This is Herby Chicken Salad — not your typical deli chicken salad. Bright, herb-forward, and slightly sweet from golden raisins, it’s a versatile, make-ahead recipe that works beautifully on greens, in a sandwich or wrap, or served with crackers or crudité.
The idea for this chicken salad was inspired by a chicken salad we tried at Tatte Bakery during a book tour. While this recipe is my own take and not a direct copy, I tried to capture that same bright, herbaceous quality we loved. It relies on a creamy Greek yogurt base, lots of fresh herbs, lemon, a touch of honey, and a handful of golden raisins for sweetness and texture.
This recipe is great for busy weeks: you can make it on a Sunday and enjoy quick lunches or snacks throughout the week. The flavors mature after a few hours in the fridge, so if you can, let it rest at least 30 minutes before serving — it’s even better the next day.
For More Chicken Salad Recipes, try these!
Deli Chop Chicken Salad
Clayton’s Favorite Chicken Salad
Tarragon Chicken Salad
Herby Chicken Salad
Total: 50 mins
Servings: 4
Rating: 5 from 12 votes
Ingredients
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 (or ½ 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 (rotisserie or leftover roasted chicken work well)
- 2 tablespoons finely chopped mint leaves
- ½ cup roughly chopped golden raisins
For Serving:
- Greens, crackers, crudité, or bread
- Salt and pepper to taste
Instructions
Make the Sauce:
- In a blender or a wide-mouth jar with an immersion blender, combine the Greek yogurt, olive oil, honey, Dijon mustard, chives, basil, thyme, salt, pepper, Aleppo flakes, lemon zest, and lemon juice. Blend until smooth. The dressing should be the consistency of a vinaigrette; if it seems too thick, add a splash of water or more lemon juice to reach the desired texture. Set aside.
Assemble the Salad:
- In a large bowl, add the chopped chicken, chopped mint, and chopped golden raisins. Pour the prepared dressing over the chicken and toss gently to coat. The chicken will continue to absorb the dressing, so don’t worry if it seems lightly dressed at first.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For best flavor, make ahead on the day before you plan to serve.
- This salad keeps well in the refrigerator for 3 to 5 days, depending on the freshness of your chicken; store in an airtight container.
To Serve:
- Serve the herby chicken salad over a bed of greens, spoon it into sandwiches or wraps, or enjoy it alongside crackers and fresh vegetables. Adjust salt and pepper to taste just before serving.
Tips, Variations, and Pairings
– If you prefer a richer dressing, substitute half of the Greek yogurt with mayonnaise or use all mayonnaise for a classic deli-style texture. To keep the salad lighter, stick with all Greek yogurt.
– Swap the golden raisins for chopped dried apricots, dried cherries, or toasted chopped nuts (almonds or pecans) for extra crunch and flavor contrast.
– For a spicier kick, increase the Aleppo or red pepper flakes slightly. For a milder version, omit them entirely.
– This chicken salad pairs well with crisp green salads, butter lettuce cups, toasted whole grain bread, or as a protein-rich topping for grain bowls.
– If using cold leftover chicken straight from the fridge, allow the salad to sit at refrigerator temperature for at least 30 minutes so the herbs and dressing can infuse into the meat.
Nutrition information is approximated automatically and should be used only as a guideline.
Additional Info
Author: Alex Snodgrass
Servings: 4
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Photography and styling by Eat Love Eats.