Salads
This Au Bon Pain-style chicken salad delivers the signature creamy texture and herbaceous harmony that made it legendary. The secret lies in perfectly poached chicken—juicy yet tender—tossed with a velvety mayo-based dressing infused with fresh herbs and a touch of Dijon.
Every bite combines crispy croutons, crunchy celery, and just the right balance of tangy and savory flavors, all while maintaining that signature restaurant-quality consistency.
The recipe begins with poached chicken breast, a technique that ensures tender, moist meat without drying out. While it cooks, you’ll prepare a creamy dressing using mayonnaise, Greek yogurt, and a blend of fresh herbs like parsley and dill, along with a hint of lemon zest for brightness.
The croutons are toasted to a perfect golden crunch, adding texture that keeps every bite exciting.
What sets this apart is the harmony of textures—creamy chicken, crispy croutons, and fresh vegetables all working together. The salad is light enough for a summer lunch but hearty enough to satisfy a crowd, making it ideal for picnics, office lunches, or a sophisticated weeknight dinner.
The assembly is simple, but the result is undeniably restaurant-worthy.
Once assembled, the salad sits for just a few minutes, allowing the flavors to meld and the dressing to coat the chicken evenly. Serve it in a bowl with extra croutons on top or on toasted bread for an open-faced sandwich.
This is the kind of dish that feels like a gourmet treat without the fuss.
Ingredients for au bon pain chicken salad
These 14 ingredients create the iconic Au Bon Pain chicken salad with perfect creamy texture and herbaceous balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Plain Greek Yogurt 🥛 | ¼ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Celery Stalks 🧅 | 1 ½ cups | Finely diced, crisp variety |
| Red Onion 🧅 | ¼ cup | Finely diced, white preferred |
| Lemon Zest 🍋 | 1 tbsp | From 1 medium lemon |
| White Whole Wheat Bread 🍞 | 4 slices | Day-old, cubed for croutons |
| Dijon Mustard 🍯 | 1 tbsp | For dressing tang |
| Olive Oil 🫒 | 1 tbsp | For crouton toasting |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Fresh Lemon Juice 🍋 | 1 tbsp | From 1 lemon |
The chicken breast is the foundation—look for evenly sized breasts at Whole Foods or your local butcher for the best quality. Poaching keeps it tender without drying out, which is key for that signature Au Bon Pain texture. For the herbs, fresh dill and parsley from the grocery store’s refrigerated section are ideal, but if they’re wilted, dried herbs at half the amount will work. The celery should be crisp—avoid rubbery stalks. For the bread, day-old slices make the best croutons, but if you only have fresh, toast it first to remove moisture.
No Greek yogurt? Substitute sour cream at the same amount—it’ll be slightly heavier but still creamy. Prefer less tang? Reduce the Dijon mustard to 1 teaspoon. The lemon zest can be omitted if you’re short, but the juice is essential for brightness. For the croutons, any white or whole wheat bread works, but sourdough adds a nice depth of flavor. If you’re making this ahead, store the dressing separately until ready to mix—it keeps for 3 days in the fridge. The chicken can be poached up to 2 days ahead and stored covered in the fridge.
This salad tastes even better the next day as flavors meld. Store all components separately in airtight containers for up to 4 days. The croutons stay crisp for 2 days if stored in a sealed container. For meal prep, portion the dressing into small jars—just shake and toss when ready to serve. The dressing also works as a sandwich spread or dip, so make extra if you can. Freeze the croutons for up to 1 month to keep them fresh longer.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s three bowls max—chop the chicken, mix the yogurt-mayo-dill base, and toss in parsley. Honestly, I’ve made it with my hands in the sink while waiting for the kettle to boil. The Greek yogurt keeps it light, so no heavy creaminess to fight.
- Herb-Packed Punch: That fresh dill and parsley combo? It’s the secret weapon here—bright, grassy, and way more exciting than your basic chicken salad. I’ll be real: my kids pick out the herbs first, but they’re the last ones to finish their sandwiches. The yogurt cuts the mayo richness just enough to let those flavors shine.
- Lunchbox Legend: Between us, this is my go-to for work lunches or school packs. I’ll prep a big batch on Sunday, and it stays fresh for days—no soggy bread or sad greens. Pack it in a jar, and by lunchtime, it’s still holding its shape. (Yes, even on a Tuesday night when I’m too tired to think.)
- Budget Meal Stretch: A single chicken breast feeds four people easily, and the yogurt-mayo mix costs pennies per serving. I’ve stretched this into wraps for date night or tossed it with rice for a quick dinner—no waste, all flavor. Plus, the parsley makes it feel fancy without breaking the bank.
Step-by-step instructions for Au Bon Pain chicken salad
Here's how to craft this signature chicken salad with perfect texture and flavor balance.
Poach the Chicken Breast for Maximum Tenderness
Place the 1.5 lb boneless, skinless chicken breast in a pot and cover with cold water. Add 1 tbsp lemon zest, 1 tbsp fresh lemon juice, 0.5 tsp salt, and 0.25 tsp ground black pepper. Bring to a gentle simmer over medium heat—you'll see small bubbles breaking the surface but no vigorous boiling. This gentle cooking method keeps the chicken moist and flaky.
Simmer for 12-15 minutes until the internal temperature reaches 165°F and the meat is completely opaque. The chicken should pull apart easily with a fork when tested. Remove from the pot and let it cool completely before shredding—this prevents the salad from becoming watery. Once cool, shred the chicken into fine, bite-sized pieces using two forks. Set aside for the next steps.
Prepare the Crunchy Croutons
Cut the 4 slices of day-old white whole wheat bread into ¼-inch cubes and place them on a baking sheet. Drizzle lightly with 1 tbsp olive oil and toss to coat evenly. Spread the cubes in a single layer, leaving space between them for even browning.
Bake at 375°F for 8-10 minutes, stirring once halfway through, until the croutons are golden brown and crisp. Watch them carefully—they burn quickly. Remove from the oven and let cool completely before adding to the salad. The warm croutons will soften slightly when mixed with the dressing, but they'll retain their satisfying crunch.
Create the Creamy Herb Dressing
In a medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 1 tbsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp ground black pepper. Mix until smooth and creamy—this base creates the signature creamy texture. The Greek yogurt adds tanginess while keeping the salad lighter than traditional mayo-heavy versions.
Fold in the 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, 1 tbsp lemon zest, and 1 tbsp fresh lemon juice. The herbs should be evenly distributed throughout the dressing. Taste and adjust seasoning if needed—the lemon brightens the flavors while the herbs add freshness. Set the dressing aside until ready to combine with the other ingredients.
Combine All Ingredients for Perfect Balance
In a large mixing bowl, combine the shredded chicken, 1.5 cups finely diced celery stalks, and 0.25 cup finely diced red onion. Mix gently to distribute the vegetables evenly. The celery adds crispness while the onion provides a subtle sharpness that complements the creamy base.
Add the prepared dressing and mix thoroughly until all ingredients are fully coated. Fold in the cooled croutons, reserving a few for garnish if desired. The croutons should be distributed evenly throughout the salad. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. The salad should be creamy, flavorful, and have a satisfying crunch in every bite.
Chill and Serve for Optimal Texture
Cover the chicken salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the croutons to soften slightly while maintaining their crunch. The salad will taste even better the next day as the flavors deepen.
Serve the chicken salad on its own, in lettuce cups, or as a filling for sandwiches. Garnish with additional chopped herbs and reserved croutons for extra texture. Each bite should deliver a perfect harmony of creamy, herby, and crunchy elements that define this classic recipe.
Pro Tips For Making Au Bon Pain Chicken Salad
- POACH DON’T BOIL: Chicken breast turns rubbery when boiled—it’s the enemy of tender salad texture. Use a gentle poach in simmering water (165°F/74°C) with a splash of vinegar or lemon juice. Five minutes per side, then shock in ice water to lock in moisture. I learned this the hard way after serving dry, sad chicken in my first batch.
- STRAIN THE YOGURT: Greek yogurt is thick, but this salad needs a lighter hand. Strain it through a clean kitchen towel or cheesecloth for 10 minutes before mixing—it’ll be smoother, less tangy, and blend better with mayo. Trust me, your salad won’t taste like cottage cheese.
- CHOP HERBS LAST: Fresh dill and parsley lose their brightness fast. Hold off on chopping them until you’re ready to serve—even 30 minutes in the mix makes them wilt. Store them in a damp paper towel in the fridge until then. Your future self will notice the difference.
- BALANCE THE CREAM: Too much mayo? Too much yogurt? Split the difference: use a 1:1 ratio of mayo to yogurt for the base, then adjust with a squeeze of lemon or extra dill. I was skeptical until I tried it—now it’s my go-to for a lighter, tangier salad.
Serving suggestions for this recipe
Bread Bowl Presentation
Serve your chicken salad in hollowed-out baguette halves for a rustic, elegant touch that mimics Au Bon Pain's signature presentation. Toast the bread lightly at 375°F for 3-4 minutes to crisp the edges, then scoop out the insides with a spoon, leaving a ½-inch thick shell.
Fill with salad and garnish with extra croutons and herbs. This creates a satisfying handheld meal perfect for picnics or casual gatherings. 🥖
Lettuce Wraps
For a lighter option, use butter lettuce or romaine leaves as edible bowls. Arrange a generous spoonful of salad in the center of each leaf, then fold the sides inward and roll gently. Secure with a toothpick if needed.
This works beautifully for individual servings and adds a fresh contrast to the creamy filling. I love this for summer barbecues when I want to keep things cool and refreshing.
Open-Faced Sandwich
Toast a sourdough or ciabatta roll until golden, then spread with a thin layer of the chicken salad. Top with a slice of sharp cheddar and broil for 2-3 minutes until the cheese melts.
The combination of warm bread, creamy salad, and melted cheese creates a decadent lunch option that feels like a restaurant special. Serve with a side of pickles for tangy balance.
Garnish Like a Pro
Elevate your presentation with these simple garnishes: sprinkle with toasted pine nuts for nutty crunch, drizzle with extra virgin olive oil, or add a few cherry tomatoes halved lengthwise. For a pop of color, scatter edible flowers (like nasturtiums) on top.
These finishing touches make your salad look as impressive as it tastes, perfect for when you're serving guests. 🌸
Meal Prep Serving
When packing for work or school, portion the salad into glass mason jars with the dressing at the bottom. Layer the ingredients in this order: croutons, celery, onion, and chicken on top. This keeps everything fresh and prevents sogginess.
For a hearty lunch, pack a side of crusty bread or carrot sticks to dip in any extra dressing. The jars also make it easy to toss and eat straight from the container.
Dessert Pairing
Balance the savory richness with a light dessert like lemon bars or vanilla bean ice cream. The citrus notes in both complement the lemon in the salad, creating a cohesive meal experience.
For a warm option, serve with warm apple crisp—the cinnamon and caramelized apples provide a sweet contrast that rounds out the meal perfectly. This pairing is especially satisfying during fall and winter gatherings. 🍏
Nutrition facts
Frequently asked questions about Au Bon Pain-style chicken salad
Can I use rotisserie chicken instead of poaching?
Yes! Rotisserie chicken works perfectly for this recipe. Just shred the meat and remove any excess skin or fat. The key is to use 1.5 cups of shredded chicken (about 2-3 cups of cooked rotisserie pieces) to match the recipe's yield. Discard any bones or tough pieces to keep the texture creamy.
How do I prevent the croutons from getting soggy?
Toast the croutons fresh before adding them to the salad, and store all components separately in the fridge. When ready to serve, toss the croutons in just before eating. For meal prep, keep croutons in a sealed container with a paper towel to absorb moisture. Adding them last preserves that satisfying crunch.
Can I make this salad ahead of time?
This salad tastes even better the next day. Store the chicken, vegetables, and dressing separately in airtight containers for up to 4 days. Mix everything together just before serving. The croutons can be made up to 2 days ahead and kept in a sealed container. The dressing alone keeps for 3 days in the fridge.
What if I don't have Greek yogurt?
No problem! Substitute with 0.25 cup sour cream for a similar creamy texture. For a lighter option, use 0.25 cup buttermilk> (though the flavor will be slightly tangier). The salad will still be delicious, just with a slightly different mouthfeel. Reduce the mayo to 0.4 cup to maintain the same consistency.
How can I make this salad lighter?
Swap half the mayonnaise for 0.25 cup light mayo or Greek yogurt to cut calories while keeping creaminess. Add extra fresh herbs and lemon juice for brightness. For more crunch, include 1 cup sliced cucumber or bell peppers. Serve with a side of mixed greens to balance the richness without sacrificing flavor.