I’ve spent years chasing that Arby’s chicken salad magic, and this version finally nails it. The secret? Perfectly poached chicken, a creamy dressing with just the right tang, and that signature crunch.
This copycat recipe skips complicated steps—just simmer, chop, and mix. The dressing balances mayo and a touch of mustard for depth, while celery and onions add freshness.
You’ll get a bowl of chicken salad that’s rich, creamy, and packed with texture. Serve it on a croissant or crackers for the full experience.
Tastes just like the original, only better because it’s yours.
Ingredients for Arbys Chicken Salad
Poached chicken, crisp celery, and a creamy dressing bring that nostalgic flavor to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Poached until fully cooked |
| Mayonnaise 🥄 | 1 cup | Full-fat for creaminess |
| Celery 🥬 | 1 cup | Finely diced for crunch |
| Yellow Onion 🧅 | ½ whole | Finely diced, about 1/2 cup |
| Dijon Mustard 🟡 | 2 tbsp | For tangy depth |
| Apple Cider Vinegar 💧 | 1 tbsp | Balances the richness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh dill |
| Garlic Powder 🧄 | ½ tsp | For subtle savory note |
| Hard-Boiled Eggs 🥚 | 2 whole | Chopped for extra creaminess |
| Sweet Pickle Relish 🥒 | 2 tbsp | For signature tang (optional) |
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The chicken is the foundation—bone-in, skin-on breasts stay juicier, but boneless works if that’s what you’ve got. I grab mine from Costco for bulk savings, but any grocery store will do. Poach it gently in broth (chicken or veggie) for extra flavor. For the mayo, Hellmann’s or Duke’s are my go-tos; avoid the sweet salad dressing kinds.
No celery? Jicama or green bell pepper give a similar crunch. Out of Dijon? Yellow mustard at half the amount works in a pinch. Pickle relish haters can skip it or swap in chopped dill pickles. The eggs add richness, but you can leave them out—just add an extra spoonful of mayo to compensate.
This keeps beautifully in the fridge for 4-5 days. Store it in an airtight container—the flavors only get better. Perfect for meal prep: make a double batch on Sunday, and you’ve got lunches sorted for the week (trust me on this one).
Why You’ll Love This Recipe
- Minimal Chopping Required: I just dice the chicken, celery, and onion—no fancy knife skills needed.
- Dijon Zing: That sharp mustard cuts through the mayo and makes every bite sing.
- Lunchbox Hero: I pack it in wraps, on crackers, or straight from the bowl for my midday fix.
- Stretches Further: One batch feeds us for days—honestly, it tastes even better the next afternoon.
Step-by-Step Instructions for Creamy Chicken Salad
This method delivers that classic deli-style texture with every creamy, crunchy bite.
Step 1: Poach and Shred the Chicken Breasts
Place the 1.5 lb boneless skinless chicken breasts in a pot and cover with water. Bring to a gentle simmer over medium heat and poach for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink inside.
Drain the chicken and let it cool slightly. When cool enough to handle, shred it into bite-sized pieces using two forks. You want the chicken finely shredded but still with some texture—this mimics that signature deli-style consistency we’re after.
Step 2: Prepare the Creamy Dressing Base
In a large mixing bowl, whisk together the 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried dill, and 0.5 tsp garlic powder until completely smooth.
This is where the magic happens—the vinegar brightens the richness, while the dill and garlic add those subtle layers of flavor. Make sure the mixture is fully combined with no streaks of mustard remaining before adding the other ingredients.
Step 3: Add the Crunch and Creamy Elements
Fold in the shredded chicken, 1 cup finely diced celery, 0.5 whole yellow onion (finely diced), and the 2 whole hard-boiled eggs (chopped) into the dressing. The celery and onion add that essential crunch, while the eggs bring extra creaminess to every bite.
Stir gently but thoroughly to distribute all the ingredients evenly. You want every spoonful to have a good balance of chicken, crunchy vegetables, and creamy dressing. This is where you’ll start to see that classic texture coming together.
Step 4: Finish with Pickle Relish and Chill
Add the 2 tbsp sweet pickle relish and fold it in gently. This is the secret ingredient that gives it that signature tangy-sweet flavor that makes this recipe stand out.
Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together. I know it’s hard to wait, but this resting time allows the chicken to absorb all the delicious flavors and the salad to reach that perfect creamy consistency.
Pro Tips For Making Arbys Chicken Salad
- Poach the Chicken: Simmer the boneless chicken breasts in salted water with a splash of vinegar for 12-15 minutes—keeps them juicy and prevents that dry, stringy texture I got the first few times I just boiled them.
- Fine Dice the Onion: Soak the finely diced yellow onion in cold water for 5 minutes before mixing it in; takes the sharp bite away without losing the flavor—my grandmother swore by this trick.
- Chill Before Mixing: Let the cooked chicken cool completely in the fridge for at least 30 minutes before shredding and mixing; otherwise, the mayo gets runny and the salad turns into a sad, soupy mess.
- Add Mustard Last: Stir in the Dijon mustard after everything else is combined—this way you can taste as you go and avoid overpowering the salad with that sharp kick, which I’ve done more times than I’d like to admit.
Health Benefits of This Dish
Lean Protein Source
This chicken salad packs a serious protein punch with 1.5 lb chicken breasts providing about 35 grams of protein per serving. Protein is essential for muscle repair and keeps you feeling full longer, which is why I love making this for post-workout lunches. 💪
Healthy Fats
The 1 cup mayonnaise adds richness and healthy fats that help your body absorb fat-soluble vitamins. While mayo gets a bad rap, the fats here are heart-healthy when enjoyed in moderation—just like we do in the South.
Vitamin Rich
Celery and onions bring more than crunch—they’re loaded with vitamin K and vitamin C. The 1 cup celery alone provides about 10% of your daily vitamin K needs, which supports bone health. I always use fresh veggies for maximum nutrient content.
Energy Boost
The 2 hard-boiled eggs add extra protein plus vitamin B12 and choline, nutrients that help convert food into energy. This is why this dish powers me through those long days at The Smoky Pig. ✨
Low-Carb Friendly
With only 5 grams of carbs per serving (without the croissant), this fits perfectly into low-carb or keto lifestyles. I often serve mine in lettuce wraps when I’m watching my carb intake.
Balanced Meal
The combination of protein, healthy fats, and fiber from veggies makes this a nutritionally balanced dish. It’s why I can confidently say this copycat version is actually better for you than the fast-food original.
Nutrition Facts
Frequently Asked Questions
Can I use rotisserie chicken instead of poaching?
Use 2 cups shredded rotisserie chicken for convenience. It adds extra flavor from the seasoning, though poached chicken gives a cleaner taste.
How long will this keep in the fridge?
Stored in an airtight container, it stays fresh for 4-5 days. The flavors actually improve after 24 hours as they meld together.
Can I make this without eggs?
Yes, simply omit them. For similar creaminess, add an extra 2 tbsp mayonnaise or a splash of Greek yogurt. The texture will still be delicious.
What can I serve with this chicken salad?
Classic options include croissants, crackers, or bread. For a lighter meal, try it in lettuce wraps or over a bed of greens.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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