Ultimate Chicken Salad

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:

1. 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.
2. 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.
3. Let the chicken rest. Remove the chicken and let it rest for a couple of minutes, so the juices can redistribute.
4. 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.

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

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.

This recipe was originally published May 2020, but updated with new photos, information and tips for your benefit!