Side Dishes
America's Test Kitchen's chicken salad recipe delivers the perfect balance of textures and flavors—juicy shredded chicken, crisp celery, and fresh herbs bound together in a creamy yet light dressing. This isn't your childhood mayo-heavy version; it's a refined dish that transforms simple ingredients into something restaurant-worthy.
The secret lies in precise technique: poaching the chicken just until tender, dicing the celery perfectly fine for maximum crunch, and emulsifying the dressing to prevent separation.
What sets this recipe apart is its attention to detail—like using a mix of mayonnaise and Greek yogurt for a lighter texture, or adding a touch of Dijon mustard to brighten the flavors.
The herbs (parsley, chives, and tarragon) add freshness that cuts through the richness, while the celery provides that signature crunch that keeps every bite interesting. It's the kind of dish that tastes even better the next day as the flavors meld together.
The result is a chicken salad that's creamy yet not heavy, packed with texture and flavor without being overwhelming. Each bite delivers tender chicken, crisp celery, and herby brightness—perfect for sandwiches, wraps, or as a light main with crusty bread.
This recipe proves that chicken salad can be both elegant and approachable, with techniques you can trust to deliver consistent, professional-quality results every time.
Whether you're prepping for a lunch meeting or packing for work, this version holds up beautifully. The dressing stays cohesive, the chicken remains moist, and the celery maintains its crunch—no soggy textures here.
It's the chicken salad America's Test Kitchen would serve, and now you can make it at home with confidence.
Ingredients for america's test kitchen chicken salad
Juicy chicken, crisp celery, and herby brightness—this refined chicken salad balances textures perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until tender, shredded |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Plain Greek Yogurt 🍦 | ¼ cup | Non-fat for lighter texture |
| Dijon Mustard 🍯 | 1 tbsp | For brightness and tang |
| Fresh Celery 🧅 | 1 ½ cups | Finely diced, crisp texture |
| Fresh Parsley 🌿 | ¼ cup | Chopped finely, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Chopped, mild onion flavor |
| Fresh Tarragon 🌿 | 1 tbsp | Chopped, anise-like aroma |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, brightens flavors |
| Kosher Salt 🧂 | ½ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Ice Water 💧 | ¼ cup | For emulsifying dressing |
The chicken breast is the foundation—look for plump, uniform pieces at the grocery store. Whole Foods or Trader Joe's carry high-quality options, but any supermarket's fresh chicken works. Poach it just until tender (165°F internal temp) to avoid dryness. The celery? Crispness is key—avoid wilted stalks. Fresh herbs like parsley and tarragon elevate the dish, so grab them from the produce section. Tarragon can be pricey, but a small bunch goes a long way. If you can't find fresh tarragon, dried works at one-third the amount, though fresh is ideal for that signature anise flavor.
No Greek yogurt? Substitute with sour cream or extra mayonnaise, but you'll lose some lightness. Dijon mustard is non-negotiable—it adds depth. For the celery, baby carrots or radishes can replace up to half the amount if you're out. The dressing emulsifies with ice water, so don't skip it—this prevents separation. If you're prepping ahead, store the chicken and veggies separately until ready to mix. The dressing keeps well for 3 days in the fridge, but the herbs should be added fresh before serving for maximum brightness.
This salad tastes even better the next day as flavors meld. Store components separately in airtight containers—chicken and veggies for 3 days, dressing for 5 days. For herb prep, chop all at once and store in a sealed container with a damp paper towel to maintain freshness. Refrigerate the whole salad for up to 2 days if you're packing for work. The dressing stays cohesive when stored properly, and the celery retains its crunch if kept dry. Perfect for meal prep—just toss everything together when ready to eat.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, the only "chopping" I do is dice the celery—one ingredient—and the chicken cooks in a single pot. Between us, that’s less prep than unpacking groceries.
- Creamy Without Guilt: The Greek yogurt cuts the mayo richness just enough to feel light, but the Dijon mustard? That’s the secret—tangy, sharp, and so much better than store-bought versions drowning in sugar.
- Lunchbox Magic: Honestly, I make a double batch on Sundays. Stuff it in wraps for work, pack it in jars for kids’ lunches, or just eat it straight with crackers—no judgment. It’s the ultimate "I didn’t even cook today" meal.
- Budget-Friendly Protein: A whole chicken breast feeds four for under $10, and the yogurt stretches the mayo further than any recipe I’ve tried. My wallet and my taste buds thank me every time.
Step-by-step instructions for america's Test Kitchen chicken salad recipe
This method delivers perfectly balanced texture and flavor every time—moist chicken, crisp celery, and vibrant herbs.
Poach the Chicken Breast to Perfection
Place the 1.5 lb boneless, skinless chicken breast in a large pot and cover with cold water. Add 1 tbsp lemon juice, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Bring to a gentle simmer over medium-low heat—it should take about 10-12 minutes to reach a full simmer. Once simmering, remove from heat, cover, and let sit for 20 minutes.
After resting, transfer the chicken to a cutting board and shred it using two forks. The chicken should be completely tender and easily pull apart. If any pieces feel firm, return them to the pot and heat gently for another 2-3 minutes. Let the shredded chicken cool completely before mixing with other ingredients—this prevents the mayonnaise from breaking.
Mix the Dressing Components
In a medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, and 1 tbsp Dijon mustard. Whisk together until smooth and fully incorporated. The yogurt adds lightness while maintaining creaminess, and the mustard provides that essential tang. Add 0.25 cup ice water gradually, whisking constantly as you go. The water helps emulsify the dressing and prevents it from becoming too thick.
Taste the dressing mixture and adjust seasoning if needed. You may need to add a pinch more kosher salt or black pepper to balance the flavors. The dressing should be smooth, slightly thick, and ready to coat the chicken evenly. Set this mixture aside while you prepare the vegetables.
Prepare the Vegetable Mixture
Finely dice the 1.5 cups fresh celery into small, even pieces—about 1/8-inch cubes. This size ensures the celery remains crisp without becoming soggy. In a separate bowl, combine the diced celery with the 0.25 cup fresh parsley, 2 tbsp fresh chives, and 1 tbsp fresh tarragon. All herbs should be chopped finely to distribute evenly throughout the salad.
Give the vegetable mixture a gentle toss with a fork to combine. The herbs will release their bright aromas, and the celery will maintain its satisfying crunch. This is where the salad gets its signature texture contrast—crisp vegetables against tender chicken. Keep this mixture separate until you're ready to combine everything.
Combine All Ingredients
In a large mixing bowl, combine the cooled shredded chicken with the prepared dressing. Use a wooden spoon or rubber spatula to gently fold everything together. Start with just half of the vegetable mixture and mix thoroughly before adding the rest. This gradual incorporation prevents the celery from releasing too much moisture at once, which could dilute the dressing.
Continue folding until the chicken is fully coated and the celery is evenly distributed. Taste and adjust seasoning one final time, adding more lemon juice if the salad needs a brighter finish or more kosher salt if it needs depth. The salad should be moist but not wet, with each bite delivering a perfect balance of creamy, crunchy, and herby elements.
Chill and Serve
Cover the chicken salad and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the celery to maintain its crispness. The salad will taste even better after a few hours in the fridge—this is especially important if you're making it ahead of time.
When ready to serve, give the salad one final gentle stir to redistribute any settled ingredients. The texture should be creamy yet still have that satisfying crunch from the celery. Serve on its own, in lettuce cups, or with crusty bread for dipping. Each bite should deliver tender chicken, vibrant herbs, and that perfect balance of creamy and crisp.
Pro Tips For Making America'S Test Kitchen Chicken Salad
- POACH DON’T BOIL: The recipe calls for poaching chicken to keep it moist, but I’ve seen people toss it in boiling water and wonder why it turns out dry. Use a pot of water just shy of a simmer (about 160°F)—add a few ice cubes if needed—and keep the heat low. The chicken’s internal temp should hit 165°F, but the gentle cook guarantees tender, shreddable meat.
- DICE CELERY SMALL: I used to cut celery into big chunks like I was chopping wood, thinking it’d save time. Wrong. The ATK recipe relies on celery for texture and freshness, so dice it into 1/8-inch pieces—small enough to disappear into the salad but still hold their shape. If you’re lazy, pulse it in a food processor, but don’t overdo it or it’ll turn to mush.
- MIX YOGURT LAST: Adding Greek yogurt early makes the salad watery before the mayonnaise can bind. Instead, toss the shredded chicken with mayo, mustard, and celery first, then fold in the yogurt just before serving. This keeps the texture creamy but not soggy—trust me, your sandwich will thank you.
- USE COLD CHICKEN: Let the poached chicken cool completely before shredding. I learned this after making salad with warm chicken and ending up with a greasy, gloppy mess. Cold chicken shreds cleanly and absorbs the dressing evenly. Pop it in the fridge for 10 minutes or run it under cold water if you’re impatient.
Best sauces and condiments for these flavors
Classic Mayo-Yogurt Base
The signature dressing here blends ½ cup mayonnaise (I prefer Hellmann's for its reliable texture) with ¼ cup plain Greek yogurt to lighten it up. The key is whisking in 1 tbsp Dijon mustard for tang, then adding ¼ cup ice water gradually to emulsify—this prevents separation.
For extra richness, add 1 tsp lemon juice at the end. 🥫
Mustard Variations
Swap Dijon for whole-grain mustard if you want nuttier depth, or use spicy brown mustard for heat. For a tangy kick, mix in 1 tsp apple cider vinegar with the mustard. I’ve even tried 1 tsp honey in place of mustard for a sweet contrast—works surprisingly well.
Herb-Infused Dressings
For a fresh twist, blend 2 tbsp finely chopped herbs (parsley, chives, or tarragon) directly into the dressing. For a garlic-forward flavor, mince 1 clove garlic and steep it in 1 tbsp warm water for 5 minutes before adding to the mayo. Strain before mixing to avoid grit.
Vegan-Friendly Options
Replace mayo with ½ cup vegan mayo (like Just Mayo) and use ¼ cup silken tofu blended smooth for creaminess. Add 1 tsp nutritional yeast for a cheesy note. The yogurt can be swapped for cashew cream (blend ¼ cup soaked cashews with 2 tbsp water).
Extra Crunch Add-Ins
For texture, fold in 2 tbsp toasted slivered almonds or crushed potato chips (like Ruffles) into the dressing before mixing with chicken. I also love adding ¼ cup diced pickles for a tangy crunch—balance with extra herbs to keep flavors bright. 🌶️
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached?
Yes! Rotisserie chicken works beautifully—just remove the skin and shred the meat finely. Use about 1.5 cups of shredded chicken (equivalent to 1.5 lb raw). The key is to drain any excess juices first to prevent a soggy salad. Season with a pinch of salt and pepper to match the poached version's flavor.
How do I keep the celery from getting soggy?
Prevent soggy celery by dicing it just before mixing with the chicken. For extra crunch, add the celery to the salad only 15 minutes before serving. If prepping ahead, store celery and herbs separately in airtight containers with a paper towel to absorb moisture. The ice water in the dressing also helps maintain crispness!
What's the best way to store leftovers?
Store components separately for freshness: chicken and veggies in one container (up to 3 days) and dressing in another (up to 5 days). When ready to eat, mix everything together and let it sit at room temperature for 10 minutes before serving. The herbs should be added fresh just before eating to preserve their brightness.
Can I make this without mayo?
For a lighter version, replace mayo with ½ cup Greek yogurt and add 1 tbsp lemon juice plus 1 tsp Dijon to mimic the tang. For a vegan option, use ½ cup silken tofu blended with 1 tbsp apple cider vinegar. The texture will be slightly different but still creamy and delicious.
Why does my dressing separate?
Separation usually happens when the mayo and liquid aren't properly emulsified. Always whisk in the ice water gradually while mixing the mayo and yogurt. If it separates later, whisk in 1 tsp cold water or a pinch of salt to re-emulsify. For extra insurance, add ½ tsp cornstarch to the dressing mixture before combining.