Salads
This Au Bon Pain-inspired chicken salad delivers the creamy, herby harmony that made their version legendary. š After years of perfecting the balanceātender chicken, crisp celery, and just the right amount of mayoāI've developed a recipe that stays true to the classic while adding modern flair. The secret lies in poaching the chicken just right and letting the herbs infuse the dressing overnight for maximum flavor depth.
What sets this recipe apart is the crunchy celery and almonds that cut through the richness, while fresh herbs like dill and parsley add bright, fresh notes. I use a blend of mayonnaise and Greek yogurt for a lighter texture, but still maintain that signature Au Bon Pain creaminess. The salad holds together beautifully for hours, making it perfect for meal prep or last-minute gatherings.
By the time you're done, you'll have a chicken salad that's restaurant-qualityācreamy yet light, with a perfect balance of textures and flavors. It's elegant enough for a dinner party appetizer but simple enough for a weeknight lunch. The best part? It's versatile enough to serve in sandwiches, over greens, or as a standalone dish with crackers.
Whether you're recreating that nostalgic Au Bon Pain taste or putting your own spin on it, this recipe delivers every time. Let's get started on creating your perfect bowl of chicken salad.
Ingredients for au bon pain chicken salad
Creamy, herby, and perfectly crunchyāthis is the chicken salad that brings back Au Bon Pain magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast š | 1 Ā½ lb | Poached, shredded or diced |
| Mayonnaise š„« | Ā¾ cup | High-quality, like Hellmann's |
| Greek Yogurt š„ | Ā¼ cup | Plain, full-fat for creaminess |
| Fresh Dill šæ | Ā¼ cup | Chopped, stems removed |
| Fresh Parsley šæ | Ā¼ cup | Chopped, for brightness |
| Celery š§ | 2 whole | Crisp, thinly sliced |
| Red Onion š§ | Ā¼ cup | Finely diced, adds crunch |
| Sliced Almonds š„ | Ā½ cup | Toasted, for texture |
| Lemon Juice š | 2 tbsp | Freshly squeezed |
| Dijon Mustard šÆ | 1 tbsp | For tangy depth |
| Salt š§ | Ā½ tsp | Kosher or sea salt |
| Black Pepper š¶ļø | Ā¼ tsp | Freshly ground preferred |
| White Wine Vinegar š· | 1 tbsp | For acid balance |
The chicken makes all the difference here. Poaching keeps it tender and juicyāno dry, sad bites. I use boneless, skinless breasts for even cooking, but thighs work too if you prefer richer flavor. Trader Joe's has pre-cooked rotisserie chicken that's a lifesaver when you're short on time. Just shred it by hand for that classic Au Bon Pain texture. For extra flavor, add a pinch of salt and pepper to the poaching liquid. And trust me, the Greek yogurt is non-negotiableāit lightens the mayo while keeping that signature creaminess.
No fresh dill? Dried works at half the amount, but it won't have that same bright punch. Running low on almonds? Toasted pecans or walnuts give a similar crunch. The mayo can be swapped for vegan mayo if needed, but the yogurt blend is what keeps this salad light yet rich. For the celery, crispness is keyāif it's getting soft, swap in fresh. The red onion adds a little bite, but you can skip it if you're serving to kids. And if you don't have Dijon mustard, yellow mustard or a splash of hot sauce works in a pinch.
This salad keeps beautifullyā3-4 days in the fridge with the almonds and herbs on top. The flavors actually get better overnight as everything melds together. For meal prep, I portion it into small glass jars so the herbs stay fresh on top. If you're making it ahead, hold off on adding the celery until serving so it stays crisp. And if you're serving it for a party? Double the batchāit disappears fast!
Why You'll Love This Recipe
- No-Chop Needed: I swear by thisājust shred that cooked chicken breast (rotisserie works too, no shame) and toss it straight into the bowl. The Greek yogurt and mayo blend in seconds, and the dill and parsley? Tiny snips with a knife, not a full-on herb chopping session. Five minutes max.
- Creamy-Tangy Magic: That yogurt-mayo combo is where itās atārich but not heavy, with a brightness that cuts through the chicken. Fresh dill adds a bright, almost Mediterranean lift, while parsley keeps it fresh. Honestly, itās the kind of flavor that makes you want to eat it straight from the jar.
- Lunchbox Hero: Between us, this is my go-to for work lunches or kidsā school lunches. It holds up in containers, doesnāt get soggy, and the herby notes actually improve after a day in the fridge. Pack it in wraps, over greens, or straight upāitās always a hit. (Yes, even on a Tuesday night.)
- Budget Meal Prep: Cook a big batch of chicken once, and this salad becomes your weeknight savior. The yogurt stretches the mayo, so itās cheaper than classic chicken salad, and the herbs add freshness without breaking the bank. Leftovers? Theyāre just free lunches waiting to happen.
Step-by-step instructions for Au Bon Pain chicken salad
This creamy herb chicken salad delivers that iconic Au Bon Pain crunch and flavorālet's make it together!
šØāš³ Step 1: Shred the Cooked Chicken Breast
Take your 1.5 lb cooked chicken breast and shred it using two forks or your handsāaim for bite-sized pieces that'll hold up to the creamy dressing. I like to pull it apart against the grain for maximum tenderness. If using diced chicken, cut it into Ā½-inch cubes instead. Set aside in a large mixing bowl.
Here's the thingācold chicken shreds better, so if your chicken is still warm, let it cool completely first. This step is all about texture, and we want those shreds to stay intact when mixed with the creamy dressing. If you notice any dry spots, add a teaspoon of water to keep the chicken juicy.
š„ Step 2: Mix the Creamy Dressing Base
In a separate bowl, combine the 0.75 cup mayonnaise, 0.25 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp Dijon mustard, and 1 tbsp white wine vinegar. Whisk everything together until smoothāyou should see a thick, pale yellow mixture that looks like it's ready for action.
I always taste this base before adding the rest of the ingredients. It should be tangy but not sour, creamy but not heavy. If it needs more brightness, add another teaspoon of lemon juice. If it's too thick, a splash of water or milk helps. This is where the magic happensāget this balance right, and your salad will be perfect.
šØāš³ Step 3: Add Herbs, Crunchy Vegetables, and Almonds
Add the 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, 0.25 cup finely diced red onion, and 2 whole celery stalks (thinly sliced) to the chicken. Pour the dressing mixture over everything and gently fold with a rubber spatula until fully combined. You'll notice the herbs brighten up immediately, and the celery adds that signature crunch.
Now stir in the 0.5 cup toasted sliced almondsādon't skip the toasting! Toast them in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. This adds a nutty depth that makes the whole salad sing. If you're short on time, you can toast them in the oven at 350Ā°F for 5 minutes instead.
šØāš³ Step 4: Season and Taste for Perfection
Sprinkle in the 0.5 tsp salt and 0.25 tsp black pepper, then give everything a good stir. Taste a spoonfulāthis is where you can adjust the seasoning. Need more brightness? Add another teaspoon of lemon juice. Too rich? A splash of water or more Greek yogurt helps balance it. The salad should be creamy, herby, and just slightly tangy with that perfect crunch from the celery and almonds.
Real talk: I always make this salad a day ahead. The flavors meld beautifully in the fridge, and the almonds stay crisp. When ready to serve, give it one final stir to redistribute everything. This chicken salad is creamy, crunchy, and packed with herbaceous flavorājust like Au Bon Pain!
Pro Tips For Making Au Bon Pain Chicken Salad
- SHRED CHICKEN COLD: I used to think room-temperature chicken was optional, but cold shreds release way more moisture into the saladāmaking it soggy. Pop that cooked chicken in the fridge for 30 minutes first, then shred. Trust me, your salad wonāt turn into a wet mess.
- MIX YOGURT LAST: Greek yogurt curdles when it hits warm mayo. Stir it into the dressing after everything else is combined and the bowl is ice-cold. Cold ingredients = no clumpy surprises.
- CHOP PARSLEY FINE: Big parsley chunks make the salad look like a sad garnish. Pulse it in a food processor for 2 secondsājust until itās confetti-fine. The flavor spreads evenly, and it doesnāt disappear into the mayo.
- SALT THE CHICKEN: Plain chicken breast tastes bland in salad. Season it before cooking with 1 tsp salt per pound, then let it sit 10 minutes. The salt penetrates, and the yogurt-mayo dressing clings better to seasoned meat.
Storing and reheating your au bon pain chicken salad
Fridge Storage Secrets
Store your chicken salad in an airtight container with a tight-fitting lidāI swear by glass Pyrex containers because they keep everything fresh longer. The salad stays good for 3-4 days in the fridge, with flavors actually deepening overnight. I always keep the toasted almonds and fresh herbs on top to prevent sogginess. For best results, press plastic wrap directly on the surface before sealing the lid to minimize air exposure. š„«
Freezer-Friendly Hack
This salad freezes surprisingly well for up to 2 monthsāperfect for batch prep! Use freezer-safe zip-top bags with all air squeezed out, or glass mason jars (leave 1-inch headspace for expansion). When ready to eat, thaw overnight in the fridge and stir in fresh herbs and celery to restore crunch. I avoid freezing the almonds separately and toast fresh when reheating for maximum flavor. š„¶
Reheating Like a Pro
For the best texture, never microwave directlyāit turns the dressing greasy. Instead, transfer to a microwave-safe bowl and heat on 50% power for 1-2 minutes, stirring halfway. For stovetop reheating, warm in a skillet over low heat with 1-2 tbsp water to prevent drying. Always taste and adjust seasoning after reheatingāsalads often need a pinch more salt or lemon juice to brighten up. š„
Crunch Restoration
The celery and almonds lose crispness when stored, but you can revive them! For celery, toss with 1 tsp lemon juice and let sit for 5 minutes before adding back. For almonds, toast fresh in a dry pan for 1-2 minutes until fragrant. I also keep a small bowl of extra almonds on the side for guests who want more crunch. The herbs? Just chop fresh and fold in right before serving. āØ
Make-Ahead Party Prep
Double the batch and store in individual portion containers for easy grab-and-go serving. I like using small glass jars so guests can scoop directly from the fridge. For parties, arrange the salad in a large serving bowl and keep the herbs and almonds in separate bowls on the side. This lets everyone customize their portion while keeping everything fresh. The key is preventing sogginessāalways add crunchy elements last. š
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached chicken?
Rotisserie chicken is a fantastic shortcut that still delivers great flavor. Just shred the meat by hand (not with a fork) to keep the texture similar to poached chicken. Remove the skin and any large bones first. I recommend using a high-quality rotisserie chicken from a specialty storeāthey're juicier and more flavorful than grocery store versions.
Why does my chicken salad turn watery after a few hours?
This usually happens when the chicken releases too much moisture or the dressing is too thin. To fix it, add 1-2 tablespoons of mayonnaise or 1 tablespoon of Greek yogurt to thicken it up. For prevention, make sure your chicken is completely cool before mixing, and avoid overmixing the dressing. If you're storing leftovers, press plastic wrap directly on the surface before sealing the container.
What's the best way to keep the celery crisp?
Celery loses its crunch quickly, but there are a few tricks! First, slice it just before serving if possible. If you need to prep ahead, store the celery separately in an airtight container with a paper towel to absorb moisture. When ready to serve, toss the celery with 1 teaspoon of lemon juice and let it sit for 5 minutes before adding it back to the salad. This helps restore some of that fresh crunch.
Can I make this chicken salad dairy-free?
Yes, you can easily adapt this recipe! Replace the Greek yogurt with vegan mayo or silken tofu blended until smooth for creaminess. For extra richness, add 1 tablespoon of tahini or avocado puree. The flavor will be slightly different but still delicious. Just remember that dairy-free versions may not hold together as well when stored, so it's best to serve this variation fresh.
What's the best way to serve this chicken salad?
This versatile salad works beautifully in so many ways! For a classic presentation, serve it in Au Bon Pain-style croissants or on toasted baguette slices with lettuce. You can also serve it over a bed of arugula or mixed greens, in lettuce wraps, or as a filling for pita pockets. For a more elegant touch, spoon it into endive leaves or serve it in small ramekins with crackers on the side.