Salads
This Au Bon Pain-inspired chicken salad delivers the perfect balance of creamy herb-infused mayo, crisp celery, and crunchy walnuts—just like the iconic deli version. The secret lies in poaching chicken breasts for tender perfection and blending fresh herbs into the dressing for that signature Au Bon Pain flavor.
What makes this recipe stand out is the way every ingredient works together to create a salad that's creamy yet light, with just the right amount of crunch and tang.
We'll start with poached chicken breasts that stay juicy and tender, then chop them into bite-sized pieces for easy mixing. The dressing combines classic mayonnaise with fresh herbs like dill and parsley, plus a touch of Dijon mustard for depth.
Crisp celery, sweet grapes, and crunchy walnuts add texture and sweetness that complement the savory chicken perfectly. This isn't just another chicken salad—it's a restaurant-quality dish you can make at home.
The result is a chicken salad so good, you'll want to serve it in bread bowls or alongside crusty bread for dipping. The herb-infused mayo creates a velvety base that coats every ingredient, while the walnuts provide that satisfying crunch.
It's the kind of salad that disappears quickly, leaving everyone asking for the recipe. Whether you're packing lunches or hosting a dinner party, this chicken salad delivers every time.
For an extra touch of elegance, serve it in hollowed-out bread bowls or on a platter with fresh herbs for garnish. The flavors develop even better when chilled, making it perfect for meal prep. Let's create this iconic chicken salad that tastes just like Au Bon Pain—without the price tag.
Ingredients for au bon pain chicken salad
Herb-infused mayo, crisp celery, and crunchy walnuts—just like the iconic deli version.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness |
| Mayonnaise 🥫 | ¾ cup | High-quality preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Celery Stalks 🧅 | 2 whole | Finely chopped, crisp |
| Red Seedless Grapes 🍇 | 1 cup | Halved, for sweetness |
| Walnuts 🥜 | ½ cup | Toasted, chopped |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 2 cloves | Minced, for aroma |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For poaching chicken |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
The chicken is the star, so don’t skimp. Boneless, skinless breasts work best—they poach evenly without drying out. I grab mine from Trader Joe's or the deli counter at Whole Foods for consistent quality. Look for plump, firm breasts with no grayish tint. The key here is poaching: simmer gently so the chicken stays juicy. If you're short on time, rotisserie chicken works in a pinch, but it won’t have that same tender texture. The herbs? Fresh dill and parsley are non-negotiable—they’re what give this salad that signature Au Bon Pain flavor.
No fresh dill? Dried dill at one-third the amount gets you close, but it won’t be the same. The grapes add sweetness, but raisins or dried cranberries work if you’re avoiding sugar. Walnuts can be swapped for pecans or almonds, though walnuts have that perfect crunch. The Dijon mustard is crucial—it balances the creaminess of the mayo. If you’re out, yellow mustard at half the amount will do. For the poaching liquid, low-sodium chicken broth is ideal, but water in a pinch (just add a pinch of salt). The olive oil? Extra-virgin for poaching—it adds a subtle fruity note that pairs beautifully with the herbs.
This salad tastes even better the next day—flavors meld perfectly when chilled. Store in an airtight container for up to 4 days in the fridge. For meal prep, I double the batch and portion it into containers with a side of crackers. The poached chicken keeps 3 days in the fridge if you make it ahead. Garnish with extra herbs or a drizzle of olive oil before serving for that restaurant touch. Pro tip: Serve in hollowed-out bread bowls for an extra-special presentation.
Why You'll Love This Recipe
- No-Fuss Protein: I swear by the chicken breast here—just season, grill, and slice. No brining, no basting, just straightforward flavor that holds up for days.
- Herb-Packed Punch: That fresh dill and parsley? They’re the secret. The Dijon mustard ties it all together with a tangy kick—no blandness here, just bright, herby goodness.
- Lunchbox Hero: Honestly, this is my go-to for packed lunches. The mayo keeps it creamy, the herbs stay fresh, and it’s always a hit—no sad, soggy sandwiches here.
- Budget Meal Maker: Between us, chicken breast is cheap protein, and mayo stretches further than you’d think. I make a big batch, portion it out, and feed the family for days without breaking the bank.
Step-by-step instructions for herb-infused chicken salad
Let's create a chicken salad that's creamy, fresh, and packed with texture—just like Au Bon Pain's signature version.
Poach the Chicken Breast for Perfect Tenderness
Bring the 1.5 cups chicken broth to a gentle simmer in a medium saucepan over medium heat. Add the 1 tbsp extra-virgin olive oil and the 2 minced garlic cloves, letting them infuse for 30 seconds until fragrant. This step builds flavor into the broth before the chicken even enters the pot.
Add the 1.5 lb boneless, skinless chicken breast and poach for 12-15 minutes until the internal temperature reaches 165°F and the meat is fork-tender. You'll know it's ready when it releases from the bone easily and the juices run clear. Remove the chicken and let it cool completely on a wire rack before shredding—this prevents the salad from becoming watery later.
Make the Herb-Infused Mayonnaise Base
In a large mixing bowl, combine the 0.75 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. This is where the magic starts—whisking these together creates a tangy, balanced foundation that won't overpower the other flavors. I like to use a fork first to break up any lumps before switching to a whisk for smoothness.
Next, fold in the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh parsley. These herbs add brightness and freshness that cut through the richness of the mayonnaise. Give it a taste at this stage—if you want more acidity, add a splash more lemon juice; if it needs more depth, a pinch of salt helps. This is your chance to adjust before adding the other ingredients.
Add Crunchy and Sweet Elements
Toast the 0.5 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Let them cool completely before chopping roughly—this adds a satisfying crunch that contrasts beautifully with the creamy texture. While the walnuts toast, halve the 1 cup red seedless grapes and finely chop the 2 whole celery stalks into small pieces.
Add the toasted walnuts, grapes, and celery to the herb mayonnaise mixture. The grapes bring a touch of sweetness that balances the savory chicken and herbs, while the celery adds a crisp, refreshing texture. Fold everything together gently—you want to maintain the integrity of the grapes and celery pieces so they remain recognizable in each bite.
Shred the Chicken and Combine
Once the poached chicken is completely cool, shred it using two forks or your hands into bite-sized pieces. You're aiming for tender, fluffy strands that will hold their shape in the salad. Add the shredded chicken to the bowl and gently fold it into the herb mixture until everything is evenly distributed.
Taste the salad one final time and adjust seasoning if needed. The combination of creamy, crunchy, sweet, and savory elements should be perfectly balanced. If it feels too dry, add a teaspoon of chicken broth to loosen it slightly. Serve immediately or store in the refrigerator for up to 3 days, though it's best enjoyed fresh when the textures are at their peak.
Pro Tips For Making Au Bon Pain Chicken Salad
- POACH DON’T BOIL: The chicken in this salad needs to stay tender, not rubbery. Simmer it in a pot of water with a splash of white wine or vinegar (just 2 tablespoons) at a gentle bubble—no rolling boil. I learned this after shredding chicken that tasted like it’d been through the wringer.
- CHOP HERBS FINE: Fresh dill and parsley aren’t just garnish here—they’re the bright, herby soul of the dish. Pulse them in a food processor for 3-4 seconds, then give a quick chop with a knife. This releases their oils and distributes them evenly, so every bite tastes like summer. (Yes, even if you’re impatient like me.)
- DON’T SKIP THE MUSTARD: That Dijon isn’t just for tang—it’s the glue that keeps the mayo from turning into a greasy mess. Start with 1 tablespoon and taste as you mix. If it’s too sharp, balance it with a pinch of sugar or a splash of lemon juice, but never leave it out. I’ve made this salad without it, and it’s just sad.
- SHRED WHILE WARM: Cold chicken shreds like brittle paper; warm chicken gives way like butter. Pull the chicken from the poacher, let it rest for 2 minutes, then shred with two forks while it’s still steaming. This keeps the texture light and fluffy, not dense. (Pro move: Toss the shredded chicken with a spoonful of the mayo mixture first—it’ll stay together better when you mix everything.)
Regional styles of this au bon pain chicken salad
New England Classic
In New England, chicken salad often features a slightly lighter mayo base using Greek yogurt mixed with mayo (half-and-half ratio) for a tangier profile. Swap the grapes for diced apples or pears—the crisp acidity cuts through the richness beautifully.
I like adding ½ cup dried cranberries for that quintessential autumnal touch. The celery remains essential, but New England cooks often add ¼ cup finely chopped red onion for a subtle bite. Serve this version in buttery dinner rolls or on crusty sourdough with a side of pickles. 🍏
Southern Comfort Style
Southern versions lean into bold flavors with a touch of heat. Add 1 tbsp hot sauce (like Crystal) to the mayo mixture, and fold in ½ cup chopped jalapeños for a spicy kick. Replace walnuts with pecans and add ½ cup diced red bell pepper for sweetness.
A Southern twist includes 1 tbsp apple cider vinegar in the dressing for extra tang. This version tastes incredible on grilled cheese sandwiches or as a filling for fried chicken salad wraps. 🌶️
West Coast Fusion
West Coast chefs love to modernize classics with unexpected ingredients. Swap grapes for diced avocado (add just before serving to prevent browning) and toast ½ cup pumpkin seeds instead of walnuts.
Add 1 tbsp lime juice to the mayo for brightness and fold in ¼ cup chopped cilantro for a fresh, herbaceous note. A sprinkle of chili-lime seasoning elevates the flavor profile. Serve this version in lettuce wraps or over mixed greens for a lighter take. 🥑
Midwest Heartland Twist
The Midwest keeps it classic but hearty. Replace grapes with diced pineapple or raisins for a sweet contrast, and add ½ cup chopped green onions for a fresh finish. A Midwest staple is using homemade bread-and-butter pickles (chopped) for tangy crunch.
The mayo base can include 1 tsp celery seed for extra depth. This version is perfect for Reuben sandwiches or as a filling for potato skins. 🥒
California-Inspired
California cooks prioritize fresh, local ingredients. Use heirloom cherry tomatoes (halved) instead of grapes and swap walnuts for toasted almonds. Add ¼ cup chopped basil to the herbs for a Mediterranean touch.
A drizzle of balsamic glaze before serving adds a sophisticated finish. This lighter version pairs beautifully with grilled ciabatta or as a topping for avocado toast. 🍅
Nutrition facts
Frequently asked questions
Can I make this chicken salad ahead of time?
This salad actually tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days. The textures stay perfect when kept chilled, and the herb-infused mayo becomes even more flavorful. Just give it a good stir before serving to redistribute any settled ingredients.
What's the best way to serve this chicken salad?
Au Bon Pain-style means presentation matters! Try serving it in hollowed-out bread bowls (like a baguette or sourdough loaf) for an elegant touch. For sandwiches, use crusty French bread or ciabatta lightly toasted. You can also serve it as a plated salad with mixed greens or alongside crackers for dipping. Garnish with extra herbs or a drizzle of olive oil before serving.
Can I substitute any ingredients if I'm out of something?
Certainly! For the grapes, try dried cranberries or raisins for sweetness. If you lack fresh dill, use dried dill at one-third the amount (or swap for tarragon). Walnuts can be replaced with pecans or almonds. For the mayo base, Greek yogurt mixed with mayo creates a lighter version. Always adjust seasoning after substituting to maintain balance.
Why does the recipe call for poaching instead of baking or grilling?
Poaching keeps the chicken juicy and tender—perfect for a creamy salad. Baking or grilling can dry out the meat, making the salad texture suffer. The gentle simmer in flavorful broth infuses the chicken with subtle aromas while maintaining its moisture. For extra flavor, add herbs like thyme or bay leaves to the poaching liquid, then remove them before adding the chicken.
How can I make this salad lighter or healthier?
Swap half the mayo for Greek yogurt to cut calories while keeping creaminess. Use light mayo or avocado as a base. For extra protein, add quinoa or cooked lentils. Reduce the walnuts by half and add chopped cucumber or bell peppers for crunch. The lemon juice and herbs will keep the dish fresh and flavorful while cutting back on richness.