Martha Stewart Chicken Salad Recipe: Classic Creamy Crunch for Gatherings

This timeless chicken salad delivers the classic combination of tender meat, crisp vegetables, and a creamy dressing that never fails to satisfy. I’ve refined this version to capture the perfect balance of textures and flavors.

The secret lies in using poached chicken, which stays moist and absorbs the dressing beautifully. Celery and green onions add a refreshing crunch, while a touch of lemon juice keeps the flavor bright and balanced.

What you get is a dish that’s rich yet light, ideal for sandwiches, wraps, or serving over greens. Its versatility makes it perfect for picnics, luncheons, or a quick weeknight meal.

Simple ingredients come together for a result that’s both comforting and crowd-pleasing.

Ingredients for Chicken Salad Recipe Martha Stewart

Classic ingredients for creamy, crunchy chicken salad perfection.

The chicken is everything here. Poach it yourself—rotisserie saves time but can be dry. I grab boneless, skinless breasts from Whole Foods (their organic ones are reliably tender). Kosher salt matters too—Diamond Crystal dissolves cleanly without over-salting. For the herbs, fresh dill from the farmers market adds that bright pop (dried works in a pinch, but cut the amount).

No mayonnaise? Full-fat Greek yogurt works in a 1:1 swap for a lighter version. Out of celery? Fennel or cucumber add a similar crunch. Green onions can be swapped for red onion at half the amount, soaked in cold water to mellow. The Dijon mustard is non-negotiable though—it’s what gives the dressing that signature tang. If you’ve got a jar open, Grey Poupon is my go-to.

Keeps 3-4 days in the fridge—longer if you store the dressing separately. The chicken can be poached and shredded a day ahead. Don’t add the celery until serving though, or it’ll get soggy. Perfect for sandwiches, wraps, or stuffed in lettuce cups.

Step-by-Step Instructions for Creamy Chicken Salad

This method delivers that perfect balance of rich creaminess and fresh crunch you expect from a classic.

Step 1: Poach the Chicken to Juicy Perfection

Place the 1.5 lb boneless, skinless chicken breasts in a saucepan and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat, then reduce to low and poach for 12-15 minutes until the internal temperature reaches 165°F.

You’ll know they’re done when the meat is no longer pink and the juices run clear. Overcooking dries out chicken, so pull them from the water as soon as they hit temperature. Let them cool completely before handling—this prevents the meat from breaking apart as you shred it.

Step 2: Prepare the Aromatic Base

While the chicken cools, finely dice the 2 whole celery stalks into uniform ¼-inch pieces and thinly slice the 3 whole green onions, using only the green parts. Chop the 2 tbsp fresh dill and measure out the 0.5 tsp dried tarragon.

This is where the texture magic happens—the celery adds that essential crunch, while the green onions and dill provide fresh, bright notes. I like to keep the dice small so every bite has a perfect distribution of flavors and textures.

Step 3: Whisk Together the Creamy Dressing

In a large bowl, whisk together the 0.75 cup mayonnaise, 0.25 cup Greek yogurt, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper until smooth. The Greek yogurt lightens the dressing without sacrificing richness.

Taste and adjust seasoning—this is your chance to balance the tang of the lemon and mustard with the salt. The dressing should be creamy but not overly thick; if it seems too stiff, let it sit for a few minutes to loosen slightly before combining with the chicken.

Step 4: Shred and Combine All Elements

Shred the cooled chicken into bite-sized pieces using two forks or your fingers. Add it to the bowl with the dressing, then fold in the diced celery, sliced green onions, chopped dill, and dried tarragon. Mix gently until everything is evenly coated.

Don’t overmix—you want the chicken to stay in distinct pieces rather than turning into a paste. The tarragon adds that subtle anise note that makes this salad taste sophisticated. Let the mixture sit for 10 minutes to allow the flavors to meld together.

Step 5: Serve in Butter Lettuce Cups

Separate the leaves of the 1 whole butter lettuce to create natural cups. Spoon the chicken salad into each leaf, filling them generously. Butter lettuce has the perfect combination of tenderness and structure to hold the salad without wilting.

Garnish with an extra sprinkle of chopped dill if desired. Serve immediately, or chill for up to 2 hours for a cooler, more refreshed flavor. The lettuce cups add a crisp, fresh contrast to the creamy chicken mixture.

Perfect Pairings for This Dish

Bread Pairings

Serve this creation on brioche buns for a soft, buttery contrast to the crunchy celery. I also love it on croissants from my local bakery—the flaky layers add a touch of elegance. For a lighter option, try whole wheat bread for extra fiber and nuttiness. 🥗

Crackers and Chips

Buttery Ritz crackers are a classic choice, but I prefer the sturdy crunch of water crackers. For a modern twist, serve with pita chips or endive leaves for a low-carb alternative. Each bite delivers the perfect ratio of creamy salad to crispy base.

Fresh Sides

A simple fruit salad with grapes, apples, and a honey-lime dressing cuts through the richness. Alternatively, pickled vegetables like cucumbers or radishes add a tangy crunch. I often pair mine with sliced tomatoes sprinkled with flaky salt. 🍇

Beverage Pairings

For a refreshing match, try an iced green tea with lemon or a crisp Sauvignon Blanc. Sparkling water with a splash of cranberry juice works well for a non-alcoholic option. The acidity in these drinks balances the creaminess beautifully.

Frequently Asked Questions