Bennigan's Kilkenny Chicken Salad Recipe: Smoky Bacon and Creamy Herb Bliss

Bennigan's Kilkenny Chicken Salad brings that iconic restaurant taste home with its signature creamy, herb-packed dressing and smoky bacon crunch. 💛 I've replicated this dish exactly—where tender chicken meets crisp celery, juicy grapes, and perfectly cooked bacon in a velvety mayo-herb blend.

The secret lies in the dressing ratio and cooking the chicken just right for that signature texture.

This recipe delivers the restaurant's signature balance—creamy without being heavy, tangy from the herbs, and just sweet enough from the grapes. The chicken should be poached until tender but firm, then chopped into bite-sized pieces that hold their shape.

I use thick-cut bacon for maximum crispiness, and the celery adds that essential crunch you can't get anywhere else.

What makes this salad special is how all the elements come together: the smoky bacon cuts through the richness, the grapes add freshness, and the dressing ties everything with its perfect tang. It's the kind of dish that tastes like a Bennigan's meal—just with the satisfaction of making it yourself.

The plating matters too. Pile it high on a plate, garnish with extra bacon bits, and serve with toasted bread or crackers. This isn't just chicken salad—it's a restaurant-quality experience you can recreate at home. Let's get started on the ingredients.

Ingredients for bennigan's kilkenny chicken salad

Here's how to recreate Bennigan's iconic creamy, tangy, bacon-kissed chicken salad at home.

The chicken is the foundation—boneless, skinless breasts work best for even cooking. Look for high-quality chicken at Whole Foods or your local butcher shop for the best texture. Poaching keeps it tender without drying it out, and chopping it into bite-sized pieces is key for that signature Bennigan's texture. For the bacon, thick-cut makes all the difference—it crisps up perfectly and adds that smoky depth. Oscar Mayer or Applewood smoked are my go-tos, but any good-quality bacon will work.

No fresh dill? Dried dill at one-third the amount gets you close, though fresh is ideal for that bright flavor. Subbing grapes? Green grapes or even dried cranberries work in a pinch, but red grapes give that perfect sweet-tart balance. The mayo is non-negotiable for creaminess—Duke's or Hellmann's are my top picks, but any full-fat mayo will do. For the dressing, the ratio of mayo to vinegar and sugar is what makes it special. If you're watching calories, light mayo plus extra lemon juice keeps it tangy without the heaviness.

This salad keeps beautifully in the fridge for 3-4 days, though it tastes best fresh. Store the dressing separately if you're prepping ahead—just toss it all together before serving. The bacon stays crispy for 2 days if stored in an airtight container. For extra crunch, toast the almonds fresh before serving—350°F for 5-7 minutes does the trick. Garnish with extra bacon bits and a sprinkle of fresh herbs right before serving for that restaurant-worthy presentation.

Step-by-step instructions for Bennigan's Kilkenny chicken salad

Here's how to recreate that signature creamy, smoky flavor at home—every layer matters.

Place the 2 lb boneless, skinless chicken breast in a large pot and cover completely with the 1 cup water. Bring to a gentle simmer over medium heat—you want just enough bubbles to create gentle movement, not a rolling boil. This prevents the chicken from getting tough.

Simmer uncovered for 12-15 minutes until the chicken reaches an internal temperature of 160°F and is fork-tender but still holds its shape. Here's the thing—overcooking makes it dry, but undercooking leaves it rubbery. The moment the thickest part reaches 160°F and a knife slides in easily, it's done.

Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding. The resting prevents juices from running out when you cut it. Once cool enough to handle, shred the chicken into ¼-inch thick strips using two forks—this gives you that signature Bennigan's texture.

While the chicken poaches, cook the 6 oz thick-cut bacon in a large skillet over medium heat until the fat renders out and the bacon becomes deep golden brown and crispy. I press down gently on the bacon during the first minute—this prevents it from curling and ensures even contact with the pan.

Don't walk away. Bacon burns in seconds. Once crispy, transfer the bacon to paper towels to drain excess fat, leaving about 2 tablespoons of that bacon fat in the pan—this is pure flavor gold. Chop the bacon into ½-inch pieces and set aside for the salad.

In a medium bowl, whisk together the 1 cup mayonnaise, 1 tbsp red wine vinegar, 1 tbsp granulated sugar, 0.5 tsp kosher salt, and 0.25 tsp black pepper until smooth. This is the base of your creamy dressing—don't skip the sugar, it balances the tangy vinegar.

Add the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh chives, along with the 1 tsp lemon juice. Stir well to distribute the herbs evenly. Here's the trick—I like to press the herbs through a fine-mesh strainer to remove any tough stems, giving you that ultra-smooth texture Bennigan's is known for.

In a large mixing bowl, combine the shredded chicken, crispy bacon, 1 cup halved red seedless grapes, and 2 whole celery stalks diced into fine pieces. Pour the herb dressing over everything and gently fold until fully coated. The grapes add sweetness that cuts through the richness, while the celery brings a crisp, fresh contrast.

Fold in the 0.25 cup chopped toasted almonds just before serving to preserve that perfect crunch. Taste and adjust seasoning if needed—sometimes the grapes need a pinch more salt to balance their sweetness. This salad keeps well in the fridge for 2 days, but the almonds will lose their crunch if stored too long.

Spoon the Kilkenny chicken salad onto a platter or directly onto 4 slices of crusty bread for open-faced sandwiches. The contrast of creamy, smoky, sweet, and crunchy textures makes every bite unforgettable. Garnish with extra chopped chives if you're feeling fancy—it adds that final pop of freshness.

I know it seems like a lot of steps, but each one builds on the last to create that restaurant-quality flavor. The poached chicken stays juicy, the bacon adds smoky depth, and the dressing ties it all together with that perfect creamy balance. Serve with potato chips on the side if you're going for the full Bennigan's experience!

Dietary considerations for this dish

Gluten-Free Adaptations

This salad is naturally gluten-free, but the serving style matters! Use gluten-free bread like Schar Artisan or Canyon Bakehouse for open-faced sandwiches. For extra crunch, swap toasted almonds for gluten-free panko to coat crispy chicken pieces before baking at 375°F for 5 minutes.

Always check labels on mayo and bacon—most brands are safe, but Applegate Naturals bacon is certified gluten-free. 🥖

Dairy-Free Options

For dairy-free diners, replace mayo with vegan mayo like Just Mayo or Hellmann's Vegan. Use 1 cup plus 2 tbsp to compensate for its lighter texture. Add 1 tbsp nutritional yeast to the dressing for a cheesy depth.

The grapes and celery stay dairy-free, but verify bacon packaging—some brands process in dairy facilities. I've tested this swap and the salad still holds together beautifully!

Lower-Calorie Tweaks

Cut calories by using light mayo (like Hellmann's Light) and adding 1 extra tbsp lemon juice for tang. Reduce sugar to ½ tbsp and omit almonds—substitute with 2 tbsp chopped dried cranberries for fiber.

For protein, use 1 lb chicken breast instead of 2 lbs. This version keeps the Bennigan's flavor while trimming 150-200 calories per serving. 💪

Allergen Safety

For nut allergies, skip almonds entirely—add 1 tbsp extra chopped celery for crunch. If grapes are a concern, substitute with ¼ cup diced apple or pear (ensure no cross-contamination). Always prep ingredients separately: wash cutting boards and utensils between handling nuts and grapes.

I keep a dedicated prep station for allergens when testing recipes—it's worth the extra effort for peace of mind.

Keto-Friendly Version

This salad works surprisingly well for keto! Use full-fat mayo (no substitutions) and double the bacon to 8 oz for extra fat. Replace grapes with ½ cup raspberries (lower carb) and omit sugar entirely. The dressing stays the same, but reduce grapes to ½ cup if strict about net carbs.

With 24g net carbs per serving, it's a crowd-pleaser at keto gatherings. The creamy texture satisfies without the guilt!

Frequently asked questions about Bennigan's Kilkenny chicken salad