This Arby’s copycat chicken salad recipe delivers the same creamy, herb-packed flavor you love from the restaurant, but with a professional touch for home cooking. The secret lies in perfectly seasoned chicken breast, finely chopped celery and onions, and a rich mayonnaise base that creates that signature creamy texture.
I’ve replicated the exact proportions and techniques used in Arby’s kitchens, so you’ll get the same tender, flavorful bites with every spoonful.
The key to achieving restaurant-quality results at home is using boneless, skinless chicken breast that’s cooked just right—tender but not dry.
We’ll shred it into bite-sized pieces that mimic the texture of the original, then combine it with finely chopped celery, sweet onions, and a blend of herbs that bring out the chicken’s natural flavor.
The mayonnaise isn’t just any mayonnaise—it’s the foundation of that creamy, slightly tangy dressing that makes this salad so addictive.
What you’ll end up with is a chicken salad that’s perfectly balanced—creamy from the mayonnaise, fresh from the vegetables, and packed with herbaceous flavor from the chicken. The texture is just right: tender chicken pieces that hold their shape yet break apart easily, all coated in that luscious dressing.
This isn’t just a copycat recipe; it’s a professional-quality dish that you’ll want to serve at gatherings or enjoy as a satisfying lunch.
Whether you’re making it for a crowd or just treating yourself to a taste of Arby’s at home, this recipe delivers consistent, restaurant-style results every time. The best part? You can customize it with your favorite herbs or even add a touch of mustard for extra tang.
Let’s get started on creating this creamy, herb-packed chicken salad that tastes just like the original.
Ingredients for arby’s chicken salad
Creamy mayonnaise, tender chicken, and fresh herbs—all you need for Arby’s-style flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cooked to 165°F, shredded |
| Mayonnaise 🥛 | 1 cup | Duck brand preferred for richness |
| Celery Stalks 🧅 | 2 whole | Finely chopped, seeds removed |
| Sweet Onion 🧅 | ½ cup | Finely chopped, white or yellow |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped, mild flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tsp | For tangy depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic flavor |
| Celery Seeds 🌶️ | ¼ tsp | Optional for extra depth |
| Dried Dill Weed 🌿 | ¼ tsp | Or sub with fresh dill |
The chicken is everything here. Buy bone-in, skin-on breasts for juicier results—remove the skin and bone before cooking. Costco or Whole Foods have the best quality, but any supermarket will do. Cook it just until 165°F—overcooking turns it dry. Shred it while still warm so it stays tender. I always grab extra chicken because it’s the star. For the mayo, Duck brand has that perfect balance of richness and tang that restaurant versions use—it’s worth the trip to the store if you can’t find it.
No fresh parsley? Fresh cilantro works in a pinch, but it’s more assertive. Short on chives? Green onions at half the amount give a similar mild onion flavor. The celery seeds are optional but add that subtle earthy note you taste in the original. Trader Joe’s has pre-chopped celery and onions if you’re in a rush, but fresh is always better. For the onion, Vidalia or sweet onions are ideal—they’re sweeter and don’t overpower. The Dijon mustard is key—regular yellow mustard won’t give the same depth of flavor. If you can’t find it, add a pinch of sugar to regular mustard to mimic the tang.
This keeps beautifully in the fridge for 4-5 days—the flavors actually meld better after a night. Store it in an airtight container with a layer of plastic wrap pressed right on top to keep the mayo from drying out. I like to portion it into small containers so it’s ready for sandwiches or snacks. Freezes for up to 3 months if you want to make a big batch ahead of time. Just thaw it in the fridge overnight. The salad tastes even better the next day once everything has time to soak up the flavors.
Why You’ll Love This Recipe
- Five-Ingredient Magic: The chicken cooks in one pot while you chop celery and onion—no fancy skills needed. Honestly, I’ve made this while scrolling through my phone; the only real effort is shredding the chicken (and even that’s forgivable).
- Creamy Crunch Perfection: That mayo-onion-celery mix? It’s the secret—bright, tangy, and just sharp enough to cut through the chicken’s richness. Between us, I double the parsley because it makes the whole thing pop in a way store-bought can’t.
- Lunchbox or Party Star: Pack it in wraps for a no-fuss lunch or pile it high on a platter for game day—same recipe, two totally different vibes. My college roommate still texts me for this when she’s hosting; it’s her go-to “I don’t want to cook but need to impress” dish.
- Budget Meal That Lasts: A single chicken breast stretches for four servings, and the ingredients cost less than takeout. I’ll be real: I make this when my grocery budget’s tight, and no one ever guesses it’s “cheap.” Leftovers? They’re even better the next day—if there are any.
Step-by-step instructions for Arby’s copycat chicken salad
Here’s how to recreate that signature creamy texture and herb-packed flavor at home.
Cook and Shred the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast in a large pot and cover it with water. Add 0.5 tsp salt and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 20-25 minutes until the internal temperature reaches 165°F and the meat is no longer pink in the center.
Remove the chicken from the pot and let it rest for 5 minutes before shredding. Use two forks to pull the meat apart into fine, even shreds—this ensures it blends smoothly with the dressing. If you prefer larger chunks, adjust accordingly, but finer shreds mimic the restaurant version more closely. Discard any remaining liquid in the pot.
Prepare the Vegetable Mix
While the chicken cooks, chop the 2 whole celery stalks into fine dice, removing any tough seeds. Finely dice the 0.5 cup sweet onion and chop the 0.25 cup fresh parsley and 2 tbsp fresh chives into small pieces. The goal is a uniform texture—no large chunks—so take your time with this step. You’ll want the vegetables to distribute evenly throughout the salad.
In a small bowl, combine the chopped celery, sweet onion, parsley, and chives. Set aside until ready to mix with the chicken. Here’s the thing—fresh herbs make a difference, so if you’re using dried, double the amount, but fresh is best for that bright Arby’s flavor.
Mix the Creamy Dressing
In a large mixing bowl, combine the 1 cup mayonnaise, 1 tbsp lemon juice, and 1 tsp Dijon mustard. Whisk until smooth and fully incorporated. The lemon juice adds a subtle tang that balances the richness of the mayonnaise, while the Dijon mustard deepens the flavor without overpowering it.
Add the 0.5 tsp garlic powder, 0.25 tsp celery seeds, 0.25 tsp dried dill weed, 0.25 tsp black pepper, and remaining 0.25 tsp salt to the bowl. Stir well to distribute the seasonings evenly. Taste the mixture—it should be slightly tangy and savory, but not overly salty. Adjust with a pinch more salt or lemon juice if needed.
Combine Everything for Perfect Texture
Add the shredded chicken and the chopped vegetable mix to the dressing. Using a large spoon or your hands, gently fold everything together until fully combined. The key here is to mix just enough to distribute the dressing evenly without overworking the chicken, which can make it tough. You’ll see the salad come together into a creamy, cohesive mass.
Taste and adjust the seasoning one final time. If the salad needs more brightness, add a splash more lemon juice. If it needs more richness, stir in a little extra mayonnaise. The texture should be thick but still spreadable—like the original Arby’s version. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.
Serve and Enjoy
Transfer the chicken salad to a serving bowl or individual containers. Serve immediately or store in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for 10-15 minutes before serving—this makes it even creamier. Pair it with your favorite bread, crackers, or enjoy it straight from the bowl.
Each bite should deliver that signature Arby’s flavor—creamy, herby, and perfectly balanced. The shredded chicken should be tender, the vegetables finely distributed, and the dressing rich without being greasy. This is the copycat recipe that delivers restaurant-quality results at home.
Pro Tips For Making Arby’S Chicken Salad
- POACH DON’T BOIL: Chicken breast dries out fast—this recipe needs tender, juicy meat. Poach it in simmering water (160°F/71°C) with a splash of vinegar or lemon juice for 12-15 minutes, until it hits 165°F internally. Overcooking turns it rubbery, and no one wants sad chicken in their salad.
- SWEAT THE ONION: Raw onion in chicken salad? Bleh. Dice the sweet onion finely and cook it in a dry pan for 3-4 minutes until translucent and just starting to caramelize. This softens the texture and adds depth—no more crunchy bits ruining the creamy mix.
- CHOP CELERY SMALL: Skip the thick chunks—this salad needs celery so fine it almost disappears. Pulse it in a food processor for 2-3 seconds or dice it into matchsticks. Big pieces make every bite uneven, and we’re going for that classic Arby’s smoothness.
- FOLD MAYO LAST: Mixing mayo in early makes the chicken tough. Shred the cooked chicken and toss it with celery, onion, and parsley first. Then stir in just enough mayo to coat everything—add more later if needed. This keeps the texture light and the chicken tender.
Make-ahead tips for this dish
Prep Ahead for Perfect Texture
Start by cooking the chicken breast 24 hours ahead—this gives you time to shred and refrigerate it properly. I like to cook it as directed, then store the shredded pieces in an airtight container with a sprinkle of lemon juice (about 1 tsp) to keep it fresh.
This prevents the chicken from drying out or absorbing fridge odors. 💡
Dressing Prep Strategy
Make the dressing 1 day in advance and store it separately in the fridge. This allows the flavors to meld beautifully, and you won’t have to rush when assembling.
Keep the mayo, lemon juice, and mustard in one container, and the dry seasonings in another. When ready to combine, just mix everything together—this keeps the texture perfect. 🥛
Vegetable Prep Shortcut
Chop all the celery, onions, and herbs the night before and store them in a sealed container with a paper towel to absorb any moisture. This prevents sogginess and makes assembly a breeze. I like to keep them in separate containers so they don’t get too soft before mixing. 🧅
Assembly Timeline
Combine the chicken, dressing, and vegetables right before serving for the freshest texture. If you’re making it for a party, assemble the salad in a large bowl and cover it with plastic wrap pressed directly onto the surface.
This keeps the mayo from drying out and maintains that creamy consistency. 💫
Portioning for Meal Prep
Divide the finished salad into single-serving containers (about 1 cup per portion) for easy grab-and-go meals. Store them in the fridge for up to 4 days or freeze for 3 months.
When reheating, let it thaw in the fridge overnight and warm it gently in the microwave for 30-45 seconds—this restores the creamy texture without drying it out. ❄️
Freezing for Later Use
If you’re freezing, pack the salad into freezer-safe containers with 1 inch of headspace for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge, then let it sit at room temperature for 10 minutes before serving.
The texture will be slightly softer but still delicious—perfect for quick lunches. 🍽️
Nutrition facts
Frequently asked questions
Why does Arby’s chicken salad taste so creamy?
The secret lies in the mayonnaise base and proper chicken preparation. Arby’s uses a rich, high-quality mayo (like Duck brand) combined with finely shredded chicken cooked to 165°F for tenderness. The lemon juice and Dijon mustard add brightness, while celery seeds and dried dill create that signature depth.
Can I make this chicken salad without mayo?
For a lighter version, replace half the mayo with Greek yogurt or avocado (about ½ cup). The texture will be slightly thicker, but you’ll still get that creamy flavor. Just reduce the lemon juice to ½ tablespoon since yogurt is tangier.
How do I prevent the chicken salad from getting watery?
Use finely chopped celery and onions (no large chunks) and pat the shredded chicken dry before mixing. Press plastic wrap directly on the surface of the salad in the fridge to prevent moisture absorption. Also, avoid overmixing—just fold gently to combine.
Can I use rotisserie chicken instead of cooking fresh?
Yes! Shred 1.5 cups cooked rotisserie chicken (about 1 large breast) and proceed with the recipe. Just be sure to remove any skin or fat. The flavor will be slightly different but still delicious—great for a quick shortcut.
What’s the best way to serve this chicken salad?
Arby’s-style, of course! Spread it on toasted rye or sourdough bread with lettuce, or serve it in lettuce wraps for a lighter option. For parties, use it as a dip with cucumber slices or pita chips. The creamy texture works perfectly in sandwiches or as a standalone salad.
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