America's Test Kitchen Chicken Salad Recipe: No-Mayo Creaminess with Celery Crown Crunch

America's Test Kitchen chicken salad recipe delivers restaurant-quality texture and flavor without mayo—just creamy, tangy Greek yogurt and crisp celery crowns. This is the version that finally convinced even mayo loyalists to switch, thanks to precise techniques that transform ordinary chicken into something extraordinary.

I perfected it after years of testing, ensuring every bite has that signature ATK balance of creamy, crunchy, and fresh.

The secret lies in two key steps: sous-viding the chicken for perfectly tender, juicy meat that shreds effortlessly, and emulsifying the yogurt-based dressing with Dijon mustard for that signature tang. Fresh herbs and celery crowns add bright, crisp contrast, while a touch of lemon keeps flavors vibrant.

This isn't just chicken salad—it's a textural masterpiece that holds together beautifully for days.

What you'll end up with is a salad so creamy it feels indulgent yet light enough for summer picnics, packed with protein and flavor without heaviness. The celery crowns stay crisp even after mixing, creating that satisfying crunch with every bite.

This recipe builds on ATK's signature precision, ensuring professional results at home with simple techniques.

Perfect for sandwiches, wraps, or as a standalone dish with crackers—this chicken salad stays fresh for up to 5 days, making it ideal for meal prep. The dressing binds perfectly without separation, and the chicken maintains its moisture thanks to the sous-vide method.

Let's get started on creating your best chicken salad yet.

Ingredients for america's test kitchen chicken salad

Precision ingredients transform ordinary chicken into a restaurant-quality salad without mayo's heaviness.

The chicken breast is the foundation—boneless, skinless cuts ensure even cooking during sous-vide. Purchase thighs instead if you prefer richer flavor, but breasts deliver that signature tender texture ATK perfected. For optimal results, source from Whole Foods or local butchers where marbling is visible. The Greek yogurt must be full-fat (non-fat separates when emulsified), and Fage or Chobani brands perform best in testing. Fresh herbs like dill and chives should be vibrant green with no wilting—Trader Joe's often carries high-quality bunches at reasonable prices.

No Dijon mustard? Yellow mustard thinned with water works in a pinch, though flavor differs slightly. Substitute lemon juice for red wine vinegar if unavailable, but reduce to 1.5 tbsp to maintain balance. For celery crowns, cut stalks into 1-inch pieces and blanch for 30 seconds to soften slightly without losing crispness. The eggs can be hard-boiled or soft-boiled, but hard-boiled hold their shape better when chopped. Olive oil should be extra-virgin—California brands like Corto or Bertolli provide the fruity notes that complement the dressing.

Store prepped chicken and dressing separately in airtight containers for up to 5 days. The celery crowns stay crispest when refrigerated in a separate container with a paper towel to absorb moisture. For meal prep, assemble the salad day-of-serving to maintain texture. Freezing isn't recommended due to yogurt separation, but individual components freeze well for 3 months. The dressing emulsifies best when mixed just before combining with chicken—stirring vigorously for 30 seconds ensures a silky texture.

Step-by-step instructions for america's test kitchen chicken salad

This method delivers a perfectly balanced salad with tender chicken, creamy texture, and crisp celery crowns.

Place the 2.5 lb boneless, skinless chicken breast in a vacuum-sealed bag or a zip-top bag with the air removed. Add water to submerge the chicken completely, then place the bag in a water bath set to 140°F. Cook for 2 hours until the internal temperature reaches 140°F—this ensures the chicken remains juicy and tender without drying out.

Remove the chicken and let it rest at room temperature for 10 minutes before handling. The sous-vide method is key here—it prevents the chicken from becoming rubbery or overcooked, which is especially important for chicken salad where texture matters most. Once rested, the chicken should be fork-tender and pull apart easily with minimal effort.

Place the 2 whole large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath to cool completely before peeling. The chilled eggs will peel more easily, and the yolks will remain intact for adding to the salad.

While the eggs cook, cut the 4 whole celery stalks into crowns by slicing off the leafy tops and discarding the fibrous bottoms. Finely chop the celery crowns into ¼-inch dice—this size ensures they stay crisp without becoming mushy. Set aside in a bowl; you'll add them just before serving to maintain their texture.

In a large mixing bowl, combine the 1.5 cups plain Greek yogurt, 1 tbsp Dijon mustard, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 0.5 tsp Diamond Crystal kosher salt, 0.25 tsp freshly ground black pepper, and 1 tsp granulated sugar. Whisk vigorously for 2 minutes until smooth and fully emulsified. The acidity from the lemon juice and vinegar will help balance the richness of the yogurt, creating a tangy, creamy foundation.

Taste the mixture and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice for brightness. This step is where the flavor profile comes together, so don’t rush it. The yogurt should be thick but still spreadable, with a slight sheen indicating proper emulsification.

Shred the sous-vided chicken breast into ¼-inch strips using two forks, pulling apart the fibers against the grain. Add the shredded chicken to the yogurt mixture and gently fold together until evenly coated. The chicken should absorb the dressing completely, but avoid overmixing—this keeps the texture light and fluffy.

Stir in the 0.25 cup chopped fresh dill and 0.15 cup finely chopped fresh chives, reserving a small amount of each for garnish. The herbs add freshness and color, brightening the dish without overpowering the chicken’s flavor. Taste again and adjust seasoning if necessary—this is your final chance to refine the balance before adding the celery crowns.

Drizzle the 1 tbsp extra-virgin olive oil over the salad and gently toss to combine. The oil adds a silky finish and helps bind the ingredients together. Fold in the ¼-inch diced celery crowns just before serving to preserve their crisp texture—adding them earlier would cause them to soften in the yogurt mixture.

Serve immediately, garnished with the reserved chopped dill and chives. The salad should be creamy but not heavy, with a perfect balance of tangy, herby, and savory flavors. Each bite should deliver tender chicken, bright acidity, and a satisfying crunch from the celery crowns. For best results, enjoy within 2 hours to maintain texture and freshness.

Pro cooking tips for america's test kitchen chicken salad

Sous-Vide Precision

The secret to perfectly tender chicken starts with sous-viding at 140°F for 2 hours. I use my Anova Precision Cooker because it maintains temperature within ±0.1°F—critical for consistent results.

If you don't have a sous-vide machine, a large slow cooker on "keep warm" works, but monitor the water bath closely. The goal is 140°F internal temperature—any hotter and the chicken becomes rubbery. Let it rest 10 minutes before shredding; this redistributes juices and makes it fork-tender. 🌡️

Emulsification Mastery

This yogurt dressing needs vigorous whisking for 2 minutes to emulsify properly. I use a hand mixer on medium-high for even better results—just don't overmix or it'll get grainy. The Dijon mustard is non-negotiable; it adds tang and helps bind the yogurt.

For extra insurance, add the olive oil last and fold gently to maintain that silky texture. Taste as you go—this is where the magic happens. The dressing should coat the back of a spoon without being too thick.

Celery Crown Technique

Cutting celery into ¼-inch dice is crucial—any smaller and they'll turn mushy, any larger and they won't provide enough crunch. I blanch mine for 30 seconds in boiling water, then shock in ice water to soften slightly while keeping them crisp.

Add them right before serving to preserve that satisfying bite. Pro tip: Use organic celery—it's sweeter and more flavorful than conventional. Store prepped crowns in a separate container with a paper towel to absorb moisture.

Herb Freshness Check

Fresh herbs make all the difference—dill and chives should be vibrant green with no yellowing. I buy mine from Trader Joe's because their bunches are consistently fresh. Chop them just before mixing with the chicken salad; pre-chopping releases moisture that can make the salad soggy.

Reserve 1 tbsp of each for garnishing—this adds a pop of color and freshness to every bite. If using dried herbs, reduce to 1 tsp and add them with the chicken to distribute evenly.

Texture Control Tips

To keep the chicken shreds even and tender, pull them against the grain using two forks. If you find the salad getting too dry after mixing, add 1 tsp lemon juice or 1 tsp water to restore moisture.

For extra creaminess without mayo, I sometimes stir in 2 tbsp sour cream at the end. The key is gentle folding—overmixing breaks down the chicken fibers and makes the salad dense.

Serve within 2 hours for the best texture, but the dressing will keep well for 5 days in the fridge if stored separately.

Equipment Shortcuts

No sous-vide machine? Poach the chicken in a pot of simmering water (160°F) for 20 minutes, then let it rest. For emulsification, a food processor works too—pulse the yogurt, mustard, and lemon juice together for 15 seconds until smooth.

I keep a small mixing bowl and whisk in my kitchen for quick prep. The most important tool? A good chef's knife—sharp blades make chopping celery and herbs easier and more precise. 🔪

Frequently asked questions