Salads
This Au Bon Pain chicken salad recipe delivers the same restaurant-quality texture and flavor you crave at home—creamy herbed dressing, crispy croutons, and perfectly cooked chicken that stays tender.
I developed this version after years of perfecting the balance between rich mayo-based dressings and fresh, bright herbs that keep it from feeling heavy. The secret lies in cooking the chicken just right and assembling everything while the ingredients are still vibrant.
The foundation of this salad is a creamy herbed dressing that combines mayo with Dijon mustard, fresh dill, and a touch of lemon for brightness.
I use rotisserie chicken for convenience, but if you're making this from scratch, poaching or roasting ensures juicy, tender meat that holds up to the dressing without turning mushy. The croutons are toasted to a perfect golden crispness, adding texture that contrasts beautifully with the soft chicken and creamy dressing.
What sets this recipe apart is the attention to presentation—garnishing with fresh herbs and a drizzle of olive oil elevates it from a simple lunch to a dish worthy of a fine-dining salad bar.
Every bite delivers the right balance: tender chicken, creamy dressing, crunchy croutons, and a fresh herb finish. The result is a salad that feels indulgent yet remains light enough for a weeknight meal or a picnic.
This recipe scales beautifully for parties or meal prep—just double the dressing and croutons if serving a crowd. The flavors only improve after sitting for a few hours, making it perfect for making ahead. Here’s everything you need to recreate that iconic Au Bon Pain taste at home.
Ingredients for au bon pain chicken salad
Everything you need for that iconic Au Bon Pain crunch and creaminess—just a few pantry staples and fresh touches.
| Ingredient | Amount | Notes |
|---|---|---|
| Rotisserie Chicken 🍗 | 2 cups | Shredded, skin removed |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| White Bread 🍞 | 1 bag | For croutons, crusts removed |
| Butter 🧈 | 2 tbsp | Melted, unsalted |
| Fresh Parsley 🌿 | 0.15 cup | Chopped, for garnish |
| Celery Sticks 🧅 | ½ cup | Diced, crisp texture |
| Red Bell Pepper 🍅 | ¼ cup | Diced, fresh or jarred |
| Red Wine Vinegar 🍷 | 1 tsp | For brightness |
| Granulated Sugar 🍚 | ½ tsp | Balances acidity |
The rotisserie chicken is a game-changer here—Trader Joe's or Costco have the best pre-shredded options, but if you're making it from scratch, poach or roast for juicy, tender pieces. Fresh dill is non-negotiable for that bright, herby flavor (the frozen kind works in a pinch), and the mayo should be full-fat—Hellmann's or Duke's are my go-tos. For the croutons, stale bread is key—toss those crusts in the trash, they'll just get soggy. If you're short on time, pre-made croutons from the deli section save 20 minutes.
No fresh dill? Dried dill at half the amount gets you close, but you'll miss that fresh pop. Subbing mayo? Greek yogurt for a lighter version (but it'll be tangier). The red bell pepper can be swapped for green or yellow—whatever's on sale. For the croutons, toasted pita chips add a fun crunch if you're feeling adventurous. The lemon juice is critical—bottled works, but fresh is always better. And if you're making this ahead, add the lemon juice last so it doesn't turn the dressing weird colors.
The dressing keeps for 5 days in the fridge—it actually tastes better after sitting overnight as the flavors meld. Croutons? Day-old is perfect—toast them fresh before serving to restore crispiness. Store everything in airtight containers. For meal prep, double the dressing and croutons—they're the easiest parts to scale. The salad itself holds up for 3 days, though the celery gets softer over time. Garnish with fresh parsley right before serving to keep it looking fresh.
Why You'll Love This Recipe
- Rotisserie Shortcut: I swear by this trick—just shred that store-bought rotisserie chicken, and boom, half the work’s done. No roasting, no peeling, just fluffy, juicy bits that taste like you slaved over them.
- Dill-Lemon Zing: That bright lemon juice and fresh dill cut through the richness of the mayo—like a citrusy hug for your taste buds. Honestly, I’ll take this over bland salad any day.
- Lunchbox Hero: Pack it in wraps for work or toss it on croissants for brunch—it’s my go-to for when I need something that feels fancy but takes zero effort. (Yes, even on a Tuesday night.)
- Budget Win: Rotisserie chicken stretches to feed four for less than takeout, and leftovers? They’re just as good cold the next day. My wallet and my lunchbox thank me every time.
Step-by-step instructions for Au Bon Pain chicken salad
Let's build this creamy, herbed chicken salad with crispy croutons that'll taste just like the famous café version.
Make the Crispy Croutons
Preheat your oven to 375°F. Cut the 1 bag of white bread into ½-inch cubes, removing crusts as you go. Toss the cubes with 2 tablespoons melted butter until they're evenly coated and glisten slightly.
Spread the buttered cubes in a single layer on a baking sheet lined with parchment paper. Bake for 10-12 minutes, stirring halfway through, until they're golden brown and crispy. Watch them carefully—they'll go from perfect to burnt in seconds. Let them cool completely before adding to the salad.
Whisk the Creamy Herbed Dressing
In a medium bowl, combine the 0.5 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, and 0.5 teaspoon granulated sugar. Whisk vigorously until everything is fully incorporated and the mixture is smooth.
Add the 0.5 teaspoon salt and 0.25 teaspoon black pepper, then stir in the 0.25 cup chopped fresh dill and 0.15 cup chopped fresh parsley. The dressing should be thick but pourable. If it's too thick, add 1 teaspoon water at a time until it reaches your desired consistency.
Combine All Ingredients
In a large mixing bowl, gently fold together the 2 cups shredded rotisserie chicken, 0.5 cup diced celery sticks, and 0.25 cup diced red bell pepper. Add the herbed dressing and mix carefully until everything is evenly coated. Be gentle—you don't want to shred the chicken further.
Fold in the cooled croutons, reserving about ¼ cup for garnish. Taste and adjust seasoning if needed. The salad should be creamy, flavorful, and perfectly balanced between the tangy dressing and the fresh herbs. If it needs more brightness, add another ½ teaspoon lemon juice.
Serve with Fresh Garnish
Transfer the chicken salad to a serving bowl and sprinkle the reserved croutons on top. Add a final garnish of chopped fresh parsley for a pop of color. Serve immediately on your favorite bread or with crackers for dipping.
This salad keeps well in the refrigerator for up to 3 days, but the croutons will lose their crispness. For the best texture, make them fresh when serving. The creamy herbed dressing and crispy croutons make this chicken salad irresistibly good—just like the café version!
Pro Tips For Making Au Bon Pain Chicken Salad
- SHRED FIRST, THEN MIX: That rotisserie chicken skin is crispy and delicious—don’t waste it by tearing the meat dry. Shred it directly over a bowl while it’s still warm (the heat makes it easier), then pour the juices over the chicken. You’ll get way more moisture in your salad, and the skin will stay intact for texture.
- USE COLD MAYONNAISE: Straight from the fridge, mayo is thick and stable. Let it sit out for 10 minutes before mixing, or it’ll turn into a greasy mess. I’ve ruined three batches by skipping this—trust me, the salad holds together better when the mayo’s at room temp.
- ZEST THE LEMON: The juice is good, but the zest adds bright, citrusy depth that cuts through the richness. Use a microplane and scrape just the yellow part (no white pith—it’s bitter). A teaspoon goes a long way, but don’t skip it; it’s the thing that makes this salad taste fresh, not just creamy.
- CHOP THE DILL SMALL: Big dill fronds look pretty, but they don’t distribute flavor evenly. Pulse them in a food processor for 2 seconds, then chop the rest by hand—this way, every bite gets that herby punch. I used to leave them whole, and the salad tasted like it had a single dill weed hiding in it.
Wine and beer pairings for au bon pain chicken salad
Crisp White Wine
For this creamy, herbed chicken salad, I always reach for a dry Riesling or Sauvignon Blanc—both cut through the richness beautifully. A New Zealand Sauvignon Blanc with its zesty citrus notes refreshes your palate between bites of the tangy dressing.
Look for something with bright acidity and hints of green apple to complement the fresh dill and lemon. I keep a bottle of Kim Crawford Sauvignon Blanc on hand—it’s my go-to for this salad. 🍷
Crisp Lager
If you prefer beer, a crisp pilsner or wheat beer balances the salad’s richness without overpowering it. I love pairing this with Peroni or Leffe Blonde—their light, slightly sweet malt profiles harmonize with the creamy dressing.
For something with a bit more character, try a Belgian witbier like Hoegaarden, which adds a subtle citrusy contrast to the fresh herbs. Serve it chilled to enhance the salad’s refreshing qualities.
Light Red Option
Believe it or not, a light Pinot Noir can work if you’re craving red wine. Choose one with low tannins and bright fruit notes, like a Willamette Valley Pinot. The earthy undertones complement the dill and celery, while the red fruit flavors echo the red bell pepper.
Avoid heavy Cabernets—they’ll clash with the creamy texture. A 2022 Domaine Serene Pinot Noir is my top pick for this pairing. 🍇
Non-Alcoholic Pairings
For a refreshing non-alcoholic option, try sparkling apple cider—its effervescence cleanses the palate between bites. I also love ginger beer (like Feather’s) for a spicy kick that contrasts the salad’s creaminess.
For something more herbal, hibiscus iced tea with a squeeze of lemon adds a bright, tangy note that mirrors the dressing. Serve all drinks well-chilled to keep the meal light and refreshing.
Nutrition facts
Frequently asked questions
Can I use store-bought croutons instead of making them from scratch?
Store-bought croutons work perfectly and save time. Look for plain white croutons from the deli section—they add the same crispy texture. Just toast them in the oven at 350°F for 3-5 minutes before adding to restore their crunch. For extra flavor, toss them with a pinch of garlic powder or dried herbs before toasting.
How do I make this chicken salad lighter without sacrificing flavor?
Swap half the mayo for Greek yogurt (plain or lemon-flavored) to cut calories while keeping creaminess. Use light mayo or blend mayo with a splash of water to thin it. Add more fresh herbs like dill and parsley—their bright flavors help balance any richness reduction. For crunch, try toasted nuts or sunflower seeds instead of croutons.
What's the best way to store leftovers to keep the croutons crispy?
Store the salad dressing and chicken mixture separately in airtight containers. Keep croutons in a separate container and toast them fresh before serving—just 5 minutes at 375°F restores their crunch. The salad itself keeps well for 3 days, but the croutons will soften. For meal prep, make extra croutons and store them in a sealed container with a paper towel to absorb moisture.
Can I make this with ground chicken instead of shredded?
Yes, but you'll need to adjust the cooking method. Brown 1 pound ground chicken in a skillet with 1 tsp olive oil until fully cooked, then let it cool completely. The texture will be slightly denser than shredded chicken, but it still works well. For extra moisture, add 1 tbsp chicken broth to the salad mixture. The herbed dressing will help keep it tender and flavorful.
What's the secret to getting the perfect creamy texture?
The key is mixing the dressing gently with the chicken—don't over-stir or you'll break up the chicken pieces. Use room-temperature ingredients so everything combines smoothly. For extra creaminess, whisk the dressing until it's completely smooth before adding it. If the salad seems dry, add 1 tsp extra lemon juice or olive oil to help bind everything together.