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!
Super delicious! We used rotisserie chicken from Costco. We were missing a couple things but it still turned out great. We substituted with apples since we didn’t have any grapes and we didn’t have any tarragon. We love your recipes!
We really enjoyed this. Delicious! This was the first time I’d poached chicken breasts. So easy and they are juicy. Will be using this timesaver quite a bit.
You are my go to for easy, delicious meals. Thank you!
Leone
Sorry, forgot to rate it lol
Glad you enjoyed this chicken salad recipe Leone!
So good, of course! Does this freeze well?
It’s best not to freeze due to the mayonnaise.
This is the BEST chicken salad I’ve ever had!! WOWZA!!
Love this recipe! I have made several times and it’s a hit each time. I did get lazy once and bought a rotisserie chicken. The recipe 100% was not the same. Boiled chicken is the way to go.
My in-laws were visiting for the weekend. I decided to make this recipe for lunch on Saturday. My in-laws plus my husband said this was one of the best chicken salads they’ve ever had. Although, please note that I used the canned white chicken breast from Costco rather than making my own.
Second time making this in as many weeks. My go to, now. The Dijon kick is amazing. Thanks for the recipe!
Glad you’re loving this chicken salad recipe Sara!
Can this be batch frozen?
It’s best not to freeze this salad since it has mayonnaise in it.
I make this over and over – THEE best recipe!
Trying it now; it seems like it will be fantastic!
Thank you for the Recipe ♥️
Hope you enjoy this chicken salad Lisa!
I’ve made this before and loved it!!
I added apple instead of grapes and I had honey roasted almond slices instead of the roasted almonds!!!
I regret I did not purchase fresh tarragon and parsley!
Fresh herbs would be so much better!!!
I did not have to add salt but I did de a smudge of pepper.
Served it in a cracked wheat/ sour dough with havarti cheese! Wow!!!!!
Definitely a hit with leftover rotisserie chicken.
Will keep this in my recipe box♥️
I love downshiftology recipes and this one has become a regular lunch in my household. Delicious flavours and a really satisfying texture. It’s also great on its own, in a sandwich or a wrap. Thank you, Lisa!
You’re more than welcome Sophie! I’m so happy you love this chicken salad, and my other recipes as well. :)
Love this recipe! I halved-ish the mayo just because I’m not a huge mayo fan, and measured the Dijon with my heart, but it was probably about right 😉. I’d probably use a little less onion next time, only because the flavor stands out more without the extra mayo, but honestly, this is better than restaurant quality just the way it is! Literally everything I’ve tried from this site has been SO GOOD. Lisa never steers me wrong!
Thrilled to hear you’re loving this chicken salad, along with many other recipes from Downshiftology Alicia :)
So good! I keep making this over and over! Thank you!
Happy to hear you’re loving this chicken salad recipe Lisa!
My new go-to favorite chicken salad recipe. Absolutely wonderful!! I substituted pecans for the almonds and sweet onions for the green onions. Glad I doubled this so we have plenty to share! Thanks so much.
Oh my goodness! This is so delicious. I followed recipe exactly. Perfection A++++
So glad you’re loving this chicken salad recipe Yvonne!
I’ve made this twice now and it is delicious. I didn’t have any fresh or dried tarragon, but I did have fresh thyme. It was excellent! I’m looking forward to trying it with the tarragon since everyone is raving about the flavor. My husband loved it and that’s a testimonial in itself!!!
How much chicken do I need to serve about 18 people at a babu shower?
Hi Kathleen – I have a scale you can choose in the recipe card actually. So since you’re serving 18 people and this makes about 6 servings, choose the 3X option and it will adjust the ingredients to what you need :)
It looks and sounds delicious.I just have to leave out the scallions or anything in the onion family. Thinking of using grated carrots.
My Market didn’t have red grapes so i used green ones instead and it was Delicious!
Can I use dried tarragon because I don’t have fresh
Yes, you can if you only have dried on hand!
Excellent recipe. I added walnuts instead of almonds and avocado mayo. Thanks for my new favorite lunch!
At what point do I add the sliced almonds?
Add them in when you’re stirring everything together.
I, too, love fresh herbs in my chicken salad. Since I love parsley, terragon and chives in my green goddess dressing, I had to try this recipe.
Delicious! I used toasted pecans, red onion and cut the mayo in half by using plain nonfat Greek yogurt. My family couldn’t get enough!
I’m so happy you and your family loved the recipe, Sandi!
This has become our go-to chicken salad recipe in our home. It’s the best!
Thrilled to hear your household is enjoying this chicken salad recipe!
I loved the poaching instructions. I usually roast a couple of fryer/smaller chickens. Then, use the leftovers from roast chicken dinner for chicken salad and the bones/skin for broth making. But, poaching resulted in the perfect breast meat for the salad and created a lovely broth.
I, too, love fresh herbs in my chicken salad. Since I love parsley, terragon and chives in my green goddess dressing, I had to try this recipe. I made it exactly as written. And, it was good. But, I have to say, I prefer mine with 2 T of dill and 1 T of parsley, like in the “how to feed a loon” recipe. It’s basically the same recipe; but, it uses dill rather than terragon and a bit less parsley. I also don’t always add toasted almonds because they are not needed.
I love the fact that you emphasized the need to chill the chicken and thoroughly cool the almonds before mixing to ensure that you don’t melt the mayo.
The ultimate chicken salad recipie was EXCELLENT. I used Miracle whip instead of mayonaise. I wikl b making this again.
Great recipe! I would recommend only using half a lemon, I thought that was plenty! (can always add more)
I also modified by: used rotisserie chicken, used dried fruit (cherry’s) instead of grapes, used roasted salted mixed nuts (chopped) instead of almond slices and therefor did not need to add any extra salt.
This is the absolute best chicken salad recipe!! I love that you cook and bake healthy! I’m obsessed with overnight oats! Thank you for your channel. It’s my go-to place for new recipes. I tried your Orange Glazed salmon, it was a hit! My guests said it was “restaurant quality”! Thanks again!
👍❤️🤓🎯
I’ve made this recipe a couple of times now and I can definitely verify that the tarragon makes all the difference with this recipe. I forgot to add it the last time I made it and it was good but not fabulous. We also added some home grown bell peppers for a little extra crunch and it was very yummy. Thank you for sharing the recipe it’s now my go to chicken salad recipe.
The tarragon really does make a difference!
Very good although I added the lemon in quarters and stopped at 3/4. I think any more lemon and it would lose the balance of flavors. Otherwise followed the recipe as directed.
Very good! This chicken salad recipe was a huge success!! Very flavorful and satisfying. I will make it a regular in my meal plan.
Happy to hear this has made it into your regular rotation :)
Made it tonight and my husband went back for seconds! I used rotisserie chicken instead of poaching. Will have to try poaching next time!
Glad both you and your husband enjoyed this chicken salad Pam!
Hi Lisa
I’m in the UK and I’ve just come across you by chance on YouTube having searched for overnight oats recipes. So impressed I have just signed up on your website and started following you on FB. No I’m not a stalker just really love what I’m reading!
Thank you
Rhian x
Welcome to the Downshiftology community Rhian! Can’t wait to see what recipes you whip up and share with us :)
I absolutely love this recipe! It is so flavorful and tasted just as fresh the last day as it was on the first day. I put it together with a whole wheat tortilla and some spinach and it makes a great lunch that holds me the afternoon without feeling sluggish. I will now be making extra so I can give some to my mom. Thank you!
This recipe definitely makes for a great lunch in multiple ways, including a wrap!
I made the Ultimate Chicken Salad substituting apple and dried cranberries as l did not have grapes. I also used 1/2 mayonnaise and sour cream as l did not have enough of either one. My guests loved it and kept eating it even though they said they were not hungry. There was just enough left for lunch the next day when it tasted even better. I did have to thin it out with a bit of water due to the dried cranberries absorbing some of the moisture from the dressing. The guests, who are gourmet cooks picked out the tarragon right away, the tarragon was home grown! I am glad that l added tarragon to my herb garden and will use it more in any chicken recipes. Thanks for the recipe.
I bet this tasted amazing with freshly grown tarragon! Happy to hear everyone enjoyed this chicken salad :)
My recipe exactly so it reinforces my family favorite. Watching you prepare it inspires me to be a more precise in prepping the ingredients! Great job!
It’s all about adding in the right ratio of ingredients when it comes to a chicken salad :)
Hi, Ms. Lisa, just a question- can I use dried tarragon instead of fresh? If so, how much should I use? Thank you!
I think fresh is best in this salad recipe. But you could also switch to another fresh tender green herb.
I like chicken salad but utterly hate celery and it seems to be in every recipe. What would you suggest as a substitute. I’m thinking carrots?
Hi Phil – you could certainly swap the celery with carrots or even small diced cucumber!
We put small chips apple 🍎 in ours instead of celery and love it!!
WOW,!!!! That has to be the best chicken salad I have ever had, The tarragon flavour is amazing, Thanks so much for sharing ur recipes, will def be making more of them😃
The tarragon really makes all the difference in this recipe :) Can’t wait to hear about what you make next Michelle!
Great recipe! The print version, however, omits the “Toast the almonds” step, so be sure to read the whole page before following the printed recipe — there are lots of great suggestions for substitutions, too.
Can you use chunk chicken in the can or sheeted chicken in the pouch .
You can if you’d like.
What is serving size? I made this and it is yummy!!
Hi Gina – Each serving is about 3/4 cup.
Are the calories above based on each serving?
Yes, the nutrition info is per serving.
Delish!
I had to comment on this recipe – I made some for myself, because my boyfriend doesn’t like chicken salad. But guess what? He tried some of mine and he loved it so much he asked me to make it for meal prep next Sunday! I personally think this is the best chicken salad I’ve ever had. Bravo!
Happy to hear both of you enjoyed this chicken salad recipe Mia!
Yum. It was fresh and light. Great summer meal on a bed of lettuce. I tried my Kitchen Aid mixer to shred the chicken as you suggested in another post. Fast and easy! I have tried a bunch of your recipes and they are really good. Thank you for sharing your gift with the world.
Happy to hear you loved this chicken salad Michelle!
I loved it and will make again. I am the kind of cook who uses what I have not necessarily all ingredients listed. I used lime and less mayonnaise which I would repeat. I didn’t have grapes and will add them next time. There were so many layers of flavor each bite was a wow! Thank you!
Happy to hear you enjoyed this chicken salad Amy!
A new weekly staple! Made this without going to the store to get a few things I was missing. Also used Greek yogurt in place of mayonnaise. AMAZING. Can’t wait to make it again with the onions and tarragon.
This definitely needs to be in your weekly summer rotation :) Glad you enjoyed it Laura!