Salads
Au Bon Pain’s iconic chicken salad deserves this crispy crouton, herbed cream cheese magic that’s been perfected over years of bakery-café service. 💛 The secret lies in perfectly toasted bread cubes—golden, crunchy, and infused with garlic—paired with a tangy herbed cream cheese that binds everything together without overpowering the chicken’s savory depth.
This isn’t just salad; it’s a textural masterpiece designed to impress at picnics, potlucks, or elegant gatherings.
What sets this recipe apart is the balance of classic techniques and modern twists: chiffonade herbs for freshness, a citrusy dressing for brightness, and optional add-ins like avocado or toasted nuts for extra richness.
The chicken stays tender and flavorful, whether you use store-bought rotisserie or homemade poached pieces. Every bite delivers that signature Au Bon Pain crunch, herby brightness, and creamy satisfaction—without the bakery’s price tag.
By the time you assemble this salad, you’ll have a dish that looks as stunning as it tastes: vibrant layers of crispy croutons, creamy herbed filling, and fresh greens or grapes for color.
The herbed cream cheese isn’t just a binder—it’s the star, tying together every element with a velvety, tangy embrace. This is the kind of recipe that turns a simple lunch into a showstopper, all while keeping prep manageable for any occasion.
The best part? It holds up beautifully for meal prep, making it perfect for busy weeks. Serve it on its own, in wraps, or alongside crusty bread for dipping. Here’s how to recreate that bakery-café magic at home—crispy, creamy, and impossible to resist.
Ingredients for au bon pain chicken salad
Crispy croutons, herbed cream cheese, and tender chicken—this salad nails Au Bon Pain's magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough Bread 🍞 | 4 cups | Stale or day-old, cubed small |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crispiness |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Fresh Dill 🌿 | ¼ cup | Chiffonade cut for texture |
| Fresh Chives 🌿 | ¼ cup | Finely chopped |
| Garlic Cloves 🧄 | 2 cloves | Minced for garlic butter |
| Cooked Chicken Breast 🍗 | 1 ½ lb | Rotisserie or poached, shredded |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Mayonnaise 🥫 | ¼ cup | Duck or high-quality |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mixed Greens 🥬 | 6 cups | Butter lettuce or spring mix |
| Red Grapes 🍇 | ½ cup | Seedless, halved |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing |
The bread is everything. Sourdough works best—it holds its shape when cubed and toasts to perfect golden crunch. Grab a loaf from Whole Foods or your local bakery if you can, but the day-old stuff from your freezer works too (trust me). For the butter, European-style unsalted like Plugrá melts better than American brands. The cream cheese? Philadelphia is fine, but Philadelphia Cream Cheese is the gold standard here—it's tangier and creamier. If you're feeling fancy, grab a wedge of Brie or Camembert to fold in for extra richness, but keep it simple with Philadelphia if you're prepping ahead.
No fresh dill? Dried works at half the amount, but it won't have that same bright punch. Short on chives? Substitute green onions or extra dill—just chop them extra fine. The chicken can be rotisserie (shred it yourself, don't buy pre-shredded), poached, or even canned (drained and rinsed well). For the mayo, Duck brand has that rich, buttery flavor, but any good-quality mayo will do. The grapes add that pop of color and sweetness—red grapes are traditional, but green work too if that's what you've got. Want to make it extra special? Toss in some toasted walnuts or candied pecans for crunch.
The croutons stay crispy for 3 days in an airtight container, but I usually make a double batch and freeze half. The salad itself keeps 4 days in the fridge—just store the croutons and dressing separately. For picnics, pack everything in separate containers so the greens don't wilt. The dressing? Make it fresh the day you serve it, but the croutons reheat beautifully in a 350°F oven for 5-7 minutes if they lose their crunch. This salad is a crowd-pleaser, so make extra—it disappears fast.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than ordering takeout. Toast the sourdough, spread the butter and cream cheese while it’s warm—that’s the magic—and fold in the shredded chicken. Five minutes of actual work, and you’ve got a sandwich that tastes like a restaurant made it.
- Herb-Packed Punch: Between the bright dill and chives, this salad isn’t just flavorful—it’s alive in your mouth. The cream cheese softens the sourdough’s crust while the herbs cut through the richness, like a fresh breeze after a buttery bite.
- Office Picnic Ready: Honestly, this is my go-to for lunch meetings or potlucks. Wrap it in parchment, toss it in a bag, and it stays intact—no soggy bread here. Plus, the sourdough’s crust holds up to travel, so you’re not eating a sad, flattened mess by noon.
- Leftovers That Don’t Suck: I make a big batch on Sundays, and by Wednesday, I’m still eating it. The cream cheese keeps it creamy, not dry, and the dill stays fresh longer than most salads. It’s the kind of leftovers you actually look forward to reheating—or eating cold, straight from the fridge.
Step-by-step instructions for Au Bon Pain chicken salad
Here's how to make this creamy, herby chicken salad with perfect crispy croutons.
🔥 Step 1: Make the Garlic Butter Croutons
Preheat your oven to 375°F. In a large bowl, toss the 4 cups sourdough bread cubes with 0.5 cup cold cubed unsalted butter until every piece is coated. Spread them out on a baking sheet in a single layer—this ensures even crispiness.
Bake for 12-15 minutes until golden brown and crispy. Watch closely after 10 minutes—they go from perfect to burnt fast. While they're baking, mix 2 cloves minced garlic cloves with 1 tbsp extra-virgin olive oil in a small bowl. This will be our crouton topping.
👨🍳 Step 2: Create the Herbed Cream Cheese Base
In a large mixing bowl, combine the 8 oz room temperature cream cheese with 0.25 cup mayonnaise and 2 tbsp freshly squeezed lemon juice. Mix until completely smooth—no lumps allowed. This is your flavor foundation.
Now fold in 0.25 cup chopped fresh dill and 0.25 cup chopped fresh chives, mixing gently to preserve their texture. Add 1 tsp salt and 0.5 tsp freshly ground black pepper, then stir in the 1.5 lb shredded cooked chicken breast. You want everything evenly distributed but still visible—this is what makes it look restaurant-worthy.
🥘 Step 3: Assemble the Salad with Fresh Toppings
In a separate large bowl, combine the 6 cups mixed greens with 0.5 cup halved red grapes. Toss gently with 1 tbsp extra-virgin olive oil and a pinch of salt—just enough to coat the greens. The grapes should be evenly distributed but still visible for that fresh pop of color.
Divide the greens and grapes evenly among four plates. Then spoon the herbed chicken mixture over the greens, creating a beautiful mound in the center of each plate. Drizzle with any remaining olive oil from the greens bowl—this adds moisture and helps the flavors meld.
🍽️ Step 4: Finish with Warm Croutons and Garlic Oil
While the croutons are still warm, sprinkle them generously over each salad. The contrast of warm, crispy croutons against the cool greens is what makes this salad special. Drizzle each portion with the garlic oil mixture you prepared earlier—this adds a final aromatic punch that ties everything together.
Serve immediately while the croutons are still crispy. The warm croutons will soften slightly as they sit, but that's okay—they'll still provide that satisfying crunch. Each bite should deliver creamy herbed chicken, juicy grapes, crispy croutons, and fresh greens all in one perfect mouthful.
Pro Tips For Making Au Bon Pain Chicken Salad
- Toast the sourdough first: Skip the soft bread—toss the sourdough in the oven at 350°F for 3-4 minutes until it’s just firming up but not browned. This prevents a gummy texture when mixed with the wet ingredients, and the toasted flavor actually complements the cream cheese better than raw bread.
- Use room-temp cream cheese: I learned this the hard way—lumpy salad every time. Let the cream cheese sit out for 10-15 minutes before mixing, or even better, microwave it for 10 seconds to soften. Cold cream cheese fights with the butter and makes the whole thing clump like a sad, greasy snowball.
- Chop chives last: Fresh chives lose their bright color and crispness fast. Hold off on chopping them until you’re ready to serve—just give them a quick snip right before plating. The same goes for dill, but save a little extra for garnish if you’re feeling fancy.
- Balance the butter: The recipe might call for ½ cup butter, but resist the urge to go full-on. Start with ¼ cup, taste, then add more if needed—you’re aiming for rich, not greasy. Too much butter turns this salad into a dense, heavy loaf instead of a light, herby bite.
Perfect pairings for these flavors
Crispy Bread Pairings
The star of this salad is those garlic butter croutons, and they deserve a spotlight. Serve the salad alongside warm, crusty sourdough bread—think a baguette or ciabatta—for extra dipping.
I love pairing it with Au Bon Pain’s classic whole wheat loaf if you can find it, but any fresh bakery bread works. For a heartier meal, add toasted baguette slices topped with the herbed cream cheese as a crostini appetizer before serving the salad. 🍞
Wine & Beer Matchups
A crisp Sauvignon Blanc from New Zealand or Loire Valley is my go-to wine pairing—its citrus notes complement the lemon in the dressing beautifully. For beer lovers, a Belgian witbier like Hoegaarden or Stella Artois adds a refreshing effervescence that cuts through the richness.
If you prefer something bolder, a dry Riesling brings a touch of sweetness to balance the herby flavors. 🍷
Sweet Contrast Add-Ons
For a dessert-like finish, serve the salad with honey-drizzled figs or sliced apples on the side. The natural sweetness contrasts perfectly with the savory chicken and tangy dressing. I also love adding candied pecans or toasted walnuts on top for extra crunch and richness.
If you're feeling fancy, a small scoop of vanilla bean ice cream on the side makes for a decadent post-salad treat. 🍐
Protein Boosters
For a more substantial meal, pair this salad with grilled shrimp skewers or seared scallops on the side. The delicate sweetness of the seafood pairs wonderfully with the herby chicken. If you're serving at a potluck, add crispy prosciutto-wrapped melon or baked brie with honey as complementary dishes.
The salad holds its own as a main, but these additions elevate it to a full spread. 🍤
Seasonal Fresh Additions
In summer, swap the grapes for sliced peaches or berries to keep it light and refreshing. For fall, add roasted butternut squash cubes or cranberries for a seasonal twist.
Winter calls for pomegranate seeds or dried cranberries to add color and depth. Each seasonal variation keeps the salad exciting year-round while maintaining that Au Bon Pain magic. 🍇
Nutrition facts
Frequently asked questions
Can I make this chicken salad ahead of time?
Yes, but with a few key adjustments! Store the herbed chicken mixture and croutons separately in airtight containers for up to 3 days. Reheat the croutons in a 350°F oven for 5-7 minutes before serving to restore their crunch. The greens and grapes should be added fresh to keep them crisp. For best results, assemble the salad just before serving.
What's the best bread for croutons?
Sourdough is ideal—it holds its shape and toasts beautifully. Use day-old bread for extra crispiness, or lightly toast stale bread before cubing. Avoid soft white bread, as it tends to get soggy. For variety, try baguette or whole wheat cubes, but sourdough delivers that signature Au Bon Pain texture.
How do I keep the croutons crispy?
Bake them at 375°F until golden (12-15 minutes) and spread them in a single layer for even cooking. Store in an airtight container with a paper towel underneath to absorb moisture. Reheat in the oven for 3-5 minutes before serving—microwaving makes them rubbery!
Can I make this vegetarian?
Swap the chicken for roasted chickpeas, crumbled tofu, or mushrooms. For a cheesy twist, add shredded Gruyère or feta to the herbed cream cheese base. The dressing and croutons work perfectly with plant-based proteins—just adjust seasoning to taste.
Why does my cream cheese look lumpy?
Room-temperature cream cheese is key! If it's too cold, mix it with a hand mixer for 1-2 minutes until smooth. For extra insurance, fold in the mayo first—it helps emulsify the mixture. Never microwave cream cheese, as it can curdle. Always use full-fat for the best texture.