Side Dishes
This chicken salad recipe with Old Bay seasoning transforms simple ingredients into a zesty, herb-packed side that stands up to any main dish. The secret lies in Old Bay's signature blend of celery, paprika, and black pepper, which elevates tender chicken into something restaurant-worthy without overpowering the dish.
I developed this recipe after realizing most chicken salads either taste too bland or rely on heavy mayo—this version strikes the perfect balance.
The process is straightforward: poach chicken breasts until fork-tender, then shred them into bite-sized pieces. What sets this recipe apart is the seasoning—Old Bay isn't just sprinkled on top; it's incorporated into the dressing along with Greek yogurt for creaminess and a touch of Dijon mustard for depth.
The result is a chicken salad that's light yet flavorful, with just the right amount of crunch from celery and red onion.
What you'll end up with is a bright, herby chicken salad that's perfect for sandwiches, wraps, or as a standalone side. The Old Bay seasoning gives it a distinctive tang that pairs beautifully with the chicken's natural flavor, while the yogurt-based dressing keeps it from being too heavy.
This recipe delivers restaurant-quality results in under 30 minutes—ideal for busy weeknights or meal prep.
The best part? It stays fresh in the fridge for up to 4 days, making it perfect for lunches or potlucks. Serve it on crusty bread, in lettuce wraps, or alongside grilled meats for a complete meal. Here's how to make it—simple, flavorful, and foolproof.
Ingredients for chicken salad recipe with old bay seasoning
These bold, herb-packed ingredients create a restaurant-worthy chicken salad that stands out from the mayo-heavy crowd.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until fork-tender |
| Old Bay Seasoning 🌶️ | 2 tbsp | Signature blend for zesty kick |
| Plain Greek Yogurt 🧀 | ¾ cup | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High-quality for richness |
| Fresh Celery Ribs 🧅 | ½ cup | Finely chopped for crunch |
| Red Onion 🧅 | ¼ cup | Thinly sliced for brightness |
| Fresh Parsley 🌿 | ¼ cup | Chopped for freshness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Celery Seeds 🌿 | ½ tsp | Optional for extra celery flavor |
Old Bay is the star here—look for the classic blue label at any grocery store's spice aisle, but Penzeys or Williams Sonoma carry it in bulk if you're a frequent user. The Greek yogurt should be full-fat for that creamy texture; Fage or Siggi's are my go-tos, but any plain Greek yogurt works. Fresh celery and parsley are non-negotiable for that bright crunch—Trader Joe's has pre-chopped celery if you're short on time, but nothing beats freshly chopped. The red onion adds a sharp bite that cuts through the richness, so don't skip it unless you're sensitive to strong flavors.
No Old Bay? Mix 1 tbsp paprika, 1 tsp celery salt, 1 tsp black pepper, and 1/2 tsp cayenne for a close substitute. Short on Greek yogurt? Substitute with vegan yogurt or even light mayo, though the texture will be slightly lighter. The Dijon mustard is key for that tangy depth—Maille is my favorite, but any good-quality Dijon works. For extra crunch, add 1/4 cup toasted slivered almonds or diced apple. The lemon juice should be freshly squeezed; bottled just won't cut it here. If you're making this ahead, hold off on adding the lemon juice until serving to keep everything bright.
This salad keeps beautifully in the fridge for 4-5 days—perfect for meal prep. Store it in an airtight container with the lemon juice added just before serving to preserve freshness. For extra flavor, toss in 1 tbsp extra Old Bay before storing. It reheats well if you prefer warm chicken salad—just microwave for 30 seconds, stirring halfway. The flavors actually meld better the next day, so double the batch if you can. Leftovers make fantastic sandwiches or wraps—just add a sprinkle of fresh parsley to revive the color before serving.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, the secret’s in the Greek yogurt and Old Bay combo—creamy, tangy, and that signature coastal punch. No fancy techniques, just shredded chicken, a sprinkle of seasoning, and a whisk. Honestly, it’s the kind of recipe where I can taste the ocean in every bite.
- No-Fuss Prep: Between us, this takes less time than waiting for takeout. Toss the chicken in a bowl, let the Old Bay and mustard work their magic while you chop celery (if you’re feeling fancy), then fold in the yogurt. That’s it. Even my kids could do it—though I’d still supervise the knife.
- Old Bay’s Secret Weapon: That spice blend isn’t just for crab cakes—it’s the star here. The black pepper and paprika cut through the richness of the yogurt while the celery salt adds this bright, almost citrusy lift. It’s the kind of flavor that makes you want to eat it straight from the jar, but the chicken makes it worth it.
Step-by-step instructions for zesty herb chicken salad
Here's how to create a creamy, crunchy chicken salad bursting with Old Bay flavor—no mayo in sight!
Poach the Chicken to Perfection
Bring a large pot of water to a gentle simmer and add the 1.5 lb boneless, skinless chicken breast. You want the water to shimmer with tiny bubbles, not roll over aggressively. Add 2 tbsp Old Bay seasoning, ½ tsp salt, and ¼ tsp black pepper to the water for maximum flavor infusion.
Poach the chicken for 12-15 minutes until it reaches an internal temperature of 165°F and a knife slides in easily. The chicken should be completely opaque with no pink remaining. Remove it from the pot and let it rest on a wire rack for 10 minutes—this prevents it from becoming gummy when shredded.
Shred and Mix the Base Ingredients
Once the chicken has rested, shred it using two forks or your hands into ¼-inch thick pieces. Transfer the shredded chicken to a large mixing bowl. Add the ½ cup finely chopped fresh celery ribs, ¼ cup thinly sliced red onion, and ¼ cup chopped fresh parsley to the bowl.
In a small bowl, whisk together the ¾ cup plain Greek yogurt, 1 tbsp Dijon mustard, 2 tbsp extra-virgin olive oil, 1 tbsp freshly squeezed lemon juice, and the ½ tsp celery seeds (if using). This yogurt base creates a tangy, creamy dressing that binds everything together beautifully.
Combine and Season the Salad
Pour the yogurt mixture over the shredded chicken and vegetables. Using a large spoon or your hands, gently fold everything together until fully combined. The texture should be creamy but still have visible crunch from the celery and onion. Taste and adjust seasoning if needed—you might want to add a pinch more Old Bay or a squeeze of lemon for brightness.
Here's where the magic happens: let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together perfectly and the celery seeds to release their aromatic oils. The longer it chills, the more developed the flavor becomes—up to 24 hours if you're planning ahead.
Serve with Crunchy Extras
When ready to serve, give the chicken salad one final taste and adjust seasoning if needed. The salad should have a perfect balance of creamy, tangy, and slightly spicy notes from the Old Bay. For extra texture, I like to top each serving with an additional sprinkle of chopped fresh parsley and a few thinly sliced red onion pieces right before serving.
Serve immediately on a bed of mixed greens or with your favorite crackers for dipping. This chicken salad keeps well in the refrigerator for 3-4 days, making it perfect for meal prep. The flavors only get better as they sit, so make a big batch and enjoy it all week!
Pro Tips For Making Chicken Salad Recipe With Old Bay Seasoning
- Poach, Don’t Grill: The chicken breast will dry out if you sear it—trust me, I’ve ruined enough batches. Instead, simmer it in lightly salted water with a splash of vinegar (or even a bay leaf if you’re feeling fancy) until it hits 165°F. The yogurt sauce will thank you later.
- Shred While Warm: Don’t let the chicken cool completely before shredding—it turns into a chewy mess. Pull it out of the poaching liquid, let it rest for 2 minutes, then shred with two forks while it’s still hot. The fibers break down easier, and the texture stays tender.
- Balance the Old Bay: That seasoning is strong—start with 1 teaspoon per pound of chicken and taste as you go. If you’re using it in the yogurt mix, mix it into a little olive oil first so it disperses evenly. (Yes, I’ve had to rescue salads where the Old Bay clumped like tiny sandstorms.)
- Thicken the Yogurt: Plain Greek yogurt can get watery when mixed with mustard and olive oil. Stir in ½ teaspoon of cornstarch or a pinch of arrowroot powder with the yogurt before adding other ingredients—it’ll hold together like a pro’s. (I learned this after watching my first batch pool like a sad soup.)
Essential equipment for great chicken salad recipe with old bay seasoning
Poaching Essentials
Start with a large, heavy-bottomed pot—I love my All-Clad Stainless Steel—to ensure even heat distribution while poaching the chicken. A meat thermometer like the Thermoworks Smoke is non-negotiable for hitting that 165°F internal temp.
For the poaching liquid, use 4 cups water (not broth, since we're infusing flavor) and bring it to a gentle simmer—not a rolling boil, which can dry out the chicken. 🌡️
Mixing Tools
For combining ingredients, a large mixing bowl (I use Le Creuset Stoneware) holds everything comfortably. A wooden spoon or silicon spatula helps fold the yogurt mixture without crushing the celery.
For chopping, a sharp chef's knife (my go-to is Victorinox Fibrox) and a cutting board are essential—celery and onions need precision. A microplane comes in handy for zesting lemon or grating celery seeds if you're adding them. 🔪
Storage Solutions
Store leftovers in airtight glass containers (I recommend Pyrex with snap-on lids) to maintain freshness for up to 4 days. For meal prep, divide into single-serving portions in quart-sized mason jars—the layers keep everything fresh, and it's perfect for grab-and-go lunches.
If freezing, use freezer-safe bags with 1-inch headspace for expansion. ❄️
Serving Extras
For serving, crusty bread or water crackers pair beautifully—look for sourdough or baguette slices from your local bakery. A small serving spoon (like Oxo Good Grips) helps portion the salad neatly.
For garnishes, keep fresh parsley and red onion in small bowls nearby. A lemon wedge on the side lets guests adjust brightness to taste. 🍞
Time-Saving Tools
Save time with a food processor for chopping celery and onions—just pulse until finely diced. A mandoline slices red onions quickly and evenly. For poaching, a slow cooker on low works too—just add the chicken and seasoning to 2 cups water and cook for 2-3 hours until tender. 🕒
Optional Upgrades
For a restaurant touch, use a mandoline for thin red onion slices or a pestle and mortar to crush celery seeds. A small whisk (like OXO Good Grips) ensures the yogurt dressing is perfectly smooth.
If you love texture, toast slivered almonds in a 350°F oven for 8-10 minutes—they add a nice crunch. 🌟
Nutrition facts
Frequently asked questions
Can I substitute Greek yogurt for mayo in this recipe?
The Greek yogurt creates a lighter, tangier texture that pairs perfectly with Old Bay seasoning. For a mayo substitute, use ½ cup light mayo plus ¼ cup sour cream—this mimics the creaminess while keeping it lighter than traditional mayo-based salads. Just remember the yogurt version stays fresher longer and has more protein!
How much Old Bay should I use if I don't have any?
For a close substitute, mix 1 tbsp paprika + 1 tsp celery salt + 1 tsp black pepper + ½ tsp cayenne. This replicates Old Bay's signature celery-paprika blend. Use it sparingly at first—Old Bay has a distinctive flavor that can be overpowering if you go too heavy. Start with 1 tbsp and adjust to taste.
Can I make this chicken salad ahead of time?
This salad actually tastes better the next day as the flavors meld. Store in an airtight container for up to 4 days. Hold off on adding the lemon juice until serving to keep the celery and parsley vibrant. For meal prep, double the batch—it's perfect for lunches or potlucks!
What's the best way to serve this chicken salad?
Try it in toasted sourdough sandwiches, over mixed greens as a hearty salad, or with water crackers for dipping. For a Southern twist, serve with cornbread muffins. The yogurt base makes it versatile—it won't get soggy like mayo-based versions when paired with bread!
Why did my chicken salad turn out too dry?
This usually happens if the chicken was overcooked or if the yogurt mixture wasn't properly incorporated. Poach chicken until 165°F (not overcooked) and fold the dressing gently to maintain moisture. For extra creaminess, add 1 tbsp extra olive oil or 1 tbsp sour cream when mixing.