Salads
This Au Bon Pain chicken salad recipe delivers the same creamy, herby perfection you crave—with tender poached chicken, crispy buttery croutons, and a bright Dijon vinaigrette that ties everything together.
The secret lies in poaching chicken just until it's juicy but firm, then shredding it into bite-sized pieces that stay moist. I've perfected this over years of testing, and trust me, it's the kind of salad that disappears faster than you can say "baguette sandwich."
The magic happens in layers: flaky croutons add texture, fresh herbs bring brightness, and a touch of avocado keeps it modern while staying true to the classic. What makes this recipe special is the balance—creamy enough to satisfy, but light enough for summer lunches.
The dressing is where it all comes together, with a perfect mix of Dijon mustard, fresh dill, and a hint of garlic that elevates every bite.
By the time you're done assembling, you'll have a chicken salad so rich and flavorful it rivals the original—golden croutons, tender chicken, and a dressing that clings perfectly to each ingredient. The best part?
It keeps well for up to 3 days, making it ideal for meal prep. Serve it in a baguette for a classic sandwich or over mixed greens for a lighter option.
For those with dietary needs, swap the croutons for gluten-free breadcrumbs or serve over quinoa instead of greens. The recipe scales beautifully too, so you can easily double it for parties or leftovers. Let's get started—your taste buds will thank you.
Ingredients for au bon pain chicken salad
Here's what you need to recreate that iconic Au Bon Pain chicken salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until juicy but firm |
| Sourdough Bread 🍞 | 1 loaf | Stale or day-old preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for croutons |
| Cream Cheese 🧀 | 8 oz | Full-fat for best texture |
| Mayonnaise 🥫 | ½ cup | Dijon-infused preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | 0.15 cup | Finely chopped for garnish |
| Avocado 🥑 | ½ whole | Ripe, diced for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For vinaigrette base |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Mixed Greens 🥬 | 6 cups | For serving base |
The sourdough bread is non-negotiable—day-old loaves from the bakery section or even the ends of baguettes work best. Trader Joe's and Whole Foods have great options, but honestly, any crusty loaf will do. For the butter, European-style like Plugrá or Land O'Lakes works best—it stays firm when cubed. The cream cheese should be full-fat; Philadelphia brand is my go-to, but any block-style works if you pulse it in the food processor. Fresh herbs are a must—dill and chives from the grocery store's produce section should be vibrant green, not wilted. If you're using avocado, grab one that's slightly soft to the touch—it'll be perfect for blending into the salad.
No sourdough? Baguette or Italian bread works in a pinch—just cube it smaller. Ran out of Dijon mustard? Regular yellow mustard at double the amount gets you close. Fresh herbs too expensive? Dried dill at one-third the amount works, but fresh is always better. The olive oil matters here—light, fruity varieties like California or Italian work best. For the chicken, don't overcook it—165°F internal temp is perfect. And if you're making this ahead, add the avocado and dressing just before serving so it stays fresh.
The croutons keep for 3 days in an airtight container, but honestly, they disappear faster than that. Store the chicken salad (without avocado) in a sealed container for 3 days max—the herbs wilt if you wait too long. The dressing? 1 week in the fridge, but make a double batch because you'll want it on everything. I always portion the salad into containers with a little dressing on the side—lunch is sorted for the week.
Why You'll Love This Recipe
- No-Cook Magic: That creamy sourdough crust? It’s the star—no baking required. Just toast the bread, slather it with butter and cream cheese, then pile on the chicken. Five minutes of hands-off prep, and you’ve got a showstopper that looks like you spent hours.
- Creamy Crunch Perfection: Between us, the butter-soaked sourdough and the fluffy mayo-cream cheese combo is ridiculously good. The chicken stays juicy, the bread stays crispy, and that first bite? Pure satisfaction—no weird textures, just balanced flavor in every forkful.
- Lunchbox Hero: Honestly, this is my go-to for packed lunches. The bread holds up for days, the chicken stays tender, and the creamy filling keeps it from getting soggy. Wrap it, slice it, or serve it cold—it’s the kind of meal that makes you look like a lunch-planning pro.
- Budget-Friendly Feast: You’re using pantry staples here: chicken thighs stretch further than breasts, sourdough lasts forever, and the filling costs pennies. Double the batch, stash it in the fridge, and suddenly you’ve got a week’s worth of effortless meals without breaking the bank.
Step-by-step instructions for Au Bon Pain-inspired chicken salad
Here's how to create this iconic chicken salad with rich textures and bright flavors.
Poach the Chicken Breast to Perfection
Bring a large pot of water to a gentle simmer and add the 1.5 lb boneless, skinless chicken breast, along with 1 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper. The water should be hot but not boiling vigorously—you're looking for small bubbles around the edges, not a rolling boil. This gentle cooking method keeps the chicken juicy while ensuring it's fully cooked through.
Poach the chicken for 12-15 minutes until it reaches an internal temperature of 165°F and the meat is firm but still tender. You'll know it's done when a knife slides in easily and the center is no longer pink. Remove the chicken and let it rest on a wire rack for 10 minutes before shredding. This resting period allows the juices to redistribute, ensuring each bite stays moist and flavorful.
Create the Buttery Croutons
While the chicken poaches, cut the 1 loaf sourdough bread into ½-inch cubes and spread them evenly on a large baking sheet. Melt the 0.5 cup unsalted butter in a small saucepan over low heat until just melted but not browned. Pour the melted butter evenly over the bread cubes, making sure each piece is lightly coated.
Bake the croutons at 375°F for 12-15 minutes, stirring once halfway through, until they're golden brown and crispy. Watch them closely—they'll go from golden to burnt quickly. Let them cool completely before adding to the salad. The croutons should be crunchy enough to hold their shape but not brittle, providing that satisfying texture with every bite.
Mix the Creamy Herbed Dressing
In a medium bowl, combine the 8 oz cream cheese, 0.5 cup mayonnaise, 1 tbsp dijon mustard, and 0.5 whole avocado that's been diced. Use a fork or small whisk to mix until the avocado is fully incorporated and the mixture is smooth. This base creates the rich, creamy foundation of the salad.
Add the 0.25 cup chopped fresh dill and 0.15 cup finely chopped fresh chives, mixing gently to distribute the herbs evenly. The fresh dill adds a bright, slightly tangy note, while the chives contribute a delicate onion flavor that rounds out the dressing. Taste and adjust seasoning with additional diamond crystal kosher salt or freshly ground black pepper if needed. This herbed dressing is what gives the salad its signature Au Bon Pain flavor.
Assemble the Chicken Salad
Shred the poached chicken breast using two forks, pulling it into ¼-inch strips for even distribution. Add the shredded chicken to the herbed dressing mixture and gently fold everything together until fully combined. The chicken should be evenly coated in the creamy dressing, absorbing all those delicious flavors.
Fold in the cooled croutons, reserving about ¼ cup for garnish. The croutons will soften slightly but maintain their texture, creating that perfect contrast with the creamy chicken. Taste the salad and adjust seasoning if needed—you might need a touch more salt or pepper to balance the flavors. The salad should be rich, herby, and perfectly seasoned, with each bite delivering a mix of textures and flavors.
Serve Over Mixed Greens
Divide the 6 cups mixed greens evenly among four serving plates. Spoon the chicken salad mixture over the greens, creating a beautiful contrast of colors and textures. The bright greens provide a fresh base that cuts through the richness of the chicken salad.
Garnish each serving with the reserved croutons and a sprinkle of additional chopped fresh dill and chives. For extra brightness, drizzle with a simple vinaigrette made by whisking together 0.25 cup extra-virgin olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, and a pinch of diamond crystal kosher salt. This final touch adds a tangy, fresh element that ties everything together. Serve immediately to enjoy the perfect balance of creamy, crunchy, and fresh in every bite.
Pro Tips For Making Au Bon Pain Chicken Salad
- POACH DON’T BOIL CHICKEN: I learned this the hard way—boiling chicken breast turns it rubbery, and this salad deserves tender, flaky meat. Use a pot of simmering water (not rolling boil) with a splash of vinegar, cook just until the internal temp hits 165°F (about 12-15 minutes), then shock in ice water to stop cooking. The texture stays perfect for shredding.
- TOAST BREAD UNTIL CRISPY: Skip the sad, limp croutons—this is Au Bon Pain’s signature crunch. Cut sourdough into ½-inch cubes, toss with olive oil, and bake at 375°F for 12-15 minutes, stirring once, until golden and crisp. They’ll soften slightly in the salad, but that’s the magic: still holding shape when bitten.
- MIX CREAM CHEESE FIRST: Don’t just dump everything in the bowl—start by whipping the cream cheese with mayo until smooth, then fold in the shredded chicken. I used to add chicken first, and it always ended up clumpy. This way, the dressing coats every strand evenly, giving that signature creamy texture.
- USE LESS BUTTER, MORE FLAVOR: The original recipe calls for a full stick of butter, but it’s overkill. Melt 2 tablespoons (yes, that’s it) with a pinch of garlic powder and let it cool slightly before mixing. It adds richness without making the salad greasy—trust the process, even if it feels weird.
Creative variations of this au bon pain chicken salad
Classic Baguette Sandwich
This is the original way Au Bon Pain served their chicken salad—a buttery baguette stuffed with our creamy mixture. Toast a 12-inch French baguette lightly with 2 tbsp softened butter, then slice lengthwise.
Spread the chicken salad generously on both halves, sprinkle with extra croutons, and press together. Wrap in parchment paper and slice into 1-inch rounds for easy serving. 🥖
Grain Bowl Version
Swap the greens for ½ cup cooked quinoa or farro per serving to make this a heartier meal. Mix the grains with the chicken salad and top with sliced cherry tomatoes, shredded carrots, and a drizzle of balsamic glaze.
The grains add fiber and texture while keeping the dish balanced. Perfect for a lunchbox or picnic!
Spicy Southwest Twist
Add 1 tbsp chipotle mayo to the dressing and fold in ½ cup black beans and ¼ cup corn kernels. Top with crumbled cotija cheese, cilantro, and a squeeze of lime.
The smoky heat transforms this into a Tex-Mex-inspired salad that still feels familiar. Serve with warm tortilla chips on the side.
Lighter Avocado Salad
For a fresher take, blend 1 avocado, ½ cup Greek yogurt, 1 tbsp lemon juice, and 1 tsp honey> into a creamy dressing. Toss with mixed greens, shredded chicken, and sliced cucumber and radishes.
Skip the croutons and add toasted pumpkin seeds> for crunch. This version is perfect for hot summer days.
Breakfast Chicken Salad
Make this a morning staple by adding 2 scrambled eggs and ¼ cup shredded cheddar cheese> to the mix. Serve on toasted English muffins> or over a bed of spinach> with a side of hash browns.
The extra protein keeps you full until lunch. Trust me, this is a game-changer for busy mornings!
Dessert-Inspired Croutons
For a fun twist, toss the croutons with 1 tbsp cinnamon> and 1 tbsp brown sugar> before baking. These sweet croutons add a surprising but delicious contrast to the savory salad. Serve with a side of apple slices> for a dessert-like experience that’s still satisfyingly savory. 🍏
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poaching my own?
Rotisserie chicken works perfectly for this recipe. Just remove the skin and bones, then shred the meat into ¼-inch strips for even texture. Look for a store-bought chicken with minimal added seasoning—plain or just salted works best. The flavor will be slightly different but still delicious, and it saves you 20 minutes of prep time.
How do I make this recipe gluten-free?
Swap the sourdough bread for gluten-free breadcrumbs or use gluten-free croutons made with certified GF bread. For the salad base, serve over quinoa or a bed of mixed greens. The cream cheese and mayo in the dressing are typically gluten-free, but always check labels. The flavor stays rich and satisfying without gluten!
Why does my chicken salad turn watery after mixing?
Over-shredding the chicken or using cold chicken can cause excess moisture. Always shred the chicken after it's cooled to room temperature, and pat it dry with paper towels before mixing. Also, avoid adding too much dressing—start with ½ cup and adjust to taste. The croutons help absorb excess moisture too!
Can I make this ahead of time?
Yes! Assemble the salad (without avocado) up to 3 days ahead and store in an airtight container. Add the avocado and fresh herbs just before serving to keep them vibrant. The croutons stay crispy for 3 days if stored separately. For best results, refrigerate the salad and croutons separately then combine when ready to eat.
What's the secret to perfect croutons?
Use day-old bread and bake at 375°F until golden brown—not just dry. The butter should be melted but not browned, and you must stir them halfway through baking. Let them cool completely before adding to the salad. Pro tip: Toss them with a pinch of salt while still warm for extra flavor!