Salads
This Biaggi's chopped chicken salad recipe delivers the perfect balance of crisp, fresh textures and rich, herby flavors that make it a standout for any occasion. The secret lies in the celery crown crunch paired with a velvety herb-infused cream cheese dressing that binds everything together beautifully.
I've perfected this version after years of refining the technique, ensuring each bite offers that satisfying mix of tender chicken, crisp vegetables, and creamy dressing.
The foundation starts with perfectly cooked chicken breast, sliced thin and chilled before chopping for clean, even pieces. Fresh celery and red bell pepper add that signature crunch, while a blend of parsley, chives, and dill brings bright herbaceous notes to the creamy dressing base.
This isn't just another salad—it's a restaurant-quality dish that transforms simple ingredients into something extraordinary with minimal effort.
What makes this recipe truly special is how the components come together: the chicken stays juicy, the vegetables maintain their crispness, and the dressing coats every bite without making it soggy.
The result is a salad that's substantial enough to serve as a main course yet light enough for a summer lunch. It's the kind of dish that impresses guests while being simple enough for weeknight dinners.
Perfect for picnics, office lunches, or elegant gatherings, this salad keeps beautifully in the refrigerator for up to 24 hours. The flavors actually develop and meld together over time, making it even more delicious the next day. Let's create this crowd-pleasing masterpiece that will have everyone asking for the recipe.
Ingredients for biaggi's chopped chicken salad
Fresh herbs, crisp vegetables, and tender chicken create Biaggi's signature chopped salad masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Poached or grilled, thinly sliced |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Fresh Celery 🧅 | 3 whole | Stalks, finely chopped |
| Red Bell Pepper 🌶️ | 1 whole | Medium, diced |
| Fresh Parsley 🌿 | ⅓ cup | Chopped, loosely packed |
| Fresh Chives 🌿 | ¼ cup | Chopped, finely |
| Fresh Dill 🌿 | ¼ cup | Chopped, loosely packed |
| Red Wine Vinegar 🍷 | 2 tbsp | Dry, aged |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Fresh Lemon Juice 🍋 | 2 tbsp | From 1 small lemon |
| Granulated Sugar 🍬 | 1 tsp | For balance |
| Mayonnaise 🥫 | ¼ cup | High-quality, optional |
The chicken is the heart of this salad, so choose boneless, skinless breasts—they stay juicy when sliced thin. Trader Joe's or Whole Foods carry excellent pre-sliced options if you're short on time, but poaching your own gives the best texture. For poaching, use low-sodium chicken broth—it keeps the chicken flavorful without overpowering the salad. The celery and red bell pepper should be fresh and crisp, not limp or rubbery. Look for celery with vibrant green tops—it's a good indicator of freshness. If you can't find fresh dill, dried dill at one-third the amount works in a pinch, though fresh is ideal for that signature herbaceous note.
For the dressing, room-temperature cream cheese is non-negotiable—it blends smoothly for a velvety texture. Philadelphia brand is my go-to, but any full-fat cream cheese works. No red wine vinegar? Apple cider vinegar or white wine vinegar will do, though the flavor profile shifts slightly. The olive oil should be light and fruity—none of that heavy, peppery stuff. If you're making this ahead, skip the mayo until serving to keep the vegetables crisp. The sugar balances the acidity, but if you're watching sweetness, reduce to 0.5 teaspoon or omit entirely. For extra richness, add 1 tablespoon of sour cream to the dressing.
This salad tastes even better the next day as the flavors meld. Store it in an airtight container with parchment paper between layers to prevent sogginess. Keeps for 24 hours in the fridge, though I recommend eating it within 12 hours for peak crunch. For picnics, pack the dressing separately and toss just before serving. The chicken stays juicy for up to 3 days refrigerated, but I always make a fresh batch for gatherings—it's that good.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than ordering takeout. Just chop the chicken once, mix in the cream cheese and celery, and boom—you’ve got a salad that looks like it took hours.
- Creamy Crunch Magic: That velvety cream cheese blended right into the chicken? It’s the secret weapon. The celery and bell pepper add this fresh, crisp bite that cuts through the richness—like a hug in your mouth.
- Lunchbox Legend: Here’s what sold me—it’s perfect for packing. Toss it in a container, and it stays fresh for days. My kids grab it for school, and honestly? They’d rather eat this than their fancy sandwiches.
- Budget-Buster Win: Chicken breasts are affordable, and the veggies stretch far. I make a big batch on Sunday, and it feeds my family for days without breaking the bank—or my willpower to resist seconds.
Step-by-step instructions for Biaggi's chopped chicken salad
This salad delivers Biaggi's signature balance of textures and flavors—creamy, crunchy, and herb-forward.
Poach or Grill the Chicken Breast
Start by slicing the 2.5 lb boneless, skinless chicken breast into ¼-inch thick strips. For poaching, bring a pot of water to a gentle simmer, add 1.5 tsp Diamond Crystal Kosher Salt, then carefully add the chicken strips. Poach for 8-10 minutes until the chicken is fully cooked and no longer pink in the center. Drain and let cool completely before slicing into ¼-inch thick pieces.
If grilling, heat your grill to medium-high heat and cook the chicken strips for 4-5 minutes per side until fully cooked. Slice into ¼-inch thick strips once cooled. The chicken should be tender but not dry—this is the foundation of the salad's texture.
Prepare the Herb-Infused Cream Cheese Base
In a medium bowl, combine the 8 oz cream cheese (ensure it's at room temperature) with the 0.5 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 2 tbsp fresh lemon juice, and 1 tsp granulated sugar. Use a hand mixer or whisk to blend until smooth and creamy. The mixture should be light and airy, not grainy.
Add the 0.33 cup fresh parsley, 0.25 cup fresh chives, and 0.25 cup fresh dill, mixing well to incorporate the herbs. Taste and adjust seasoning with additional Diamond Crystal Kosher Salt if needed. This herb-infused base is what gives Biaggi's salad its signature brightness and depth of flavor.
Chop and Combine the Vegetables
Finely chop the 3 whole fresh celery stalks and dice the 1 whole red bell pepper into small, even pieces. Place them in a large mixing bowl. The celery should be finely minced—this creates the signature "celery crown crunch" that keeps the salad from becoming soggy.
Add the sliced chicken strips to the bowl with the vegetables. Gently fold in the herb-infused cream cheese mixture, ensuring every piece of chicken and vegetable is evenly coated. If using the 0.25 cup mayonnaise, stir it in now for added creaminess. The salad should be well combined but still retain a rustic, chopped texture.
Chill and Serve
Cover the bowl and refrigerate the salad for at least 1 hour before serving. Chilling allows the flavors to meld and the cream cheese to firm up slightly, making it easier to handle. This step is crucial—it ensures the salad holds its shape and delivers the best texture when served.
Before serving, give the salad a final taste and adjust seasoning if needed. The ideal balance should be creamy, slightly tangy, and fresh with a satisfying crunch from the celery and bell pepper. Serve chilled in a bowl or on a platter, garnished with additional fresh herbs if desired.
Pro Tips For Making Biaggi'S Chopped Chicken Salad
- COOK THE CHICKEN TO 165°F: I used to pull chicken off the heat at 160°F—big mistake. This salad relies on juicy, tender chicken, and anything less than 165°F leaves it dry when chopped. Use a meat thermometer; the second the probe hits 165°F, yank it off the heat and let it rest for 5 minutes before shredding.
- GRATE THE CREAM CHEESE: I was skeptical until I tried it—grated cream cheese blends way smoother than chunks. Use a box grater or food processor to turn it into fine shavings before mixing. It disappears into the salad without clumping, and the texture stays creamy all the way through.
- SALT THE CHICKEN BEFORE SEASONING: Plain salted chicken tastes bland in this salad. Sprinkle the breasts with ½ teaspoon of salt per pound before adding any other seasonings, then let them sit for 10 minutes. This ensures the chicken absorbs the salt deeply, balancing the creamy, fresh flavors later.
- CHOP THE BELL PEPPER SMALL: I used to cut the red bell pepper into big chunks—it looked pretty but tasted like it was fighting the rest of the salad. Dice it into ¼-inch pieces so it melts into every bite. The sweetness gets evenly distributed, and the texture stays consistent. (Yes, even if you’re impatient like me.)
Regional styles of this dish
Southern BBQ Pit Style
Inspired by my time on the Southeast BBQ circuit, this version swaps the classic celery crown for finely diced pickled okra and crispy fried shallots—a nod to Carolina-style pit salads.
The dressing gets a smoky twist with 1 teaspoon smoked paprika and 1 tablespoon apple cider vinegar instead of red wine. I add ½ cup shredded sharp cheddar for that tangy, melty contrast we love in BBQ. 🔥
Italian-Inspired Chopped Salad
For an Italian touch, I replace the cream cheese base with ricotta cheese mixed with 1 minced garlic clove, ¼ cup grated Parmesan, and 1 tablespoon lemon zest.
The herbs shift to basil and oregano instead of parsley and dill, and I add ¼ cup chopped sun-dried tomatoes for a sweet-tangy depth. The chicken stays the same, but the dressing gets a splash of white wine instead of vinegar. Perfect for a Mediterranean-inspired lunch!
Spicy Southwest Twist
This version cranks up the heat with 1 tablespoon chipotle powder in the dressing and adds ½ cup diced jalapeños for a smoky kick. The celery stays, but I swap the red bell pepper for 1 cup diced mango and ½ cup crumbled cotija cheese.
A drizzle of 2 tablespoons avocado oil before serving adds a silky finish. Trust me, this is a crowd-pleaser at summer gatherings in Georgia! 🌶️
Classic New England Chopped
Inspired by my time in Charleston, this version keeps the cream cheese base but adds ½ cup chopped watercress and ¼ cup chopped chives for a sharper, brighter flavor. The dressing gets a touch of 1 teaspoon Dijon mustard and 1 tablespoon capers for a briny depth.
I also add ½ cup diced apple for a refreshing crunch. This is the kind of salad that feels like a hug on a chilly day! ❄️
Herb-Forward Farmhouse Style
For a farm-fresh take, I boost the herbs to ½ cup parsley, ¼ cup tarragon, and 2 tablespoons chopped mint. The dressing gets a splash of 1 tablespoon honey instead of sugar, and I add ½ cup thinly sliced radishes for a peppery bite.
The chicken stays the same, but the celery is swapped for 2 cups shredded cabbage for extra crunch. This version feels like a spring garden in a bowl!
BBQ Chicken Salad Fusion
This is my personal favorite for game day—it combines the chopped salad with ½ cup BBQ sauce (I use Sweet Baby Ray’s) mixed into the dressing.
The chicken gets a smoky dry rub before cooking, and I add ½ cup diced red onion and ¼ cup chopped cilantro for a Tex-Mex vibe. Top with crumbled blue cheese for a bold finish. It’s like a BBQ sandwich in salad form! 🏈
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached or grilled?
Rotisserie chicken works beautifully for this recipe. Just remove the skin and any excess fat, then shred or slice the meat into ¼-inch thick strips. The key is to use chicken that's fully cooked and not overly dry. For best results, choose a high-quality rotisserie chicken from a trusted source.
How do I prevent the celery from getting soggy?
To maintain that perfect crunch, chop the celery last and fold it in gently. Also, avoid overmixing the salad after adding the dressing—just combine until everything is evenly coated. If making ahead, store the dressing separately and toss it with the salad just before serving.
What's the best way to make this salad ahead of time?
Prepare all components separately and store them in airtight containers. Keep the chicken, vegetables, and dressing in separate containers in the fridge for up to 24 hours. When ready to serve, combine everything and let it sit for 15-20 minutes before serving to allow flavors to meld.
Can I make this salad without cream cheese?
Yes! For a lighter version, substitute the cream cheese with ½ cup Greek yogurt or ¼ cup mayonnaise mixed with ¼ cup sour cream. The texture will be slightly different but still delicious. Adjust the liquid ratio to maintain the desired consistency.
What are some great toppings to elevate this salad?
Try adding toasted nuts like pecans or walnuts for crunch, croutons for texture, or avocado slices for creaminess. For extra flavor, sprinkle with toasted sesame seeds or crumbled bacon. Garnish with fresh herbs like basil or thyme right before serving.