Chicken salad is a classic dish, but my version has a little something extra that makes it the best 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 makes any spring or summer meal extra delicious.
Why You’ll Love This Chicken Salad
I’ll happily rave on and on about how amazing this chicken salad is. The texture is crisp yet creamy, the flavors are incredibly fresh, and it’s a dish that I can always depend on for spring and summer outings. When the weather is warm, I find myself making it almost every other week for a high-protein, healthy lunch. Plus, I just love the sweet, juicy grapes that balance the creamy dressing perfectly! Here’s what makes my version a bit unique:
- My secret ingredient is tarragon. Fresh tarragon pairs beautifully with chicken and adds an herbaceous, slightly sweet flavor that really elevates the salad.
- It’s perfectly chunky, not mushy. Many recipes use shredded chicken, but I think diced chicken is so much better for that chunky texture. If I’m craving something softer, that’s where my tuna salad comes in!
- It’s a full meal kind of salad. Similar to my shrimp salad, egg salad, or salmon salad, this is one salad that will keep you full without weighing you down. Protein for the win!
Chicken Salad Ingredients
- 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 that brings everything together. Store-bought works fine, but it’s also easy to make mayonnaise at home. My recipe is foolproof!
- Dijon Mustard: Just a little Dijon adds depth of flavor and a subtle spice.
- Red grapes: You can use red or green seedless grapes. I’m using red grapes, and just love the vibrant, contrasting color they add.
- Celery and green onion: I love my chicken salads with a crisp celery crunch. And the green onions add that savory flavor without being too pungent.
- Toasted almonds: Toasting sliced almonds brings out their nutty flavor and adds great texture.
- Parsley: One of my favorite fresh herbs to add brightness to salads.
- Tarragon: The secret ingredient! You’ll be amazed at how much flavor just a small amount adds.
Find the printable recipe with measurements below.
First, Let’s Make Poached Chicken
I love using poached chicken for this recipe because it’s easy, healthy, and incredibly tender. When done right, poaching gives you some of the juiciest chicken you’ll ever have. It also means I don’t have to turn on the oven, which is always a bonus on a hot day. Here’s how I do it:
- Prep the chicken. Place the chicken breasts in a wide pot or pan, so they’re not overlapping or crowded. Then, cover them with cold water and add a generous pinch of salt to season the chicken as it cooks.
- Simmer the chicken. Slowly bring the water to a gentle simmer over medium heat. Once it starts simmering, reduce the heat to low, cover the pot, and let the chicken cook for about 10 minutes, or until the internal temperature reaches about 160°F to 165°F.
- Let the chicken rest. Remove the chicken and let it rest for a couple of minutes, so the juices can redistribute.
- Chill the chicken. Finally, transfer the chicken to the fridge to cool completely. Cold chicken is key to retaining the best chicken salad texture.
Next, Here’s How To Make Chicken Salad
Now that the chicken is cooked through and chilled, it’s time to assemble the salad with three easy steps!
Toast the almonds and dice the chicken. Lightly toast the sliced almonds in a small pan on the stove until they’re fragrant and lightly golden. Then let them cool completely. While they cool, dice the chicken into small chunks, quarter the grapes, chop the celery, parsley, and tarragon, and slice the green onions.
Mix everything together. Add the diced chicken, grapes, celery, green onion, toasted almonds, parsley, tarragon, mayonnaise, and Dijon mustard to a large bowl. Then, gently mix everything together until well combined. A little salt and pepper at the end is all it needs.
Lastly, let it chill (very important!). Chicken salad is always best served cold, so I always let it chill in the fridge for at least 30 minutes before serving. This also gives the flavors time to meld together.
Ingredient Substitutions
There are plenty of ways to customize this salad with what you may have on hand.
- Vary the nuts: Swap the almonds for pecans or walnuts.
- Mix up the fruit: Skip the grapes and try diced apples, dried cranberries, or dried cherries instead.
- Change the onions: If you don’t have green onions, finely diced red onion works well.
- Make it creamier: Swap the mayonnaise for Greek yogurt, or do a half-and-half mix of both.
Three Ways I Love Eating This Salad
Most often, I eat this chicken salad straight out of the bowl by the spoonful, because it’s that good! It’s also the perfect side dish for picnics, potlucks, and holidays (like 4th of July and Memorial Day). But you could also turn it into a:
- Sandwich: Pile it between slices of sandwich bread with lettuce, spinach, or tomato.
- Lettuce Wrap: For a lighter option, scoop it into large romaine or butter lettuce leaves.
- Green Salad: Add a few spoonfuls on top of a bed of greens like baby spinach or spring mix.
STORAGE TIPS
Since this recipe is meant to be served cold, don’t leave it at room temperature for more than two hours. Otherwise, store it in an airtight container in the fridge for up to 4 to 5 days.
Common Questions
Yes, you can do that for a creamier touch.
While I do think fresh tarragon makes this recipe extra tasty, you could also use fresh chervil, basil, or dill. In a pinch, you could use dried tarragon (use about 1 teaspoon), though I do think fresh herb options are best.
No, I don’t recommend it. Mayo-based dressings tend to separate and go a bit watery when they’re thawed.
More Classic Salad Recipes
- Broccoli Salad: Another go-to for potlucks!
- Greek Salad: A true Mediterranean favorite.
- Cucumber Salad: The easiest, refreshing side salad.
- Cobb Salad: The best high-protein salad!
- Or give these other healthy salad recipes, summer salads, or potluck salads a try!
If you make this chicken salad recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Video
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup red grapes, quartered
- 2 celery ribs, diced
- 3 green onions (green and white parts), sliced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup sliced raw almonds
- 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
For the poached chicken
- Cover the chicken with water. 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.
- Simmer the chicken. 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.
For the chicken salad recipe
- Dice the cooled chicken. Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces. Add it to a large mixing bowl.
- Mix together and chill. Add the grapes, celery, green onion, mayonnaise, mustard, almonds, parsley, tarragon, and lemon juice. Season with salt and pepper, then stir together, until well combined. Let it chill covered in the fridge until you're ready to serve.
- Serve. Transfer the salad to a serving bowl and garnish with additional fresh herbs, if you'd like.
Lisa’s Tips
- Storage tip: 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. It’s a great meal prep salad for lunch!
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.
This recipe was originally published May 2020, but updated with new photos, information and tips for your benefit!
I love this receipe, I made in twice. Thank you
Happy to hear you’re loving this salad, Shirley!
Such a delicious recipe!! My first time making a chicken salad and it came out perfectly. I used red cotton candy grapes. I looked forward to having this for my lunch every day that week! lol
Happy to hear you’re loving this chicken salad, Megan!
I love this salad and keep making it again and again. Quick question, if I don’t have fresh parsley or tarragon, can I use the same ingredients dry?
Thanks!
Hi Alejandra – So happy you love it. And I have some tips in the post above!
amazing chicken salad recipe. We added a little bit of Dill seasoning and skipped the onion due to younger kidos.
Sounds like perfect tweaks. I’m happy to hear you and the entire family loved this chicken salad!
Nice and refreshing. I cut back on the mayo though. The tarragon added a depth of an additional layer flavor to make this a perfect salad or wrap on a warm day.
So glad you enjoyed it, Kathleen!
Absolutely delicious! I make this all the time. I love all of her recipes, videos and cookbook!
Happy to hear this chicken salad is a staple, Chanel!
I made this recipe for a women’s tea party, with mini croissants. BUT, I made it with a vegetarian chicken because the group was vegetarian. Oh my it was SO delicious. No, it wasn’t chicken, but it was amazing. Will make it again and again.
That sounds perfect for a tea party! Glad it was a hit, Wendy.
This is one of my favorite chicken salad recipes. I was out of fresh tarragon and I substituted dried tarragon and it was fine. The flavors are amazing. As always, thank you, Lisa, for sharing your recipes!
I’m so glad you’re loving this chicken salad, Linda!
Turned out great! I had left over roasted chicken so I did this recipe with some changes because of what I had on hand.
No grapes, used red and green onions, added raisins, had no celery, tarragon and didnt add lemon. Added shredded carrot.
Everyone loved it!
Glad this chicken salad turned out great with what you had on hand, Roxy!
Awesome recipe, for sure, Lisa. Personally, I like to roast or pan fry my chicken, adding some Liquid Amino at the very end. You could cook the chicken with fresh garlic & onion to infuse that flavor as well. Adds a nice flavor punch! Thanks for all your ideas!
Of course, Ken! Glad you loved this chicken salad recipe.
Best chicken salad ever. Thank you
This truly is the best chicken salad. I made it exactly the first time as written and I did use chicken I had already cooked the second time. Both were delicious and given as a meal for someone with croissants and a dessert. They loved the salad and wanted more!!
Happy to hear you’re loving this chicken salad, Maria!
My husband said, “This is delicious! You need to make this every day!” I used leftover chicken from another recipe, a little red onion (didn’t have green onions on hand), and cashews. I added a little extra Dijon because my husband loves his mustard. It was very refreshing and made our taste buds dance.
Wonderful! Glad you loved this recipe, Monique.
Love this light salad, especially after all of the heavy and sweet foods of the holiday season.
Hi Cindy – yes, it’s a great way to reset after the holidays. So glad you enjoyed it!
Thank you so much for this recipe, Lisa!
I’m starting 2026 off with a Whole 30 (my first-ever attempt), and I’m still getting my bearings. I have enjoyed many of your recipes in the past (especially beet hummus!!) so when I saw you had Whole 30 recipes I found myself back here once again to find dependably-delicious options.
I love your homemade Mayo in this recipe! Whole 30 compliant, soooo easy to make, and absolutely delicious! I subbed apple cider vinegar for the wine vinegar though just in case that was important for Whole 30. It’s probably not… but the Mayo was great with ACV too!
After making this recipe, I ate it happily for several meals- sometimes in lettuce wraps and sometimes just out of the bowl! I liked adding Franks Hot Sauce for a buffalo chicken kick!
Thanks again for testing, perfecting, and sharing solid recipes again and again. Whenever I make a recipe of yours I come with high expectations and am never disappointed!
Good luck on your Whole30 month, Lisa! Glad these Whole30 recipes are coming in handy :)
What can you substitute for mayonnaise? Would yogurt work – plain?
Yes, you could swap that in.
Your chicken salad recipe sounds great. But I cannot ingest canola oil, which is an ingredient in mayonnaise. Is there a substitute that I can use instead of mayonnaise?
Hi Paula – check out my homemade mayo recipe. I use avocado oil in it and it tastes amazing!
Can you replace the grapes with cranberry?
Yes, you can use dried cranberries. Enjoy!
Is dry tarragon work cause I can’t find fresh tarragon anywhere around me
Fresh herbs are best in this recipe. If you can’t find fresh tarragon, feel free to swap in another fresh tender herb.
Absolutely amazing! I shredded the chicken instead the second time I made this, and I think I prefer it shredded. Made for a delicious texture addition. Cut into chunks is great though, as well! I made it with every intention to make into sandwiches and wraps for my weekly lunch meal prep, but I ended up loving it so much I just ate each serving with a fork lol
Happy to hear you’re loving this chicken salad, Rylie!
I absolutely love this recipe. I make it very often and make a few changes but it’s always good.
Hi Maria – I’m so glad you’re loving this chicken salad so much!
So good and so refreshing! I could eat this every day
I’m right there with you, Micah! ;)
Made this yesterday Phenomenal!! I am yet to try it with mustard as they were out in my shop, instead I added turmeric, garlic and some Mexican spice with olive oil to the mayo and made a home made flavour with what I had and it was stunning – can’t wait to try with mustard! The grapes added so much to the dish – LOVE!
Wow, sounds amazing Laura! I’ll have to try it with that seasoning next time.
We Love this recipe, our customers as well. We are baking savory chimney cakes, the salad is served in the chimney cakes on a layer of arugula salad, it is an awesome blend of seeet and savory.
Thank you for great recipes!
So happy you love it, Andrea!
I’m usually not a fan of chicken salad as I find most bland. I loved this one though. The red grapes are so good with it. I have made this a few times now & instead of Tarragon, I sub with Dill & Mint. I find the freshness of the mint compliments the dish. I love dill especially with Dijon so I added that as well. I’m not a fan of tarragon though. I also pair this in a sandwich with Avocado & greens or in lettuce cups as another commenter suggested. Thanks for the great recipe, Lisa!
Hi Mary Ann – I’m so glad to hear you loved my version of chicken salad. And yes, you can definitely swap in different fresh herbs for the tarragon. Enjoy it in that sandwich!
We all loved this recipe! It’s the perfect blend of sweet and savory. A refreshing twist of an old favorite. I’ll be making it again and again!
Hi Kimberly – So happy you loved this recipe!
This is an Amazing chicken salad .. One of the best
Happy to hear you’re loving this chicken salad recipe, Sheila!
This recipe is the best. I serve it a lot for lunch or dinner. I have given the recipe out to so many people. Easy to prep and serve. I serve with crackers in a sandwich or on a bed of lettuce. Got to try this recipe. I modified a little by adding some dried cranberries
Thrilled you’re loving this chicken salad, Ellen! I’m sure the dried cranberries are a nice touch.
Love how you added tarragon—such an underrated herb in chicken salad! The grapes + almonds combo sounds so refreshing too. Can’t wait to try this version myself.
Regards,
Emma
Thanks, Emma! The tarragon makes all the difference in this salad!
This is one of my favorite go to, easy chicken meals. It is delicious, sweet and savory, and very simple to make and alter with whatever is in my pantry.
Happy to hear you’re loving this chicken salad, Liz!
What other fresh herbs can you substitute for the tarragon?
Hi Becky – you can use any fresh tender herbs like parsley, cilantro, etc. Enjoy!
Can I use dried tarragon if I can’t find fresh? I am excited to make this!
Hi Laura – A general rule of thumb for converting fresh herbs to dried herbs is 1 tablespoon of fresh herb = 1 teaspoon of dried herb. So, you’ll use 1 teaspoon of dried tarragon.
So delicious with flavors and textures , this is the 2nd time I’ve made this… Does not disappoint, family and company worthy!
Great to hear this chicken salad has been such a hit, Marlib!
My husband and I love this recipe! I can’t tell you how many times I’ve made it, and, it’s perfect every time! It’s a great weekday lunch!
I’m so glad you and your husband loved this chicken salad, Dana!
This was so so yummy! I used canned chicken and pre-toasted and sliced almonds, so it was even easier. ⭐️⭐️⭐️⭐️⭐️
I’m so glad you loved this chicken salad recipe, even with canned chicken!
This is my go to for years now! AMAZING and a crowd pleaser! Love all Lisa’s stuff and have her cook book too! Xoxo
Happy to hear you found the perfect chicken salad, Kimberly!
Just made your chicken salad from TJ’s canned premium white chicken. Proportioned all the ingredients accordingly. One of the best chicken salads I have ever had. Had them with sandwich thins. Thank you.
Awesome! I’m glad you enjoyed this chicken salad recipe with those sandwich thins.
Amazing! Glad this salaed worked out perfectly with the canned option, Shanthini!
This is a good recipe for chicken salad. I would make it again.
Happy to hear it’s a winner in your books, Devans!
This is my go to chicken salad! We love it at home and all of my friends ask me for the recipe when they try it! Thank you for sharing such amazing recipes!
Hi Maria – Happy to hear you’re loving this chicken salad!
Loved this…easy & delicious
I’m glad you enjoyed it, Cheryl!
I used this recipe for a pot luck. It was a big hit. I switched out tarragon with basil and almonds with walnuts.
I will be using this recipe again.
Great recipe.
Wonderful! I’m glad you enjoyed it, Linda!