Salads
This Bennigan's Kilkenny Chicken Salad recipe delivers the restaurant's signature slow-simmered chicken and creamy dressing with that signature celery crown crunch. 💛 The secret lies in tender, poached chicken that absorbs bold flavors while maintaining perfect texture—no dry bites here.
I've recreated the hearty salad base with crisp celery, creamy dressing, and just the right amount of crunchy croutons to mirror the original.
The dish starts with chicken poached in a savory broth until fork-tender, then shredded for that signature Bennigan's texture. A creamy dressing—inspired by their signature blend—ties everything together with a perfect balance of tangy and rich.
The celery crowns add that signature crunch that makes this salad stand out from basic chicken salads you find elsewhere.
What you'll end up with is a restaurant-quality salad that's hearty enough for a main course but light enough for lunch. Each bite delivers tender chicken, creamy dressing, and that satisfying crunch from celery and croutons.
It's the kind of dish that transports you straight to the Bennigan's table without leaving your kitchen.
Perfect for lunch gatherings, office potlucks, or a satisfying weeknight dinner. The recipe scales easily, so you can make enough for a crowd or just keep leftovers for quick meals. Let's get started on recreating this classic!
Ingredients for bennigan's kilkenny chicken salad
Tender poached chicken, creamy dressing, and crisp celery crowns—this is Bennigan's magic in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Pounded to even thickness |
| Celery Sticks 🧅 | 3 cups | Thinly sliced for crowns |
| Mayonnaise 🥛 | 1 ½ cups | High-quality for creaminess |
| Sour Cream 🧈 | ½ cup | Full-fat for richness |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Red Wine Vinegar 🍷 | 1 tbsp | For acidity balance |
| Garlic Cloves 🧄 | 4 cloves | Minced for poaching |
| Bay Leaves 🌿 | 2 whole | Fresh for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Croutons 🍞 | 1 ½ cups | Store-bought or homemade |
| Red Onion 🧅 | ½ cup | Thinly sliced |
| Fresh Dill 🌿 | ¼ cup | Chopped for garnish |
The chicken is the star, so don't skimp on quality. Look for plump, evenly sized breasts—they'll poach evenly and stay juicy. I grab mine from Whole Foods or Costco for consistent quality. Pound them to ¼-inch thickness before poaching—this ensures even cooking and that signature Bennigan's texture. Fresh bay leaves make all the difference, but if you're using dried, cut the amount to ¼ teaspoon. The celery? Crisp, vibrant stalks are key—avoid any with brown spots or wilted leaves, as they'll turn mushy when sliced thin for the crowns.
No high-quality mayo? Hellmann's or Best Foods are my go-tos—they're rich enough to carry the dressing without overpowering. Short on sour cream? Greek yogurt at half the amount works in a pinch, though it'll be slightly tangier. The poaching liquid is where the magic happens—low-sodium broth keeps it balanced, but if you're using regular, reduce the salt in the dressing by ¼ teaspoon. For the celery crowns, slice them paper-thin on a mandoline if you're feeling fancy, or use a sharp knife and take your time. And if you're making this ahead, keep the celery and croutons separate until serving to maintain that perfect crunch.
This salad tastes even better the next day—the flavors meld beautifully when stored properly. Keep the poached chicken and dressing in separate containers in the fridge for up to 3 days, and add the celery and croutons fresh when serving. For the dressing, store it in a sealed container with a thin layer of plastic wrap pressed directly on the surface to prevent a skin from forming. The croutons stay fresh for 5 days if stored in an airtight container, and the red onion keeps well for 1 week in the crisper drawer. Freeze the dressing for up to 3 months—just give it a good stir before using.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s almost assembly-line simple. Shred that cooked chicken, chop celery into sticks (no fancy dicing—just rough chunks), and mix it all with mayo, sour cream, and a spoonful of Dijon. Five minutes of active work, and you’re done.
- Creamy Crunch Magic: That perfect balance of creamy mayo-sour cream and the sharp, fresh crunch of celery? It’s what makes this salad ridiculously good. The Dijon adds just enough tang to cut through the richness—no overpowering flavors, just pure, satisfying texture.
- Lunchbox Hero: Honestly, this is my go-to for packed lunches or quick dinners. Serve it on its own, stuffed into a wrap, or piled high on toast with a sprinkle of salt and pepper. It travels well, stays fresh for days, and even my picky-eating teenager won’t complain.
- Budget-Friendly Staples: Chicken breast and celery are pantry staples that won’t break the bank, and you’ll have leftovers that taste just as good the next day. Plus, the mayo and sour cream stretch far—no fancy ingredients needed, just solid, reliable flavor.
Step-by-step instructions for slow-simmered kilkenny chicken salad
This is where the magic happens—creamy, dreamy chicken that falls apart at the touch.
🍳 Step 1: Poach the Chicken Until Fork-Tender
Place the 2.5 lb boneless, skinless chicken breast in a large pot and cover with the 1.5 cups chicken broth. Add the 4 cloves minced garlic, 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp cracked black peppercorns. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Here's the thing—you want just enough bubbles to keep the liquid moving, but not a rolling boil that toughens the chicken.
Simmer uncovered for 45-50 minutes until the chicken reaches 165°F internally and a knife slides in like butter. If the broth reduces too much, add a splash of water—just enough to keep it covering the chicken. The slow cook transforms tough breast meat into melt-in-your-mouth perfection. Once done, remove the chicken and let it rest on a cutting board for 10 minutes before shredding. This resting period keeps the juices locked in.
👨🍳 Step 2: Shred and Prepare the Celery Crowns
While the chicken rests, shred it using two forks—work against the grain for maximum tenderness. You want it to pull apart easily into ¼-inch shreds, not clumpy chunks. Set the shredded chicken aside temporarily.
Now for the celery crowns—this is where the crunch happens. Take the 3 cups celery sticks and slice them thinly on a diagonal, creating those signature crown shapes. Toss them with 1 tbsp lemon juice and 1 tbsp red wine vinegar to brighten their flavor. Spread them on a baking sheet and broil for 3-4 minutes until just crisp at the edges. Watch them closely—they burn fast! Remove immediately and set aside to cool slightly.
🥘 Step 3: Build the Creamy Base
In a large mixing bowl, combine the 1.5 cups mayonnaise, 0.5 cup sour cream, 1 tbsp Dijon mustard, remaining 1 tbsp lemon juice, and 1 tbsp red wine vinegar. Whisk until completely smooth—this is your creamy foundation. The key here is to mix thoroughly so the flavors meld perfectly.
Add the shredded chicken and gently fold it in using a rubber spatula. You're not trying to break up the chicken—just distribute it evenly through the creamy mixture. Here's a pro tip: if the mixture looks too thick, add 1-2 tablespoons of the chicken poaching liquid to loosen it slightly. The goal is a smooth, velvety consistency that coats every bite.
🥘 Step 4: Assemble and Garnish
Fold in the 0.5 cup thinly sliced red onion and 1.5 cups croutons—these add texture contrast that makes this salad irresistible. The onion should be evenly distributed, and the croutons should be sprinkled throughout for that satisfying crunch in every bite.
Finally, stir in the 0.25 cup chopped fresh dill and taste. Adjust seasoning if needed—maybe a pinch more salt or a squeeze of lemon to balance flavors. Serve immediately on a platter, garnished with the crisp celery crowns on top. The contrast of creamy chicken, crunchy celery, and toasty croutons is what makes this salad legendary. Enjoy it on its own or with crusty bread for dipping!
Pro Tips For Making Bennigan'S Kilkenny Chicken Salad
- POACH DON’T BOIL: Chicken breast turns rubbery when boiled—this salad needs tender, flaky meat. Poach it in simmering (not rolling) broth with a splash of vinegar for 12-14 minutes until it hits 165°F, then shock it in ice water. The texture stays buttery, not chewy.
- SALT THE POACHING WATER: I learned this the hard way—plain water makes bland chicken. Add 1 tablespoon salt to the poaching liquid (broth or water) so the chicken absorbs flavor from the start. No need to resalt later.
- GRATE THE CELEERY: Bennigan’s version uses finely grated celery, not sticks. Pulse it in a food processor or grate it by hand—this makes the salad creamier and prevents crunchy bits that fight the mayo. (Yes, even if you hate grating.)
- MAKE THE DRESSING LAST: Mix mayo, sour cream, and Dijon first, then fold in the shredded chicken and celery. If the salad separates later, stir in a teaspoon of lemon juice or a splash of hot water to re-emulsify. Works every time.
Flavor customization for this bennigan's kilkenny chicken salad
Spicy Kick
For a bold twist, add 1 teaspoon of hot sauce (like Cholula or Tabasco) to the dressing while mixing. This brings heat without overpowering the creamy base.
If you love spice, try ½ teaspoon cayenne pepper or 1 teaspoon of Penzeys' Smoked Paprika—it adds depth and a smoky note that pairs beautifully with the celery crowns. 🌶️
Herb Variations
Swap out the dill for other fresh herbs to change the flavor profile. Chives add a mild onion note, while parsley brings brightness. For a Mediterranean twist, mix in 1 tablespoon of chopped fresh basil or oregano.
If you're feeling adventurous, try cilantro—it’s polarizing but adds a zesty freshness that some love.
Dressing Upgrades
Elevate the dressing with extra richness or tang. Stir in 1 tablespoon of Greek yogurt for a lighter texture, or add 1 teaspoon of honey to balance the acidity. For a smoky depth, mix in ½ teaspoon of smoked salt (like Morton's Smoked Salt).
These tweaks keep the dressing creamy but add layers of flavor that make it feel gourmet.
Protein Swaps
If you're not a chicken fan, this salad adapts easily.
Swap the poached chicken for shredded rotisserie turkey (just add 1 teaspoon of poultry seasoning to the poaching liquid) or grilled shrimp (toss with 1 tablespoon of lemon juice and ½ teaspoon of Old Bay seasoning before mixing into the salad).
For a vegetarian option, use crumbled feta cheese or marinated tofu—both hold up well in the creamy dressing.
Crunch Alternatives
Skip the croutons or celery crowns for other textures. Toasted sunflower seeds add a nutty crunch, while crumbled bacon brings smoky depth. For a sweeter contrast, try dried cranberries or chopped dried apricots—they add a fruity tang that cuts through the richness.
If you're watching carbs, shredded cabbage or jicama sticks are great low-calorie swaps.
Global Flavors
Transform this salad into a fusion dish. For a Mexican-inspired version, add ½ cup black beans, ¼ cup corn, and a sprinkle of cotija cheese. A French twist calls for shallots instead of red onion, Gruyère cheese crumbles, and a drizzle of Dijon-infused dressing.
For Asian flavors, stir in sesame oil, soy sauce, and mandarin orange segments—it’s unexpected but delicious. 🌍
Nutrition facts
Frequently asked questions
Why does Bennigan's chicken salad have that signature celery crown crunch?
The celery crowns are the secret to that signature Bennigan's texture! Slicing celery thinly on a diagonal creates those signature "crowns" that stay crisp even when mixed with creamy dressing. The broiling step adds a subtle caramelization that makes them irresistible—it's what transforms this from a basic chicken salad to something restaurant-worthy.
Can I make this salad ahead of time?
The chicken and dressing can be made 3 days ahead and stored separately in the fridge. Just keep the celery crowns and croutons separate until serving to maintain their crunch. When ready to serve, assemble everything and garnish with fresh dill. The flavors actually improve overnight as everything melds together.
What's the best way to keep the chicken from getting dry?
Poaching is the key! Simmer the chicken at a gentle simmer (not a rolling boil) for 45-50 minutes until it reaches 165°F. Let it rest for 10 minutes after cooking before shredding—this keeps all the juices locked in. Never overcook it, and avoid cutting into it until you're ready to shred.
Can I use store-bought croutons?
Yes, but for the most authentic Bennigan's experience, homemade croutons work best. If using store-bought, look for thick-cut croutons—they hold up better in the creamy dressing. For extra flavor, toss them in 1 teaspoon of garlic powder and ½ teaspoon of smoked paprika before adding to the salad.
How do I fix dressing that's too thick?
If your dressing seems too thick, simply add 1-2 tablespoons of the chicken poaching liquid and whisk until smooth. This maintains the flavor while lightening the texture. You can also thin it with ½ teaspoon of lemon juice or 1 teaspoon of water if needed—just start with small amounts and adjust gradually.