Au Bon Pain Chicken Salad Recipe: Crispy Croutons and Creamy Herb Magic

This Au Bon Pain chicken salad recipe delivers the perfect balance of crispy croutons and creamy herb magic you crave in every bite. 💛 The secret lies in properly seasoned shredded chicken, a tangy herb dressing, and toasted croutons that add satisfying texture.

I've perfected this version after years of testing—it's the one that gets rave reviews when served at parties or packed for lunch.

The beauty of this recipe is its versatility—it works equally well as a sandwich filling, bowl topping, or side dish. The dressing combines mayo, Dijon mustard, and fresh herbs for that signature Au Bon Pain flavor, while celery and grapes add fresh crunch.

What makes it special is the crispy croutons that stay crunchy even after mixing, plus optional additions like dried cranberries or almonds for extra texture.

What you'll end up with is a chicken salad that's creamy yet light, with perfect texture contrast between tender chicken and crispy croutons. The herb dressing ties everything together with bright, fresh flavors that make this salad stand out from basic versions.

It's elegant enough for dinner parties but simple enough for weeknight lunches.

Serve it on crusty bread for a classic sandwich, over greens for a fresh salad bowl, or alongside roasted vegetables for a complete meal. The possibilities are endless—let's get started on making this restaurant-quality chicken salad at home!

Ingredients for au bon pain chicken salad

These 14 ingredients transform into a restaurant-quality chicken salad with perfect crispy-creamy balance.

The chicken is the foundation—use high-quality rotisserie chicken from the deli section for the best flavor and texture. If making from scratch, season the breasts with Diamond Crystal kosher salt and freshly cracked black pepper before cooking. For the croutons, stale bread is key—any crusty loaf works, but sourdough or baguette gives the best texture. Toast them in olive oil until golden and crispy, then let them cool completely before mixing. The fresh herbs? Buy them in small bunches from the grocery store’s produce section—they’ll stay fresh longer than pre-chopped versions.

No fresh dill? Substitute with 1 tbsp dried dill (use half the amount). Out of grapes? Green apples or dried apricots work well for sweetness. For the croutons, if you’re short on time, store-bought croutons (like those in the canned soup aisle) will save you effort. The dressing can be made ahead—just store it separately until ready to mix. For extra richness, add 1 tbsp sour cream to the mayo. If you prefer a lighter texture, reduce the mayo to 0.375 cup and add an extra tbsp of lemon juice.

This salad keeps well for 3-4 days in the fridge, but the croutons lose crispiness over time. To maintain texture, store the croutons separately and toast them fresh before serving. The dressing can be made 2 days ahead—it actually tastes better after flavors meld. For meal prep, portion the salad into containers with a small paper towel on top to absorb moisture. If making for a crowd, double the croutons—they disappear first. Leftovers? Re-crisp croutons in a dry skillet for 2 minutes before serving.

Step-by-step instructions for Au Bon Pain chicken salad

Assemble this restaurant-worthy chicken salad with perfect texture contrast—crispy croutons meet creamy herb dressing.

Preheat your oven to 375°F. Cut the 4 cups stale bread into ½-inch cubes—smaller pieces toast faster and stay crispier. Spread them evenly on a baking sheet and drizzle with the 2 tablespoons olive oil, tossing until every cube is lightly coated.

Bake for 12-15 minutes, stirring once halfway, until the croutons are deep golden brown and smell toasty. Remove them immediately—they'll continue crisping as they cool. Let them sit on the sheet for 5 minutes before transferring to a bowl. This toasting step creates the signature crunch that makes this salad special.

In a large mixing bowl, combine the 2 cups cooked chicken breast (shredded and seasoned), 0.5 cup mayonnaise, and 1 tablespoon Dijon mustard. Use two forks or your hands to gently fold everything together—you want the chicken to stay in large, tender pieces, not torn apart.

Add the 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir in the 1 tablespoon lemon juice and 0.5 cup halved red seedless grapes. The lemon brightens the flavors while the grapes add a subtle sweetness that balances the richness of the mayonnaise.

Fold in the toasted croutons, 0.25 cup dried cranberries, and 0.25 cup sliced almonds (if using). Add the 1 diced celery stalk last—this adds a refreshing crunch and helps cut through the richness of the chicken and mayo. Taste and adjust seasoning if needed; you might want to add a pinch more salt or a splash more lemon juice for balance.

The cranberries and grapes add layers of texture—juicy grapes pop between bites, while the cranberries provide a tart contrast. The almonds (if included) give an extra crunch that elevates the salad to gourmet level. Mix gently to avoid breaking up the chicken pieces.

Cover the bowl and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together while keeping the croutons crisp. If you're short on time, let it sit at room temperature for 15 minutes—just know the croutons will be slightly less crisp.

Serve the chicken salad on its own, in lettuce cups, or on crusty bread for an open-faced sandwich. The contrast of warm bread with the cool, creamy salad is pure comfort food magic. For extra presentation, garnish with a few extra dill sprigs or a sprinkle of almonds on top.

Essential equipment for this dish

Mixing Bowl Essentials

Start with a large glass mixing bowl (I love Pyrex 8-cup bowls)—glass keeps the salad cool and prevents flavors from absorbing into plastic. The bowl should have sloped sides to make mixing easier, especially when folding in the croutons.

A wooden spoon or rubber spatula works best for combining ingredients without crushing the chicken pieces. 🥫

Knife and Cutting Board

Use a sharp chef's knife (like Mercer Culinary Genesis) for dicing the celery and chopping herbs—dull knives make messy cuts. A wide cutting board (I prefer 12-inch bamboo) gives you space to work, especially when prepping the grapes and celery simultaneously.

Keep a small bowl nearby to catch any juice from the grapes to avoid soggy croutons later.

Oven and Baking Sheet

The oven is critical for crispy croutons—preheat to 375°F for even toasting. Use a rimmed baking sheet (like Chicago Metallic Half-Sheet) to prevent bread cubes from sliding off.

Line it with parchment paper for easy cleanup, but leave the edges bare so you can grip and toss the croutons during baking. A wire cooling rack helps croutons crisp up faster after baking.

Measuring Tools

Precision matters in this salad! Use a liquid measuring cup for the mayo and lemon juice, and a standard measuring spoons set (like OXO Good Grips) for the mustard, salt, and pepper.

A microplane comes in handy for zesting lemon if you want extra brightness. For the grapes, a small kitchen scissors makes quick work of halving them without crushing.

Optional Extras

If you're adding sliced almonds, toast them in a small skillet over medium heat for 2-3 minutes until fragrant—this enhances their flavor. A fine-mesh strainer helps drain any excess oil from the almonds or croutons if needed.

For presentation, keep fresh herbs (like parsley) in a small glass jar with water to keep them crisp for garnishing.

Frequently asked questions