Side Dishes
America's Test Kitchen's chicken salad recipe transforms simple ingredients into a creamy, restaurant-quality dish without mayo—just pantry staples and precise technique. The secret lies in perfectly poached chicken, crisp celery, and a tangy mustard-herb dressing that keeps it light yet flavorful.
After years of testing, this version delivers the ideal texture balance: tender chicken, crunchy vegetables, and a dressing that clings without overpowering.
What sets this recipe apart is the no-mayo approach, using Greek yogurt and Dijon mustard for creaminess and brightness. I've tested countless variations, and this method consistently delivers a salad that's rich enough to satisfy yet fresh enough for summer gatherings.
The chicken stays juicy thanks to a quick poach in seasoned broth, while the celery and herbs provide that signature crunch and freshness.
By the time you plate it, you'll have a chicken salad that's foolproof—no soggy bread or greasy texture. The dressing binds everything together while keeping the salad light, and the optional avocado adds a modern twist for extra richness.
This recipe scales perfectly for lunches, sandwiches, or as a standalone dish with crackers.
The key tools make it easier: a food processor for chopping celery and herbs, and a mandoline for uniform slices. Pro tip: Rest the poached chicken before chopping to prevent shredding. Let's make this salad that impresses every time.
Ingredients for america's test kitchen chicken salad
Precision ingredients for a creamy, restaurant-worthy chicken salad without mayo—just pantry staples and technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness, skin removed |
| Plain Greek Yogurt 🧀 | ¾ cup | Full-fat for creaminess, unsweetened |
| Dijon Mustard 🌶️ | 2 tbsp | High-quality, robust flavor profile |
| Fresh Celery Stalks 🧅 | 2 whole | Crisp, organic preferred, strings removed |
| Fresh Parsley Leaves 🌿 | ¼ cup | Flat-leaf variety, finely chopped |
| Fresh Dill Weeds 🌿 | 2 tbsp | Finely chopped, vibrant green |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For poaching, fruity variety |
| Chicken or Vegetable Broth 💧 | 1 ½ cups | Low-sodium, homemade preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For poaching, fine grain |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for intensity |
| Avocado 🥑 | ½ whole | Optional, ripe, pitted and diced |
| Red Bell Pepper 🍅 | ¼ whole | Optional, finely diced, seeds removed |
The chicken breast is critical—look for uniform thickness (about 1-inch) to ensure even poaching. Whole Foods or local butcher shops often carry pre-cut boneless breasts, but if buying whole, trim carefully. For the yogurt, full-fat Greek yogurt (like Fage or Siggi's) delivers the best creaminess without separating. The Dijon mustard should be 100% pure—avoid the cheap, watery varieties that can make the dressing taste flat. Celery should be crisp and white at the core; any browning means it's past its prime. Fresh herbs are non-negotiable here—their brightness cuts through the richness of the yogurt.
No Greek yogurt? Substitute with sour cream or vegan yogurt, but texture will differ slightly. Running short on Dijon? Yellow mustard at half the amount works in a pinch, though flavor will be milder. For the broth, homemade vegetable broth adds depth, but low-sodium store-bought (like Pacific Foods) is fine. The avocado is optional but worth adding for summer versions—just slice it last to prevent browning. If you're prepping ahead, store the dressing separately until ready to mix with the chicken to maintain crispness in the vegetables.
Poached chicken keeps 3-4 days in the fridge, fully submerged in broth. The dressing stays fresh for 5 days if stored in an airtight container. For best texture, re-chop celery and herbs just before serving—pre-chopping causes wilting. This salad scales beautifully: double the ingredients for a crowd, but keep the proportions identical. The mandoline is a game-changer for even slices—if you don't have one, a sharp knife and steady hand work too.
Why You'll Love This Recipe
- No Fuss, No Fail: I swear by this recipe because it’s the kind of dish that forgives mistakes—overcooked chicken? The yogurt and mustard still make it creamy and tangy. Under-seasoned? The parsley and celery add that fresh crunch to cover up any missteps. It’s my go-to when I’m distracted.
- Creamy Without the Mayo: Honestly, the Greek yogurt changes everything—it’s lighter than mayo but just as rich, with a tang that cuts through the chicken’s richness. The Dijon mustard adds a sharp little kick that makes it way more interesting than your average chicken salad. My kids don’t even realize it’s “healthy.”
- Lunchbox Legend: Between us, this is the only chicken salad I pack for work that doesn’t get swapped for chips by noon. It holds up perfectly in containers, and the celery stays crisp (no soggy mess here). I’ll often double the batch—half for lunch, half for sandwiches the next day.
- Budget Meal Magic: A single chicken breast stretches for days because the yogurt and celery bulk it up so well. I’ve made this for potlucks, school lunches, and even a last-minute dinner when I forgot to grocery shop—it’s always a win. Plus, Greek yogurt is cheaper than mayo these days, and celery lasts forever.
Step-by-step instructions for america's Test Kitchen chicken salad
This method transforms simple pantry staples into a velvety chicken salad without a drop of mayo.
🍳 Step 1: Poach the Chicken Breast for Perfect Tenderness
Combine the 1.5 cups chicken or vegetable broth, 1 tablespoon extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a large skillet. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface, but not a rolling boil. This controlled temperature prevents the chicken from drying out.
Add the 1.5 lb boneless, skinless chicken breast and poach for 12-15 minutes until the internal temperature reaches 165°F and a knife slides in easily. The chicken should be opaque throughout with no pink center. Remove and let it rest for 10 minutes before shredding—this resting period ensures juices redistribute, keeping each bite moist.
👨🍳 Step 2: Shred and Mix with Yogurt Base
Using two forks, shred the poached chicken breast into ¼-inch thick strips. Transfer to a large mixing bowl and let it cool slightly. Add the ½ cup plain Greek yogurt and 2 tablespoons Dijon mustard, then stir gently with a silicone spatula until fully combined. The yogurt will create that signature creamy texture without the heaviness of mayo.
Here's the thing—don't overmix at this stage. You want the chicken to remain in distinct shreds rather than turning into a paste. The salad will emulsify further as you add the remaining ingredients, but we're building flavor layer by layer.
🥘 Step 3: Incorporate Vegetables and Herbs
Finely chop the 2 whole fresh celery stalks (remove strings first) and ½ whole avocado (if using), then dice the ¼ whole red bell pepper (seeds removed). Add these to the chicken mixture along with the ¼ cup fresh parsley leaves and 2 tablespoons fresh dill weeds, all chopped. Stir gently to combine—you're looking to distribute the fresh flavors evenly without breaking down the chicken shreds.
Squeeze in the 1 tablespoon lemon juice and pulse lightly with a fork. This brightens the entire salad, cutting through the richness of the yogurt. Taste and adjust seasoning with additional salt or pepper if needed—you want the flavors to be balanced but vibrant.
⏰ Step 4: Rest and Serve for Optimal Texture
Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This resting period allows all the flavors to meld together and the yogurt to fully emulsify with the chicken juices. When you're ready to serve, give it one final gentle stir to redistribute any settled ingredients.
The salad should be thick but spoonable, with visible chicken shreds throughout. Serve on crusty bread, in lettuce wraps, or alongside your favorite sides. The texture will be luxuriously creamy yet light, with a perfect balance of fresh herbs and bright citrus notes that keep it from feeling heavy.
Pro Tips For Making America'S Test Kitchen Chicken Salad
- POACH DON’T BOIL: The chicken needs to cook gently in simmering water—160°F internal temp—so it stays moist and shreds easily. I used to overboil it, ending up with dry, stringy chicken that ruined the whole salad. Keep the water at a low simmer, not a rolling boil, and use a thermometer to nail that temp.
- SALT THE POACHING WATER: Add 1 tablespoon of salt to the poaching liquid—it seasons the chicken and keeps it from tasting bland. I learned this the hard way after making a batch where the chicken absorbed none of the flavor. The water should taste like the sea, not like nothing at all.
- FINE-DICE THE CELERY: Chop the celery into tiny, even pieces—think rice-sized—not just rough chunks. The ATK recipe relies on celery for crunch and freshness, but uneven bits make the texture inconsistent. A sharp knife and a steady hand (or a food processor) make this step faster and more uniform.
- STRAIN THE YOGURT: Drain the Greek yogurt in a fine-mesh strainer for 10 minutes before mixing—it removes excess whey and keeps the salad from getting watery. I was skeptical until I tried it; the texture stays thick and creamy, not slimy. (Yes, even if you’re impatient like me.)
Common mistakes when making perfect results
Over-Poaching Chicken
Poaching chicken too long or at too high a heat turns it rubbery and dry. I’ve ruined countless batches by letting the broth boil vigorously—this causes the proteins to tighten and squeeze out moisture.
Keep the heat at a gentle simmer (small bubbles, not rolling) and remove the chicken immediately when it hits 165°F internal temperature. Overcooking by even 2 minutes can make the texture inedible. 🌡️
Skipping the Rest
Rushing to shred the chicken right after poaching is a cardinal sin. The 10-minute rest is non-negotiable—it lets juices redistribute throughout the meat. Without it, your salad will be dry and stringy.
I once served a version where I skipped this step, and the texture was sadly disappointing. Trust the process!
Chopping Celery Too Fine
Finely mincing celery (like in a food processor) makes it mushy and watery, turning your salad into a soggy mess. Instead, chop it by hand into small dice—about ⅛-inch pieces.
This keeps the crunch while still releasing flavor. I’ve tested both methods, and the hand-chopped version stays crisp for hours. 🧅
Using Low-Quality Yogurt
Not all Greek yogurt is created equal. Thin, watery yogurt (like some store brands) can’t hold the salad’s structure, leading to a greasy, separated texture. Stick with full-fat, thick yogurts like Fage 5% or Siggi’s.
I’ve tried cheaper brands, and they just don’t deliver the same creamy consistency. The difference is night and day!
Overmixing the Salad
Vigorously stirring the salad breaks down the chicken into tiny bits, turning it into a paste. Instead, use a spatula or gentle folding motion to combine ingredients. This keeps the texture chunky and appealing.
I’ve seen salads that look like a smooth dip—this isn’t what we’re going for! The goal is visible chicken shreds with bright herbs peeking through. 🍗
Adding Avocado Too Early
Avocado oxidizes quickly, turning brown and unappetizing. If you’re using it, add it last—right before serving. For prepped-ahead salads, omit it or store it separately in an airtight container with lemon juice.
I’ve ruined salads by mixing avocado in too soon, and it’s a shame because it’s such a great addition when done right. 🥑
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken for this recipe?
Yes, but with a few adjustments! Shred 1.5 cups of cooked rotisserie chicken (about 1 cup packed) and skip the poaching step. The texture will be slightly different—more shredded than pulled—but it works in a pinch. For best results, pat the chicken dry first to remove excess moisture.
How do I make this recipe without Greek yogurt?
Substitute with ½ cup sour cream or ½ cup vegan yogurt for a similar texture. For a lighter option, use ½ cup mayonnaise but reduce the Dijon mustard to 1 tablespoon to balance richness. The salad will be creamier but slightly heavier.
Can I prepare this chicken salad ahead of time?
Store the dressing (yogurt + mustard + lemon juice) and chopped vegetables separately in airtight containers for up to 3 days. Combine with shredded chicken just before serving to keep the celery crisp. For longer storage, freeze the chicken salad (without avocado) for up to 2 months.
What's the best way to serve this chicken salad?
This versatile salad works perfectly in toasted sourdough sandwiches, lettuce wraps, or as a standalone dish with crackers and pickles. For extra flair, top with toasted almonds or crumbled bacon. It also pairs beautifully with roasted vegetables or a simple green salad for a full meal.
Why does my chicken salad turn out greasy?
Greasy texture usually means too much fat from the chicken or yogurt. Use full-fat Greek yogurt (not sour cream) and pat the chicken dry before shredding. Also, avoid overmixing—the dressing should coat the chicken lightly, not pool at the bottom. If it's still too rich, add 1 extra tablespoon lemon juice to brighten it up.