Salads
This America's Test Kitchen chicken salad recipe delivers the perfect balance of creamy, crispy, and fresh in every bite—no soggy textures here. The secret lies in poaching chicken just until tender, then shredding it while still warm for that signature bite.
I've perfected this version over years of testing, ensuring the bacon stays crispy and the celery adds that essential crunch without overpowering the creamy mayo base.
What sets this recipe apart is the technique: poaching the chicken in broth keeps it moist and flavorful, while the crispy bacon and finely chopped celery provide the perfect textural contrast. The dressing—a blend of mayo, Dijon mustard, and a touch of lemon—ties everything together without being overly heavy.
This isn't your grandmother's chicken salad; it's a modern twist that still feels comforting and familiar.
By the time you're done, you'll have a chicken salad that's creamy yet light, with every forkful packed with crispy bacon, tender shredded chicken, and the satisfying crunch of celery. The flavors are balanced—savory, slightly tangy, and just sweet enough from the bacon.
It's the kind of salad that holds its shape on bread or crackers, making it perfect for lunches or light dinners.
Whether you're serving it on toasted sourdough, piled high on a bed of greens, or stuffed into a wrap, this chicken salad is versatile enough for any occasion.
The recipe scales easily, so you can make a big batch for the week ahead. Let's get started—your taste buds will thank you.
Ingredients for america's test kitchen chicken salad
Creamy mayo meets crispy bacon and celery crunch—this chicken salad is anything but basic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until tender, shredded |
| Crispy Bacon 🥓 | 6 oz | Cooked until crispy, chopped |
| Mayonnaise 🥫 | ¾ cup | High-quality for creaminess |
| Red Onion 🧅 | ¼ cup | Finely chopped, fresh |
| Celery Stalk 🥬 | 2 whole | Finely chopped, crisp |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Chicken Broth 💧 | 2 cups | Low-sodium for poaching |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Clove 🧄 | 1 whole | Minced for flavor |
| Fresh Dill 🌿 | 2 tbsp | Chopped, optional garnish |
The bacon is non-negotiable here—thick-cut applewood smoked from Trader Joe's or Costco gives the best flavor. Look for crispy edges when cooking, and chop it into tiny pieces so every bite has that satisfying crunch. The chicken breast should be fresh, not previously frozen, and poaching it in low-sodium chicken broth keeps it juicy. I always grab organic chicken from Whole Foods if I'm feeling fancy, but regular supermarket chicken works just as well. The key is poaching it just until tender—overcooking makes it dry and tough.
No crispy bacon? Smoked paprika and a pinch of cayenne in the chicken salad can mimic that smoky depth. Fresh celery wilting? Baby carrots or jicama add crunch without overpowering. The mayo can be swapped for Greek yogurt if you want lighter texture, but trust me on the full-fat version for that classic creamy bite. Running out of Dijon? Yellow mustard works in a pinch, but it's less refined. Lemon juice? Bottled is fine, but fresh is always better—Meyer lemons have a sweeter kick that pairs perfectly.
This salad keeps beautifully in the fridge for 4-5 days, though the bacon stays crispier if you make it fresh. For meal prep, store components separately—chicken, bacon, and dressing—then mix just before serving. The celery holds its crunch for 3 days if you wrap it tightly in plastic. Serve it on toasted sourdough or with crackers for the full experience. Leftovers? It reheats surprisingly well—just add a splash of broth or water to loosen it up.
Why You'll Love This Recipe
- No Fuss, No Fail: I swear by this recipe because it’s the only chicken salad that doesn’t turn into a soggy mess. The secret? Poaching the chicken breast—not boiling it—keeps it tender and flaky without falling apart, and the bacon adds that smoky crunch without extra work.
- That Crispy Edge: Between us, the bacon isn’t just for flavor—it’s for the texture. Crumbled into the mayo, it gives every bite a satisfying snap, while the red onion and celery add a bright, crunchy contrast. Honestly, I’ve tried fancier recipes, but this one hits the spot every time.
- Lunchbox Legend: This salad keeps perfectly for days, which means I can prep it all at once and toss it in lunches without thinking. My kids even ask for it (yes, really), and it’s the only chicken salad that doesn’t get weird after sitting in the fridge overnight.
- Budget Win: Chicken breast and bacon might sound fancy, but this recipe stretches further than you’d think. A single batch feeds four for lunch or two for dinner, and the ingredients are pantry staples I already have. Plus, the poaching method uses less chicken than other recipes—no waste, all flavor.
Step-by-step instructions for america's Test Kitchen chicken salad
Here's how to create the perfect creamy, crispy, and tangy chicken salad that delivers in every bite.
Poach the Chicken Breast to Perfection
Place the 1.5 lb boneless, skinless chicken breast in a large pot and cover completely with 2 cups chicken broth. Bring to a gentle simmer over medium heat—you should see just a few small bubbles breaking the surface, not a rolling boil. This keeps the chicken tender without drying it out.
Simmer uncovered for 12-15 minutes until the chicken reaches an internal temperature of 165°F and is fork-tender. The broth should be barely simmering the entire time—too vigorous a boil will make the chicken tough. Remove the chicken and let it cool for 10 minutes before shredding with two forks.
Cook the Crispy Bacon
While the chicken poaches, cook the 6 oz crispy bacon in a skillet over medium heat until the edges are golden and crispy. I like to use a combination of medium-high heat for the first few minutes to render the fat, then reduce to medium to crisp evenly. Drain on paper towels and chop into ¼-inch pieces—you want those crispy bits to add texture to every forkful.
Don't skip the draining step—those excess fats will make your salad greasy. If the bacon starts to smoke, reduce the heat immediately. The goal is crispy edges with a tender middle, not burnt bacon.
Mix the Creamy Base
In a large mixing bowl, combine the 0.75 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Whisk until smooth and creamy—this tangy base is what makes the salad bright and flavorful. Add the shredded chicken and mix thoroughly to coat evenly.
Here's where the magic happens: fold in the 0.25 cup finely chopped red onion and 2 whole celery stalks, chopped into ¼-inch pieces. The onion adds a sharp bite, while the celery keeps it fresh. Season with 1 tsp salt and 0.5 tsp black pepper, and mix well. Taste and adjust—you want a balance of creamy, tangy, and slightly sharp.
Add the Finishing Touches
Gently fold in the chopped bacon and 1 whole garlic clove, minced. The garlic should be finely minced—you don't want chunks, just a subtle flavor throughout. Finally, stir in the 2 tbsp chopped fresh dill (if using) for a bright, herby finish. This is where the salad comes together—creamy, crispy, and full of texture.
Let the salad sit for 10 minutes before serving. This allows the flavors to meld and the chicken to absorb the dressing. If the salad seems too thick, add a splash of chicken broth or lemon juice to loosen it. Serve chilled or at room temperature, and enjoy the perfect balance of crispy bacon, creamy texture, and fresh herbs in every bite.
Pro Tips For Making America'S Test Kitchen Chicken Salad
- POACH DON’T BOIL: America’s Test Kitchen swears by poaching the chicken in simmering water—not boiling—so it stays tender without turning to rubber. Keep the heat at a gentle simmer (tiny bubbles, not rolling) and use a thermometer to confirm 165°F internal temp. I used to overcook it on the stove, and the texture suffered.
- CRISPY BACON FIRST: Cook the bacon before the chicken and drain it on paper towels—don’t skip this. Cold bacon in the salad makes the texture uneven, and the fat can turn your mayo greasy. If you’re short on time, use pre-cooked bacon, but pat it extra dry to avoid sogginess.
- JULIENNE THE ONION: Thinly slice the red onion (about 1/8-inch thick) for a sweeter, less harsh bite—no, a mandoline isn’t required. A sharp chef’s knife and steady hand work fine. I learned this the hard way: thick slices make the salad taste like you’re eating a sad, watery salad instead of a creamy one.
- REST THE CHICKEN: Let the poached chicken cool in the pot for 10 minutes before shredding—yes, even if you’re eager. This locks in moisture, and shredding warm chicken makes it stringy. I used to rush this, and the salad always ended up drier than I wanted.
Storing and reheating your leftovers
Fridge Storage Tips
Store your chicken salad in an airtight container with a tight-sealing lid to keep it fresh for up to 4-5 days. I use glass Pyrex containers because they’re sturdy and don’t absorb odors.
The key is to press the plastic wrap directly onto the surface before sealing—this prevents the celery from drying out and the bacon from losing its crispness. 🥫
If the salad seems too thick after refrigeration, stir in 1-2 teaspoons of chicken broth or lemon juice to restore creaminess. Avoid adding liquid before storing—it can make the texture watery over time.
For best results, store the bacon separately and fold it in just before serving to maintain that perfect crunch.
Freezing for Later
This chicken salad doesn’t freeze as well as some other dishes, but you can extend its shelf life by freezing the components separately. Store the shredded chicken, mayo base (without celery or bacon), and chopped vegetables in separate airtight containers for up to 2 months.
When ready to eat, thaw overnight in the fridge, then mix everything together and add fresh celery and bacon. ❄️
The texture will be slightly softer after freezing, but the flavors remain vibrant. If you’re prepping for a big week, I recommend making two batches: one for fresh eating and one for freezing.
The celery and red onion can be stored separately in a ziplock bag with a paper towel to absorb moisture, keeping them crisp for up to 5 days in the fridge.
Reheating Like a Pro
For the best results, reheat your chicken salad gently on the stovetop over low heat for 2-3 minutes, stirring occasionally. Add 1-2 tablespoons of chicken broth or water to prevent drying out.
Microwaving is possible, but it can make the bacon soggy—I prefer the stovetop method for maintaining texture. 🔥
If the salad seems dry after reheating, stir in a splash of lemon juice or Dijon mustard to revive the flavors. For extra richness, top with a dollop of Greek yogurt or a sprinkle of fresh dill before serving.
Never reheat to a boiling point—keep it warm, not hot, to preserve the creamy consistency.
Serving Suggestions
Serve your chicken salad on toasted sourdough bread, piled high with arugula or mixed greens for a fresh twist. For a no-carb option, spoon it into lettuce wraps or serve with crispy kale chips.
The salad also makes a fantastic filling for sandwiches or wraps, especially when paired with avocado slices for extra creaminess. 🥖
For a party-friendly presentation, arrange the salad in a glass bowl and garnish with extra chopped celery, red onion, and fresh dill. Serve with crackers, pretzels, or sliced baguette on the side.
If you’re making it ahead for a gathering, assemble the salad 1-2 hours before serving—this lets the flavors meld beautifully while keeping the bacon crisp.
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached chicken?
Rotisserie chicken works beautifully and saves time. Just shred 1.5 cups of cooked chicken (about 1 cup packed) and follow the rest of the recipe. For extra flavor, add 1 teaspoon of the rotisserie seasoning to the dressing. The key is to use chicken that's fully cooked and moist—avoid dried-out pieces.
How do I keep the celery from getting soggy?
Prevent soggy celery by chopping it just before mixing and keeping it separate until the last step. For extra crunch, soak the chopped celery in ice water for 5 minutes, then drain and pat dry before adding. Another trick? Add the celery and red onion just before serving—this preserves their crisp texture.
What's the best way to make this lighter?
Swap half the mayo for Greek yogurt (about 0.375 cup) for a lighter texture while keeping creaminess. For extra protein, add ¼ cup of chopped hard-boiled egg whites. You can also use light mayo or reduce the mayo to 0.5 cup total—just add 1 teaspoon of lemon juice to maintain moisture.
Can I make this ahead of time?
Yes, but with a few adjustments. Prepare everything except the bacon and celery, then store in an airtight container for up to 3 days. Add the bacon and celery just before serving to keep them crisp. For longer storage (5 days), store the chicken, dressing, and veggies separately, then mix when ready to eat—add fresh bacon and celery last.
What's the secret to perfect shredded chicken?
The secret is cooling the chicken completely before shredding—this makes it easier to pull apart. Use two forks to shred against the grain for tender, even pieces. For extra flavor, add 1 teaspoon of the poaching broth to the salad when mixing. Never overcook the chicken—it should reach 165°F but remain juicy.