Herby Chicken Salad

This is Herby Chicken Salad is not your average deli chicken salad.

Herby Chicken Salad

This chicken salad is actually inspired by one of the restaurants we went to on my last book tour, Tatte Bakery. We loved stopping there for a cup of coffee in Boston and D.C. and also stopped in for lunch where we tried their chicken salad and fell in love. While this recipe is different from theirs, it has all the herbaceousness we fell in love with while eating there. 

Packed with bright flavors from the herbs and golden raisins, this is a versatile dish that can be served over a salad, on a sandwich, with crackers or crudité. I love making this ahead of a busy week to have on hand for easy lunches or snacks.

Herby Chicken Salad

Loaded with all the herbs, some fresh lemon, a little bit of honey, and a creamy Greek yogurt base, this Herby Chicken Salad is seriously is restaurant worthy and perfect to make ahead! It is even better the next day after it has had time to soak up all the flavors, so make ahead on a Sunday and enjoy all week long for lunches or a quick and easy snack.

More Chicken Salad Ideas to Try!

Tarragon Chicken Salad

Dairy-Free Pimento Chicken Salad

Whole30 Sonoma Chicken Salad


Herby Chicken Salad

Herby Chicken Salad
Serves: 4
5 from 6 votes
Total Time50 minutes


For the Sauce:

  • ½ cup whole milk Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ½ cup roughly chopped chives
  • ¾ cup loosely packed fresh basil leaves
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon Aleppo pepper flakes sub 1/2 teaspoon red pepper flakes
  • 2 teaspoons lemon zest about ½ lemon
  • 2 tablespoons freshly squeezed lemon juice

For the Salad:

  • 4 cups chopped cooked chicken *I use rotisserie or leftover roasted chicken
  • 2 tablespoons finely chopped mint leaves
  • ½ cup roughly chopped golden raisins

For Serving:

  • Greens crackers, crudité or bread
  • Salt and pepper to taste


Make the Sauce:

  • In a blender, or in a wide-mouth jar using an immersion blender, combine the sauce ingredients and blend until smooth. The dressing should be the consistency of a vinaigrette. Set aside.

Assemble the Salad:

  • In a large bowl, add the chicken, mint, and raisins. Pour the dressing over the chicken and toss to combine. The chicken will continue to soak up the dressing as it sits. Let rest, covered, in the fridge for at least 30 minutes to allow the flavors to meld. This salad keeps well for 3 to 5 days in the fridge, depending on the freshness of your chicken.

To Serve:

  • Serve over greens, as a sandwich, a wrap, or with crackers and crudité! Season with salt and pepper to taste.

Photography and styling by Eat Love Eats.


  • Reply
    May 17, 2023 at 4:37 pm

    5 stars
    SO GOOD. I cooked a couple chicken breasts in the slow cooker with the fauxtisserie seasoning from The Comfortable Kitchen cookbook. Truthfully, I left out the raisins. I will definitely be making this recipe on repeat. So easy, so versatile, so refreshing and so good!!

  • Reply
    May 3, 2023 at 8:04 pm

    5 stars
    Delicious and flavorful chicken salad! Another winner!

    • Reply
      May 3, 2023 at 8:06 pm

      Thank you!!

  • Reply
    May 2, 2023 at 5:12 pm

    5 stars
    This is such a great meal prep recipe for weekday lunches! I added some pecans for a crunch and have been making wraps with it. So good!

    • Reply
      May 3, 2023 at 2:07 pm

      So happy you love it! Thanks for commenting and rating!

  • Reply
    April 27, 2023 at 12:58 am

    5 stars
    This was so good and got better and better the longer it was in the fridge! Such a great lunch option! My fave way to eat it was with cut radishes – crisp and crunchy!

  • Reply
    April 17, 2023 at 11:26 pm

    I want to make this into a full salad – what would you recommend for the salad dressing? Should I make extra sauce used for the chicken and use that on the mixed greens, or would it be better with a vinaigrette of some kind?

    • Reply
      April 20, 2023 at 7:22 pm

      I would just make a simple lemon vinaigrette or just olive oil and lemon since the herby chicken salad has so much flavor.

  • Reply
    April 16, 2023 at 1:22 pm

    I am so excited to make this! Seem perfect for spring. Do you think using regular raisins instead of golden raisins would make a noticeable difference in flavor?

    • Reply
      April 17, 2023 at 2:29 pm

      You can definitely swap if that’s what you prefer or have on hand!

      • Reply
        April 19, 2023 at 8:37 pm

        5 stars
        Made this for lunch for the week. Omg sooooo good!! I did my best but wasn’t exact on all the measurements for the herbs and it still came out perfect. Ate on some toasted sourdough bread. This will definitely be a new regular!

  • Reply
    April 13, 2023 at 5:38 pm

    Delicious! I didn’t have basil so I used cilantro and it was still great. Thank you!

  • Reply
    April 12, 2023 at 12:29 pm

    Could you use low-fat Greek yogurt? Trying to watch calories. 🙂

  • Reply
    April 11, 2023 at 5:03 pm

    5 stars
    Holy YUM!!! I used this in a wrap using the flatbread Alex suggested from Central Market & added some lemon pesto, red onion, arugula, juice from half a lemon, and a pinch of salt and omg best & easiest lunch ever! 10/10 I highly recommend!

    • Reply
      April 11, 2023 at 6:05 pm

      So glad you loved it, Maddy!

  • Reply
    Linda Schubert
    April 11, 2023 at 2:36 pm

    Where did you get your blender glass jar? cup? Mine came with a plastic one long cracked.

  • Reply
    April 11, 2023 at 1:11 pm

    I’m dairy free. Can you think of what could replace the yogurt for a similar flavor? Looks delicious!

  • Reply
    April 10, 2023 at 7:42 pm

    Wow! This is DELICIOUS! So many different flavors that come together beautifully. Such a quick and easy meal prep recipe for the week using a rotisserie chicken.

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