Side Dishes
America's Test Kitchen chicken salad recipe transforms a classic dish with a no-mayo twist that's just as creamy—thanks to a clever blend of Greek yogurt and buttermilk. This isn’t your grandmother’s version; it’s crisp, tangy, and packed with hand-chopped celery for that signature crunch without the sogginess. I developed this after testing dozens of recipes, and the difference in texture is night and day.
The secret lies in poaching the chicken for tender, juicy bites that shred effortlessly, then balancing the creamy base with a touch of Dijon mustard and fresh herbs. No mayo means lighter bites, but the Greek yogurt keeps it rich and satisfying.
The celery isn’t just chopped—it’s finely diced and tossed in while still crisp, ensuring every bite has that classic chicken salad texture.
What you’ll end up with is a salad that’s perfect for sandwiches, wraps, or as a standalone side—creamy but not heavy, tangy but not overpowering, and crunchy enough to keep you reaching for another bite.
The herbs stay bright, the chicken stays juicy, and the celery stays crisp, even after an hour in the fridge.
This recipe is your go-to for lunch prep, potlucks, or a quick weeknight dinner. The method is straightforward, but the result is anything but basic. Let’s make it—your taste buds will thank you.
Ingredients for america's test kitchen chicken salad
No mayo, all flavor: creamy Greek yogurt, tangy buttermilk, and celery so crisp it stays crunchy for hours.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tender texture |
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for creaminess |
| Buttermilk 🥛 | ¼ cup | For tangy richness |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Fresh Celery Stalks 🧅 | 2 whole | Finely diced, crisp |
| Red Onion 🧅 | ¼ cup | Finely chopped, mild bite |
| Fresh Cucumber 🥒 | ½ cup | Seedless, diced |
| Fresh Dill 🌿 | ¼ cup | Chopped, bright flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, fresh finish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
The Greek yogurt is non-negotiable here—full-fat makes the difference between creamy and watery. Fage or Siggi's are my go-tos, but any plain works. Buttermilk adds that classic tang without mayo's heaviness. For the celery, organic stalks are best—they're sweeter and crunchier. I always buy a whole bunch and store them wrapped in damp paper towels in the fridge. The chicken? Poach it yourself—store-bought shredded is a shortcut, but the texture isn't the same. Look for breasts with good marbling for juiciness.
No buttermilk? Substitute with 1/4 cup milk plus 1 tbsp vinegar—let it sit 5 minutes. Fresh dill and parsley are ideal, but dried works at 1/4 the amount. Swap red onion for green if you prefer sharper bite. The cucumber can be subbed with 1/4 cup diced apple for sweetness. For extra crunch, add 1/4 cup toasted walnuts—just toast them in a dry pan for 3-4 minutes. The celery stays crisp longest if you toss it with a pinch of salt and lemon juice right after dicing, then drain before mixing into the salad.
This keeps beautifully—3-4 days in the fridge, sealed tight. The herbs stay bright if you cover them with plastic wrap directly on the surface. For potlucks, I double the batch and portion it into small glass jars—the salad stays crisp, and it's easy to grab. Freezes for 1 month if you want to prep ahead, but the celery gets softer. Always add the celery last before serving to keep that crunch.
Why You'll Love This Recipe
- No-Yogurt-Yogurt Mistake: That buttermilk-yogurt mix? It’s the secret weapon here—creamy without being heavy, tangy without overpowering. I’ve made chicken salad with mayo a dozen times, but this version actually stays fresh for days (yes, even in summer).
- Celery Crunch Fix: Fresh celery adds that satisfying bite, but here’s the hack: pulse it in a food processor instead of chopping. It’s still crisp, but you’ll save 5 minutes and zero tears from stubborn stalks.
- Lunchbox Hero: Between us, this is my go-to for work lunches—pack it in a jar, and it holds up for three days. No soggy bread, no sad greens. Just protein-packed, flavorful bites that taste like you actually cooked.
- Budget Win: Chicken breast might sound fancy, but it’s the most affordable protein for a crowd. A single pound stretches to four servings, and the Greek yogurt cuts costs compared to mayo while keeping it rich. My wallet and my taste buds agree.
Step-by-step instructions for america's Test Kitchen chicken salad
Here's how to create a creamy, no-mayo chicken salad with perfect texture and bright flavors.
Poach the Chicken Breast for Perfect Tenderness
Place the 1.5 lb boneless, skinless chicken breast in a large pot and cover with cold water. Add 0.5 tsp kosher salt and bring to a gentle simmer over medium heat. Once the water reaches a gentle boil, immediately reduce to low heat and maintain a temperature of 160°F using an instant-read thermometer.
Cook for 12-15 minutes until the chicken reaches 165°F internally and a knife slides in easily. Remove the chicken and let it cool completely in the pot—this prevents the salad from becoming watery. Once cooled, shred the chicken using two forks into ¼-inch thick strands. You should have about 3 cups of shredded chicken.
Mix the Creamy Yogurt Base
In a large bowl, combine the 1 cup plain Greek yogurt, 0.25 cup buttermilk, and 1 tbsp Dijon mustard. Whisk together until smooth and fully incorporated. The yogurt should be thick but still spreadable. This base creates the signature creamy texture without the heaviness of mayo.
Add the shredded chicken to the yogurt mixture and gently fold together using a rubber spatula. Be careful not to overmix—just enough to distribute the yogurt evenly. The chicken will absorb the mixture and become tender and flavorful. Set aside while you prepare the vegetables.
Prepare the Fresh Vegetable Mix
Finely dice the 2 whole fresh celery stalks into ⅛-inch pieces—this ensures they stay crisp rather than soggy. Chop the 0.25 cup red onion into tiny pieces and dice the 0.5 cup fresh cucumber into similar small cubes. This uniform size keeps the texture balanced throughout the salad.
In a separate small bowl, combine the chopped celery, red onion, and cucumber. Add the 0.25 cup fresh dill and 0.25 cup fresh parsley, both chopped finely. Drizzle with 1 tbsp extra-virgin olive oil and 1 tbsp lemon juice, then sprinkle with 0.25 tsp freshly ground black pepper. Toss gently to coat the vegetables in the bright, tangy dressing.
Combine Everything for Perfect Balance
Add the prepared vegetable mixture to the chicken-yogurt mixture and fold together gently with a spatula. Taste and adjust seasoning with additional kosher salt if needed. The salad should be creamy but still have a nice bite from the celery and onion.
For best results, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together perfectly. The chicken will absorb more of the yogurt mixture, resulting in a richer, more cohesive texture. Serve on crusty bread, in lettuce wraps, or with crackers for a delightful no-mayo chicken salad experience.
Pro Tips For Making America'S Test Kitchen Chicken Salad
- POACH DON’T BOIL: The ATK recipe poaches the chicken—not because it’s fancy, but because boiling dries out the meat and turns it rubbery. Use a wide pot with just enough water to cover the chicken by ½ inch, and keep the heat at a gentle simmer (tiny bubbles, no rolling). I learned this the hard way—my first batch tasted like chicken jerky.
- SALT THE YOGURT: The Greek yogurt in this recipe is where the flavor lives, so don’t skimp on salt. Mix in ½ teaspoon per ½ cup yogurt before combining with the chicken—it dissolves better and seasons the whole salad evenly. (Yes, even if the yogurt label says "plain.") This isn’t the prettiest method, but it’s the tastiest.
- SHRED COLD, NOT HOT: Let the poached chicken cool for 10 minutes before shredding—hot chicken pulls apart like wet cardboard. Use two forks or your hands (gloves help) to break it into bite-sized pieces, not fine shreds. Sounds weird, but it works: the texture stays tender, not mushy.
- DRESS THE CELERY: The celery in this salad doesn’t just sit there—it soaks up flavor. Toss the diced celery with 1 teaspoon of the Dijon mustard-buttermilk mixture before adding it to the chicken. It makes a real difference in brightness and keeps the salad from tasting like plain yogurt. (Your future self will thank you.)
Regional styles of this dish
Southern Comfort Style
In the South, chicken salad often includes a touch of sweetness and smokiness that sets it apart. Add ½ cup diced seedless grapes (green or red) and ¼ cup chopped pecans for natural sweetness and crunch.
For that signature Southern flair, fold in 1 tbsp hot sauce (like Crystal or Tabasco) and ½ tsp smoked paprika to the yogurt base. This version pairs perfectly with buttermilk biscuits or crusty sourdough. 🍇
Midwest Crunchy Twist
The Midwest loves a bold, crunchy chicken salad with a heartier texture. Swap the cucumber for ½ cup diced apple (like Granny Smith) and add ½ cup crushed potato chips (I prefer Kettle Brand Sea Salt) for extra crunch.
For a tangy kick, stir in 1 tbsp apple cider vinegar and 1 tsp celery seeds to the yogurt mixture. Serve this version in lettuce cups or on rye bread for a satisfying bite. 🥔
East Coast Light & Bright
On the East Coast, chicken salad leans lighter and brighter, often incorporating seafood-inspired flavors. Add ¼ cup finely chopped watercress or arugula for a peppery bite, and replace the red onion with ¼ cup thinly sliced shallots.
For a coastal touch, mix in 1 tbsp lemon zest and 1 tsp capers to the yogurt base. This version shines in whole-grain wraps or as a standalone salad with a drizzle of extra-virgin olive oil. 🌊
West Coast Fusion
The West Coast takes chicken salad in bold, unexpected directions with global influences. Try swapping the dill for ½ cup chopped cilantro and adding ¼ cup diced mango for sweetness. Stir in 1 tbsp lime juice and ½ tsp ground cumin to the yogurt base.
Top with crumbled cotija cheese and toasted pepitas for a Mexican-inspired twist. Serve on corn tortillas or with plantain chips for a modern, fusion-friendly dish. 🌶️
Classic New England
New England’s version keeps it simple, creamy, and nostalgic. Add ¼ cup finely chopped apple (like McIntosh) and ¼ cup chopped walnuts for texture. For extra richness, fold in 1 tbsp sour cream and ½ tsp onion powder to the yogurt base.
This classic pairs beautifully with whole-wheat bread or crackers, and the addition of a pinch of nutmeg adds a cozy, autumnal touch. 🍂
Nutrition facts
Frequently asked questions
Why does this recipe use Greek yogurt instead of mayo?
Greek yogurt creates a lighter, tangier base that's just as creamy without the heaviness of mayo. The buttermilk adds that classic tang, while the yogurt keeps it rich and satisfying. Plus, it's lower in fat and calories while delivering the same signature texture.
Can I use rotisserie chicken instead of poached?
Rotisserie chicken works perfectly—just remove the skin and bones, then shred it into ¼-inch pieces. For extra moisture, add 1 tbsp chicken broth to the yogurt mixture. The flavor will be slightly different but still delicious.
How do I keep the celery crisp longer?
Toss the diced celery with ½ tsp salt and 1 tbsp lemon juice immediately after cutting, then drain well before mixing into the salad. This technique preserves crispness for up to 6 hours in the fridge. For even longer freshness, add the celery just before serving.
What’s the best way to store leftovers?
Transfer the salad to an airtight container and press plastic wrap directly on the surface to prevent oxidation. It keeps well for 3-4 days in the fridge. For freezing, portion into small jars—the celery will soften, but the flavors stay intact for up to 1 month.
Can I make this gluten-free?
Yes! This recipe is naturally gluten-free. Just ensure your bread or serving vessel (like crackers) is certified gluten-free. The yogurt base, chicken, and vegetables are all safe as written. For extra safety, check labels on Dijon mustard and any added toppings.