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 occasionally crave chicken salad and I’m SO happy I found this recipe. I have to have my chicken salad with grapes! I left out tarragon because I’ve never used it before, and it is still amazing. Perfect recipe for spring and upcoming summer barbecues!
Glad you found a winning chicken salad recipe Dominique!
How long does this last in the fridge?
Hi Dominique – This will last for up to 3-4 days in the fridge.
What straws do u use for smoothies I see the hole is large and where did u get that bamboo stirrer for your matcha what Cbd oil is good
Hi Connie- you can find the straws I use in my Shop page :)
I’ve only recently discovered Downshiftology and have become a huge fan. Living in Dubai where its warm & sunny year round, Lisa’s light & easy to put together recipes are a huge hit in our home!
Love the chicken salad recipe! Used Greek Yoghurt instead of mayonnaise and it was a huge hit at my weekend brunch. Thank you Lisa!!
Welcome to the Downshiftology community Beverly! Happy to hear you’re enjoying all my content so far, especially this chicken salad :)
Thank you so much for the recipe and instructions. Gonna try it tomorrow. Already tried more than 10 of your recipes. Everytime it was super delicious. Also my mom makes similar chicken salad with dried plums instead of grapes.
Thanks again
Hi Kysa – I’m happy to hear you’ve been enjoying all those recipes. Hope you enjoy this chicken salad recipe as well!
1st time ever making chicken salad and well I did not have a few items but I am in love. Next time I will make sure I have all the ingredients and also not take me 3 years to make it. (That was 2018 was the year I was 1st introduced and was hooked)
Glad you enjoyed this chicken salad Amanda!
Made this a few days ago and fixing to make it again. Son took some in his lunch and said it was the best chicken salad he has ever eaten. I pretty much followed recipe except I didn’t have tarragon. Added some bacon bits, dried cranberries with pecans & purple onion instead of the green onion. I like the mayo & Dijon mustard combo. We love this salad and will keep it in our rotation. Thank you for sharing!!!!
Happy to hear everyone in the family enjoyed this recipe Jer!
I am stuck inside today, so l made this recipe. I did not have Tarragon and l am not familiar with its taste. Therefore, l couldn’t come up with a good substitute. Everything else was right on point. Had to eat with crackers (no bread on hand). I will make this again. Hopefully with the Tarragon. Thank you for this recipe.
Glad this still turned out great without the Tarragon! But definitely give it a try next time :)
Great recipe. Thanks so much. I used dried cranberries instead of grapes as that’s what I had on hand. Came out delicious with the Dijon and tarragon flavors.
Happy to hear you loved this chicken salad Christina!
Looks delicious! How big is a serving?
Hi Lauren – It’s about 1/2 a cup or so.
That was the BEST chicken salad recipe I’ve ever made!!
Happy to hear you found a winning chicken salad recipe Jennifer!
I’m super excited to make this recipe, but I have gone to 3 different stores and there is no fresh tarragon. Can you substitute dried tarragon for fresh? And if so, how much?
Thank you!
Hi Becky – yes, you could try it with dried tarragon. You usually use about 1/3 the amount of dried spices to fresh. Hope you enjoy!
I substituted half the mayo for Greek yogurt, the tarragon for dill, and the almonds for pecans. The 2 latter substitutions were just based on what I had on hand. It. Is. Amazing! Will try it with tarragon next time I can find it at my neighborhood grocery store.
The tarragon adds the perfect touch – next time!
When do I add the almonds?
You add them when you add the other ingredients to mix the salad all together.
Wow, this is just delish! I used a rotisserie chicken and not as much mayo as a personal preference but all else was the same. Amazing!!
Wonderful! Happy to hear you loved this chicken salad Beth :)
First time ever making chicken salad I didn’t want to waste the rotisserie chicken we had the day before.
Only had enough breast for 2 cups so cut recipe in half.
OMG this was DELICIOUS
could you please tell me the serving size or how many servings is in the recipe so I can calculate in my fitness pal.
Thank you
Hi Desiree- You can always find the serving size in the recipe card, but it’s 6 servings :)
I made this and it was very good. Even my 3 year old ate it. He doesn’t really like to eat meat, but he loves fruit. So the grapes in it was a hit. I did end up using only 3/4 cup of mayo.
Happy to hear the whole family enjoyed this one :)
Turned out very well and tastes delicious! Added fresh dill instead of tarragon. Can’t emphasize how much that additional spice adds to the flavor of the dish. This does contain a lot of mayo, so probably not the healthiest thing in the world.
A little goes a long way in this chicken salad! As for the mayo, you can always use Greek yogurt instead if you want a healthier take on it.
This is, by far, the best chicken salad we have ever tried! Thank you for such a delicious recipe!
Happy to hear you love this chicken salad Wendy!
Loooove this recipe! Tastes just like a classic chicken salad.
So glad you enjoy this recipe Katie :)
How many servings is the nutrition info for?
Hi Ryan- the nutrition info will always be for one serving :)
BEST chicken salad I’ve ever tried!!! Thank you!!!!
So glad you love this recipe Lesley!
Perfect for almost everything. Love the recipe. I will surely try it out. Thank you Lisa
Of course Maryam! You’re going to love this one.
This was so delicious!! I didn’t have any tarragon on hand but it was still amazing none the less! Can’t wait to make it again as I’m sure I will be eating this everyday for the next month 😂
So glad you enjoyed this chicken salad Lucy! :)
Perfect chicken salad recipe even though I did a couple things different due to preference. I used 6 chicken thighs ( made 2 1/2 cups of chopped meat) instead of breast as it is more flavorful and it was all I had available. l used dill instead of tarragon. I also added 1/4 cup sour cream mixed with the mayo like my Granny always did ( for good luck LOL) . I think this would be just as wonderful without the almonds if a person didn’t have them. I was in charge of the food for a luncheon and all the gals raved about the chicken salad and were directed to this recipe. Oh! I tasted the grapes at the grocery just to be sure they were sweet. ~grin~ Ended up with purple Globe grapes, Yummy !!! Thank you for sharing your recipe. I know it is perfect without the changes I made.
So glad you loved this chicken salad recipe Saundra!
You nailed it! This is wonderful Chicken salad and with that Tarragon and Parsley, it put it over the top! Husband approved and that’s a plus! Thank you for such a great recipe
Happy to hear this recipe was a success Patsy!
The best chicken salad recipe!!! Every ingredient is perfect! 👏🏼👏🏼
Thrilled to hear you love this chicken salad recipe Jenna!
Not a big fan of chicken salad,. Tried this the first time tonite, I souse vide the chicken 140 for 3.5 hrs. This absolutely the best chicken salad I have ever ate! Wow. Definitely gonna be a dish I make again and again.
Hi Charles – I’m thrilled you loved this recipe! Thanks for giving it a try, and I hope you enjoy it again and again!
Hi, I made this and had to substitute a few items. No grapes, so I used dried cranberries and peppitas. And the I also had to use dried tarragon. I only had one pound od chicken breast, so I made a half of the recipe. It was wonderful. Even with the substitutions.
Glad this still turned out great with the substitutions!
This is indeed a ‘best ever’ recipe and very versatile. I’ve made it with apple and walnuts, a la waldorf salad, and with fig, prosciutto and pistachios.
Love the addition of fig and prosciutto in this!
Hello Lisa.
This is an ultimate salad. I love it and make it all the time. Today I have it for my lunch in office and I can ´t wait already to dive in.
Thank you
Happy to hear this has become a favorite of yours!
I love this chicken salad recipe so much. It really is the ultimate chicken salad because it is simple to prepare yet extremely delicious.
Yay! Glad you love this chicken salad :)
Amazing chicken salad! So yummy
Glad you love this recipe Sarah!
This is the BEST SALAD EVER! The ingredients may be surprising ar first but the result is mouthwatering 🤤 The taste indescribable, it’s just so so so worth making! Definitely a staple dish on a table from now on. Thank you Lisa!❣
Happy to hear you gave this recipe a try!
I have just made this! It’s just amazing. used dried parsley and dried tarragon; poached chicken tenderloins with two good slices of lemon. Only added s and p. I think it’s the best ever! We have Bama Mayonnaise here in the South. That’s what I use. What brand did you use?
Hi Kathleen! I actually make my own mayonnaise, which I have a recipe for :)
Good recipe but there was way too much mayo. Didn’t look anything like the picture
I don’t think AMAZING is enough to describe this recipe. It’s getting warmer here in Australia and this salad is THE ONE for this time. Full of flavours!
Thank you Lisa for another delicious recipe
Awesome! Glad this recipe is coming in handy for the summer ahead :)
I had a rotisserie chicken to use up since the other half picked up prime tenderloin for dinner. I chopped it up last night to make chicken salad to use it up today. I finally got my adult step kids out of the house so said, let me start making my own mayo again. (Did you know mayo supposedly won’t emulsify when there is lightening?). I wanted to try again with my immersion blender and found your site! And here I am.
Loved the addition of the Tarragon! I’m avoiding non berry sweet fruits and nuts at the moment to get my markers down so added extra celery for crunch. I did add dill since I had added it to my shredded, diced chicken. I also used white pepper instead of black. But this was so good. I can’t wait for the flavors to incorporate but had some with half an avocado. I plan on doing that again and make a lettuce wrap with tomato, red onion and avocado over the next day and a half.
I’m definitely returning to poaching chicken again so will try with poached next time. And then save the broth for the cauliflower soup you shared.
Thank you for your site. It’s a goldmine of yum!
I’m glad you’re enjoying all my recipes, including this chicken salad!
Hi Lisa. This is one of many recipes I’ve tried from your website and all are fabulous! Just wanted to know if the nutrition details at the end are per portion or for the whole amount. I’m trying to count macros and the information you give is great. Saves me so much time! Thanks for the great website.
The nutritional facts will always be per serving :)
I’m trying my sisters chicken salad with green grapes, celery, garden onions pecans tiny diced apple sweet pepper not bell I. Can fix this with my own measurements lol but I dont remember her dressing besides miracle whip. It was not white when she added the remaining ingreds I want to stay olive oil? Season to taste. Any idea will help. Thanks I love these recipes ie Tuna Egg salad chicken salad varieties lol I’m a salad hog maby that’s why I weigh 89 lbs lmbo. 😊♥️
This looks delicious!
Before trying out the recipe I just wanted to know if the nutritional facts are for the whole bowl or 1 serving? If it’s per serving how many grams are in 1 serving?
Thanks!
The nutritional facts will always be per serving. And for this recipe, it’s about 1/2 a cup which is about 64 grams or a little over that :)
Only after making & tasting it for the first time, Lisa it was delicious, I’m changing my eating from pies & pizzas and found your website last week. So easy to make (even for me) :) Looking forward to trying more of your recipes.
Welcome to the Downshiftology community John! Happy to hear you’re enjoying all my recipes so far!
OMG! This is by far the best chicken salad recipe! I’ve made the chicken salad 4 times already. It’s easy to make and so tasty. Even my 11 and 9 year old niece and nephew love it and lets face it, kids are finicky eaters. Thanks Lisa for another fabulous recipe!
I’m so glad you and the whole family have enjoyed this recipe so much!
Your recipe sounds perfect. Making for a girls weekend. BUT I HATE yellow mustard. Am afraid to add the Dijon. Any advice?
Dijon tastes quite a bit different from yellow mustard (I’m not a fan of yellow mustard either). But you could certainly leave it off this recipe. :)
This tastes great, I like the addition of tarragon. I’m not a bit fan of mayo, so I use greek yogurt. Since it’s Summer, I grill more often. I alway grill a few extra chicken breasts, after I’m done with whatever I was making for dinner. I might as well use the colas while they’re hot! This adds a little different flavor to the chicken salad as well.
Thanks, for the recipes.
I made this today. It is every bit as delicious as your recipe says it will be. Thank you!!! I’m so happy to have this in the repertoire.
Hi Rachel- Wonderful! I’m glad you loved this chicken salad recipe :)
I just made this and am joyously chowing down on it over a bed of arugula. Used pecans instead of almonds. The first bite made me think of thanksgiving, but in a lighter more refreshing way. Thanks Lisa! Will definitely make this again.
Hi Ariel- Wonderful! This definitely is a light and healthy comfort food dish :)
I was mealprepping today and made this for lunch with your delicious homemade mayonaise and seeded crackers. the combination was perfect. The chicken salad is fresh, crunchy and creamy. I love it. Looking forward to my next lunches ;-)
So glad you enjoyed all the recipes together Babette :)
Thanks for all the wonderful recepies!
Amazing Recipe,
Thank You!!!
The ultimate chicken salad is delicious. This is the first salad recipe that I have added celery to and I can tolerate the flavour. Never used tarragon before and never thought before to mix mustard with mayonnaise delicious 😋 I also now prefer boiled chicken. I definitely find it more versatile when preparing different meals. Thank you
Hi Christine – So glad I could introduce you to new ways of using celery and tarragon!
Hi! I loved this recipe, thank you very much :) Since my son does not like mayo I used greek yogurt instead and mixed it with the Dijon mustard, herbs, salt, and pepper before adding it to the rest of the ingredients. It is super satisfying!
Wonderful! Greek yogurt is a great alternative and glad you both enjoyed this chicken salad :)
Just made this tonight, it was easy and super tasty!! My kids loved it. We served it wrapped with butter lettuce. I did half greek yogurt/mayo.
Hi Danielle- Wonderful! Happy to hear everyone enjoyed this chicken salad :)
This is my first recipe of your’s that I tried making and it turned out amazing! My partner loved it so much that he went back for thirds. I can’t wait to try more.
Hi Jean- So glad to hear this was a winning first Downshiftology recipe!