistribute.
- Chill the chicken in the fridge. This is key as you need cold chicken in this recipe.
How To Make Chicken Salad
Now that you have beautifully tender chicken, it’s time to assemble the salad. And there’s really only three steps:
- Toast: Lightly toast the almonds in a pan on the stove. Let them cool completely to room temperature.
- Slice and Dice: Dice up your chicken breasts into small pieces. Then, quarter the grapes, dice the celery, parsley and tarragon, and slice the green onion.
- Mix: Add all the ingredients to a large bowl and mix everything together until it’s well combined. Season with a bit of salt and pepper – and you’re done!
Chicken salad is best served when it’s cold. So let the mixture chill in the fridge before serving. This also helps all the flavors meld together for the tastiest salad.
Chicken Salad Variations
Aside from the ingredients listed below, you have a few options to play with when it comes to texture and flavor.
- Vary the nuts. Swap the almonds for pecans or walnuts.
- Mix up the fruit. You can omit the grapes and add diced apples, dried cranberries or dried cherries.
- Change the onions. If green onions aren’t your thing, you can swap them for finely diced red onions.
- Make it creamier. Swap the mayonnaise for greek yogurt or do half and half.
How to Serve It
Most often, I eat this chicken salad by the spoonful straight out of the bowl – because it’s that good! But to turn it into a meal, here’s a few ideas.
- Sandwich: Stuff it between sandwich bread with layers of lettuce, spinach, or tomato slices.
- Lettuce Wrap: For a lighter, low-carb option, use large romaine or butter leaf lettuce leaves to wrap it.
- Extra Green Salad: Dollop a few spoonful on top of a bed of greens such as baby spinach or a spring mix.
STORAGE TIPS
Since this recipe is meant to be chilled, don’t leave it out at room temperature for more than two hours. Otherwise, store it in the fridge for 4 to 5 days.
More Classic Salad Recipes
Here are a few light, fresh and healthy salad recipes that I always have on repeat.
- Tuna Salad – Besides chicken salad, this is the recipe I make most often.
- Broccoli Salad – For that crispy crunch, this potluck favorite always wins.
- Greek Salad – This Mediterranean salad is easy, fresh, and light.
- Cucumber Salad – Just a handful of ingredients turn into a super refreshing salad.
- Shrimp Salad – A creamy and bright salad with celery, red onion, and herbs.
- Egg Salad – One of my favorite uses for hard boiled eggs!
- Turkey Salad – A chunky, high-protein salad with leftover turkey meat.
This really is the ultimate chicken salad recipe – and I hope you love it as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Description
Video
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ cup sliced raw almonds
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup red grapes, quartered
- 2 celery ribs, diced
- 3 green onions (green and white parts), sliced
- 2 tablespoon finely chopped parsley
- 1 tablespoon finely chopped tarragon
- 1 lemon , juiced (about 3 tablespoons)
- kosher salt and freshly ground black pepper, to taste
Instructions
To Poach the Chicken
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8 to 12 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
Chicken Salad Recipe
- Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces. Add it to a large mixing bowl.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to the mixing bowl along with the almonds, mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published May 2020, but updated with new information and tips.
I would like to use this recipe for Father’s Day brunch sandwiches so I tried to find some information on how many sandwiches the recipe would make. I even read about a hundred comments trying to find if someone else had the same question…and several did…but it seems that although you respond to almost every other comment you seem to avoid answering these questions. I’ll try going another route.
Hi Steve – It will depend on what kind of sandwich bread you use and what size they are. But, you can make about full 4 sandwiches with this recipe.
Have autoimmune issues and I can’t eat mayo any substitutions? Wish I could eat this how I miss this
Hi Vetty – You can also use Greek yogurt instead!
Now our go-to chicken salad recipe. So good!
Glad you’ve found a new go-to chicken salad recipe, JD!
My go to chicken salad recipe! The tarragon seriously adds so much depth to the flavor. I used the homemade mayonnaise for this also, and I think it makes a huge difference! Highly recommend!
The tarragon is a must have for this chicken salad, Katie! Glad you enjoyed this recipe.
I have made this salad several times now and all I can say is: perfection! The whole thing comes together so beautifully, it is so easy to make and most important of all it is delicious! Thank you, Lisa!
Happy to hear you’ve found the perfect chicken salad recipe, Dylan!
My husband and I did not like the tarragon- it was a strange flavoring. Otherwise it was good.
You can always omit the tarragon, Sandi. Enjoy!
I am not a fan of tarragon, so I used basil
Glad this worked out great with basil instead, Maggie!
Awesome recipe – tastes fantastic
Glad you’re loving this chicken salad, Reiss!
Your recipe was a blind pick for me today, I had just gotten done poaching chicken and decided whatever recipe my finger landed on I was making, yours or should I say mine was the lucky pick, I actually had everything the recipe called for. It’s delicious, thank you. I have to do that more often, cause you never know.
Hi Sue – It’s always a good feeling when you have everything on hand to make a recipe! Glad you ended up loving this chicken salad recipe.
How much is a serving? Didn’t see that in your nutrition block. Looking forward to trying it.
Thanks
Looks delicious – I have one question. I know fresh herbs are always the best, but how do you feel about using dried tarragon in this recipe? Thanks.
Hi Estelle – I think you could get away with that, as it’s still a tender herb. Hope you enjoy the recipe!
Just made this and it’s delicious! My new go to recipe for chicken salad :) Thank you
I’m so glad you found a new go-to recipe for chicken salad, Becky!
How many main dish servings does this make?
By FAR the best chicken salad EVER !
Thanks for sharing!
So glad you found the perfect chicken salad recipe, Dominique!
Made this yesterday, exactly as written except using vidalia onions instead of green onions. Also added fresh oregano with the tarragon. So delicious! It’s actually even better the second day.
Hi Terry – The fresh oregano addition sounds amazing! Glad you enjoyed this chicken salad.
This looks amazining. Trying to manage my weight. Is it 524 calories per serving??
Hi Sky – yes, all of the nutrition info listed is per serving. Enjoy!
Hello Lisa how much chicken breast do I have to cook I’m making croissant sandwiches for 50 guests each will get 1/2 a sandwich. Would appreciate your input.
Thank you
Lucy
I made this salad today and even though I’ve made it before it needs to be known how delicious it is. We will serve it over some salad greens for dinner tonight but it’s delicious in a sandwich with some micro greens on top. It is delicious. Thank you for sharing.
Hi Vicky – Thanks for leaving a review! Glad this chicken salad has become a staple. Sounds like you’ve been able to enjoy it in many ways as well!
This is my absolute favorite chicken salad recipe!!
Thanks so much, Jennifer! I’m thrilled to hear that!
Any suggestion as to what would be a good substitute for the tarragon?
I’m really not a fan of anything remotely “licoricey!”
Otherwise everything else sounds wonderful!!
Thanks
Hi Steffi – you could use any tender herb, like parsley, cilantro or basil as well. Enjoy!
In my opinion, this Chicken Salad recipe is by far the best I’ve ever made and eaten. I have served it on hot summer days over a bed of lettuce for house guests, and they too love the fresh ingredients and wonderful melding of flavors. A win – win in my household!
I’m so glad this chicken salad has become a staple in your household, Elizabeth! I agree, this tastes amazing over a bed of lettuce for hot summer days.
Delicious! Made this chicken salad and ate so much as soon as it was mixed. Love a chicken salad with grapes and celery and the almonds, lemon juice and tarragon added an extra special something!
Thanks, Jenn! So happy you loved it!
Can I put dressing in the salad for overnight?
Hi Gigi – Yes, you can! This salad will stay good in the fridge for 4 to 5 days (with the dressing).
Could someone suggest an alternative to celery – I hate the stuff!
Diced apples for crunch
One of the best things I like about Lisa’s recipes is you can print them off without a hassle, they are very easy and simple. I plan on fixing the ultimate chicken salad tomorrow afternoon for dinner. I am going to also fix the egg salad cuz it’s simple for my lunch for a couple of days, I’m so excited! Simple and delicious recipes!
You can’t beat either salads for lunch meal prep! Happy to hear you’re enjoying the recipes, Janice.
Oh yum. I just made chicken salad and it was so easy and tastes fantastic. I willbe making this one again. Thanks for another great recipe Lisa.
Happy to hear you enjoyed this chicken salad recipe, Ellen!
I’m wanting to make this recipe but could I just use chicken and the spices and parsley just to start?! I’m sensitive to raw veggies, if I add celery and green onion how long would I cook those?
Amazing. Ate it on cabiatta bread with shredded lettuce. Absolutely delightful
Sounds amazing on ciabatta bread, Andrea! Enjoy!
I would call myself a beginner cook. I bought all the ingredients to make this and I’m excited. I need to know how long this will last in my refrigerator. A few days? A week? Thanks!
Hi Laura – I typically will add storage information in the post or recipe notes! But, this will last for 4 to 5 days in the fridge. Enjoy!
This is MY FAVE chicken salad recipe! I replaced regular mayo with the Primal Kitchen whole30 Mayo and replaced nuts with roasted pepitas, and kept everything else exactly the same. It is PERFECTION!
Amazing! Happy to hear you found the perfect chicken salad recipe to love, Tricia. Enjoy!
This recipe is so great to make. Originally when I first made it I had never poached a chicken before but Lisa’s poached chicken step by step made it easy! My best friend loves this recipe so I make it for her every time she visits. I prefer to substitute tart apples for the grapes. Gives it an extra crunch!
Hi Milana – Now you’re a poached chicken expert and can whip up this chicken salad in a cinch! Glad you found this recipe easy to follow along to as well. Adding apples is definitely a great substitute!