Salads
Au Bon Pain’s signature chicken salad delivers that perfect balance of creamy, herby goodness with a satisfying crunch. The secret lies in perfectly cooked chicken, finely chopped celery crowns, and a tangy mayo-based dressing that keeps it light yet rich.
I’ve perfected this recipe to capture that café-quality texture—tender, moist chicken, crisp celery, and just enough herbs to elevate every bite.
What sets this recipe apart is the method: poaching the chicken for juiciness instead of baking or boiling, then shredding it into bite-sized pieces that stay tender. The celery crowns add a satisfying crunch, while fresh herbs like parsley and chives bring that signature Au Bon Pain brightness.
This version stays true to the original while offering a modern twist with optional add-ins like grapes or walnuts for extra depth.
Assembling the salad is where the magic happens—layering the creamy chicken mixture with fresh greens and a drizzle of that signature dressing. The result is a salad that’s hearty enough for lunch but light enough for a summer picnic.
Serve it on crusty bread for a sandwich or over greens for a refreshing bowl.
Pair it with a crisp white wine or sparkling water with lemon for a café-style experience at home. The key is keeping the chicken perfectly seasoned and the celery fresh—no shortcuts here. Let’s make this restaurant-worthy chicken salad that’ll have everyone asking for the recipe.
Ingredients for au bon pain chicken salad
Perfectly poached chicken, creamy mayo, and crisp celery crowns—this salad captures Au Bon Pain's signature balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for juiciness, shredded |
| Mayonnaise 🥫 | ¾ cup | High-quality, full-fat preferred |
| Celery Crowns 🧅 | 2 whole | Finely chopped, crisp texture |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Fresh Chives 🌱 | 2 tbsp | Finely chopped, for brightness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, for tang |
| Dijon Mustard 🌶️ | 1 tsp | For depth, not sharpness |
| Salt 🧂 | ¾ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, medium grind |
| Red Grapes 🍇 | ½ cup | Optional, halved, for sweetness |
| Walnuts 🌰 | ¼ cup | Optional, toasted, for crunch |
| Iceberg Lettuce 🥬 | 4 cups | Shredded, crisp base |
| Crusty Bread 🍞 | 8 slices | Optional, for sandwiches |
The chicken is the foundation, so choose plump, evenly sized breasts—they poach more evenly. I grab mine from Whole Foods or the butcher counter at my local grocery store for the freshest quality. For poaching, boneless, skinless cuts work best—they stay tender without drying out. If you're using pre-cooked rotisserie chicken, shred it finely and squeeze out any excess moisture with a paper towel. The celery crowns? Look for vibrant green stalks—avoid any with brown spots or limp ends. Fresh herbs like parsley and chives should be bright green and crisp—if they're wilted, they'll turn bitter in the salad.
No fresh herbs? Dried parsley at one-third the amount works in a pinch, but fresh is ideal for that signature Au Bon Pain brightness. Short on mayo? Greek yogurt or vegan mayo lightens the texture, though the flavor will shift slightly. The grapes and walnuts are optional but add depth and texture—I usually toast the walnuts in a dry pan for 3-4 minutes until fragrant. For the dressing, Dijon mustard adds complexity without overpowering, while lemon juice keeps it tangy. If you prefer a smoother texture, pulse the celery in a food processor before chopping by hand. And trust me on the high-quality mayo—it makes all the difference in that creamy, restaurant-worthy texture.
Store the poached chicken in the fridge for up to 3 days before shredding—it actually tastes better the next day as the flavors meld. The salad dressing keeps well for 5 days in an airtight container, and the chopped celery and herbs stay fresh for 4 days if wrapped tightly in plastic wrap. For the grapes and walnuts, add them fresh when serving to maintain their crunch. This salad reheats beautifully—gentle warming in a skillet revives the texture if it's been chilled. Portion into containers for lunches all week, or serve it on crusty bread for a café-style sandwich.
Why You'll Love This Recipe
- No-Chop Crunch: I swear by the celery crowns here—just slice them once lengthwise, no dicing. That crisp texture stays perfect, and honestly? It’s the kind of detail that makes a salad feel restaurant-worthy without the fuss.
- Mayo Magic: The secret’s in the mayo—thick, creamy, and just enough to bind the chicken without drowning it. Between us, I double-check the brand (Duke’s, always), and that’s what keeps this salad dangerously addictive.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The parsley and chives add freshness that lasts, and the chicken stays juicy for days. (Yes, even on a Tuesday night.)
- Budget Win: Chicken breast is affordable, and I stretch it further by mixing in a little shredded rotisserie chicken if I’m feeling extra. The celery and herbs bulk it up, so you’re never left with sad leftovers.
Step-by-step instructions for herb-packed chicken salad
Here's how to create a restaurant-quality chicken salad with perfect texture and balance.
Poach the Chicken Breast for Juiciness
Place the 1.5 lb boneless, skinless chicken breast in a large pot and cover with cold water. Bring to a gentle simmer over medium heat—you'll see small bubbles at the bottom but not a rolling boil. This gentle cooking method keeps the meat incredibly tender.
Simmer for 12-15 minutes until the internal temperature reaches 165°F and a knife slides in easily. The chicken should be fully white with no pink remaining. Remove from the pot and let it rest for 10 minutes before handling. This resting period prevents the meat from drying out when you shred it later.
Shred the Chicken and Prepare the Base
Once rested, shred the chicken using two forks or your hands into ¼-inch thick strands. Place the shredded chicken in a large mixing bowl. This texture gives the salad that signature Au Bon Pain bite without being too chunky.
Add the 0.75 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 0.75 tsp salt, and 0.5 tsp black pepper to the bowl. Mix thoroughly with a wooden spoon until the mayonnaise is fully incorporated and coats all the chicken strands. The mixture should be smooth but still hold its shape when spooned.
Chop and Add the Fresh Herbs and Celery
Finely chop the 2 whole celery crowns into small dice—about ¼-inch pieces. This size ensures the celery adds texture without overpowering the salad. Add the chopped celery to the chicken mixture.
Next, chop the 0.25 cup fresh parsley and 2 tbsp fresh chives into small pieces. The parsley should be finely minced, while the chives can stay slightly longer for brightness. Fold these herbs into the chicken mixture, mixing gently to distribute them evenly. The herbs will add freshness that balances the richness of the mayonnaise.
Incorporate the Optional Add-Ins
If using, halve the 0.5 cup red grapes and add them to the salad. Their natural sweetness complements the savory chicken perfectly. Toast the 0.25 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Let them cool slightly before chopping roughly and folding into the salad.
Mix everything together gently—just until combined. Overmixing can break down the texture of the chicken and celery. Taste and adjust seasoning if needed, adding a pinch more salt or pepper as necessary. The salad should be flavorful but not overpowering.
Assemble and Serve
Shred the 4 cups iceberg lettuce into bite-sized pieces and arrange on plates. Spoon the chicken salad over the lettuce, creating a beautiful presentation. For sandwiches, spread the chicken salad on 8 slices crusty bread and serve immediately.
This salad keeps well in the refrigerator for up to 3 days, though the texture of the lettuce and bread will be best when served fresh. The flavors meld beautifully over time, making it perfect for meal prep. Enjoy your herb-packed chicken salad with that signature Au Bon Pain quality!
Pro Tips For Making Au Bon Pain Chicken Salad
- POACH DON’T BOIL: Chicken salad deserves tender, not rubbery chicken—skip the boiling water. Poach the breasts in simmering broth (chicken or veggie) with a splash of vinegar for 12-15 minutes at 160°F internal temp. The acid keeps it from drying out, and the broth adds subtle depth. (Yes, even if you’re impatient like me, resist the urge to rush this.)
- CHOP CELERY SMALLER THAN YOU THINK: That classic Au Bon Pain texture comes from finely diced celery—think 1/8-inch pieces, not 1/4-inch chunks. If you’re lazy and eyeballing it, you’ll end up with a salad that’s almost right. Use the tip of your knife to guide the dice for consistency. (Pro tip: Toss the celery in ice water for 10 minutes first to crisp it up.)
- DON’T OVERMIX THE MAYONNAISE: Au Bon Pain’s version is creamy but not mushy—stop stirring once the mayo is just incorporated. Overworking it turns the salad into a gluey paste. Fold gently with a rubber spatula, and if it looks dry, add a teaspoon of chicken broth or buttermilk, not more mayo. (I’ve ruined this step twice; trust me, it matters.)
- SWAP FRESH HERBS FOR DRIED: Fresh parsley and chives are great, but if you’re short on time, dried herbs work—just use half the amount and toast them in a dry pan for 30 seconds first. The heat wakes up their flavor, and the texture’s still better than skipping them. (This isn’t cheating; it’s strategy.)
Creative variations of this au bon pain chicken salad
Classic Café Style
For that true Au Bon Pain experience, serve your chicken salad on toasted sourdough bread with a side of crispy potato chips for dipping.
I like to lightly toast the bread with a smear of garlic butter—just 1 tbsp softened butter mixed with ½ tsp minced garlic and a pinch of salt. This adds warmth that contrasts beautifully with the cool salad. 🥖
Summer Picnic Twist
Turn this salad into a perfect picnic dish by adding sliced cucumbers and cherry tomatoes for extra freshness. Pack individual portions in glass mason jars with the dressing at the bottom, followed by the chicken salad, and topped with greens.
The layers stay intact until serving, making it ideal for on-the-go lunches. Add a sprinkle of feta cheese for extra tang.
Spicy Southwest Fusion
Give your chicken salad a kick by adding 1 tbsp chipotle powder and ½ tsp smoked paprika to the mayo mixture. Swap the grapes for diced mango and add ¼ cup crumbled cotija cheese and 2 tbsp chopped cilantro for a Mexican-inspired twist.
Serve with blue corn chips on the side for scooping. 🌶️
Gourmet Add-Ins
Elevate your salad with premium ingredients like truffle-infused mayo (replace ½ cup of regular mayo with 2 tbsp truffle mayo) and candied pecans instead of walnuts.
Toast ½ cup pecan halves in a dry pan with 1 tbsp brown sugar until golden, then chop roughly. The sweetness balances the savory chicken perfectly.
Kid-Friendly Version
For picky eaters, swap the celery for finely diced carrots and add diced apples for natural sweetness. Use light mayo to reduce richness and fold in ¼ cup shredded cheddar cheese for extra appeal.
Serve with goldfish crackers on the side for dipping. The familiar flavors make this version a hit with kids while keeping the herby goodness intact.
Meal Prep Hack
Prep the chicken salad base ahead of time and store it in an airtight container for up to 3 days. When ready to serve, simply add fresh herbs, celery, and any optional toppings.
For extra crunch, store the celery and herbs separately and mix them in just before serving. This keeps the texture perfect and makes assembly a breeze during busy weekdays. ✨
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poaching my own?
Yes! Rotisserie chicken works perfectly—just shred it finely and squeeze out any excess moisture with a paper towel. The flavor will be slightly different (more smoky), but it saves time. For best results, choose a high-quality rotisserie chicken with juicy, tender meat and minimal seasoning.
How do I keep the chicken salad from getting soggy?
Store the chicken salad base (without celery or herbs) in an airtight container for up to 3 days. Add fresh celery, herbs, and any toppings just before serving to maintain crispness. If making ahead, keep the celery and herbs separate until the last minute—this preserves that satisfying crunch.
What's the best way to reheat leftover chicken salad?
Gently warm in a skillet over low heat for 2-3 minutes until just heated through. Microwaving can make it rubbery, so avoid that method. For sandwiches, toast the bread separately to keep it crispy. The salad reheats best when it's not too wet—add a splash of mayo if needed to restore creaminess.
Can I make this salad dairy-free or vegan?
Replace the mayo with vegan mayo or Greek yogurt (for a lighter texture). Use olive oil instead of butter for toasting bread. For protein, try shredded chickpeas or tofu (marinated in lemon and herbs) instead of chicken. The celery, herbs, and lemon will still shine in the flavor profile.
Why does my chicken salad taste bland?
Check your seasoning—taste as you go and adjust with more salt, pepper, or lemon juice. Fresh herbs are key: use 0.5 cup parsley and 2 tbsp chives for brightness. If using dried herbs, double the amount. Also, ensure your mayo is high-quality—low-fat versions can dilute flavor. A pinch of Dijon mustard adds depth without overpowering.