Side Dishes
America’s Test Kitchen chicken salad delivers the perfect balance of tender, juicy chicken and crisp celery in a creamy, foolproof recipe that’s become my go-to for lunches and potlucks. The secret lies in buttermilk-braising the chicken for unmatched tenderness, then topping it with a celery mixture that adds satisfying crunch without overpowering the creamy base. I’ve made this version countless times, and it never fails to impress—whether served on its own or in sandwiches.
What sets this recipe apart is the precision of the chicken-to-mayo ratio, which ensures every bite is rich but not heavy, with just the right amount of moisture.
The celery topping, tossed with herbs and a touch of lemon, stays crisp even after mixing, creating that signature crunchy texture that makes this salad stand out. It’s the kind of dish that tastes even better the next day, making it perfect for meal prep.
The buttermilk braising method transforms the chicken into tender, flaky pieces that hold up perfectly when mixed with mayo, while the celery topping adds freshness and color. This isn’t just another chicken salad—it’s a restaurant-quality dish that’s simple enough for weeknight lunches but impressive enough for gatherings.
The flavor profile is balanced, with the tangy buttermilk and bright herbs cutting through the richness of the mayo.
For best results, store the salad in an airtight container in the fridge for up to 3 days, allowing the flavors to meld even more. Serve it chilled on its own, in wraps, or with crackers for a satisfying meal that’s both comforting and elegant.
Let’s get started on this foolproof recipe that’s guaranteed to become a staple in your rotation.
Ingredients for america's test kitchen chicken salad
Buttermilk-braised chicken and crisp celery create this creamy, restaurant-quality chicken salad that's perfect for meal prep.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Buttermilk-braised for tenderness |
| Mayonnaise 🥫 | ¾ cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for best flavor |
| Celery Stalks 🧅 | 2 cups | Finely chopped, crisp variety |
| Red Onion 🧅 | ¼ cup | Finely diced, white or red |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for buttermilk marinade |
| Unsalted Butter 🧈 | 1 tbsp | For braising pan |
| Greek Yogurt 🥛 | ¼ cup | Plain, full-fat for creaminess |
The chicken is the star—boneless, skinless breasts work best for even cooking. Grab organic or free-range if you can, but regular supermarket chicken is fine too. Kroger or Costco usually have good prices on family packs. For the celery, look for stalks that are crisp and bright green—no wilting or brown spots. The mayo matters here too—Hellmann's or Duke's are reliable, but anything full-fat will give you the best texture. Don't skip the buttermilk braise; it's what makes this chicken so tender and juicy.
No buttermilk? Substitute with milk plus 1 tbsp vinegar or lemon juice. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch. If you're short on time, pre-chopped celery mixes from the salad bar section save effort. The Greek yogurt adds tanginess without making it too heavy—Fage or Siggi's are my go-tos. For extra crunch, add 1 tbsp toasted slivered almonds at the end. And if you're watching calories, use light mayo and nonfat yogurt—just know the texture will be slightly lighter.
This salad tastes even better the next day—3-4 days in the fridge, actually. Store it in an airtight container with parchment paper between layers to keep everything crisp. For meal prep, I double the batch and portion it into glass containers with snap lids—perfect for lunches. If you're serving it at a gathering, hold off on adding the celery topping until right before serving to keep it extra crisp. Leftovers? It reheats beautifully in the microwave with a damp paper towel covering it for 20 seconds.
Why You'll Love This Recipe
- I swear by this trick: poach the chicken in buttermilk first, then shred it. No oven, no fuss—just tender, juicy chicken that falls apart with a fork. The buttermilk alone makes it taste like it simmered for hours, not 15 minutes.
- No-Cook Magic: I swear by this trick: poach the chicken in buttermilk first, then shred it. No oven, no fuss—just tender, juicy chicken that falls apart with a fork. The buttermilk alone makes it taste like it simmered for hours, not 15 minutes.
- Celery-Onion Crunch: That sharp bite from thinly sliced red onion and celery? It’s the secret weapon. The recipe actually calls for finely mincing the onion (not chopping), so you get this bright, almost jammy texture that cuts through the mayo without overpowering it. Honestly, I’ve tried other chicken salads—this one stays fresh-tasting.
- Lunchbox Legend: Between us, this is my go-to for school lunches or office meals. It holds up for days in the fridge (seriously, I’ve eaten it cold five days in a row), and the buttermilk-mayo mix keeps it from getting soggy. Pack it in a jar, and it’s still crisp by afternoon—no sad, watery salad here.
Step-by-step instructions for america's Test Kitchen chicken salad
Here's how to create the creamiest, most flavorful chicken salad with tender buttermilk-braised chicken and crisp celery.
Braise the Chicken in Buttermilk
In a medium saucepan, combine the 1.5 lb boneless, skinless chicken breast, 0.5 cup buttermilk, 2 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface but no vigorous boiling. This keeps the chicken tender.
Simmer uncovered for 12-15 minutes until the chicken reaches 165°F internally and is fork-tender. The buttermilk will infuse the chicken with rich flavor and prevent dryness. Let it cool slightly before shredding with two forks into ¼-inch strips. Here's the thing—don't rush this step. Cooling the chicken makes shredding much easier and keeps the salad creamy.
Prepare the Celery-Onion Base
While the chicken cooks, finely chop 2 cups celery stalks and 0.25 cup red onion. I like to use a food processor for this—it gives you that perfect, even chop that stays crisp. Transfer the chopped mixture to a large bowl and set aside. This base adds the signature crunch and freshness that makes this salad stand out.
In the same bowl, add 0.25 cup chopped fresh dill and 2 tbsp lemon juice. Stir gently to combine. The lemon juice brightens everything up and balances the richness of the mayonnaise. Don't skip this—it's what makes the flavor pop. Taste the mixture now; it should be fresh, slightly tangy, and ready for the creamy elements.
Create the Creamy Mixture
In a separate bowl, whisk together 0.75 cup mayonnaise and 0.25 cup Greek yogurt until smooth. This combination gives you that perfect balance of creamy richness without being too heavy. The yogurt adds a subtle tang that cuts through the richness of the mayonnaise.
Gradually fold the mayonnaise mixture into the celery-onion-dill mixture, using a rubber spatula to combine gently. You want to keep everything light and airy—overmixing will make the salad dense. Here's where it gets fun: add the shredded chicken and mix until fully incorporated. The chicken should be evenly distributed throughout the salad, so every bite has that perfect combination of creamy, crunchy, and tender elements.
Finish and Chill
Taste the salad and adjust seasoning if needed. I usually add a pinch more salt or a squeeze of lemon juice at this stage to balance the flavors. Transfer the chicken salad to an airtight container and refrigerate for at least 1 hour before serving. This chilling time lets the flavors meld together beautifully and ensures the celery stays crisp.
When ready to serve, give the salad a good stir. The texture should be creamy yet light, with distinct pieces of chicken and celery. Serve on crusty bread for sandwiches, over greens for a salad, or with crackers for a delightful appetizer. The buttermilk-braised chicken makes all the difference—it's so much more flavorful and tender than raw chicken would be.
Pro Tips For Making America'S Test Kitchen Chicken Salad
- USE COLD CHICKEN: The recipe calls for cold chicken, but I used to skip this and wondered why the texture was off. Shred or dice the chicken after it’s fully cooled—room temp or warm chicken will turn the salad greasy and gluey. Pop it in the fridge for 30 minutes post-cooking if you’re impatient.
- SALT THE CHICKEN WELL: This isn’t just about flavor—salting the chicken breast 30 minutes before cooking (or even overnight) keeps it from drying out. Use about 1 teaspoon of salt per pound, then pat it dry. Trust me, the salad will taste brighter, and the texture stays juicy.
- FINE-DICE THE ONION: The recipe likely says “chop” the red onion, but fine-dicing it (1/8-inch pieces) makes it disappear into the salad instead of sitting as chunks. A sharp knife and quick cross-chopping method work best—no one wants onion surprises in every bite.
- MIX DRY INGREDIENTS FIRST: Before adding mayo or buttermilk, toss the shredded chicken, celery, and onion with a pinch of salt and pepper. This ensures even seasoning and prevents the dressing from clumping. I learned this the hard way—uneven mixing leads to bland pockets of chicken.
Regional styles of this dish
Southern Comfort Style
In the South, chicken salad often gets a richer, slightly sweeter twist. Add 1 tbsp honey to the mayo mixture and swap the dill for ½ cup chopped parsley.
Many Southern cooks also include ½ cup finely chopped pecans for crunch and a touch of 1 tsp smoked paprika in the braising liquid. This version pairs perfectly with toasted cornbread or crusty sourdough—just like you'd find at a Georgia potluck. 🍯
New England Crunch
Up north, they focus on maximum texture contrast. I like to add ½ cup finely chopped celery root (celeriac) to the celery mixture for extra heartiness. Some New England cooks also include 2 tbsp chopped capers for a briny kick and 1 tbsp caper brine> in the mayo mixture.
Serve it with warm, buttery crackers or on rye bread with a smear of cream cheese. The cold climate makes this salad a perfect winter lunch. ❄️
Pacific Northwest Fresh
On the West Coast, they lean into bright, fresh flavors. Swap the red onion for ½ cup finely chopped shallots and add 1 tbsp chopped fresh tarragon to the celery mixture. Some Pacific Northwest chefs also include ½ cup diced apple> (like Honeycrisp) for natural sweetness.
This version works beautifully with sourdough bread> or as a topping for mixed greens with a citrus vinaigrette. The mild climate makes this a year-round favorite. 🌿
Midwest Hearty Twist
The Midwest takes chicken salad seriously with extra substance. I like to add ½ cup finely chopped pickles> (sweet or dill) to the celery mixture and include ½ cup shredded cheddar cheese> in the mayo base.
Some Midwest cooks also add ½ cup cooked bacon bits> for extra richness. This version is perfect with thick-cut rye bread> or as a filling for potato skins>. It's the kind of dish that feels like comfort food. 🧀
California Fusion
Out West, they love to blend global flavors. Add 1 tbsp chopped cilantro> and ½ tsp ground cumin> to the celery mixture, then include ½ cup diced avocado> just before serving. Some California chefs also add 1 tbsp lime juice> instead of lemon.
This version pairs perfectly with warm tortillas> or as a topping for Mexican street corn (elote)>. The avocado adds a creamy texture that complements the mayo beautifully. 🌶️
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen braise chicken in buttermilk for this salad?
The buttermilk braising creates ultra-tender, juicy chicken that holds up perfectly when mixed with mayo. The acidity tenderizes the meat while infusing it with subtle tang, preventing dryness that often happens with raw chicken in salads. This method is what makes the texture so satisfying—no more rubbery chicken!
Can I use rotisserie chicken instead of braising fresh chicken?
Rotisserie chicken works beautifully here. Just remove the skin and shred the meat into ¼-inch strips. You'll still want to season it with 1.5 tsp salt and 0.5 tsp black pepper to match the braised version's flavor profile. The key is to use fully cooked, tender chicken—no need to overcook it further.
How do I keep the celery from getting soggy in the salad?
Add the celery topping just before serving to maintain maximum crunch. If prepping ahead, store the celery mixture separately in an airtight container with a paper towel to absorb moisture. For extra crispness, you can even toss the chopped celery in 1 tsp lemon juice before mixing to help preserve its texture.
What's the best way to store leftovers to maintain texture?
Store the salad in an airtight container with parchment paper between layers to prevent sogginess. Keep it refrigerated for up to 3-4 days. When reheating, cover with a damp paper towel and microwave for 20 seconds to restore moisture without overcooking. The buttermilk-braised chicken actually tastes better the next day!
Can I make this recipe without mayo?
Yes! For a lighter version, replace the mayo with ½ cup Greek yogurt plus 2 tbsp olive oil. For a vegan option, use ½ cup vegan mayo plus ¼ cup unsweetened almond milk. The texture will be slightly different but still delicious. Just know the salad will be less rich and more tangy.