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!
Hi, Having trouble finding tarragon…. what else could I use? Thx!
Great recipe. Hold the grapes for me, tho.
I’m glad you love this chicken salad recipe, James!
This was delicious! Love the crunch of the almonds and celery and the sweet bite from the grapes. You nailed this recipe Lisa, thank you!! 🙏🏼 💕😋
Hi Paige – I’m so glad you’re loving this chicken salad!
Hi Lisa,
Your ultimate chicken salad was soooooo good. I’ve made it twice and shared it with a friend who said it was fantastic. My husband loved it too which I was happy about. The weather has been very hot here, so this refreshing cold salad was a gift.
Blessings, Jami
Hi Jami – I’m so glad everyone is loving this chicken salad!
I love this chicken salad! The only thing that I changed was to leave out the celery and put in tiny chunks of English cucumber for the cool crunch it adds! Love this so much on a baguette or on a brioche roll!
Hi Susan – Love the idea of adding cucumber instead! Glad you enjoyed this chicken salad.
Can this be made the day before?
Yes, absolutely!
I add tarragon to the chicken while cooking, as well as directly in the salad. My favourites grapes to use are the little red cotton candy grapes
Hi Elaine – Sounds great! Glad you enjoyed this chicken salad.
Can anyone tell me the serving size?
My chicken salad also gets any color bell pepper, cucumber, and either radish, water chestnut or jicama
Did this recipe use to have dill instead of the other herbs or am I losing it? haha! I make this recipe every 4th of July. If using dill, how would you replace/how much would you use?
Hi Shawna – this recipe has always had tarragon, but you could certainly use dill in the same amount. Enjoy!
Have made this several times. My wife loves it. This only things we do differently are we add maybe a quarter cup more of grapes and we use Old Bay seasoning instead of salt. It is a Maryland thing. Perfect every time. Jim, Baltimore, Md.
Hi James – Happy to hear this chicken salad has been such a hit! And I’m sure Old Bay seasoning is great.
This is the best chicken salad I’ve made to date. My family does not like chicken salad and they said they would eat this one anytime. Thank you.
Hi Joyce – Thrilled to hear the whole family ended up loving this chicken salad!
My husband and I love this chicken salad. He eats it on bread and I eat it on a plate!
Hi Elizabeth – Wonderful! I’m glad you both enjoyed this chicken salad.
I am going to use your recipe for an upcoming event. Do you know how many pounds a single batch weighs? I am doing chicken salad croissants for 50. Thank you for your recipe!
Tarragon makes the dish!
I really think it does as well! Glad you enjoyed it, Laurie!
Fantastic recipe! I went to the store just to make sure I had all the ingredients and am glad I did. I ended up adding extra grapes, celery, onion, and almonds because I didn’t have quite 2 lbs of chicken. Delicious.
Hi Jenna – I’m so glad you loved this chicken salad recipe!
I made this last night for dinner. Exactly as written except I didn’t have fresh herbs so I used
McCormick Gourmet Herbes De Provence that I had on hand. I have to say, this is a VERY GOOD recipe! I will make it again, thank you!!
I’m glad you enjoyed the recipe, Rhonda! And that sounds like a perfect substitution.
Outstanding recipe! Thank you! I’ll be taking it to my aunt’s house for lunch tomorrow. I did everything to a T and it came out excellent oh except I used dried parsley and tarragon…close enough, right?😊
Hi Micki – Happy to hear you enjoyed this chicken salad!
This was absolutely delicious! I poached the chicken. I subbed avocado mayonnaise since I’m dairy free. I made it for a luncheon and everyone raved about how good it was!
Wonderful! So happy you and your friends loved it, Anne!
I made this yesterday as a meal prep dish for the week and it’s absolutely delicious. So glad I found this recipe.
Hi Stephanie – Happy to hear you love this one!
This is absolutely delicious. I put 2 cups of grapes (small halved) and used about 3 lbs of chicken… I have to say it is the best I have had. Thank you so much for the recipe.
Hi Lora – Happy to hear you enjoyed this chicken salad recipe!
Have made chicken salad many times but always felt like something was missing. Tarragon for the win. What a difference. Will be putting this recipe into the rotation for sure. Thank you!
Wonderful! I’m so thrilled you loved this chicken salad, Nancy!
This was SO very good! Just finishing a bowl of it after making it this morning. Used green grapes as that’s what my husband will eat and used cashews instead of almonds. Had to use dried tarragon as simply cannot get fresh anywhere near me. The flavors were amazing. Will definitely be making again.
Hi Linda – I’m so glad you two enjoyed this chicken salad with a few small tweaks!
Can you tell me how you adjusted the amount for dried tarragon over fresh, please? I’m in the same boat!
Fresh to Dry Herb Conversion
To convert a quantity of fresh herbs to the corresponding amount of dried flaky herbs, follow the below formula:
3-to-1 ratio of fresh to dry
1 tablespoon of fresh herb = 1 teaspoon of dried herb
Love this chicken salad. Can you give me the calorie count per serving?
Hi there – The nutritional information will always be per serving :)
Can you freeze the chicken salad.
Hi Carol – It’s best not to freeze this due to the mayonnaise.
This was sooooo good. Gave some to my sister and now have to make it again for her birthday. I used walnuts only because I love them. Best ever chicken salad
Hi David – Thanks for leaving a review and glad it was a hit!
To be honest, I’ve never used Tarragon before so I had no expectation of liking/disliking the flavor. I’m so glad I have an open mind because this is, BY FAR, the best chicken salad recipe I’ve ever tasted. It’s the only one I make now and is delicious!
Yay!! I’m so thrilled to hear that. Thanks so much, Joy!
Best recipe ever
This is the best chicken salad ever
Hi Jenny – Happy to hear you’re loving this chicken salad!
Made it today and it’s delicious . I thought three tbsp of lemon was a lot but it was fine . i cant’t stop eating it on top of unsalted crackers i had available at home . Will make it again soon . It will be good for my sliced toasted pain bread for breakfast and my cup of hot coffee.Thank you for the recipe .
So happy you loved the recipe, Alicia!
This recipe is great.
I’ve tweaked it a bit every time I’ve made it and it just seems to get better!
This last time, I used a rotisserie chicken and it was ready in a snap.
I added dash of celery salt, a dash of za’atar, and a bit of dill and garlic powder. (I can’t make anything without garlic!)
I usually don’t have almonds on hand, so I subbed them for toasted cashews or pecans. (I’m beginning to prefer a mix of both) I also added a handful or so of dried cranberries, and the tiniest dash of white wine vinegar. Sooo yummy on a toasted roll/croissant with arugula or romaine!
Hi Caitlyn – All your small tweaks sound delicious! I’m glad this chicken salad always hits the spot.
I see the nutrition says 524KCAL. Is that 524 calories a serving? Bc google is confusing because it says a 1kcal is equal to 1000 calories. But that cant be right because there is no way this recipe is 524,000 calories .
It’s literally the best chicken salad in the world (i only add a little sugar bc i like a little sweet )and im trying to log it into my food diary that i track what i eat a day but im confused. Phenomenal recipe
Excited to try this recipe for a large crowd at our church! Does anyone have any ideas/thoughts on how many small sandwiches this might make? I want to serve it on slider size rolls, so I’m thinking this will yield more than 6 servings. Any suggestions would be greatly appreciated! Thanks!
This is the best chicken salad I’ve ever had. I can’t order chicken salad at a restaurant now because it’s never anywhere as good as this!
Hi Elizabeth – Happy to hear you’re loving this chicken salad recipe!
HI LISA,
This recipe looks great. Do you use regular parsley or Italian parsley in this recipe?
Thank you kindly for clarifying for me.
Angelica
Hi Angelica – I’m using Italian parsley!
I found Downshiftology on YouTube due to this recipe. Have been a fan ever since. I’ve made this salad so many times, and every time I do, people ask me for the recipe, so I always have to share this page with them. I love a good fruity salad and had never tried one like yours before, like you said, the tarragon does make a huge difference, that’s why I always come back to this dish no matter the season.
Hi Ronny – Happy to hear you love this chicken salad recipe!
Very good but way too much lemon juice. Maybe 1/2 lemon?
Hi Roxanne – You can always tweak the recipe to your liking :)
I have made this a few times and it’s great way to use chicken breasts for a light dinner or lunch. Thanks,
Hi Ethel – Happy to hear this chicken salad has been a hit!
The balance of flavors is just right, creating a dish that’s both satisfying and flavorful. Definitely a must-try for anyone looking for a delicious, quick, and healthy meal option!
Hi Shaheen – Happy to hear you love this chicken salad recipe!
This chicken salad is SO good. Admittedly, I make a few changes – no tarragon or Dijon, and I add bacon. Delicious!
Happy you love it, Jill! And yes, it’s quick flexible, so feel free to tweak it to your liking.
This Ultimate Chicken Salad is a true masterpiece! The combination of flavors and textures is simply divine. The chicken is cooked to perfection, and it’s perfectly complemented by the celery and grapes, which add a delightful crunch and sweetness. The almonds add a nice nutty flavor, and the fresh herbs, especially the tarragon, really elevate the dish. The dressing is creamy and tangy, and it brings all the flavors together beautifully. I can’t imagine a better chicken salad recipe!
Thanks so much! I’m so thrilled you love it!
Our favorite chicken salad recipe! So easy and so so delicious. We probably make this at least every other week for a quick dinner and use the leftovers as a super easy meal prep for lunch throughout the week.
I’m thrilled to hear you love this chicken salad recipe, Stephanie!
Delish! I used our sous vide to cook the chicken, since it stays really juicy and requires no effort on my part :) I also swapped the grapes for apples, since they are in season. I’ve made it twice so far and everyone really enjoys it. This is going into our lunch rotation!
Happy you loved it, Eleanor! And yes, it’s really flexible, so feel free to tweak it.
This was so incredible! I used rotisserie chicken and dried tarragon. I look forward to making this again. It’s so tasty.
Thanks Brandy! I’m happy you loved it!
If I can’t get fresh tarragon will dried work as a substitute?
Yes, you can use that as well.
I used both dried tarragon and dried parsley. It worked fine, but is much better the next day after the dried herbs have rehydrated and all the flavors have combined. I added extra tarragon, too. My adult daughter, a picky eater, calls this the best chicken salad she’s ever had. I have instructions to make extra for her to take to her family. I guess I now run a takeout service because of it!
I made this following your instructions on poaching and chilling the breast overnight and I think this is the best chicken salad I have ever had. Thanks so much.
I’m happy to hear everything worked out for this chicken salad recipe, Ethel!
I’ve made this a couple of times. Delicious and hubby loves it!
While the calories (524) are listed, I can’t find what the portion size is for a serving.
Happy you both loved the recipe, Wendy! There are 6 servings total, but next time I make it I’ll measure out the size of a portion. Enjoy!
I poach boneless chicken breasts, let them cool slightly and shred them in my Kitchen Aid stand mixer on low speed (number 1) – we prefer it shredded not cubed. It freezes well & can be used for chicken tacos, quesadillas or soups etc.
That’s actually a method I also use for my shredded chicken recipe!
Best chicken salad ever! I used left over broasted chicken and used a little bit of regular onion because I didn’t have green onion and chopped pecans. Because I used broasted chicken from the store deli I omitted any salt which turned out perfect. The tarragon is what really makes this recipe scrumptious! I literally could eat the whole bowl right now because I can’t stop myself! This recipe is a keeper!!! Thank you for sharing!
The tarragon is what makes this chicken salad so delicious! Glad you loved it :)
I love chicken tarragon salad and this recipe looks great! I generally look at many recipes then come up with my own. I do not really like mayo unless it is homemade, so I use usually use greek yogurt for tarragon chicken salad since it is readily available in my ice box. I am writing to suggest CASHEWS…best nuts for chicken tarragon salad, hands down!!
I hope you enjoy this version, Nancy. And yes, cashews would be a great addition!
OMG Lisa…this chicken salad is incredible. The complexity of flavor and you’re right the tarragon takes it to the next level. This was also my first time poaching chicken breasts but your video made it so easy. Thank you thank you. This recipe is definitely a keeper!
Yay, I’m happy you loved this chicken salad, Alyne! And kudos on your first poached chicken. It’s really simple, isn’t it?
My food snob family expects what I make to be excellent and this recipe did not disappoint. Their personal preference was they liked the grapes and future makings have 4 times the grapes…. thanks
Happy to hear this chicken salad impressed the family, Dave!
I use sliced walnuts and add cranberries. It’s yummy!
I did the ultimate potato salad and although I’m not a fan of celery I was really surprisingly good, everyone thoroughly enjoyed it 😊
Thanks Penelope!
Thank you for this recipe. I is delicious. I will use it often and pass it on
Happy to hear you’re loving this panna cotta recipe, Mary!