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
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This recipe was originally published May 2020, but updated with new photos, information and tips for your benefit!
I think I’ve made this like 5 times at this point. It’s so good to eat on its own or on bread, its very filling and has quite a complex flavour for such simple ingredients.
So happy you love it!
I just made your chicken salad recipe.. with a few tweaks… I used 3 cans of chicken from BJ’s, 1/2 cup of toasted chopped pecans, 1/2 bunch of green onions and a box of chives diced and 1 red apple diced (along with the grapes)…. sooo delicious. Didn’t need the extra lemon juice, parsley or tarragon. Can’t wait to make it again.
Excellent recipe, everyone enjoyed it!!
I made this with left over roasted turkey. Oh my goodness so fresh. I love it. I had to use dried tarragon but still so good.
It’s great as a turkey salad as well!
Great recipe! I really wish the nutrition information had a serving size, through. 512 calories, but for how much? A cup? Half cup?
So sorry, as I normally try to remember to put serving sizes. But tt can range between 1/2 to 1 cup, depending on how big your chicken pieces are!
Wonderful recipe! Thanks for turning me in to fresh tarragon – wow. Love it.
Gotta love fresh tarragon in a chicken salad!
Made this yesterday. Husband, son and grandson picked out all the grapes and almonds.
Great recipe Lisa, did not use the almonds or the grapes and was still outstanding chicken salad! Didn’t need salt or pepper either, thanks great recipe. Rich. Pt Jeff Long Island
I made this for a party yesterday at the suggestion of my sister in law who introduced me to your blog a few months ago. I tripled the recipe to make sure I enough and it turned out great – I received so many compliments! Thank you for sharing!
Very good recipe!!! Here are some hints for a twist here and there if you want to mix it up.
Use chopped walnuts versus almonds. Love them both!
Use 1/2 sour cream and 1/2 cup mayonnaise.
Top with some diced crispy bacon!
Toss in some grated mozzarella or other cheese that won’t overpower the salad.
Thanks for the recipe!
Mid-January in the lower Gulf coast region of Louisiana, I declared I was done with winter even if it wasn’t done with me, and I made this delicious chicken salad recipe. I used green grapes and chicken breasts I’d roasted and topped with Frank’s seasoning a couple of days earlier. I made it again today because I was craving it and subbed full-fat Greek yogurt for the mayo. It was slightly tangier than I liked, so next time I’ll do half mayo and half yogurt or may cut half the lemon juice. But truly delicious both ways. Love that secret ingredient! Great to eat after a workout!
Excellent! Plan on making this again!
How much is a serving size for the 524 calories listed?
It can range between 1/2 to 1 cup, depending on how big your chicken pieces are!
That is the best chicken salad I think I’ve ever made. Thank you!
Aw, happy to hear that Kristine!
This chicken salad is great!!!! I made mine using leftover roasted chicken. I removed the skin and pulled meat off the bone. Then cut into 1/2 inch chunks. I also did not use the tarragon and it was delicious!
I love this recipe. I am so excited to have found Lisa’s channel and this website. It took 8 years or so to get diagnosed with Multiple Sclerosis, an auto immune disease. All of the recipes which interest me are simple and don’t require a lot of specialized products every week. I can make it with many things I already have on hand. This is my first time making anything from Lisa. I researched recipes and budgeted for this week’s food before making anything. I am looking forward to sharing some of my chicken salad with a friend when I visit their home this week. Most of all looking forward to healthier eating on my journey. Stay encouraged all and love your body and yourself!
So glad you enjoyed this chicken salad Cindy! Can’t wait to see what other Downshiftology recipes you make next :)
what is the serving size
It can range between 1/2 to 1 cup, depending on how big your chicken pieces are!
Excellent for a Sunday afternoon meal. Light and delicious. And super easy to make.
This chicken salad is by far the best I’ve ever had , better than any store bought chicken salad. Herby, crunchy with a hint of sweetness from the grapes and tangyness from the lemon juice. We make this at least a month if not more. Kids love it too. Thank you!
First of all, Thank you so much for sharing this recipe. I made it at night but how many grams of chicken do we use for 4 peoples?
Did you find that the original recipe was enough for 4 people? If not, I would just double it :)
Sooo good! I usually want to make twice as much as the recipe calls for❤
We could not sleep so at 2:00 am I made this recipe except I put in a teaspoon of dill relish. Delious …. Thanks for the recipe
I love this recipe! I’ve made it twice in the past month, eating it daily for a week each time. The flavor profile is fresh, and it’s a great way to sneak chicken, fruit, and veggies into a wrap or sandwich. The recipe is adjustable based on what’s in your pantry (ie pecans for almonds, red onion for green onion). Yum!
Love this recipe, very flavorful and perfect for summer. I always find chicken salad dry and plain but I liked your recipe because it makes the chicken salad creamy as you used mayo. And I loved the crunch of chopped almonds in the chicken salad, really enjoyed the salad, so good!! Thank you for the recipe.
Love this recipe! I swapped out the grapes for dried cranberries, and the almonds for sunflower seeds and it was fantastic! I also didn’t use tarragon because I can’t seem to find in anywhere in our grocery stores right now. Thank you for giving me the main components of the most amazing chicken salad – I didn’t even like chicken salad before. The boiled chicken makes such a difference!
Really good, I always liked the chicken salad from the grocery store that had grapes, but they just aren’t making it anymore. And I’m preferring homemade stuff more now anyway. Great recipe, thanks so much!
I was in a waiting room yesterday, picking up my phone I did my fav thing Lisa and that’s to scroll through your website.
Looking for some inspiration for supper I found your chicken salad recipe. I made it for supper and I’ve just had another bowl of it for lunch the next day. So delicious and just right on a hot sticky day over here in Ontario.
Thank you !
Great easy to follow recipes and website.
This is definitely one to make when the weather is warm! Glad you loved it Louise and thanks for the review :)
I USED DRIED CRANBERRIES INSTEAD OF GRAPES, AWESOME!!
DEFINITELY CHILL OVERNITE BEFORE SERVING.
YOU CANNOT BUY CHICKED SALAD THIS GOOD, AND SUPER EASY TO MAKE.
I made this for dinner for a Wednesday night class, (20-ish people) and everyone loved it! I served it with croissants and lettuce so folks could put it in a lettuce wrap if they wanted. My sister who said she didn’t like chicken salad tried it and loved it so much that now it’s in her family’s dinner rotation. So many wins!!
Love this recipe used it for a big crowd of people at the wedding reception
Very flavorful and perfect summer dish! Easy to whip up and refreshing.
It truly is the best salad for summer!
It tastes great but no info on what the portion size is.
It can range between 1/2 to 1 cup, depending on how big your chicken pieces are.
I see there are 10 carbs, is that per serving, and, if so, how many servings in this recipe.
The nutritional information will always be per serving, and you can see the number of servings listed at the top of the recipe card :) There are 6 servings in this recipe.
So, I always find chicken salad plain and one of those things I stay away from, until I just made this and I can’t see me going back!
I made this exactly as written, including how to poach the chicken and what a difference it makes!
Thank you for sharing this.
Yay! Glad you enjoyed this chicken salad recipe Rita :)
Fabulous unfortunately I had to sun dried tarragon for fresh. It still was unbelievable. Can’t wait to try with fresh!
Definitely a keeper!
So happy you loved the chicken salad, Mayla!
We also replaced the mayo with greek yogurt and it didn’t disappoint. Delicious chicken salad.
This has become my go-to Salad recipe since I discovered it in YouTube. I only swap mayo with hung curd as you have suggested too and it’s just so satisfying to eat. And yeah I love dried cranberries in my chicken salad!
OMG..my grocery store has a tarragon chicken salad that I worship but it cost so much money. This recipe taste just like it!! It actually taste better. I will be making this all summer.
Just came across this recipe on Pinterest, and we must say, it is very good! You can alter the Mayo or Dijon to be less or more and it doesn’t disappoint. Just one correction, you want 2 ‘Ribs’ of celery not 2 ‘Stalks’. Stalks are the part that is cut out of the ground and the Ribs are the individual pieces you remove from them! Great recipe!
Best chicken salad ever! So much better than store bought. This has become a staple in my house!
My husband made this and it’s the best chicken salad I’ve ever had. The tarragon total elevates the flavor. We only had whole almonds so he chopped them up a bit and I really loved the crunch factor they provided. I’ve started replacing sliced almonds with coarsely chopped whole in any recipe that calls for them.
One question, is a serving size about 1/2 cup?
It can range between that to 1 cup, depending on how big your chicken pieces are!
If I don’t have Dijon mustard, is there a good substitute?
Regular mustard or stoneground mustard will work!
I made it but also added Greek yogurt and halved the mayonnaise, then I added apples and dried cranberries and used toasted pecan because I had them, have been eating on Costco croissants that were air fried to make them crispy on top and is so addicting. One whole rotisserie chicken from Costco is perfect for this recipe for those that want to put this together quickly.
love how you use 1/2 greek yogurt and 1/2 mayo…I also do this in salads…yes the Costco chicken is great…and the croissants take it over the top…serve with a simple salad or fruit salad and it is such a great summer meal…plus you can make it ahead…
Tried this recipe the other evening! I followed the recipe as written except I didn’t have tarragon so I just left it out. It was a hit! My family ate it on top of buns and I had mine in a lettuce wrap. So good! Thank you for the recipe!
Yay, I’m so happy you enjoyed this chicken salad Melissa!
Hi! I am very much looking forward to making this recipe for the holiday weekend! I plan on using a rotisserie chicken then dicing it. About how much rotisserie chicken do you suggest? I see the chicken weight is raw chicken before cooking so just curious! Thanks in advance.
I would say this uses about 4 cups of chicken :)
I halved the recipe & it was plenty for me & my husband for dinner & lunch today. I didn’t put in the onion or tarragon. I added dill. It was very good. I will make again. Thank you for the recipe.
I love the recipe…I was just wondering how long do you think it’s good for in the frig? Also, do you think it can be frozen?
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 up to 3-5 days. And no – this is best not to freeze since it has mayo in it.
We ate this salad two ways at the same meal. I made a leaf salad with long slices of tomato and roasted beets. I stuffed a flour tortilla adding thin logs of cheddar and Monterey jack. I positioned my plate so the chicken salad falling from the tortilla sandwich landed onto the vegetable salad! When I finished the tortilla sandwich, I then wrapped and ate the lettuce salad with the fall-out from my chicken sandwich to complete the meal! Did I mention that this meal was completely vegan?! YUMMM!
Very good, although I think a the lemon I juiced was too much lemon for me. I will reach for a smaller lemon next time.
This was fabulous! It will now be our “go to” recipe for chicken salad. It is wonderful!
Glad you enjoyed this recipe Kristina!
The ultimate chicken salad, I had high hopes but was a complete waste of great ingredients. I guess there is a reason I so rarely use receipts. The tarragon completely overshadows the other herbs, so no harmony of distinct flavors, just tarragon. I fully realize that each of us experience taste quite differently and I appreciate that my opinion appears to be in the minority but before you dive in you might want to make a smaller batch and see if the flavors work together for your pallet. Serve with a big oaky Chardonnay to tone down the tarragon a bit.
Hi Hal – Oh no, that’s a bummer you didn’t enjoy the recipe. Yes, everyone has different taste buds. Perhaps you’d enjoy my tuna salad recipe more? Thanks for giving this recipe a try!
This was the best chicken salad I have ever had. I think the herbs really makes this work! Thank you for sharing it.
Made a 6x batch of this for a baby shower I was hosting. Received rave reviews. Followed the recipe to the letter other than the quantities of herbs as I measure those with my heart! The balance was wonderful it wasn’t sweet unlike previous chicken salads I have had that really turned me off to them. Great recipe will be making this again many times I am sure.
Super fresh and delicious. The lemon was the perfect touch!
Glad you enjoyed this chicken salad recipe Kristine!
Definitely going to try this recipe, is the nutritional value mentioned here per serving?
The nutritional information for all recipes is per serving :)