Coachella Chicken Salad

Recipe & Photo by Mindy Fox
This bright chicken salad includes all the crunchy, herby goodness you know you love, plus dates for a touch of delicate sweetness and a sunny California twist.

Serves 4 to 6


  • 4 cups cubed cooked chicken*
  • 1 sweet-tart or tart apple (such as Fuji or Granny Smith), cored, chopped
  • 3 large celery stalks or one small fennel bulb, coarsely chopped
  • 1 cup roasted almonds, coarsely chopped
  • 1 cup coarsely chopped pitted Medjool dates
  • 3/4 cup mayonnaise plus more if desired
  • 2/3 cup thinly sliced scallions or finely chopped red onion
  • Freshly grated zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped tarragon or thinly sliced basil leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 head Bibb or Boston lettuce for serving (optional)
  • Croissants or your favorite bread or crackers for serving (optional)

In a large bowl, gently toss together all of the ingredients up to and including tarragon or basil, plus 3/4 teaspoon salt and 1/2 teaspoon pepper. Adjust salt, pepper, and mayonnaise to taste. Serve with lettuce, croissants, bread, or crackers, as desired.

*If you’re poaching chicken from scratch for this recipe, purchase 1 3/4 pounds raw boneless chicken breast to yield about 4 cups cooked and cubed.

Recipe and photo by our friend and food editor/writer Mindy Fox



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