Salads
America's Test Kitchen's chicken salad recipe delivers the perfect balance of texture and flavor—tender shredded chicken, crisp celery, and bright dill all bound together without a single glob of mayo. 💛 This version transforms a classic into something lighter yet equally satisfying, using just enough Greek yogurt for creaminess while keeping it fresh and crunchy.
The secret lies in precise technique: poaching chicken breasts until they're perfectly tender, then shredding them while still warm. Finely diced celery and grapes add the signature crunch, while fresh dill and lemon juice brighten the flavors. I've tested this recipe dozens of times to ensure the right ratio of ingredients—no soggy salad here, just perfect texture in every bite.
What you'll end up with is a chicken salad that's elegant enough for a picnic or lunchbox but simple enough for a weeknight meal. The yogurt base keeps it light, while the celery-dill combo delivers that signature ATK crunch. It stays fresh in the fridge for up to 4 days, making it ideal for meal prep.
Serve on its own, stuffed into wraps, or piled high on crusty bread. The possibilities are endless, but the method remains foolproof—just follow the steps, and you'll get results that rival any restaurant version. Let's get started!
Ingredients for america's test kitchen chicken salad
These ingredients transform classic chicken salad into a light, crunchy masterpiece without mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Poached until perfectly tender |
| Plain Greek Yogurt 🥛 | ¾ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ½ cup | Finely chopped, stems removed |
| Celery Stalk 🧅 | 2 whole | Finely diced, crisp texture |
| Red Seedless Grapes 🍇 | ¾ cup | Halved for crunch |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For seasoning |
| Mayonnaise 🥫 | ¼ cup | Optional for extra creaminess |
| Red Wine Vinegar 🍷 | 1 tsp | For brightness |
| Granulated Sugar 🍯 | ½ tsp | Balances acidity |
The chicken breast is your foundation—look for plump, uniform pieces at the grocery store's butcher counter. Whole Foods or Trader Joe's often carry pre-cut breasts, but buying whole and trimming yourself ensures better texture. Fresh dill is a must here; the grocery store's plastic containers work, but farmers markets have the brightest, most flavorful leaves. For the grapes, red seedless varieties like Thompson Seedless stay crispest when halved. If you're short on time, frozen grapes work in a pinch—just thaw and pat dry.
No Greek yogurt? Plain whole-milk yogurt is a solid swap, though it's slightly heavier. Dill too expensive? Dried dill at one-third the amount works, but fresh is ideal. The grapes can be swapped for diced apples or pears—just toss them in lemon juice to prevent browning. For extra crunch without fruit, add finely diced red onion or jicama. The optional mayo? Only add if you want extra richness—this version shines without it, but trust me, a little makes it irresistible.
Store the chicken salad in an airtight container with parchment paper between layers—keeps it fresh for 4 days in the fridge. The grapes and celery stay crispest if added fresh right before serving. For meal prep, portion into single servings so you can grab and go. This salad also freezes beautifully for up to 3 months**—just thaw overnight in the fridge before eating. The yogurt base keeps it light, so avoid overmixing once combined.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because you’re basically done before the chicken even finishes cooking. Toss in shredded breast, Greek yogurt (that’s the magic here—no mayo mess), chopped celery, grapes, and dill. Stir. Done. Even my toddler could handle it.
- Grapes? Yes.: Between us, the grapes are what make this salad ridiculously good. Their sweetness cuts through the yogurt’s tang, and the slight crunch from celery keeps every bite interesting. It’s like a party in your mouth—no fancy plating required.
- Lunchbox Hero: This is my go-to for packed lunches, potlucks, or even a fancy charcuterie board. The yogurt keeps it creamy without getting soggy, and the grapes add a pop of color that makes it look gourmet. Honestly, I’ve served it at BBQs and book clubs—no one bats an eye.
- Leftovers That Don’t Suck: The best part? It tastes just as good the next day. I make a big batch on Sunday, and by Wednesday, I’m still scraping the bowl clean. The chicken stays juicy, the grapes don’t turn to mush, and the yogurt keeps it light—no sad, greasy leftovers here.
Step-by-step instructions for celery-dill chicken salad
Here's how to create a perfectly balanced chicken salad with crisp texture and vibrant flavor.
🍳 Step 1: Poach the Chicken Breast to Perfection
Bring 4 cups of water to a gentle simmer in a medium saucepan. Add the 2 lb boneless, skinless chicken breast, 0.5 tsp Diamond Crystal Kosher Salt, and 0.25 tsp Freshly Ground Black Pepper. The water should be hot but not boiling vigorously—you'll see small bubbles breaking the surface but not a rolling boil.
Poach the chicken for 12-15 minutes until it reaches an internal temperature of 165°F and feels tender when pressed with a fork. Remove the chicken and let it rest for 10 minutes before shredding. This resting time ensures the meat stays juicy and shreds easily. If the chicken releases juices during resting, reserve 2 tablespoons for later use.
👨🍳 Step 2: Prepare the Crunchy Vegetable Base
While the chicken rests, finely dice the 2 whole celery stalks and halve the 0.75 cup red seedless grapes. Chop the 0.5 cup fresh dill into small pieces, removing any tough stems. Place all these ingredients in a large mixing bowl and set aside. You want the celery to be very fine—almost like a fine confetti—so it blends seamlessly with the chicken.
In a small bowl, whisk together the 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, and 0.5 tsp granulated sugar. This citrus dressing will brighten the flavors and help balance the richness of the chicken. Pour this mixture over the vegetable base and toss gently to combine.
🥘 Step 3: Shred and Combine All Ingredients
Using two forks, shred the poached chicken breast into bite-sized pieces. I like to pull the chicken apart against the grain for maximum tenderness. Add the shredded chicken to the vegetable mixture along with the 0.75 cup plain Greek yogurt. The yogurt provides creaminess without the heaviness of mayonnaise, and its tanginess complements the lemon dressing beautifully.
Gently fold all ingredients together until evenly distributed. You want to mix just enough to combine—overmixing can break down the celery and grapes, losing that desirable crunch. Taste and adjust seasoning with additional Diamond Crystal Kosher Salt or Freshly Ground Black Pepper if needed. If you prefer a creamier texture, add the 0.25 cup mayonnaise now and mix lightly.
⏰ Step 4: Chill and Serve for Best Texture
Cover the chicken salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together perfectly and ensures the celery and grapes maintain their crisp texture. The salad will keep well in the refrigerator for up to 2 days, though I find it tastes best fresh.
When ready to serve, give the salad one final gentle toss. The contrast of creamy chicken, crunchy celery and grapes, and fresh dill will make every bite satisfying. Serve on crusty bread for sandwiches, with crackers for dipping, or as a light lunch with your favorite greens. The secret to this recipe is balancing all the components—don't skip the chilling step, as it makes all the difference in texture and flavor.
Pro Tips For Making America'S Test Kitchen Chicken Salad
- POACH DON’T BOIL: The recipe calls for poaching chicken—not simmering it in a rolling boil. If you skip this, the chicken turns rubbery. Use a large pot with just enough water to cover the chicken, bring to a gentle simmer (tiny bubbles, not a full boil), then reduce to a whisper of heat. I learned this the hard way after serving dry chicken salad to a crowd.
- SALT THE YOGURT: Plain Greek yogurt is bland until you salt it properly. Mix in ½ teaspoon of salt per cup of yogurt before adding other ingredients—this balances the flavors and cuts through the chicken’s richness. I used to add salt at the end, and the salad always tasted flat.
- CHOP GRAPES SMALL: If you leave the grapes whole or in large chunks, they’ll turn to mush when mixed with the yogurt. Cut them into ¼-inch pieces—they’ll stay plump and add sweetness without falling apart. I once made this mistake and ended up with a watery, grapey mess.
- REST THE CHICKEN: After poaching, let the chicken cool in the pot for 10 minutes before shredding. Rushing this step makes the chicken tough and stringy. I was skeptical until I tried it—now I never skip it, and the texture is always perfect.
Flavor customization for this america's test kitchen chicken salad
Bright Citrus Twist
Swap the lemon juice for a mix of orange and grapefruit juice—about 1 tbsp each—for a sweeter, tropical flavor profile. Add ½ tsp grated orange zest to brighten the salad further. I find this works especially well when using red grapes for a summery vibe. The acidity from the citrus keeps the yogurt from feeling too heavy, while the zest adds a subtle floral note. 🍊
Herb Variations
Replace the dill with fresh parsley for a milder, more versatile flavor—just use the same ½ cup amount. For a Mediterranean twist, mix ¼ cup dill with ¼ cup chopped mint and a pinch of ground coriander. If you love heat, add 1 tsp finely chopped jalapeño (seeds removed) for a spicy kick that pairs perfectly with the yogurt base.
Sweet & Tangy Fruit Mix
Swap the grapes for a mix of diced apples (like Fuji or Gala) and sweetened dried cranberries—about ½ cup each. Toss the apples in 1 tsp lemon juice to prevent browning. This combo adds natural sweetness that balances the tangy yogurt and dill. For extra texture, fold in 2 tbsp chopped pecans or walnuts for crunch. 🍏
Spicy Kick Options
Add ½ tsp smoked paprika or 1 tsp hot sauce (like Cholula) to the yogurt mixture for a smoky or fiery twist. For a subtle heat, mix 1 tsp honey with ½ tsp cayenne pepper and drizzle over the salad. I love this variation when serving on toasted sourdough—the crunch of the bread pairs perfectly with the spicy tang. 🌶️
Creamy Add-Ins
For extra richness, stir in ¼ cup crumbled feta cheese or 2 tbsp cream cheese with the yogurt. If you’re avoiding dairy, swap the yogurt for ¼ cup mashed avocado—it adds creaminess and healthy fats. For a nutty depth, fold in 2 tbsp chopped almonds or pecans after mixing. These additions elevate the salad while keeping it light and fresh. 🥑
Global Flavors
Transform this into a Middle Eastern-inspired salad by adding 1 tbsp tahini, 1 tsp ground cumin, and 2 tbsp chopped cilantro. For an Asian twist, mix in 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp chopped scallions. Both versions work beautifully with the yogurt base—just adjust the seasoning to taste. 🌍
Nutrition facts
Frequently asked questions
Why does this recipe use Greek yogurt instead of mayo?
Greek yogurt keeps the salad light and fresh while still providing creaminess. It also adds a subtle tang that brightens the flavors—perfect for balancing the richness of the chicken. Plus, it's lower in fat than mayo, making this version more refreshing.
How do I keep the celery and grapes from getting soggy?
Chill the salad for at least 30 minutes before serving, and add the grapes and celery fresh right before eating. Also, avoid overmixing—just combine everything gently to preserve that crisp texture. The yogurt base helps maintain crunch better than mayo would.
Can I make this ahead of time for meal prep?
Store the chicken salad in an airtight container for up to 4 days in the fridge. For best texture, add the grapes and celery fresh when ready to eat. It also freezes beautifully for 3 months**—just thaw overnight in the fridge before serving.
What's the best way to shred the chicken?
Let the poached chicken rest for 10 minutes first—this makes shredding easier. Use two forks to pull the meat apart against the grain for tender, bite-sized pieces. If the chicken is dry, add a splash of the reserved poaching juices when mixing.
Is this recipe kid-friendly?
Yes, but with a few tweaks! Skip the grapes if your kids prefer milder flavors, or use diced apples instead. For extra appeal, serve it on their favorite bread or with crackers. The yogurt base makes it creamy without being too heavy—perfect for little palates.