Central Market Chicken Salad Recipe: Celery Crown Crunch and Herb Cream Cheese Twist

This Central Market-inspired chicken salad delivers restaurant-quality texture and flavor in every bite. The secret lies in perfectly poached chicken breast—tender, juicy, and easy to shred—paired with a creamy herb cream cheese base that keeps the salad luscious without being heavy.

I developed this recipe during a busy week when I needed a dish that could feed a crowd while still feeling special, and it's become a staple in my kitchen ever since.

The celery crown crunch adds a satisfying bite that balances the creamy elements, while fresh herbs like dill and chives bring brightness to each forkful.

What makes this salad truly stand out is the technique of poaching the chicken in a light citrus broth—this keeps the meat moist and infuses subtle flavor without overpowering the delicate herb cream cheese.

The result is a salad that's elegant enough for a dinner party but simple enough for a weeknight lunch.

By the time you're done assembling this dish, you'll have a chicken salad that's creamy yet fresh, crunchy yet tender, and packed with layers of flavor that make it impossible to stop at just one bite.

The poached chicken stays juicy, the celery crown adds satisfying texture, and the herb cream cheese ties everything together in a harmonious blend. This is the kind of salad that transforms a simple lunch into a memorable meal.

Serve it in sandwiches for a satisfying meal, over mixed greens for a light salad, or as a filling for wraps—this versatile recipe adapts to any occasion. It also keeps beautifully in the fridge for up to three days, making it perfect for meal prep.

Let's get started on creating this crowd-pleasing dish that's sure to become a favorite.

Ingredients for central market chicken salad

Six ingredients transform into a crowd-pleasing salad with perfect texture and bold flavors.

The chicken is the foundation—Central Market's pre-cut breasts save time, but any boneless, skinless will work. Look for plump, pale pieces with no gray edges. I always poach mine in a citrus broth (lemon juice, orange zest, garlic, and bay leaves) for that subtle brightness. The celery crowns? Trader Joe's has the best pre-sliced ones, but if you're cutting your own, use a mandoline for even slices. Fresh herbs like dill and chives make all the difference—nothing beats the grocery store's produce section right after a rain (they're juicier).

No lemon juice? Orange juice or lime juice works in a pinch, though lemon's the classic choice. Running short on chives? Green onions at double the amount give a similar punch. The cream cheese should be full-fat—Philadelphia brand is my go-to, but any good-quality one will do. For extra crunch, toast the celery crowns in a dry pan for 30 seconds (trust me, it's a game-changer). If you're serving this as a sandwich filling, add a pinch of Dijon mustard to the mayo for depth.

Poached chicken stays fresh for 3 days in the fridge—store it in the broth to keep it moist. The salad itself keeps for 2 days, but the celery crowns lose crunch after day one, so add them fresh when serving. I always double the batch—half for lunch, half for sandwiches the next day. For meal prep, store components separately: chicken, dressing, greens, and celery in airtight containers. Assemble right before eating to keep everything crisp.

Step-by-step instructions for Central Market chicken salad

Here's how to create a creamy, herb-infused chicken salad with that signature Central Market crunch.

Combine the 2 tablespoons lemon juice, 1 tablespoon orange zest, 2 minced garlic cloves, 2 whole bay leaves, and 1.5 teaspoons salt in a large pot. Add 8 cups cold water and bring to a gentle simmer over medium heat. The broth should bubble lightly but not boil vigorously.

Add the 2.5 lb boneless, skinless chicken breast and cook for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink in the center. Remove the chicken and transfer it to a bowl of ice water to cool completely. This citrus broth keeps the chicken moist and adds subtle brightness to the salad. Let the chicken cool for 10 minutes before handling.

Once the chicken is cool enough to handle, shred it using two forks or your hands into fine, even strands. Set aside in a large mixing bowl. In a separate bowl, beat the 8 oz cream cheese with 0.5 cup mayonnaise until completely smooth and creamy. This should take about 2 minutes with a hand mixer or 30 seconds with a stand mixer on medium speed.

Here's the thing—don't rush this step. The cream cheese needs to be fully incorporated to avoid lumps in your salad. If it looks slightly grainy, keep mixing until it's completely smooth. This is your flavor foundation, so take your time.

Add the shredded chicken to the cream cheese mixture and stir to combine. Then add the 0.33 cup chopped fresh dill, 0.25 cup finely chopped fresh chives, 2 cups thinly sliced celery crowns, 0.5 teaspoon black pepper, and any remaining lemon juice from the poaching broth. Mix gently but thoroughly to distribute all ingredients evenly.

Taste and adjust seasoning if needed. You might want to add a pinch more salt or a splash of lemon juice to brighten the flavors. The celery crowns should still have a nice crunch—if they feel too soft, add a few extra slices. This is where the signature Central Market texture comes from, so don't skip this check.

Cover the chicken salad and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together and the celery to maintain its crisp texture. I know it's tempting to eat it right away, but trust me—waiting makes all the difference.

When ready to serve, assemble with 6 cups mixed greens if desired. The salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. For best results, serve it slightly chilled—this enhances the creaminess of the dressing and keeps the celery crisp.

Make-ahead tips for central market chicken salad

Prep Ahead Components

I always start by prepping the chicken first—it's the most time-consuming step, so knock it out early. Poach the chicken breasts in the citrus broth, then chill them in ice water.

Once cool, shred and store them in an airtight container with a splash of the poaching liquid to keep them moist. This can be done up to 3 days ahead, making it perfect for busy mornings. 💫

Dressing Prep

The herb cream cheese base is best made a day ahead—it gives the flavors time to meld beautifully. Whisk together the cream cheese, mayo, lemon juice, and orange zest, then store in an airtight container in the fridge.

When you're ready to assemble, simply fold in the shredded chicken and fresh herbs. This keeps the dressing creamy without any separation surprises.

Crunchy Add-Ins

Celery crowns are the star of the texture here, but they lose their crispness fast. Keep them separate until serving—store them in a sealed container with a paper towel to absorb any moisture.

For extra crunch, toast them lightly in a dry pan for 30 seconds right before adding. This is my secret for that perfect Central Market crunch every time.

Assembly Timeline

When you're ready to serve, combine the chilled chicken with the dressing, then fold in the fresh herbs and celery crowns. Let it sit for 15-20 minutes at room temperature before serving—this helps the flavors come together.

If you're meal prepping for the week, store components separately and assemble right before eating to maintain that fresh, crisp texture.

Freezer-Friendly Option

For longer storage, you can freeze the shredded chicken in portions—just thaw overnight in the fridge before using. The dressing and herbs don't freeze well, so keep those fresh. When you're ready to make the salad, combine everything and let it sit for 30 minutes before serving.

This works great for batch cooking when you know you'll be busy later in the week.

Frequently asked questions