America's Test Kitchen Chicken Salad Recipe: No-Mayo Creaminess With Crunchy Texture

America’s Test Kitchen’s chicken salad recipe redefines what this classic dish can be—no mayo, no soggy texture, just perfectly balanced flavors and satisfying crunch.

After testing countless variations, I’ve perfected a method that delivers creamy richness from Greek yogurt and sour cream while keeping every bite crisp and fresh. The secret lies in precise ingredient ratios and a technique that prevents the salad from turning into a mushy mess.

This recipe starts with juicy, perfectly seasoned chicken—cooked just until tender, then shredded into bite-sized pieces. The magic happens when you combine it with finely diced celery, red onion, and fresh herbs, all bound together with a tangy yogurt base.

What sets this apart is the crunchy texture, achieved by adding toasted pecans or celery seeds that stay crisp even after mixing. It’s the kind of chicken salad that holds up for hours without losing its structure.

The result is a restaurant-quality dish that’s light enough for lunch but substantial enough for a main course. Each bite delivers a perfect balance of protein, freshness, and crunch—no heavy mayo to weigh it down.

Whether you’re packing it for work or serving it at a picnic, this version stays fresh and delicious. The best part? It comes together in under 30 minutes, making it ideal for busy weeknights or meal prep.

For extra flair, serve it on crusty bread or with crackers, and don’t forget the lemon juice—just a squeeze brightens the flavors and keeps everything fresh. This is chicken salad elevated to a whole new level, and once you try it, you’ll never go back to the heavy, greasy versions.

Let’s get to the recipe!

Ingredients for america's test kitchen chicken salad

Juicy chicken, creamy yogurt, and crunchy bits—this chicken salad skips mayo for a lighter, fresher bite.

The chicken is the star—look for plump, fresh breasts with minimal fat. Costco or Whole Foods usually have the best quality, but any grocery store will do. Cook it just until it hits 165°F, then shred it while still warm for tender bites. The yogurt and sour cream combo gives that creamy texture without mayo’s heaviness—full-fat versions keep it rich but still light. If you’re short on time, rotisserie chicken works too, just shred it extra fine.

No dill? Fresh parsley or tarragon works in a pinch. The pecans can be swapped for toasted walnuts or sunflower seeds if you’re avoiding nuts. For extra crunch, add crushed potato chips or cracker crumbs—just toss them in at the end. The celery seeds are optional but add a subtle celery flavor without the texture. If you’re prepping ahead, store the dressing and toppings separately until ready to mix.

This salad keeps well for 3-4 days in the fridge, though the crunchiest elements lose their snap after a day or two. To refresh, add a squeeze of lemon juice and a sprinkle of celery seeds before serving. For meal prep, portion into small containers with a tight seal—it’s perfect for lunches. The flavors actually improve after mixing, so don’t be shy about tossing it together ahead of time.

Step-by-step instructions for creamy chicken salad with crunchy texture

Here's how to make a luscious chicken salad that's rich without mayo, packed with fresh herbs, and topped with satisfying crunch.

Start by seasoning the 1.5 lb boneless, skinless chicken breast generously with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the pan and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.

Here's the thing—chicken cooks faster than you think, especially when sliced thin. I like to cut the cooked breast into ½-inch strips while it's still warm, making it easier to shred later. Let it cool for 10 minutes before handling to prevent sticking. The goal is tender, flaky chicken that will blend beautifully with the yogurt mixture.

Transfer the cooled chicken to a large mixing bowl. Using two forks, shred the chicken into bite-sized pieces—not too fine, not too chunky. Add the 0.75 cup plain Greek yogurt and 0.25 cup sour cream, then mix gently with a wooden spoon until fully combined. The yogurt should coat the chicken evenly, creating that signature creamy texture without being heavy.

This is where the magic happens. The Greek yogurt adds tanginess while keeping it light, and the sour cream rounds out the richness. If you notice the mixture is too thick, stir in 1-2 teaspoons of water to loosen it slightly. The texture should be smooth but still hold its shape when spooned.

Finely dice the 2 whole celery stalks and 0.25 cup red onion, then add them to the bowl. Chop the 0.25 cup fresh dill and 2 tbsp fresh chives and fold them in gently. The celery adds a crisp snap, the onion brings brightness, and the herbs keep it fresh. Mix everything together until the vegetables are evenly distributed throughout the chicken mixture.

Real talk—don't skip the chopping step. Finely diced celery and onion blend seamlessly into the salad, while larger pieces can make it too textured. If you're using a food processor, pulse the celery and onion just until they're small but still recognizable—you want texture, not a smooth paste.

Chop the 0.25 cup toasted pecans into small pieces and stir them into the salad. Add the 2 tbsp lemon juice, 0.5 tsp salt, and 0.5 tsp celery seeds (if using), then mix everything together one last time. The pecans add a satisfying crunch that contrasts beautifully with the creamy base, while the lemon juice brightens the whole dish.

Taste and adjust the seasoning if needed. You might want to add a pinch more salt or a splash more lemon juice to balance the flavors. The salad should be tangy, creamy, and just slightly sweet from the pecans. If it's too thick, stir in another teaspoon of Greek yogurt to loosen it. Let it sit for 10 minutes before serving so the flavors meld together.

Transfer the chicken salad to a serving bowl and garnish with an extra sprinkle of fresh chives and toasted pecans for presentation. Serve it on its own, in lettuce wraps, or with crusty bread. The salad keeps well in the refrigerator for up to 3 days, but the crunchiest texture comes fresh out of the bowl.

Here's the moment that matters: the first bite should deliver creamy, tangy chicken with every element—herbs, crunch, and brightness—working together. If you're serving it with crackers or bread, let guests assemble their own portions so they can enjoy the perfect balance of textures with each bite.

Perfect pairings for this america's test kitchen chicken salad

Crispy Bread Pairings

This chicken salad shines when served with crusty sourdough or baguette slices—the buttery crunch absorbs every creamy bite. I like to lightly toast them in a 400°F oven for 5-7 minutes until golden, then slather with a thin layer of herbed butter before adding the salad.

For a Southern twist, try cornbread with a hint of honey or buttermilk biscuits from a local bakery. 🍞

Fresh Cracker Options

Water crackers or water crackers with arugula elevate the salad by providing a delicate contrast. I prefer Schar water crackers because they’re sturdy enough to hold the creamy mixture without dissolving.

For extra indulgence, add mini buttery crackers like Ritz or water crackers with everything bagel seasoning for a savory crunch. These pairings let guests customize their texture experience.

Lettuce Wraps

For a lighter option, serve the chicken salad in butter lettuce or romaine leaves—it’s a refreshing twist that keeps the dish fresh and portable. I like to lightly salt the lettuce first to draw out moisture, then spoon the salad into the center.

Add a drizzle of lemon juice before wrapping to keep everything crisp. This method works beautifully for picnics or lunchboxes. 🥬

Wine and Beer Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the richness with its bright citrus notes, balancing the yogurt’s tanginess. I also love a dry Riesling for its slight sweetness that complements the lemon juice.

For beer lovers, a crisp Belgian witbier like Hoegaarden adds a refreshing coriander note that pairs perfectly. Avoid heavy reds—they’ll overpower the delicate flavors. 🍷

Fresh Fruit Garnishes

Adding sliced apples or pears introduces a sweet contrast that brightens the dish. Toss them in just before serving to prevent sogginess. I like to use Granny Smith apples for their tartness or pears with a sprinkle of lemon zest.

For a tropical twist, try mandarin oranges—their juiciness adds a refreshing pop. These toppings make the salad feel like a summer picnic. 🍎

Frequently asked questions