Biaggi's Chopped Chicken Salad Recipe: Crispy Celery Crowns and Zesty Dill-Lemon Dressing

Biaggi's chopped chicken salad recipe delivers the perfect balance of crispy, tender chicken and bright, zesty flavors that make every bite satisfying. 🌟 The secret lies in the crispy celery crowns and a tangy dill-lemon dressing that ties everything together.

This isn’t just a salad—it’s a restaurant-quality dish you can recreate at home with simple techniques and fresh ingredients.

The recipe starts with perfectly cooked chicken, chopped into bite-sized pieces that stay juicy and flavorful. Fresh celery, crisp lettuce, and crunchy croutons add texture, while the dressing—made with lemon juice, fresh dill, and a touch of Dijon mustard—brings a refreshing zing.

The key to success? A crispy celery crown that adds a satisfying crunch with every forkful.

What sets this salad apart is its versatility—ideal for lunch gatherings, picnic outings, or meal prep. The flavors hold up well when stored, making it a go-to dish for busy weeks.

Whether you're serving it as a light lunch or a side for a dinner party, this salad is sure to impress with its freshness and balance.

Ready to elevate your salad game? This recipe combines classic techniques with a modern twist, ensuring every bite is as delicious as it looks. Let’s get started on creating a salad that’s as satisfying as it is beautiful.

Ingredients for biaggi's chopped chicken salad

Fresh ingredients and simple techniques bring Biaggi's iconic salad to life at home.

The chicken is the foundation—look for plump, even-sized breasts at Whole Foods or your local butcher. Pounding them to an even 1/4-inch thickness ensures consistent cooking. For the celery crowns, crisp stalks with no stringy bits are key—Trader Joe's carries perfect pre-washed bunches. The iceberg lettuce should be firm and pale green, not wilted or yellowing. Fresh dill is non-negotiable here; dried just won't cut it for that bright, fresh flavor. If you're short on time, store-bought croutons work fine, but homemade (toasted with a touch of garlic powder) elevate the dish.

No fresh dill? Substitute with 1 tbsp dried dill, but reduce the amount by half. For a lighter dressing, cut the mayonnaise to 2 tbsp and add 2 tbsp Greek yogurt. The celery crowns can be made ahead—store in an airtight container for up to 3 days—but crisp them fresh for maximum crunch. If you're avoiding gluten, swap croutons for toasted pumpkin seeds. The chicken can be poached or grilled; grilling adds smoky depth that pairs beautifully with the zesty dressing. For extra richness, add 1 tsp lemon zest to the dressing mix.

This salad keeps beautifully for 3-4 days in the fridge, with flavors deepening over time. Store components separately—dressing in a sealed jar, chicken and veggies in airtight containers—to maintain crispness. The dressing can be made 2 days ahead and the celery crowns 1 day ahead if stored properly. For meal prep, assemble just before serving to keep everything fresh. The croutons stay crunchy for up to 5 days if kept in a sealed container away from moisture. Serve chilled for maximum refreshment.

Step-by-step instructions for crispy chicken salad with celery crowns

Here's how to create Biaggi's signature salad with perfectly crisp celery and tender chicken.

Preheat your oven to 400°F and line a baking sheet with parchment paper. Heat the 0.25 cup vegetable oil in a small saucepan over medium heat until it shimmers but doesn't smoke. Using a sharp knife, carefully slice the 2 cups fresh celery sticks into ¼-inch thick rounds—this is key for even crisping.

Working in batches, fry the celery rounds in the hot oil for 1-2 minutes per batch until they turn golden brown and crispy. Drain on paper towels and immediately transfer to the prepared baking sheet. Bake for 5 minutes to remove any excess oil while keeping them crisp. Let cool completely before assembling the salad—this prevents soggy lettuce.

Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. Season both sides generously with 1 tsp salt, 0.5 tsp black pepper, and set aside for 10 minutes to rest.

Heat a large skillet over medium-high heat until hot. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Transfer to a cutting board, tent with foil, and let rest for 10 minutes before shredding. Use two forks to pull the chicken into ¼-inch thick shreds—you want it tender but still holding its shape.

In a small bowl, whisk together the 0.25 cup mayonnaise, 0.5 cup extra-virgin olive oil, 0.5 cup fresh lemon juice, 1 tbsp Dijon mustard, 1 tsp granulated sugar, 1 tsp salt, and 0.5 tsp black pepper until smooth. Add the 2 minced garlic cloves and 0.25 cup finely chopped fresh dill, mixing well. Taste and adjust seasoning—you want a bright, tangy dressing that balances the richness of the chicken.

Here's the thing—this dressing needs to be perfectly balanced. If it tastes too sharp, add a pinch more sugar. If it needs more acidity, add another tablespoon of lemon juice. The dressing should coat the back of a spoon but still allow you to see the color underneath. Cover and refrigerate while you assemble the salad.

In a large bowl, combine the 4 cups chopped iceberg lettuce, 1 cup crusty bread croutons, and the crispy celery crowns. Gently fold in the shredded chicken, being careful not to break up the pieces too much. The goal is to distribute everything evenly without mashing the lettuce.

Drizzle the dressing over the salad and toss gently with tongs until everything is evenly coated. Taste and adjust seasoning if needed—you might want to add a splash more lemon juice or a pinch of salt to brighten the flavors. The salad should be vibrant, with crisp textures from the celery and croutons contrasting the tender chicken.

Transfer the salad to a serving platter and let it sit for 5 minutes before serving. This brief rest allows the flavors to meld slightly, but don't let it sit too long or the celery crowns will lose their crispness. Serve immediately with additional croutons on the side if desired.

The perfect Biaggi-style chopped chicken salad delivers a symphony of textures—crisp celery crowns, crunchy croutons, tender chicken, and fresh lettuce—all bound together by that bright, zesty dressing. Each bite should offer a perfect balance of flavors and textures that keep you coming back for more.

Creative variations of biaggi's chopped chicken salad

Classic Southern Twist

For a Southern-inspired variation, swap the iceberg lettuce for 4 cups chopped romaine hearts and add ½ cup thinly sliced red onion for a sharper bite. Use ½ cup buttermilk ranch dressing instead of the dill-lemon to create a creamy, tangy profile.