Willow Tree Chicken Salad Recipe

I’ll never forget the first time I tasted chicken salad at a small deli in Massachusetts. The owner mentioned it was inspired by the famous Willow Tree brand, and one bite had me hooked.

That creamy, perfectly balanced Willow Tree Chicken Salad Recipe became my mission to recreate at home. After countless attempts and tweaks, I finally nailed it.

Now it’s become my go-to for everything from quick lunches to fancy sandwich platters at family gatherings. My sister actually requests it for every single potluck, and I’m not complaining because it’s ridiculously easy to make.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes (plus 1 hour chilling time)
Servings	6 servings
Difficulty Level	Easy

Why You’ll Love This Willow Tree Chicken Salad Recipe

This recipe captures everything that makes the original Willow Tree chicken salad so addictive. The chicken is tender and moist, never dry or rubbery like so many chicken salads out there.

The dressing strikes that perfect balance between creamy and tangy without being too heavy. I’ve served this to friends who swore they didn’t like chicken salad, and they came back for seconds.

Here’s what makes this recipe truly special:

• Restaurant-quality flavor at home: Tastes just like the deli version but costs a fraction of the price
• Incredibly versatile: Perfect for sandwiches, wraps, crackers, or stuffed into tomatoes and avocados
• Make-ahead friendly: Actually tastes better after the flavors meld overnight in the fridge
• Crowd-pleaser: I’ve never had anyone turn this down at potlucks or picnics
• Customizable: Easy to adjust the seasonings to your personal taste preferences
• Quick to prepare: Most of the time is hands-off cooking, and assembly takes just 10 minutes

Another favorite of mine is this curry chicken salad, which adds a wonderful aromatic twist to traditional chicken salad.

Ingredients

The secret to authentic Willow Tree chicken salad is using quality ingredients and the right proportions. I learned the hard way that skimping on the mayo or using low-quality chicken makes a huge difference in the final result.

Here’s everything you’ll need:

For the Chicken:

• 2 lbs (900g) boneless, skinless chicken breasts
• 4 cups (960ml) chicken broth or water
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Dressing:

• 1 cup (240ml) mayonnaise (I prefer Hellmann’s or Duke’s)
• 2 tablespoons (30ml) fresh lemon juice
• 1 tablespoon (15ml) Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Mix-ins:

• 2 celery stalks, finely diced
• ¼ cup (40g) finely diced red onion
• 2 tablespoons (8g) fresh parsley, chopped
• Optional: ½ cup (60g) halved seedless grapes for sweetness

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. I’ve made this with minimal equipment, but these items definitely help.

Here’s what you’ll need:

• Large stockpot or Dutch oven (for poaching the chicken)
• Meat thermometer (to ensure perfectly cooked chicken)
• Sharp chef’s knife and cutting board
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or rubber spatula for mixing
• Airtight storage container (for refrigerating the finished salad)
• Fine mesh strainer or slotted spoon
• Fork or potato masher (for shredding chicken)

Recommended Products for This Recipe

After making this chicken salad countless times, I’ve found a few products that really elevate the final result. These aren’t absolutely necessary, but they make the process easier and the taste even better.

1. Sir Kensington’s Avocado Oil Mayonnaise

This mayo is my secret weapon for the creamiest chicken salad texture. Unlike some brands that can taste overly processed, Sir Kensington’s has a clean, rich flavor that lets the chicken shine through. The avocado oil base also makes it slightly healthier than traditional mayo while maintaining that perfect consistency.

Get it on Amazon

2. ThermoPro Digital Instant Read Meat Thermometer

Overcooked chicken is the number one way to ruin chicken salad. This thermometer takes all the guesswork out of poaching and ensures your chicken stays juicy every single time. I use mine for everything now, and it’s been a total kitchen essential.

Get it on Amazon

3. OXO Good Grips Salad Chopper and Bowl

This makes prep work so much faster, especially when you’re chopping celery and mixing everything together. The chopper blades are sharp enough to cut through chicken easily, and the bowl is the perfect size for making a double batch.

Get it on Amazon

4. Organic Celery Hearts

Since celery is such a prominent ingredient, quality matters. Organic celery hearts are more tender and have less of that stringy texture than regular celery stalks. They’re also pre-trimmed, which saves prep time.

Get it on Amazon

Step-by-Step Instructions: How to Make Willow Tree Chicken Salad

Making this chicken salad is straightforward, but there are a few key techniques that ensure it turns out perfect every time. I’ll walk you through each step with all the details you need.

1. Poach the Chicken Breasts

• Add the chicken breasts to a large stockpot and cover them completely with chicken broth or water (at least 1 inch above the chicken).
• Toss in the bay leaf, salt, and pepper to infuse flavor into the meat as it cooks.
• Bring the liquid to a gentle boil over medium-high heat, then immediately reduce the heat to low so the water is barely simmering.
• Cover the pot with a lid and let the chicken poach for 15-18 minutes, depending on the thickness of your breasts (thicker pieces will need the full 18 minutes).
• Use an instant-read thermometer to check that the internal temperature has reached 165°F (74°C) in the thickest part of the chicken.
• Once cooked, transfer the chicken to a plate and let it cool for about 10 minutes before handling.

2. Shred the Chicken

• Once the chicken is cool enough to touch, use two forks to shred it into bite-sized pieces (you can also chop it with a knife if you prefer a chunkier texture).
• I like to shred mine into pieces about the size of a nickel, which creates the perfect texture for sandwiches.
• If the chicken seems dry at all, you can drizzle a tablespoon or two of the poaching liquid over the shredded meat to add moisture back in.
• Transfer the shredded chicken to a large mixing bowl and let it cool completely before adding the dressing (warm chicken will make the mayo separate).

3. Prepare the Vegetables

• Dice the celery into very small pieces, about ¼ inch (6mm) in size, so every bite has a nice crunch without overwhelming chunks.
• Dice the red onion even smaller than the celery (about ⅛ inch or 3mm) since raw onion has a strong flavor that can dominate if the pieces are too large.
• Finely chop the fresh parsley, removing any thick stems that could be bitter.
• If you’re adding grapes, halve them so they’re easier to eat and distribute their sweetness throughout the salad.

You might also enjoy this southern chicken salad which has a slightly different flavor profile.

4. Make the Dressing

• In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, sugar, salt, pepper, garlic powder, and onion powder until completely smooth.
• Taste the dressing and adjust the seasonings if needed (I sometimes add an extra squeeze of lemon if I want it tangier).
• The dressing should be thick and creamy, not runny, so make sure your mayo is fresh and hasn’t separated.

5. Combine Everything

• Add the diced celery, red onion, and parsley to the bowl with the cooled shredded chicken.
• Pour the dressing over the chicken and vegetables.
• Using a large spoon or rubber spatula, gently fold everything together until the chicken is evenly coated and the vegetables are well distributed.
• Be careful not to overmix, as this can make the chicken mushy and break down the texture you worked hard to create.
• If you’re adding grapes, fold them in gently at the very end to prevent them from breaking.

6. Chill and Serve

• Transfer the chicken salad to an airtight container and refrigerate for at least 1 hour before serving (this allows the flavors to meld together beautifully).
• Give it a quick stir before serving, as some of the dressing may settle to the bottom during chilling.
• Taste one more time and adjust seasonings if needed (sometimes I add a pinch more salt after it’s been chilled).
• Serve cold and enjoy within 3-4 days for the best quality and food safety.

Tips for The Best Willow Tree Chicken Salad

I’ve made this recipe more times than I can count, and I’ve learned some tricks that make a real difference. These tips will help you avoid common mistakes and achieve that perfect deli-style texture and flavor.

Here’s what I’ve learned:

• Don’t overcook the chicken: The single biggest mistake people make is overcooking the chicken, which makes it dry and stringy. Always use a meat thermometer and remove it from heat the moment it hits 165°F (74°C).
• Let the chicken cool completely: Adding dressing to warm chicken will cause the mayo to separate and become oily, ruining the texture. I usually cook my chicken in the morning and let it chill in the fridge before making the salad.
• Use quality mayonnaise: This is not the place to use fat-free or light mayo, which can taste artificial and won’t give you that creamy consistency. Full-fat mayo (like Hellmann’s or Duke’s) is essential.
• Dice vegetables uniformly: Keeping all your veggie pieces the same size ensures every bite has a good balance of textures and flavors. I aim for about ¼ inch for celery and even smaller for onion.
• Add salt in layers: Season the poaching liquid, the dressing, and then taste the final mixture. Building salt flavor throughout the process prevents the salad from tasting flat.
• Fresh lemon juice is key: Bottled lemon juice just doesn’t have the same bright, fresh flavor. Take the extra minute to squeeze a real lemon.
• Adjust to your taste: Start with less mayo than you think you need, then add more if you want it creamier. It’s easier to add more than to fix an overly mayonnaise-heavy salad.
• Use rotisserie chicken for shortcuts: If you’re in a hurry, a good quality rotisserie chicken works perfectly. Just make sure to remove the skin and any cartilage before shredding.

For a completely different take on chicken salad, try this buffalo chicken salad with a spicy kick.

Serving Suggestions

This chicken salad is incredibly versatile and works in so many different ways. I love having a batch in the fridge because it means I always have an easy lunch or snack option ready to go.

Here are my favorite ways to serve it:

Classic Sandwich: Pile it high on toasted whole grain bread with crisp lettuce leaves and sliced tomatoes. I love using a sturdy bread like sourdough that won’t get soggy.

Croissants: This is my fancy lunch option. Split a buttery croissant and fill it with chicken salad for an elegant meal that feels special but takes seconds to assemble.

Lettuce Wraps: Use large butter lettuce or romaine leaves as a low-carb vessel. This keeps things light and fresh, perfect for summer.

On Crackers: Serve as an appetizer by spooning small amounts onto your favorite crackers. I like Ritz or water crackers for entertaining.

Stuffed Tomatoes: Hollow out large beefsteak tomatoes and fill them with chicken salad for a beautiful, healthy lunch. The tomato adds a nice acidity that balances the richness.

Avocado Boats: Halve avocados and fill them with chicken salad for a protein-packed meal with healthy fats.

Wraps: Spread it on a large tortilla with extra lettuce and roll it up tightly. This travels well for packed lunches.

Pair it with my broccoli salad for a complete picnic spread.

Variations to Try

Once you master the basic recipe, it’s fun to play around with different flavors and ingredients. I’ve tried dozens of variations over the years, and these are my favorites.

Try these creative twists:

• Apple Walnut Version: Fold in 1 cup of diced Granny Smith apples and ½ cup of chopped toasted walnuts for a sweet and crunchy variation. The tartness of the apples brightens everything up.
• Cranberry Pecan: Add ½ cup of dried cranberries and ½ cup of chopped pecans. This is my go-to for fall gatherings and Thanksgiving leftovers.
• Mediterranean Style: Replace half the mayo with Greek yogurt, add diced cucumbers, Kalamata olives, and a sprinkle of feta cheese. Skip the sugar and add dried oregano instead.
• Spicy Jalapeño: Mix in 2 tablespoons of diced jalapeños and use jalapeño-flavored mayo for a kick. I also add a pinch of cayenne to the dressing.
• Herb Garden: Triple the herbs and add fresh dill, chives, and basil along with the parsley. This makes it taste incredibly fresh and bright.
• Asian-Inspired: Replace the mayo with a mixture of sesame oil, rice vinegar, and a touch of soy sauce. Add diced water chestnuts for crunch.
• Bacon Ranch: Stir in ½ cup of crumbled cooked bacon and use ranch seasoning instead of the garlic and onion powder. My husband requests this version constantly.

This hot chicken salad is a completely different preparation that’s baked and served warm.

Storage and Reheating

Proper storage is crucial for keeping your chicken salad fresh and safe to eat. I always make sure to follow food safety guidelines since this contains mayo and cooked chicken.

Here’s how to store it properly:

• Refrigerate promptly: Transfer the chicken salad to an airtight container and refrigerate within 2 hours of making it (or 1 hour if it’s above 90°F outside).
• Best within 3-4 days: While chicken salad can technically last up to 5 days in the fridge, I find the texture and flavor are best within the first 3-4 days.
• Store in the coldest part of your fridge: Keep it toward the back of the refrigerator where the temperature is most consistent, not in the door.
• Keep vegetables separate if meal prepping: If you’re making this ahead for the week, you can store the dressed chicken and the vegetables separately, then combine them when ready to serve for the crunchiest texture.
• Stir before serving: Give it a good stir after taking it out of the fridge, as the dressing can settle and separate slightly during storage.
• Don’t freeze: I don’t recommend freezing chicken salad because the mayo will separate and become watery when thawed, and the vegetables will turn mushy.
• Watch for signs of spoilage: If the chicken salad smells off, looks discolored, or the vegetables have become slimy, throw it out immediately.
• Portion control: If you’re not sure you’ll eat it all within 4 days, consider halving the recipe or sharing with friends and neighbors.

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings):

• Calories: 385
• Total Fat: 28g
• Saturated Fat: 4.5g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrates: 4g
• Dietary Fiber: 0.5g
• Sugars: 2g
• Protein: 32g

Note that these values are estimates and will vary based on the specific brands you use and any modifications you make to the recipe. If you use light mayo or add extra vegetables, the calorie and fat content will be lower.

Health Benefits of Key Ingredients

While chicken salad isn’t typically considered a health food because of the mayo, it actually does have some nutritious elements worth noting. I feel much better about eating it when I remember all the good stuff that’s in here.

Here are the health benefits:

Chicken Breast: This lean protein is packed with essential amino acids that help build and repair muscle tissue. It’s also an excellent source of B vitamins, particularly niacin and B6, which support energy metabolism. The selenium in chicken supports thyroid function and immune health.

Celery: Often overlooked, celery is actually rich in antioxidants and beneficial enzymes. It contains vitamin K for bone health and folate for cell growth. The fiber in celery aids digestion and helps you feel fuller longer.

Red Onion: These contain quercetin, a powerful antioxidant that has anti-inflammatory properties. They also provide vitamin C for immune support and chromium for blood sugar regulation.

Lemon Juice: Fresh lemon juice is high in vitamin C and helps your body absorb the iron from the chicken more effectively. It also adds brightness without extra calories and supports healthy digestion.

Parsley: This herb is more than just a garnish. It’s incredibly rich in vitamin K, vitamin C, and vitamin A. Parsley also contains compounds that may support kidney health and act as natural diuretics.

If you want a lighter option, check out this chicken and egg salad which combines two proteins.

FAQs About Willow Tree Chicken Salad

1. Can I use chicken thighs instead of breasts?

Absolutely! Dark meat chicken thighs will give you a richer, more flavorful chicken salad. They’re also more forgiving if you accidentally overcook them slightly since they have more fat.

Just keep in mind that thighs will add a bit more calories and fat to the overall dish. I sometimes use a mix of both breasts and thighs for the best of both worlds.

2. How do I make this chicken salad healthier?

You can easily lighten this up by replacing half the mayonnaise with plain Greek yogurt. You’ll get the same creamy texture with added protein and probiotics.

Another option is to use an avocado oil-based mayo, which has healthier fats than traditional mayo. You can also bulk it up with extra vegetables like diced bell peppers or shredded carrots.

3. Why does my chicken salad taste bland?

The most common reason is underseasoning. Make sure you’re adding enough salt at each stage, including in the poaching liquid and in the dressing itself.

Also, don’t skip the lemon juice, which brightens all the flavors. If it still tastes flat, try adding a small pinch of sugar to balance the acidity, or add more Dijon mustard for depth.

4. Can I make this without celery?

Yes, though celery is traditional for the crunch factor. If you dislike celery or have an allergy, you can substitute with diced cucumber (seeded first), diced bell peppers, or water chestnuts.

Some people even use diced apples for a sweet crunch. The key is to include something that adds textural contrast to the creamy chicken.

5. What’s the best bread for chicken salad sandwiches?

My personal favorite is a soft brioche bun or a buttery croissant, which complement the creamy filling beautifully. For a more traditional approach, toasted white or wheat sandwich bread works perfectly.

If you want something sturdier that won’t get soggy, try sourdough or a hearty multigrain bread. Butter lettuce leaves make an excellent low-carb alternative.

Another great sandwich option is my bbq pulled pork sandwiches for when you want something completely different.

Final Thoughts

This Willow Tree Chicken Salad Recipe has become one of those recipes I find myself making over and over again. It’s reliable, delicious, and always gets compliments.

The best part is how adaptable it is to your mood and what you have on hand. I hope this becomes a staple in your kitchen too, and that you enjoy it as much as my family does!

Give it a try this week and let me know what you think in the comments below. I’d love to hear about any variations you come up with or how you like to serve yours!

Recommended:

• Panera Bread Chicken Salad
• Fancy Nancy Chicken Salad
• Newks Chicken Salad
• Chicken Salad Chick Jalapeno Holly
• Chicken Salad Without Celery
• Mexican Chicken Salad
• Potato Salad
• Coleslaw
• Deviled Eggs
• Avocado Toast