Ashley Mac's Chicken Salad Recipe: Herb-Infused Creaminess With Crunchy Celery Bites

Ashley Mac's chicken salad recipe transforms simple ingredients into a creamy, herb-infused masterpiece that balances tender chicken, crisp celery, and bright lemon. The secret lies in poaching the chicken for juicy perfection and folding in fresh herbs that elevate every bite. This isn't your childhood chicken salad—it's a restaurant-worthy dish with modern flair and adaptable flavors.

What sets this recipe apart is the herb-infused mayo base—garlic, chives, and dill create layers of flavor that cut through the richness of the chicken. The celery adds satisfying crunch, while optional grapes or apples bring a touch of sweetness for balance.

Whether you prefer classic or contemporary, this salad adapts effortlessly to your taste while maintaining its elegant structure.

By the time you're done, you'll have a salad that's creamy yet light, with tender chicken pieces suspended in a vibrant dressing. The herbs keep it fresh, the celery provides texture, and the optional garnishes (like toasted nuts or fresh herbs) let you customize it for any occasion.

It's the kind of dish that feels special enough for dinner parties but simple enough for weeknight lunches.

Pair it with crusty bread, a crisp green salad, or even a glass of chilled white wine to complete the meal. The recipe scales perfectly for gatherings, and leftovers keep well for up to three days—making it a practical yet impressive choice for any day of the week.

Ingredients for ashley mac's chicken salad

Herb-infused mayo, poached chicken, and crisp celery—this salad's secret lies in the balance.

The chicken makes or breaks this. Poach it gently—no boiling, just simmering water with a splash of vinegar—so it stays juicy. I grab free-range chicken breasts from Whole Foods or the butcher counter at Trader Joe's; they stay tender better. The herbs? Fresh dill and chives are non-negotiable here—they bring that restaurant-quality brightness. If you're using dried herbs, cut the amount to one-third and toast them lightly in a dry pan first. Celery should be crisp, so grab the freshest bunch you can find—look for stalks that snap when bent, not those rubbery ones sitting at the back of the crisper.

No fresh dill? Fresh parsley at double the amount works in a pinch, though it won't have that same anise kick. Short on chives? Green onions do the trick, but you'll need about twice as many. The grapes and almonds are totally optional, but they add that modern twist—red grapes for sweetness, almonds for crunch. If you're feeling fancy, swap the grapes for apple slices (toss with lemon juice to keep them bright). The mayo? Duke's or Hellmann's are my go-tos, but any full-fat brand will work. And if you're watching calories, Greek yogurt mayo (equal parts Greek yogurt and light mayo) keeps it creamy without the guilt.

This salad keeps beautifully—3 days in the fridge, sealed in an airtight container. The chicken stays juicy if you press plastic wrap directly on the surface before sealing. For extra freshness, store the herbs and celery separately and fold them in just before serving. Double the batch if you're feeding a crowd—it's the kind of dish that tastes even better the next day. Serve it on crusty bread for a sandwich, or pile it high on a platter with crackers for an elegant appetizer. Leftovers? Toss with a little extra lemon juice to keep it bright.

Step-by-step instructions for ashley Mac's chicken salad

Here's how to create the perfect balance of creamy, herby chicken salad with satisfying crunch.

Bring a large pot of water to a gentle simmer over medium heat. Add the 1.5 lb boneless, skinless chicken breast, the 2 whole celery stalks (cut into 2-inch pieces), and the 4 whole green onions (cut in half). The celery and onions add subtle flavor while keeping the chicken moist.

Poach for 12-15 minutes until the chicken reaches an internal temperature of 165°F and feels tender when pressed with a fork. Remove the chicken and let it cool completely in the broth—this prevents drying out when you shred it later. Once cool enough to handle, shred the chicken using two forks or your hands into ¼-inch thick strands. You should have about 3 cups of shredded chicken.

In a large mixing bowl, combine the 0.75 cup mayonnaise, 2 tbsp lemon juice, and 1 tbsp Dijon mustard. Whisk until smooth and creamy—this forms the flavor foundation. The lemon brightens the mayonnaise while the Dijon adds depth without overpowering.

Add the 2 cloves minced garlic cloves, 0.25 cup chopped fresh dill, and 0.25 cup chopped fresh chives. Stir well to distribute the herbs evenly. The garlic mellows as it sits, while the dill and chives add fresh, bright notes that complement the chicken beautifully. Taste the mixture and adjust seasoning with 1 tsp salt and 0.5 tsp black pepper—this is your flavor baseline before adding the chicken.

Add the shredded chicken to the herb-infused mayo mixture and gently fold together using a large spoon or your hands. Work carefully to avoid breaking up the chicken strands too much—you want that satisfying texture. The chicken will absorb the mayo and herbs, creating a cohesive salad with each bite delivering herby, lemony goodness.

Fold in the 0.5 cup halved red grapes (if using) and 0.25 cup chopped toasted almonds (if using). The grapes add a touch of sweetness that balances the savory flavors, while the almonds provide satisfying crunch. If you're making this ahead, this is the perfect time to refrigerate the salad for up to 2 days—the flavors meld beautifully over time.

Taste the salad and assess the consistency. If it's too thick, add 1-2 tbsp lemon juice or a splash of water to loosen it to your preferred texture—it should be creamy but still scoopable. If it's too thin, you can gently fold in a bit more mayonnaise, but the original amount should be perfect for this recipe.

Give the salad one final taste and adjust seasoning if needed. The perfect balance should have bright, herby notes from the dill and chives, a touch of tang from the lemon, and just enough salt to make every bite satisfying. Serve immediately on crusty bread, in lettuce wraps, or with crackers for the ultimate versatile dish.

Dietary considerations for these flavors

Gluten-Free Adaptations

This salad is naturally gluten-free since it relies on fresh ingredients and mayo—but always double-check your mayo brand. I use Duke's or Hellmann's (both gluten-free), but some store brands contain additives.

For extra safety, opt for Primal Kitchen or Sir Kensington's avocado oil mayo. The celery, herbs, and chicken are inherently gluten-free, so no substitutions are needed there. 🌾

Dairy-Free Options

Swap the mayo for dairy-free alternatives like Just Mayo or Vegenaise—both mimic the creamy texture perfectly. For a lighter option, blend ½ cup Greek yogurt (dairy-free if needed) with ½ cup light mayo and 1 tbsp lemon juice.

The herbs and chicken remain the same, so the flavor stays bright and herby. Just ensure your Dijon mustard is also dairy-free.

Lower-Calorie Modifications

Cut calories by replacing mayo with a Greek yogurt base: mix ½ cup nonfat Greek yogurt with ½ cup light mayo and 1 tbsp Dijon. This keeps the salad creamy while slashing fat.

For extra protein, add ¼ cup chopped walnuts (instead of almonds) and skip the grapes. The result? A lighter but still satisfying salad with ~150 calories per serving (vs. ~250 in the original).

Nut-Free Version

Skip the toasted almonds entirely and boost crunch with diced cucumber (½ cup) or crisp apple slices (½ cup, tossed in lemon juice). For a savory crunch, add ¼ cup diced jicama—it’s refreshing and nut-free.

The salad still delivers texture without nuts, making it safe for allergies. Just fold these in right before serving to keep them crisp. 🥕

Vegan Substitutions

Replace the chicken with shredded firm tofu (pressed and baked with smoked paprika) or chickpeas (roasted with garlic powder). Use vegan mayo (like Hellmann’s Vegan) and ensure your Dijon is plant-based.

The herbs and celery stay the same, so the flavor remains vibrant. For extra protein, add ¼ cup chopped sunflower seeds—they mimic the nutty crunch. 🌱

Allergy-Friendly Tips

For egg allergies, confirm your mayo is egg-free (some brands use it as a thickener). For soy concerns, use tamari instead of soy sauce in any optional dressings. Always check labels on Dijon mustard—some contain gluten or soy.

When in doubt, make your own herb-infused mayo with olive oil, lemon juice, and Dijon for full control. Safety first! 🛡️

Frequently asked questions