Best Chicken Salad Recipe -  Chef Jean-Pierre Hello friends today I’m gonna share with you how to make a cold beautiful chicken salad. I make it with all kinds of goodies from cherries to almonds, and without mayonnaise. This chicken salad recipe is unbelievable, you’re gonna love it, I promise you!

So let’s get started on making this amazing chicken salad!

The best Chicken Salad Recipe

My Best Chicken Salad Recipe: Learn My Secret Ingredients!

chef jean pierre 200x200 1Chef Jean-Pierre
Today I am going to share with you my favorite Chicken Salad Recipe. While most versions use mayo, I've taken it up a notch. Wait until you try my chicken salad paired with a creamy dressing you are going to love it! Learn my secret to the perfect chicken salad and be sure to let me know what you think in the comments below.
4.13 from 72 votes
Course Lunch
Cuisine American
Servings 4 - 6 Servings

Recipe Video

Recipe Ingredients

For the Chicken:

  • ¼ of a Red Onion
  • 5 Garlic Cloves, smashed
  • 3 to 4 Fresh Thyme Sprigs
  • 14 Peppercorns (do not count them 😉)
  • 2 Chicken Breasts, 6 to 8 ounces each
  • Salt to taste
  • Chicken Stock, or water, enough to cover the Chicken

For the Dressing:

  • 1 whole Egg
  • 1 tablespoon Dijon Mustard
  • 3 to 4 garlic cloves, roughly chopped
  • 2 tablespoon Fresh Dill
  • 2 tablespoon Fresh Italian Parsley
  • 1 tsp Red Chili Pepper, deseeded and finely chopped
  • ¾ cup Olive Oil (preferably Garlic Olive Oil)
  • 2 tablespoon Sour Cream
  • 1 pinch ground Cumin or to taste
  • 1 teaspoon Sherry Vinegar, to taste
  • Lemon Juice, to taste
  • Salt and Pepper to taste

For the Salad:

  • ¼ cup Dried Cherries, chopped
  • ¼ cup Sliced Almonds
  • ¼ cup White Raisins
  • 1 teaspoon (add more for spiciness) Red Chili Pepper, finely chopped
  • 1 tablespoon Shallots finely diced
  • ½ cup Celery, diced into ¼ inch pieces
  • 2 tablespoon Carrots shredded
  • ½ cup Fennel, very finely chopped
  • Black Pepper, to taste

Recipe Instructions

Poach the Chicken:

  • In a pot large enough to hold the 2 breasts side by side, add the onion, garlic, thyme, chicken breasts and cover with chicken stock (or water). Bring to a boil. Once boiling, turn off the heat, cover the pot, and leave for about 12-15 minutes, ensuring the chicken reaches an internal temperature of 155°F to 160°F (68°C to 71°C).
  • Remove the chicken from the stock, let it cool completely at room temperature, then refrigerate for a few hours until cold. Dice the chicken into small cubes and store in the fridge.
  • NOTE: Strain and save the stock for future recipes if desired.

Prepare the Dressing:

  • In a blender, combine egg, mustard, garlic, dill, Italian parsley, chili pepper, and blend until smooth.
  • Slowly stream in the olive oil until emulsified to a mayonnaise-like consistency. 
  • Add sour cream, cumin, sherry vinegar and lemon juice. Adjust seasoning as needed.

Prepare the Salad:

  • In a large mixing bowl, add half of the dressing. Combine with chicken cubes, dried cherries, almonds, white raisins, chili pepper, shallots, celery, carrots, black pepper, and fennel. Adjust dressing consistency and quantity to your taste.


Note: This salad can also be served on lettuce, grains, or on its own. Adapt based on your preferences and available ingredients.

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