Salads
This Au Bon Pain chicken salad recipe delivers the iconic flavors you love—juicy chicken, crispy croutons, and a herb-infused mayonnaise that ties everything together.
The secret lies in perfectly poached chicken breast, finely diced celery and grapes for that signature texture, and a dressing that balances tangy and savory notes without overpowering. What makes this version special is the addition of toasted croutons that stay crispy even after mixing, just like the bakery-style original.
The recipe maintains the classic elements—mayonnaise base, fresh herbs, and a touch of Dijon mustard—but with a modern twist that keeps it restaurant-worthy.
You'll work with tender, shredded chicken that holds its shape, crisp vegetables that add crunch, and a dressing that's rich yet light enough to let the ingredients shine. The result is a salad that's perfect for sandwiches, wraps, or as a standalone dish with crusty bread on the side.
By the time you're done assembling, you'll have a chicken salad that's creamy, flavorful, and packed with texture—crispy croutons contrast beautifully with the tender chicken and juicy grapes. This version stays true to the original while offering a fresher, more balanced flavor profile that's easier to make at home.
The key is keeping the ingredients fresh and the croutons perfectly toasted for that signature crunch.
Serve this salad on your favorite bread for a satisfying lunch, or enjoy it as a side with grilled meats. The recipe scales easily, making it perfect for meal prep or entertaining. Let's get started on recreating that bakery-style taste at home with this foolproof method.
Ingredients for au bon pain chicken salad
Crispy croutons, juicy chicken, and herb-infused mayo—here's everything you need for that iconic Au Bon Pain taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness |
| Mayonnaise 🥫 | 1 cup | High-quality, like Hellmann's or Duke's |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Celery Stalks 🧅 | 2 whole | Finely diced, about 0.5 cup |
| Red Seedless Grapes 🍇 | ½ lb | Chopped, about 1 cup |
| Red Onion 🧅 | ¼ whole | Finely diced, about 0.25 cup |
| Store-Bought Cubed Croutons 🍞 | 2 cups | Toasted until crispy |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For poaching chicken |
The chicken is everything here. Buy the freshest breast you can find—look for plump, pale pieces with no grayish edges. Trader Joe's or Whole Foods have great options, but even your regular grocery store should have decent ones. Poach it low and slow in olive oil-infused water—that's the secret to tender, juicy chicken that shreds perfectly. Once shredded, let it cool completely before mixing, or the mayo will turn into soup. The grapes? Red seedless are non-negotiable—they stay juicy and add that signature sweetness. If you can't find them fresh, frozen works in a pinch (thaw and pat dry).
No fresh dill? Dried dill at one-third the amount gets you close, but fresh is ideal. Running low on Hellmann's? Duke's or Best Foods are solid swaps—just avoid the store brand if you can. The croutons are key for that bakery-style crunch. Toast them extra crispy in the oven before mixing, or they'll get soggy fast. Celery and onion can be prepped ahead and stored in the fridge for 3 days—just chop them right before mixing to keep everything crisp. The red onion adds a little bite, but if you're sensitive to that, swap for green onion (use half the amount).
This salad tastes even better the next day—honestly, the flavors meld more overnight. Store it in an airtight container with a paper towel on top to keep the croutons crispy for 3-4 days. For meal prep, portion into jars with the dressing on the bottom and ingredients layered on top. The grapes will release juice, so add them last when serving. Freezing isn't recommended—the texture changes too much, and the grapes get mushy. If you make extra, use it for wraps or sandwiches within 2 days for best results.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than ordering takeout. Poach the chicken, dice it—boom—then stir in mayo, dill, and chives. No fancy techniques, just honest, satisfying prep.
- Herb-Packed Punch: That fresh dill and chives? They turn ordinary chicken into something bright and alive. The Dijon mustard adds a little tangy kick—like a hug for your taste buds.
- Lunchbox Legend: Between us, this is my go-to for packed lunches. It stays fresh for days, and I can toss it in wraps, over greens, or straight from the jar. Zero guesswork, all flavor.
- Budget Meal Hero: Chicken breast stretches further than you’d think, and mayo/dill/chives are pantry staples. I make a big batch, eat it for days, and still save money compared to store-bought salads. Smart, simple, satisfying.
Step-by-step instructions for herb-infused chicken salad
Let's create a chicken salad so fresh and flavorful it'll remind you of your favorite bakery.
Poach the Chicken Breast for Perfect Tenderness
Bring a large pot of water to a gentle simmer over medium heat. Add the 1 tablespoon olive oil and 0.5 teaspoon salt to the water. This helps create a light sheen on the chicken and enhances flavor.
Add the 1.5 lb boneless, skinless chicken breast and cook for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink in the center. You'll know it's done when it pulls apart easily with a fork and the juices run clear. Remove the chicken and let it cool completely before shredding.
Prepare the Herb-Infused Mayonnaise Dressing
In a medium bowl, combine the 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well until smooth and creamy. This forms the flavorful base of our salad.
Next, fold in the 0.25 cup chopped fresh dill and 0.25 cup finely chopped fresh chives using a rubber spatula. The herbs should be evenly distributed throughout the mayonnaise mixture. This step is crucial for that signature Au Bon Pain herbaceous flavor.
Chop and Combine All the Fresh Ingredients
Finely dice the 2 whole celery stalks (about 0.5 cup) and 0.25 whole red onion (about 0.25 cup) and place them in a large mixing bowl. Chop the 0.5 lb red seedless grapes into small pieces (about 1 cup) and add them to the bowl as well.
Shred the cooled chicken breast using two forks, breaking it into bite-sized pieces. Add the shredded chicken to the bowl with the other ingredients. Gently fold everything together until just combined, being careful not to break up the chicken pieces too much.
Create the Perfect Texture with Crispy Croutons
In a dry skillet over medium heat, toast the 2 cups store-bought cubed croutons for 3-4 minutes until they're golden brown and crispy. This step is what gives our chicken salad that bakery-style crunch you love.
Add the toasted croutons to the chicken mixture and gently fold them in. Taste the salad and adjust seasoning if needed—you might want to add a pinch more salt or pepper to balance all the fresh flavors. The croutons should be evenly distributed throughout the salad.
Chill and Serve for Maximum Freshness
Transfer the chicken salad to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. When ready to serve, give it a good stir to redistribute the ingredients.
Serve the chicken salad on its own or with your favorite bread for a complete meal. The combination of tender chicken, fresh herbs, sweet grapes, and crispy croutons creates a perfect balance of textures and flavors that's sure to impress.
Pro Tips For Making Au Bon Pain Chicken Salad
- Poach, Don’t Boil: Chicken breast turns rubbery when boiled—this salad deserves tender, juicy meat. Poach it in simmering (not rolling) water with a splash of vinegar or lemon juice for 12–15 minutes, then shock in ice water to stop cooking. The acid keeps it from drying out, and the cold water locks in moisture better than resting alone.
- Dry the Chicken First: Wet chicken sticks to the pan and steams instead of searing. Pat those breasts thoroughly with paper towels before cooking—no half-measures. A dry surface means better browning and a cleaner separation when shredding, so the salad stays fluffy, not gloppy.
- Whisk the Dressing: Dumping mayo, mustard, and herbs into a bowl and stirring? You’re missing out. Whisk the mayo and Dijon together first until fully emulsified—this prevents separation later. Then fold in the dill and chives gently so they stay bright, not pulverized. Trust me, the texture makes a real difference.
- Shred While Warm: Cold chicken is stubborn. Shred it right after poaching while it’s still warm and pliable—use two forks or your hands, whatever works. If it’s lukewarm, the strands will tear unevenly, and the salad loses that restaurant-quality bite. (Pro move: Toss shredded chicken with a teaspoon of lemon juice while warm—it brightens the flavor.)
Serving suggestions for leftovers
Sandwich Style
Serve your chicken salad on sourdough or ciabatta bread for that classic bakery feel. Toast the bread lightly before adding a generous layer of salad—this keeps everything crispy. For a heartier option, use whole wheat or rye bread and add a slice of Swiss cheese for extra richness.
I love pressing the bread slightly to create a pocket that holds the filling perfectly. 🥖
Wrap Variations
Use spinach or butter lettuce wraps for a lighter option that still delivers big flavor. Spread a thin layer of cream cheese on the wrap first to help hold the filling.
For extra crunch, add toasted sesame seeds or crushed peanuts on top. I also enjoy using low-carb tortillas when I need a gluten-free option that still feels indulgent.
Standalone Salad
Serve this chicken salad as a bowl-style dish with a side of crusty baguette or warm dinner rolls. Garnish with extra fresh dill sprigs and a sprinkle of flaky sea salt for a restaurant-worthy presentation.
The grapes and celery add vibrant colors that make it look as good as it tastes. I like adding a small side salad with arugula and lemon vinaigrette to balance the richness.
Party Platter
For gatherings, arrange the chicken salad in a large glass bowl and surround it with pickles, olives, and mustard packets for a classic deli-style spread. Add mini croissants or baguette slices on the side for easy grabbing.
The crispy croutons stay crunchy even when served buffet-style, which is key for crowd-pleasing dishes. I always include a small bowl of extra dressing on the side for guests who want more.
Meal Prep Ideas
Divide the chicken salad into single-serving airtight containers with a small compartment for croutons on top. This keeps them crispy for up to 3 days. For lunch, pack it with a whole wheat cracker or pre-sliced baguette on the side.
I also like making mini salad cups by layering the ingredients in small jars with the dressing at the bottom—just shake to mix before eating. 💡
Kid-Friendly Twist
For picky eaters, serve the chicken salad in mini muffin tins with a toothpick flag for fun. Use whole wheat English muffins or pita bread for a familiar shape. You can also cut the grapes into tiny pieces and mix in a few mini marshmallows for a sweet surprise.
The familiar textures make it more appealing while keeping the classic flavors intact.
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached?
Rotisserie chicken works perfectly—just shred 1.5 cups of cooked chicken (about 1 cup of meat) and make sure it's cooled completely before mixing. The key is to remove any excess skin or fat, as it can make the salad too greasy. For extra flavor, use chicken that's been seasoned with herbs like thyme or rosemary.
How do I keep the croutons crispy?
Toast them fresh in a dry skillet over medium heat for 3-4 minutes until golden brown right before mixing. For extra insurance, store the salad in an airtight container with a paper towel on top to absorb moisture. If you're prepping ahead, toast the croutons separately and add them just before serving.
What if I don't like grapes in my chicken salad?
No problem! Swap them for diced apples (Fuji or Gala work best) or dried cranberries for a tangy twist. For a more classic approach, try finely chopped walnuts or toasted almonds for crunch. The grapes add sweetness, but these alternatives keep the texture contrast that makes the salad special.
Can I make this without mayonnaise?
Yes, but the texture will be different. For a lighter version, use Greek yogurt or vegan mayo (about ¾ cup) mixed with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. You may need to add a splash of milk to thin it out. The salad will be creamier but less rich—great for a healthier option!
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days, with the croutons staying crispy for 3 days if kept separate. For longer storage, freeze the dressing and chicken mixture (without croutons) for up to 1 month. Reheat gently before adding fresh croutons and grapes when ready to eat.