Jersey Mike’s Chicken Salad Recipe: Copycat Sub Shop Freshness

This copycat chicken salad captures the fresh, deli-style taste that made Jersey Mike’s famous.

I developed this recipe after years of analyzing what makes their version stand out—perfectly poached chicken, crisp vegetables, and a creamy dressing that ties it all together without being heavy.

The secret is in the details: keeping the chicken moist, dicing the celery and onions finely, and balancing the mayonnaise with just enough tang from vinegar.

What you get is a salad that tastes exactly like the sub shop original—creamy, crunchy, and packed with flavor in every bite.

Ingredients for Jersey Mike’s Chicken Salad

Fresh, crisp, and creamy—just like the sub shop original with no corners cut.

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The chicken needs to stay juicy, so poach it gently in salted water (don’t boil or it’ll turn rubbery). I grab Perdue or Tyson boneless breasts from the grocery store—they’re consistent and lean. For the celery, look for firm stalks with bright green leaves (the wimpy ones won’t give you that satisfying crunch). Red onion adds the right bite without overpowering—Vidalia works in a pinch but it’s sweeter.

No dill? Fresh parsley at the same amount keeps it herby. Out of yellow mustard? Dijon at half the amount adds a different kick. Swap white vinegar for apple cider vinegar if that’s what you’ve got—just don’t use balsamic. The sugar isn’t just for sweetness; it mellows the vinegar’s sharpness. For extra richness, Greek yogurt can replace half the mayo.

This keeps 3-4 days in the fridge, but honestly it’s best the first day. Store in an airtight container with a paper towel on top to absorb moisture. Freezing isn’t ideal—the texture changes. If you must, freeze without celery and add fresh later.

Step-by-Step Instructions for Chicken Salad

Here’s how to nail that classic deli taste with simple, foolproof steps.

Step 1: Poach and Cool the Chicken

Place the 1.5 lb boneless skinless chicken breasts in a pot and cover with cold water by about 1 inch. Bring to a gentle simmer over medium-high heat—don’t let it boil hard, or the meat will toughen.

Cook for 15-18 minutes until the internal temperature reaches 165°F and the chicken is no longer pink inside. Remove from the water and let it cool for 10 minutes before shredding or dicing into ½-inch pieces. I like to spread it on a plate to cool faster.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the 1 cup mayonnaise, 2 tbsp white vinegar, 1 tbsp yellow mustard, 1 tbsp fresh lemon juice, 0.5 tsp granulated sugar, 1 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp dried dill, and 0.25 tsp paprika.

Whisk until smooth and fully combined. The vinegar and lemon juice add that signature tang, while the sugar balances the acidity. Taste and adjust salt if needed, but remember the chicken will add flavor too.

Step 3: Prep the Vegetables

Finely dice the 3 whole celery stalks and 0.5 whole red onion. You want small, even pieces so every bite has a little crunch and sharpness. I use a sharp chef’s knife for this—it gives you more control than a food processor.

If you’re not a fan of raw onion, you can soak the diced pieces in cold water for 5 minutes to mellow the bite, then drain well before adding. Pat them dry with a paper towel to keep the salad from getting watery.

Step 4: Combine Everything

Add the cooled chicken and diced vegetables to the bowl with the wet mixture. Fold everything together gently with a spatula until evenly coated. Don’t overmix—you want to keep some texture in the chicken.

Let the salad sit in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and the chicken a chance to soak up all that creamy, tangy goodness. It’ll taste even better the next day.

Common Mistakes When Making jersey mikes chicken salad

Overcooking the Chicken

Poaching at a rolling boil ruins the texture. I’ve seen too many home cooks turn their chicken rubbery by letting the water get too hot. Keep it at a gentle simmer—just 180-190°F. Use a thermometer to confirm the internal temp hits 165°F before pulling it. 🌡️

Skipping the Cooling Step

Adding warm chicken to the dressing melts the mayo and makes the salad greasy. Always let the chicken cool completely on a plate or rack for 10-15 minutes. I spread mine out so it cools faster and more evenly.

Uneven Vegetable Dice

Big celery chunks or onion slices throw off the texture. Finely dice the 3 celery stalks and ½ red onion into uniform ¼-inch pieces. A sharp knife gives you better control than a food processor for this.

Overmixing the Salad

Stirring too vigorously breaks down the chicken and releases excess moisture. Fold everything together gently with a spatula just until coated. The chicken should stay in distinct pieces, not turn into a paste.

Ignoring the Rest Time

Serving immediately means the flavors won’t meld properly. Let the salad rest in the fridge for at least 30 minutes. I often make mine the night before—it tastes even better the next day. 💡

Wrong Mayo Choice

Light or low-fat mayo makes the salad watery and bland. Stick with full-fat mayonnaise for that rich, creamy texture Jersey Mike’s is known for. I prefer Duke’s or Hellmann’s for the best results.

Frequently Asked Questions