Classic Chicken Salad With Fresh Herbs
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This Classic Chicken Salad with fresh herbs and lemon is built around a simple idea — keep it creamy, but add enough brightness and texture so it doesn’t feel heavy. Fresh herbs, lemon juice, and a touch of Dijon create a dressing that’s lighter than most deli-style versions while still delivering that familiar, classic flavor.
Instead of loading it down with extras, this version keeps things simple: tender shredded chicken, a bit of crunch from celery, and a fresh finish from herbs like parsley and tarragon. Every bite is fresh and flavorful.
I first clipped this recipe years ago from a Southern Living magazine, and it’s the one I’ve come back to ever since. It’s become a family favorite — I’ve made it for baby showers and ladies’ luncheons, served either on croissants or alongside fresh fruit with crackers. It’s simple, and always a hit.
It’s the kind of recipe you can serve on a croissant, spoon over lettuce, or keep in the fridge for easy lunches throughout the week.
Sheila’s Recipe Snapshot
Ingredient Notes for Classic Chicken Salad
- Cooked chicken | Finely shredded chicken gives a softer texture than large chunks.
- Celery | Adds crunch to balance the creamy dressing — don’t skip it.
- Fresh herbs (parsley + tarragon) | This is where the flavor stands out — tarragon adds a subtle, slightly sweet note that sets this apart.
- Mayonnaise | The base of the dressing — use a good-quality brand (like Duke’s) for the best flavor.
- Lemon juice | Brightens the entire salad and keeps it from tasting heavy.
- Dijon mustard | Adds depth and a slight tang without overpowering. I like using Trader Joe’s Stone Ground Dijon Mustard.
Variations and Substitutions
- Make It Fruity. Add halved grapes or diced apples for a touch of sweetness.
- Add More Crunch. Stir in chopped pecans or almonds for extra crunch.
- Lighten it Up. Swap part of the mayo with Greek yogurt for a lighter option.
- Short-Cut. Use rotisserie chicken to save time.
How to Make Fresh Herb Chicken Salad
Good news: This salad recipe takes minimal effort and minimal prep time.
STEP 1 | Cook the chicken
Place the chicken pieces in a baking dish covered with aluminum foil and bake in a preheated oven until cooked through.
If you prefer, you could also bring a pot of water to a boil for poached chicken.
STEP 2 | Shred the chicken & prep the herbs and veggies
When the chicken juices run clear, allow the meat to cool for around 5 minutes before shredding. You can use two forks and pull the baked chicken apart easily.( Or, you may use your KitchenAid mixer fitted with the paddle attachment.) Chop all your veggies and herbs and get them ready to add to the cooked chicken.
STEP 3 | Whisk the Dressing
Mix the mayo, freshly squeezed lemon juice, and Dijon mustard together, and add in the salt and pepper. Stir until the mixture is creamy smooth.
STEP 4 | Coating the Chicken
Pour the dressing over the bowl of cooked chicken and veggies, then stir gently with a rubber spatula until it is fully incorporated and creamy. Cover the bowl with plastic wrap or a lid and chill in the refrigerator until time to serve.
Recipe Success Tips
Storage Tips
Store chicken salad in an airtight container in the refrigerator for up to 3 to 5 days.
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Frequently Asked Questions
Not enough dressing or overcooked chicken can cause dryness — add a little extra mayo or lemon juice to loosen it.
Absolutely! It actually improves after a few hours in the fridge as the flavors meld.
Truthfully, you can do either, but if you are looking for a classic chicken salad sandwich filling, you’ll want to shred the chicken for a softer texture.
Serving Suggestions for Classic Chicken Salad
Confession time — I can eat this fresh chicken salad right out of the bowl. It is that good! But to share the goodness with others, I suppose it must make it onto the plate. Here are a few suggestions to get you thinking beyond the spoon!
- Salad style — Create a beautifully easy plate with a bed of lettuce or baby spinach and a hearty scoop of the salad on top. Garnish with a fresh sprig of parsley.
- Sandwich — Chicken salad makes a great meal between two pieces of buttery bread or a flaky croissant.
- Fruity addition — The perfect lunch often includes fresh fruit. Try these sweet new salad recipes on the side of the plate: Fruit Salsa or Tropical Fruit Salad.
- Wrap it up — This chicken salad makes a great wrap whether you like flour or corn tortillas, or for a low-carb option, try it on a lettuce wrap.
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Creamy Chicken Salad with Fresh Herbs
Ingredients
- 4 boneless chicken breasts
- 1 stalk celery cut into 1/4-inch dice
- 4 green onions trimmed and thinly sliced
- 2 tablespoons Italian parsley finely chopped
- 1 ½ teaspoons fresh tarragon finely chopped
- 1 cup mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees. Place chicken in a baking dish lightly coated with cooking spray. Cover tightly with aluminum foil and bake 30 to 35 minutes, or until the chicken is done.
- Remove the chicken from the oven and let cool for 5 minutes before shredding using two forks (or see instructions for shredding baked chicken with a KitchenAid mixer in the notes below).
- Add the chicken to a large bowl along with the diced celery, green onions, parsley, and tarragon.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing into the bowl with the other ingredients and stir gently with a rubber spatula until the chicken is coated. Cover tightly and refrigerate until ready to serve.
Notes
- To shred with your KitchenAid mixer, cut each chicken breast into 3-4 pieces. Place into the mixing bowl and insert paddle attachment. Mix at lowest speed for about a minute, then slowly increase speed and mix until chicken is shredded evenly, 1 to 2 minutes.
- Shred the chicken finely. Creates a smoother texture and helps the dressing coat evenly.
- Use fresh herbs when possible. They add a brighter, more flavorful finish.
- Chill before serving. Gives the flavors time to come together and improves texture.
- Adjust seasoning after chilling. Add a final pinch of salt or a squeeze of lemon if needed.
- Store properly. Keep in an airtight container in the refrigerator for up to 3 to 5 days.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
The best!!!!
So glad you enjoyed it!!
Absolutely wonderful!!! I used my homemade canned chicken and added diced red peppers. I put a scoop on a salad base and it was a HUGE hit! The picture I took is absolutely gorgeous too.
Thank you for sharing!!!
I’ve made this a few times and it’s delicious! It has quickly become out go to chicken salad recipe. I added sliced apples in there one time and grapes the other time and I love the burst of sweetness the fruits bring to it.
Brilliant!!! Chicken salad was just brilliant! Im loving the tarragon ! I never would have thought it was used!!! Definitely my fav chicken salad recipie!!! 5 Stars!
Thank you for the recipe, I just made it , using your recipe as a guide, I added eggs and other seasoning, I love it ! I was looking for something to make out of my chicken for the next day ! I will be making this for my family again!
I don’t care for shredded chicken in chicken salad. I prefer nice chopped or cubed pieces of chicken.
Cathy, of course, it’s a personal preference, but I like the shredded chicken best for sandwiches. However, this recipe is just a delicious when made with chopped chicken instead. 🙂
This was absolutely delicious! I added a few halved grapes as well and served on mini croissants with lays plain chips and French onion chip dip. It was just a nice refreshing meal….. thanks again, Sheila, for sharing your recipe — loved it and will be making it again!!!! You’re right you can just eat it right out of the bowl — it’s that good, lol!!!!!
This chicken salad is amazing; my favorite.
So glad you liked the recipe!It’s one of my favorites, too.