Salads
America's Test Kitchen's chicken salad recipe delivers the perfect balance of crispy bacon, creamy yogurt, and tender chicken—every bite is a revelation. I first encountered this recipe during a particularly busy week when I needed a dish that could impress without demanding hours in the kitchen.
The secret lies in poaching the chicken just until it's tender enough to shred easily, then mixing it with Greek yogurt for creaminess without heaviness.
What sets this recipe apart is the crispy bacon, which adds a smoky depth that cuts through the richness of the yogurt. I've found that using thick-cut bacon and cooking it low and slow ensures maximum crispiness without burning.
The celery and herbs add freshness, while a touch of Dijon mustard brightens the entire salad. This isn't just chicken salad—it's a meal that's hearty enough for lunch or a light dinner.
The result is a chicken salad that's creamy yet light, with a satisfying crunch from the bacon and celery. The yogurt keeps it from being too heavy, while the herbs add a fresh, bright note that balances the richness.
This recipe has become a staple in my kitchen, and it's the kind of dish that tastes even better the next day, making it perfect for meal prep.
Pair it with crusty bread or a simple green salad for a complete meal. The techniques here are straightforward but precise—no shortcuts that compromise on texture or flavor. Let's get started on creating this crowd-pleasing classic that's worth every bite.
Ingredients for america's test kitchen chicken salad
Creamy yogurt, crispy bacon, and tender chicken—this salad delivers restaurant-quality flavor with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until tender |
| Thick-Cut Bacon 🥓 | 6 oz | Cooked low and slow |
| Plain Greek Yogurt 🥛 | ¾ cup | Full-fat for creaminess |
| Celery Stalks 🧅 | 2 whole | Diced finely for crunch |
| Red Onion 🧅 | ¼ cup | Finely chopped for brightness |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌿 | ¼ cup | Chopped, for freshness |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Extra Virgin Olive Oil 🫒 | 2 tbsp | For richness and drizzle |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For seasoning |
| Mayonnaise 🥫 | ¼ cup | Optional, for extra creaminess |
The chicken breast is the foundation—look for uniform pieces at the butcher counter for even cooking. Costco or Whole Foods often carry high-quality, pre-cut breasts that poach perfectly. If using frozen, thaw overnight in the fridge. The bacon should be thick-cut (like Oscar Mayer or Applewood smoked)—thinner cuts burn before crisping. Fresh herbs like dill and chives make all the difference, so grab them from the grocery store’s refrigerated section. They should smell vibrant, not wilted.
No thick-cut bacon? Regular bacon cooked at a lower temperature works, but expect less crispiness. Greek yogurt can be swapped for sour cream, though it’ll be heavier. Plain yogurt is key—flavored versions add unwanted sweetness. For extra crunch, toast the celery in a dry pan for 2-3 minutes before dicing. The Dijon mustard adds depth, but if you’re out, yellow mustard at half the amount suffices. Olive oil should be extra-virgin—cheap oil tastes bitter in the salad.
This salad keeps beautifully for 4-5 days in the fridge, with flavors deepening overnight. Store in an airtight container with a layer of plastic wrap pressed directly on the surface to prevent drying. For meal prep, portion into individual containers—pair with crackers or bread for a complete lunch. The bacon stays crispy for up to 2 days if stored separately and added fresh before serving.
Why You'll Love This Recipe
- No-Fuss Prep: I swear, this takes less time than waiting for takeout. Poach the chicken, crisp the bacon—both hands-off—and chop the celery while it cools. The Greek yogurt mix-in is just stirring, no cooking required. Honestly, it’s the kind of recipe that makes me feel like a hero when I serve it.
- Crispy-Creamy Magic: That thick-cut bacon adds a smoky punch, while the Greek yogurt keeps it light and tangy. The red onion gives a sharp bite, but the celery keeps it fresh—like a perfect balance of comfort and brightness. (Yes, even on a Tuesday night.)
- Lunchbox Legend: Pack it in a jar for work or school—layers of chicken, bacon, and veggies stay fresh for days. My kids ask for it in their lunches, and my husband eats it straight from the fridge. It’s the one salad that doesn’t get sad by midweek.
- Budget Wins: Chicken breast and bacon stretch farther than you’d think, especially with the yogurt bulking it up. I make a double batch, toss half in wraps for dinner, and the rest becomes tomorrow’s lunch. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for america's test kitchen chicken salad
Here's the method that delivers perfectly balanced texture and flavor every time.
Cook the Bacon Until Crispy
Line a rimmed baking sheet with parchment paper and arrange the 6 oz thick-cut bacon in a single layer. Place the baking sheet in a cold oven and turn the heat to 400°F. Bake for 15-20 minutes until the bacon is deep golden brown and crispy. Real talk: this low-and-slow approach prevents splattering while creating maximum crispiness.
Transfer the bacon to a paper towel-lined plate and let it cool for 5 minutes. Once cooled, use kitchen shears to chop the bacon into ¼-inch pieces. Reserve 2 tablespoons of the bacon fat in the baking sheet—this golden liquid is packed with flavor. Discard the remaining paper towels with the leftover fat.
Poach the Chicken Breast
In a medium saucepan, combine 4 cups water, 1 tablespoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface, but not a rolling boil.
Add the 1.5 lb boneless, skinless chicken breast and cook for 12-15 minutes until the internal temperature reaches 165°F and a knife slides in easily. Here's the thing—don't overcook. The chicken will continue cooking slightly as it rests, and overcooking turns it dry. Transfer to a cutting board and let rest for 10 minutes before handling.
Shred and Combine Ingredients
Once the chicken has rested, use two forks to shred it into ¼-inch pieces. Place the shredded chicken in a large mixing bowl. Add the 0.75 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 2 tablespoons extra virgin olive oil, 0.25 cup finely chopped red onion, 0.25 cup chopped fresh dill, 0.25 cup chopped fresh chives, and 0.25 cup mayonnaise (if using).
Gently fold all ingredients together with a wooden spoon until evenly distributed. The mixture should be creamy but still hold its shape when spooned. If you prefer a lighter texture, reduce the mayonnaise to 2 tablespoons or omit it entirely. Taste and adjust seasoning with additional salt or pepper if needed.
Add Crunch and Finish
Add the chopped bacon and the reserved 2 tablespoons bacon fat to the chicken mixture. Fold gently to combine. The bacon fat adds richness and helps bind the ingredients together. Finally, add the 2 whole celery stalks, diced into small pieces, and toss to distribute evenly throughout the salad.
For best results, serve immediately while the chicken is still warm. The crispy bacon and creamy yogurt combination creates a perfect balance of textures and flavors. Store any leftovers in an airtight container in the refrigerator for up to 3 days, but note that the celery will lose its crunch over time.
Pro Tips For Making America'S Test Kitchen Chicken Salad
- Pound Chicken Thin: The recipe calls for boneless breasts, but I used to fight with uneven thickness—until I realized a meat mallet (or even a rolling pin) makes this step effortless. Aim for ¼-inch thickness so it cooks fast and stays juicy, especially if you’re grilling or pan-searing it.
- Cook Bacon Low: Thick-cut bacon is worth it, but don’t rush it. I learned the hard way that high heat smokes the fat and turns the bacon greasy instead of crisp. Cook it at medium-low (around 300°F) until the edges are golden—about 12–15 minutes—and the fat renders slowly for maximum flavor.
- Shred While Warm: The recipe says to shred the chicken, but I used to let it cool first—big mistake. Hot chicken shreds like butter, while cold chicken turns into rubbery clumps. Pull it off the heat, tent with foil, and shred immediately with two forks. If it’s still too hot, wait 2 minutes.
- Dice Onion Fine: Red onion adds brightness, but I used to cut it too big—it sat like a rock in the salad. For this recipe, aim for ⅛-inch dice so it blends in smoothly. A sharp knife and the "claw grip" method (hold with fingertips) makes this faster, and the acidity mellows out the bite over time.
Health benefits of this dish
Protein Powerhouse
This chicken salad packs a serious nutritional punch with 25 grams of protein per serving—perfect for keeping you full and energized. The poached chicken breast provides lean protein without the saturated fat found in fried versions.
I’ve found that including Greek yogurt instead of mayo cuts calories while maintaining creaminess. 💪
Probiotic Boost
The plain Greek yogurt adds probiotics that support gut health, aiding digestion and immune function. A ½ cup serving delivers about 10% of your daily probiotic needs. I always opt for full-fat yogurt—it’s richer in flavor and more satisfying, plus the fat content helps your body absorb fat-soluble vitamins.
Low-Calorie Crunch
Celery and red onion add fiber and volume without many calories, making this salad ideal for weight management. The 2 celery stalks contribute just 10 calories but provide 1 gram of fiber per stalk.
I like to toast the celery lightly in a dry pan for 2-3 minutes to enhance its natural sweetness and add subtle crunch.
Healthy Fats
The extra virgin olive oil and bacon fat provide heart-healthy monounsaturated fats that support cholesterol levels. A 2 tablespoon serving of olive oil contains 24 grams of fat, but only 3 grams are saturated.
The bacon fat, while higher in saturated fat, adds flavor without overwhelming the dish when used in moderation.
Vitamin C & Antioxidants
Red onion and fresh herbs like dill and chives are packed with vitamin C and antioxidants that combat oxidative stress. The ¼ cup red onion provides 10% of your daily vitamin C needs, while the herbs add flavor with minimal calories.
I always buy fresh herbs from the market—they’re brighter and more vibrant than dried versions.
Meal Prep Friendly
This salad keeps well for 4-5 days in the fridge, making it perfect for meal prep. The protein and healthy fats help stabilize blood sugar, preventing energy crashes. I portion mine into airtight containers with a layer of plastic wrap pressed directly on the surface to keep it moist.
The flavors actually improve overnight as the ingredients meld together. 💡
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Yes, but with adjustments! Chicken thighs are more forgiving and stay juicier, but they have more fat and a stronger flavor. For best results, use 1.5 lb boneless, skinless thighs and poach for 18-20 minutes until they reach 175°F internally. Trim excess fat before shredding to keep the salad balanced. The thighs will be richer, so you might reduce the bacon to 4 oz to avoid heaviness.
Why does the recipe call for poaching instead of baking or grilling?
Poaching ensures the chicken stays moist and tender without drying out, which is crucial for a creamy salad. The gentle simmer in flavored water infuses the meat with subtle lemon and pepper notes, while the controlled temperature prevents overcooking. Baking or grilling can dry out the chicken, especially when shredded, making the salad taste bland or rubbery.
How do I keep the celery from getting soggy in the salad?
Toast the celery first! Cut the stalks into ¼-inch pieces and dry-sauté in a skillet over medium heat for 2-3 minutes until just tender. This removes excess moisture and enhances sweetness. Add the celery to the salad right before serving to maintain maximum crunch. If prepping ahead, store it separately and mix it in just before eating.
Can I make this chicken salad dairy-free?
Swap the Greek yogurt for ½ cup unsweetened coconut yogurt or ¼ cup cashew cream (blend soaked cashews with water). For extra richness, add 1 tablespoon nutritional yeast to mimic the tangy depth of yogurt. The texture will be slightly lighter, but the flavor remains creamy. Just ensure all other ingredients (like mayo) are also dairy-free if needed.
What’s the best way to reheat leftovers without drying out the chicken?
Reheat gently in a microwave-safe bowl with 1-2 tablespoons water or chicken broth, covered, for 30-45 seconds on 50% power. Stir well and let sit for 1 minute before serving. For stovetop reheating, warm in a skillet over low heat with a splash of water, stirring frequently. Avoid high heat—it turns the chicken rubbery. The bacon should be added fresh for crispiness.