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 made a big blunder and I added way too much salt, it’s so salty I can barely stand it. Is there any way to fix my error or have I wasted my ingredients and need to start over? I was tempted to make another batch and not season it and then mix the two together, but I’m afraid of wasting more ingredients if it doesn’t work out.
Hi Barbara – unfortunately, if you’ve already stirred too much salt into the salad, I’m not sure there’s a way to fix that. But I hope your next batch turns out perfectly!
I love this recipe. It’s simple ingredients, easy to modify to your taste and simple to put together. I often use left over chicken and when grapes aren’t available I use dried cranberries and whatever nuts I have on hand. Keeps well in fridge and great for packed lunches and quick dinners.
Hi Linda – Thrilled to hear you’re loving this chicken salad recipe! It truly is versatile with other ingredients you can add to it.
OMG I love this salad! It holds up great during the week, and i love to keep it in the fridge and i add it to sandwiches, i have it on crackers or just eating it by itself. Highly recommend it!
This really is the best meal prep salad! Happy to hear you love this one, Sonnya!
I’m interested in making this for an Anniversary party. How far in advance can this be made? Thank you!
Hi Pamela – if you’re serving this for a party, I’d probably make it no more than a day in advance. Enjoy!
I use left over roasted chicken. Delicious family favorite
Hi Lorraine – What a great way to use up your leftover roasted chicken!
Love this recipe!! It has everything you want in a gourmet chicken salad. as good or better than your local restaurant.
Thanks so much, Craig!
A wonderful recipe! The only thing I did differently was for the dressing i used a 1:1 mixture of mayo and Cool Whip. I know that sounds weird, but I love how it lightens it up.
I’m glad you tweaked the recipe to your liking and loved it, Judith!
This really is the best chicken salad. I didn’t change anything and it tastes so good. Everyone loved it. I served it with small croissants. So delicious thank you for sharing such a wonderful recipe.
So glad you enjoyed it, Marian!
I have been making this chicken salad now for about a year. I do use 0 fat plain greek yogurt in place of the mayo for dietary purposes but it is still great!
Hi Laura – Happy to hear you’ve found a winning chicken salad recipe to make on repeat!
Great recipe! I made with pomegranate and currants instead of grapes, and walnuts instead of almonds.
Your substitutions sound amazing, Hibber!
Beautiful recipe! Tried it today. Super easy and worth the effort !
Hi Kelsey, thrilled to hear you enjoyed this chicken salad! A little prep work goes a long way.
Absolutely the best combo ever!
Definitely a keeper!
Couldn’t stop eating this!
Thrilled to hear you loved this chicken salad, Lori! It’s definitely a recipe to keep in your back pocket.
I need to prepare about 40 croissant sandwiches for an event. How many sandwiches would this recipe make?
Great recipe! Tarragon is a perfect addition! I like to weigh out ingredients for my recipes. Is it safe to assume 2 cups equals 16 oz? Thanks!
Hi Terry – Yes! I would say 2 cups is about 16 ounces.
In your Nutritional information does it represent the entire recipe or per serving?
Chicken Salad states 36 g. protein (serving size or entire recipe?)
Thank you!
Hi Jeanna – The nutritional information will always be per serving. Hope that helps!
Hello, I made this yesterday and it was great! I see above you said the nutrition is per serving, is there a size for a serving? Like is this for a cup? 1/4 lb?
Just perfect!
Hi Melissa – Looks like you found the perfect chicken salad, enjoy!
Terrific chicken salad recipe. When I’m out of grapes, I sub craisins and it is equally good. This is great on its own or in a sandwich.
I’m sure this tastes equally good with craisins. Enjoy, Mary!
Hmm I had no idea ! I will definitely try .
This salad was delicious and so great in a sandwich. Love your recipes, Lisa.
Hi Patty – Happy to hear you’re loving this chicken salad recipe, especially as a chicken salad sandwich!
This is the BEST chicken salad ever. The tarragon and grapes really add to the flavor. I like it on your seed crackers while my husband enjoys it on homemade gf bread. Thanks for another winner, winner…..
Hi Terri – The tarragon grape combo is truly elite! I’m so glad you and your husband are enjoying this recipe.
Thank you for encouraging us with fresh and easy recipes.
You’re more than welcome, Debra!
I have made this recipe several times. So good! It’s also a good use for canned chicken if I don’t have cooked chicken on hand. I have also substituted walnuts for almonds and raisins in place of grapes. Delicious every time!
Happy to hear you’ve enjoyed this salad in various ways, Tiff!
Hello, I am going to be making chicken salad tea sandwiches. Can you give me some tips on how small to dice everything? Thank you!
Simply chop everything by hand into smaller pieces!
This is my favorite chicken salad recipe. It’s so easy and very flavorful. Thank you!
Hi Rhonda – Wonderful, I’m happy to hear it’s a favorite of yours!
Made this exactly as written and it came out perfect! I’ll never understand reviewers that take the liberty of adding and removing whatever ingredients they feel like and then deduct points from the final product. (Maybe that’s your sign that frozen peas don’t belong in a chicken salad, ya weirdo). Anyway, follow the instructions and ingredients AS WRITTEN and you’ll have the best chicken salad! Deviate, and well that’s your responsibility and not a proper rating now is it? :)
Haha, thanks so much, Kai! Oh, you have no idea some of the comments I’ve seen over the year, lol. But I’m so happy you loved this chicken salad recipe… as written. ;)
“Maybe that’s your sign that frozen peas don’t belong in a chicken salad, ya weirdo.”
I *love* that comment. I like to read the comments on recipes to see if there were issues a number of people had. That said, how aggro is it that people change the recipe, without trying it as written first, and then try and impress with their own ‘expertise’ while simultaneously downgrading the recipe that they never tried in the first place.
The “mansplaining” on the below comment deserved every bit of your scorn!
Really tasty! Super easy to make
Hi Claire – Happy to hear you’re loving this chicken salad recipe!
Made this, but used leftover rotisserie chicken, it was delicious loved the grapes in it.
The grapes really do add the perfect sweetness. So happy you loved it, Laura!
The Taragon ruins the recipe for me. If it wasn’t included, would probably be a 4 star.
I have made this about 20 times! Thanks for sharing a true staple recipe one needs in your monthly meal rotation! I have used both poached and rotisserie chicken, depending on how much time I happen to have. Thanks again for sharing!
Chicken salad really is a go-to salad. So happy you love it as much as I do, Melanie! :)
Delish! The fresh herbs really take this over the top. My personal “cheats” include a couple spoonsful of crushed pineapple mixed in, and the addition of some french fried onions right before serving for an extra salty crunchy kick. The onions will soften fairly quickly, but the salad never seems to last long enough for that to be a problem.
Thanks for sharing those tweaks, love it!
I’ve made this recipe several times and love it, but wanted to mention that the recipe never actually says to add the chicken to the bowl of other ingredients….
Thanks, Debbie! I’ve gone ahead and clarified that in the recipe card. :)
Famed Italian chef Nick Stellino has a method for poaching chicken that is simple and succulent. Place chicken in pot, cover with cold water, bring up to a boil, cover with lid, turn off heat, let steep for 8 minutes, remove from water and let rest for 2 to 3 minutes.
For me I would replace the grapes for Craisins. Less sweet, more flavor, better texture. I also add fresh or frozen peas, diced up sweet red peppers, and a little bit of funky aged white cheddar to mine (not feta, too strong flavor). I also use half mayo and half unflavored greek yogurt. It has a nice flavor and texture, reduces fat and increases protein.
This is the best chicken salad recipe. The only change that I made was that I used toasted pecans instead of almonds and I added a pinch of sugar. I was nervous about the tarragon (because I have never used this spice in any recipe before today and was unsure how about it) but it worked out.
This is definitely a keeper. Thanks for sharing.
So happy you loved this chicken salad, April! And glad you enjoyed the tarragon in it too. :)
Delicious! I used rotisserie chicken and I didn’t have almonds, so I used walnuts and did not add lemon juice because I was out of that as well. It’s so good!
Happy you loved this chicken salad, Jenn!
This is excellent. I subbed basil for the parsley and sweet relish for the grapes. I didn’t have almonds. The tarragon makes it amazing!
Hi Scott – The tarragon really is the secret ingredient in this chicken salad! Glad you enjoyed this recipe with the few substitutions you made as well.
I used this recipe as a basic guide for a chicken salad dinner. Substituting the chicken breast with left over rotisserie chicken, green grapes instead of red, cilantro instead of parsley, sunflower seeds instead of almonds, and cut the mayo by 1/2.Added 1/2 of crispy apple peeled and chopped. Served on a bed of greens with my garden grown Oxheart tomato slices mingled in with fresh slices of freestone SC peaches. Then topped with a sprinkled of feta..Hope it tastes as good as it looks
How did this combination turn out? It sounds delicious!
Hi Lisa! This recipe is amazing. I’ve made it at least a dozen times now and everyone loves it. Question though- if I can’t find fresh tarragon, how much of the dried tarragon would you use?
A general rule of thumb for converting fresh herbs to dried herbs is 1 tablespoon of fresh herb = 1 teaspoon of dried herb. So, you’ll use 1 teaspoon of dried tarragon.
I’d been wanting to find a good chicken salad recipe for a while. This was the first one I tried and it’s now in my monthly rotation. I’m not normally a fan of tarragon but there’s just enough to add to the overall flavor. Everyone loves it.
I’m glad you found a winning chicken salad recipe, Angela!
So delicious! I added apple and used walnuts. Didn’t add onion because Mom doesn’t like them.
Seriously good.
Yay, so happy you both love this chicken salad, Amy!
I make this recipe for lunch a lot. I even use your mayonnaise recipe too. Love the fresh flavors!
Happy to hear you love it!
Love this recipe, thank you!!
I Love this recipe and have made it multiple times! It’s become a favorite for sure!
Thank you, Lisa
Wonderful! So happy you love it!
This is one of the many favorite recipes because it fast delicious and can be served in different ways. A classic recipe to use leftover chicken if needed and a great go to recipe to whip up for a dish to bring to a party or picnic. Taste delicious.
Thanks so much, Shelly! I’m happy you love it!
Looks very tasty. The nutrition is for the whole salad or per portion?
Hi Carla – The nutritional information is always per serving.
Hi, how many grams are in each serving?
I am about to make this and I’m going to add pasta to make a cold pasta salad. Hope this works…!
Hi Ann – Let us know how it goes!
I made this recipe to share with a neighbor that is ill. I added a homemade loaf of bread, lettuce and tomatoes to go along with it. My husband and I tested it out before sharing it. It seemed too saucy, and I’m not sure why. I couldn’t find tarragon so I didn’t get the full flavor you suggest. I will make again for a dinner next week and see if I can adjust the size of the chicken.
Hi Lisa – It shouldn’t bee too saucy, but you can always reduce the amount of sauce ingredients.
I love this recipe, it’s my favorite. What I did learn was I do not like tarragon spice. It’s wonderful without it.
I have made this recipe twice now and it never fails, everyone loves it!!!! I love that I also have broth from the poaching to use in a different meal. The second time I made it, I didn’t have the sliced almonds so I ended up using pecans and it still turned out great. We absolutely love this chicken salad and it is the best one I have ever tried!!!!
Hi Tanya – I’m so glad this chicken salad has been such a hit!
Hello Lisa, just got thru making “The Ultimate Chicken Salad” with the secret ingredient, and it tastes wonderfully delicious! This is probably the third time I have made this salad. Wish I could send a picture of the finished product. Thanks for sharing your recipes!
So happy you love the recipe, Mauricio! Thanks for coming back to make it again and again. :)
This chicken salad was absolutely delicious. We used pecans instead of almonds. Also, could this be made with greek yogurt instead of mayonnaise?
Hi Mary – Yes, you can use Greek yogurt instead!
What a beautiful recipe. I’m poaching my chicken now before the heat of day sets in. I use bone in beasts (can you say super budget friendly?) and will continue on with a stock once the meat is done. Tarragon is a delightful herb and I think it deserves more attention. This recipe has made me a subscriber to your newsletter, surely there’s more where this came from. Thank you!
Thanks so much, Cyndi! And welcome to the community. I’m thrilled you loved this chicken salad! There’s definitely a lot more tasty recipes on this website and in my cookbook. Hope you enjoy them!
Just made this salad! So very good! I didn’t have but a bit of tarragon. And, did not have Dijon mustard. But, used some honey mustard . Still great tasting! Having a picnic tomorrow for Fred’s b-day. Thanks Lisa!
Hi Barbara – Happy to hear you enjoyed this chicken salad recipe!