Salads
Biaggi's chopped chicken salad recipe delivers that iconic Italian-American flavor without relying on mayo—just creamy, herb-infused cream cheese that binds everything together. This version stays true to tradition while offering a lighter, more modern twist that still delivers that signature crunch and tang.
The secret lies in perfectly cooked chicken, finely chopped celery, and just the right balance of herbs to create a salad that's as satisfying as it is nostalgic.
What sets this recipe apart is the cream cheese base, which replaces mayo while maintaining that creamy texture we all love. I've perfected the herb blend—parsley, dill, and chives—to add freshness without overpowering the classic flavors.
The chicken is poached just until tender, then chopped finely to mimic that traditional chopped salad texture. This isn't just a salad; it's a celebration of Italian-American comfort food done right.
The result is a chopped salad with the perfect balance of textures—creamy, crunchy, and tender all in one bite. The cream cheese base stays cool and creamy, while the chicken holds its shape beautifully.
This recipe serves 6 generously, making it ideal for family gatherings or office potlucks where you want to bring that restaurant-quality taste. It's the kind of dish that tastes even better the next day, when the flavors have time to meld.
For those who love the classic version, this adaptation keeps all the familiar elements while offering a lighter alternative. The technique is straightforward, but the flavor is anything but basic.
Whether you're serving it at a picnic or packing it for lunch, this chopped chicken salad delivers that comforting taste of home in every bite.
Ingredients for biaggi's chopped chicken salad
Six ingredients make this iconic salad creamy, fresh, and nostalgic—no mayo needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Poached until tender, then chopped |
| Full-Fat Cream Cheese 🧀 | 8 oz | Full-fat for best creaminess |
| Fresh Parsley 🌿 | ⅓ cup | Finely chopped, stems removed |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, fresh preferred |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, mild flavor |
| Celery Stalks 🧅 | 2 whole | Finely chopped, crisp texture |
| Red Onion 🧅 | ¼ cup | Finely chopped, adds tang |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, brightens flavors |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain, for seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Mayonnaise-Free Dressing Base 🥫 | ¼ cup | Optional for extra creaminess |
| Ice Cubes ❄️ | 2 cups | For poaching water, keeps chicken tender |
The cream cheese is non-negotiable here—full-fat Philadelphia gives that classic richness. Grab the 8 oz block from the dairy section, not the tub. Fresh herbs are key: parsley, dill, and chives should be bright green with no wilting. For the chicken, Trader Joe's or Costco often have pre-trimmed breasts that save time. Look for ones with good marbling—they stay juicier. Celery should be crisp, not rubbery, and red onion adds that signature bite that keeps this salad from getting too heavy.
No fresh dill? Dried works at one-third the amount, but honestly, it's not the same. Short on chives? Green onion works in a pinch. The lemon juice can be bottled, but fresh is better—Rea or Suja brands are solid if you're pressed for time. For the optional mayo-free dressing base, Greek yogurt works beautifully—just mix it into the cream cheese. The ice cubes in the poaching water? Don't skip them. They keep the chicken from overcooking while staying tender. Store-bought chopped celery? Skip it—fresh is worth the extra minute.
This salad tastes even better the next day—2-3 days in the fridge actually lets the flavors meld perfectly. Store in an airtight container with parchment between layers to keep it crisp. The cream cheese base stays fresh for 3-4 days if you make it ahead, so double the batch for potlucks. For extra crunch, add toasted breadcrumbs or crushed potato chips right before serving. Freezes beautifully too—just add a splash of water before freezing to preserve texture.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe because it’s actually just chopping—not dicing, not julienning. Toss the chicken in one bowl, fold in the cream cheese and herbs, and you’re done. My hands stay clean, my counters stay clear, and somehow it still looks intentional.
- Herb-Packed Punch: That trio of parsley, dill, and chives? It’s like a bright, fresh hug in every bite. The cream cheese softens the chicken just enough, while the herbs keep it from feeling heavy—like a lighter, brighter take on classic chicken salad that doesn’t skimp on flavor.
- Lunchbox Legend: Between us, this is my go-to for packed lunches or last-minute dinner guests. It holds up for days in the fridge (yes, even the herbs stay vibrant), and I’ve served it on toast, in wraps, or straight from a bowl—no one bats an eye. Honestly, it’s the kind of dish that makes you look like a meal-prep pro.
- Budget-Friendly Flex: Full-fat cream cheese might sound fancy, but it’s the secret weapon here—it makes the salad feel indulgent without breaking the bank. A single chicken breast stretches for four servings, and the herbs add freshness without needing specialty ingredients. My wallet and my taste buds thank me.
Step-by-step instructions for herb-infused chopped chicken salad
Here's how to create a creamy, herb-packed chicken salad without mayo—just like Biaggi's classic.
Poach the Chicken Until Fork-Tender
Place the 2.5 lb boneless, skinless chicken breast in a large pot and cover completely with cold water. Add the 2 cups ice cubes and bring to a gentle simmer over medium-high heat. The ice helps maintain an even temperature and keeps the chicken tender.
Once simmering, reduce heat to low and cook for 20-25 minutes until the chicken reaches 165°F internally and is fork-tender. Avoid boiling vigorously—this can make the chicken dry. Remove the chicken and let it cool completely before chopping. This step ensures juicy, flavorful chicken that won't turn rubbery in the salad.
Create the Herb-Infused Cream Cheese Base
In a large mixing bowl, combine the 8 oz full-fat cream cheese with the 0.5 cup extra-virgin olive oil. Use a hand mixer or whisk to blend until smooth and creamy. The full-fat cream cheese is key here—it delivers that rich, velvety texture without mayo.
Next, fold in the 0.33 cup fresh parsley, 0.25 cup fresh dill, and 0.25 cup fresh chives, mixing just until evenly distributed. The herbs should be finely chopped to blend seamlessly into the creamy base. Taste and adjust seasoning with 1 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper. This herb mixture is the heart of the salad's bright, fresh flavor.
Chop and Combine All Ingredients
Once the chicken is cool, chop it into ¼-inch pieces and add it to the cream cheese mixture. Stir in the 2 whole celery stalks (finely chopped), 0.25 cup red onion (finely chopped), and 2 tbsp lemon juice. The lemon juice brightens the flavors and cuts through the richness of the cream cheese.
If using the 0.25 cup mayonnaise-free dressing base, add it now and mix well. This optional step adds extra creaminess if your cream cheese mixture feels slightly too thick. For best results, fold everything together gently—overmixing can make the salad dense. Taste again and adjust seasoning if needed.
Chill and Serve for Perfect Texture
Transfer the salad to an airtight container and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and the texture to set properly. The salad should be cool, creamy, and ready to eat straight from the fridge.
Serve on crusty bread, in lettuce wraps, or with crackers. The herbs will keep their vibrant color, and the cream cheese base will hold its shape without turning greasy. This salad delivers all the richness of a classic chicken salad but with a lighter, herb-forward twist—perfect for lunch or dinner.
Pro Tips For Making Biaggi'S Chopped Chicken Salad
- POACH DON’T BOIL: Chicken breast dries out fast, and this salad needs it tender. Simmer a pot of water with a splash of vinegar or lemon juice (just 1 tablespoon) and keep it at a gentle bubble—no rolling boil. Slip the chicken in for 12-14 minutes, then shock it in ice water. The vinegar keeps it from getting rubbery, and the ice stops cooking instantly. Trust me, your fork will thank you later.
- CHOP CREAM CHEESE FIRST: Don’t wait until the end to mix in that full-fat cream cheese—it’s the glue holding this salad together. Dice it into tiny cubes while it’s still cold (straight from the fridge) and fold it in early with the chicken. Warm cream cheese gets greasy and clumps; cold cubes melt evenly and coat every bite. I used to add it last, and the texture always felt uneven.
- SALT THE CHICKEN TWICE: Season the chicken breast before poaching with a full teaspoon of salt per pound, then hit it again after it’s chopped. The first salting seasons the meat, but the second ensures the salad tastes bright, not bland. Also, pat it very dry before cooking—wet chicken steams instead of sears, and this salad needs that crisp texture.
- STACK THE HERBS: Don’t just toss in chopped parsley, dill, and chives at random. Layer them: start with the dill (it’s the boldest), then parsley (mild and fresh), and finish with chives (delicate and sharp). This way, every bite hits all three flavors in order, like a mini flavor progression. I learned this from watching Biaggi himself—he’s a stickler for herb placement.
Flavor customization for this biaggi's chopped chicken salad
Herb Variations
Trade the parsley-dill-chive blend for tarragon and thyme for a French-inspired twist—just 2 tbsp each adds an anise-like depth perfect with chicken. Or go Mediterranean with ½ cup chopped mint and ¼ cup oregano, which pairs beautifully with lemon juice.
I once made this with smoked paprika (½ tsp) and cilantro for a Southwest vibe—trust me, it’s a game-changer. 🌿
Spicy Kick
For heat lovers, fold in 1 tbsp hot sauce (like Crystal or Tabasco) or ½ tsp cayenne pepper directly into the cream cheese base. For smoky heat, add 1 tsp chipotle powder and ½ tsp smoked paprika.
My Georgia BBQ crew swears by this combo—it’s got that southeastern fire without overpowering the salad. 🌶️
Sweet Additions
Balance the richness with ½ cup finely chopped red grapes or ¼ cup dried cranberries for a sweet-tart contrast. For a Southern touch, swap in ¼ cup candied pecans—toast them first in 1 tbsp butter and a pinch of salt.
I once used honey-glazed walnuts (tossed in 1 tbsp honey and 1 tsp cinnamon) and it was pure magic. 🍇
Crunchy Toppings
Add texture with ¼ cup toasted breadcrumbs or ½ cup crushed potato chips (like Kettle Brand) right before serving. For extra crunch, fold in 2 tbsp chopped almonds or ¼ cup sunflower seeds.
Pro tip: Toast the seeds in a dry pan for 2-3 minutes until fragrant. This keeps the salad from feeling too heavy. 🥔
Lighter Options
Swap cream cheese for Greek yogurt (mix ½ cup plain Greek yogurt with 4 oz cream cheese) to cut calories while keeping creaminess. For a vegan version, use silken tofu blended with lemon juice—it’s surprising how well it works!
I’ve also used avocado mash (½ avocado + 1 tbsp lime juice) for a rich, dairy-free base. 🥑
Regional Twists
In Charleston, we love adding ¼ cup chopped pickles for tang, while Atlanta crowds prefer ½ cup collard greens (finely chopped) for a Southern crunch. For a Texas BBQ touch, mix in 1 tbsp smoked paprika and serve with jalapeño slices.
Each region puts its own spin—just keep the herb base intact. 🗺️
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poaching my own?
Rotisserie chicken works perfectly—just remove the skin and bones, then chop the meat into ¼-inch pieces like the recipe calls for. For best flavor, choose a store-bought chicken with minimal seasoning or use one that's been roasted with just salt and pepper. This saves time while keeping the same delicious texture.
How do I keep the cream cheese base from getting too thick?
Start by using extra-virgin olive oil (the recipe calls for ½ cup) to thin it out naturally. If it's still too thick after mixing, add 1-2 tbsp lemon juice or 1 tbsp chicken broth at a time until you reach your desired consistency. For extra creaminess, the optional ½ cup Greek yogurt swap works wonders too.
What's the best way to store leftovers?
Transfer the salad to an airtight container with parchment paper between layers to maintain crispness. It stays fresh for 3-4 days in the fridge. For longer storage, freeze for up to 2 months—just add a splash of water before freezing to preserve texture. The flavors actually improve overnight!
Can I make this salad ahead of time for a party?
Yes! Prepare everything up to Step 3, then refrigerate the assembled salad for 6-8 hours before serving. This gives the flavors time to meld beautifully. For potlucks, keep it chilled in a large insulated container with ice packs until serving. The cream cheese base holds up perfectly!
What if I don't have fresh herbs?
Dried herbs work in a pinch, but use one-third the amount (so 1 tbsp dried instead of ¼ cup fresh). For parsley, dried works best, while dill and chives are harder to substitute. If you're missing multiple herbs, focus on parsley and lemon juice for brightness—they're the most important for flavor balance.