There’s something absolutely divine about a warm, comforting hot chicken salad that feels both elegant and effortless at the same time. This isn’t your typical cold salad situation—oh no, darling! This is a sophisticated dish that combines tender, shredded chicken with creamy mayo-based dressing, crispy celery, sweet grapes, and toasted nuts, all served warm in a buttery pastry shell or over toasted bread. It’s the kind of recipe that makes you feel like you’re hosting a proper ladies’ lunch or enjoying a cozy dinner at your favorite country club.
I absolutely adore hot chicken salad because it’s so versatile and elegant. You can serve it in individual phyllo cups for a fancy appetizer, nestled in a puff pastry shell for an impressive main course, or simply spooned over toasted croissants for a casual weeknight dinner. The beauty of this dish lies in its simplicity—there are no complicated techniques or hard-to-find ingredients. Everything comes together in about thirty minutes, making it perfect for entertaining or when you need something special on short notice.
What makes this the BEST hot chicken salad recipe is the perfect balance of flavors and textures. The sweetness of the grapes and pecans plays beautifully against the savory chicken and creamy dressing, while the celery provides a subtle crunch that keeps things interesting. I always use rotisserie chicken to save time, but you can absolutely poach your own chicken breasts if you prefer. The key is making sure everything is properly seasoned and that you don’t overpower the delicate flavors with too much of any one ingredient.
I first learned to make hot chicken salad from my mother, who served it at every spring luncheon and special occasion. She taught me that the secret to restaurant-quality results at home is using quality mayonnaise (never that overly processed stuff), fresh herbs when possible, and toasting your nuts to bring out their natural flavor. She also insisted on warming everything gently—you’re not trying to cook anything further, just warm it through so the flavors meld beautifully. This recipe has become my go-to for impressing guests and making weeknight dinners feel special.
Serve this alongside a homemade baking powder biscuit or fresh green salad, and you’ll have people asking for the recipe all night long. You might also love serving it with a perfect breakfast bowl setup for brunch, or pair it with your favorite smoothie for a lighter meal. For side dishes, a hash brown potato casserole makes a wonderful accompaniment. If you’re looking for more inspiration on building a complete meal, check out Bon Appétit’s chicken salad variations, explore Serious Eats’ comprehensive chicken salad guide, or discover New York Times’ warm chicken salad for additional inspiration. You can also check out Bon Appétit’s tarragon variation and Serious Eats’ creamy version.
Ingredients
- 4 cups shredded rotisserie chicken (about 2 whole chickens)
- 1 cup mayonnaise (best quality)
- 1/2 cup celery, finely diced
- 1 cup red grapes, halved
- 3/4 cup toasted pecans or sliced almonds, coarsely chopped
- 2 tablespoons fresh tarragon or 1 tablespoon dried tarragon
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional, for subtle heat)
- 4 tablespoons butter
- Puff pastry shells, phyllo cups, or toasted bread for serving
- Fresh tarragon sprigs and lemon wedges for garnish
Instructions
- Begin by toasting your pecans or almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and golden. This step is absolutely essential—it brings out the natural oils and deepens the flavor tremendously. Transfer to a plate and set aside.
- In a large mixing bowl, combine the mayonnaise, fresh lemon juice, Dijon mustard, dried tarragon (or fresh if using), garlic powder, salt, black pepper, and cayenne pepper if desired. Whisk together until smooth and well combined.
- Add the shredded rotisserie chicken to the mayo mixture and gently fold together using a rubber spatula, being careful not to break up the chicken too much—you want some texture.
- Fold in the diced celery, halved grapes, and toasted pecans, stirring gently to combine without crushing the grapes or nuts. Taste and adjust seasonings as needed—you may want a touch more lemon juice or salt depending on your preference.
- If serving immediately, transfer the chicken salad to a large skillet and add 4 tablespoons of butter. Heat over medium-low heat, stirring gently but frequently, for about 5-7 minutes until the mixture is warmed through and the butter is melted and incorporated. Do not allow it to simmer or boil—you’re simply warming it through to meld the flavors.
- If making ahead, cover the chicken salad mixture and refrigerate for up to 24 hours. When ready to serve, warm it gently in a skillet over medium-low heat with the butter as described above.
- While the chicken salad is warming, prepare your serving vessels—either warm your puff pastry shells in a 350°F oven for 5 minutes, toast your bread until golden and crispy, or warm your phyllo cups according to package directions.
- Spoon the warm chicken salad into your prepared shells, pastry cups, or over toasted bread, being generous with each portion.
- Garnish with fresh tarragon sprigs, a crack of black pepper, and serve immediately with lemon wedges on the side for guests to squeeze as they like.
Pro Tips
Serving Suggestions: This is incredibly versatile. Serve it in puff pastry shells for an elegant main course, in phyllo cups as fancy appetizers, over toasted croissants for a sandwich-style meal, in a bed of mixed greens for a warm salad, or even in hollowed-out tomato halves for a summer presentation.
Nut Alternatives: If pecans aren’t your thing, try toasted walnuts, sliced almonds, or even crispy bacon for a different flavor profile. Just make sure whatever you choose is toasted first to maximize flavor.
Grape Options: Red grapes are traditional and add beautiful color, but you can absolutely use green grapes or even halved fresh strawberries for a springtime variation.
Herb Flexibility: Fresh tarragon is absolutely divine in this recipe, but fresh dill, fresh basil, or even fresh chives work beautifully if tarragon isn’t available or to your taste.
Lemon vs. Vinegar: Some people prefer a splash of white wine vinegar instead of lemon juice, or a combination of both. Taste as you go and adjust to your preference.
Mayo Matters: This recipe truly shines when you use quality mayonnaise like Duke’s or homemade mayo. The quality of the mayo really impacts the final result.
Temperature Tips: Warming gently over medium-low heat is key—you never want this to get too hot or the mayo can separate. Low and slow is the way to go.
Leftovers: Store any leftover hot chicken salad in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of chicken broth if needed to restore the creamy texture.