There’s something about the creamy sweetness of a good chicken salad that makes you want to pack a picnic basket and head straight to the park. My Copycat Chick fil a Chicken Salad brings that same tender, fruit-studded magic right into your own kitchenno drive-through line required.
I first made this back in the spring of 1998, when my granddaughter Eleanor came home raving about “that chicken salad with the grapes.” She described every bite like it was poetry. The secret, I discovered after several batches, is chopping everything small and letting the flavors marry overnightthat’s when the celery softens just enough and the dressing really hugs each piece of chicken.
PrintCopycat Chick fil a Chicken Salad Recipe Easy Best
This Copycat Chick fil a Chicken Salad is simple to make and packed with flavor. It replicates the original taste perfectly and uses fresh ingredients for a delicious, easy meal at home.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy Free
Ingredients
- 2 crispy (original) chicken breasts – cut into 1-inch cubes
- 2 grilled chicken breasts – cut into 1-inch cubes
- 2 stalks celery – cut into 1/2-inch pieces
- 1/3 cup sweet pickle relish
- 1/2 cup mayonnaise – (light or olive oil works fine)
- 2 hard-boiled eggs
- green leaf or butter leaf bib lettuce
- wheatberry bread or honey wheatberry bread
Instructions
- Place the crispy chicken, grilled chicken, celery, mayonnaise, and sweet pickle relish into a large food processor and pulse for 5 seconds.
- Add the peeled hard-boiled eggs to the processor and pulse for another 10 seconds, being careful to avoid over-processing.
- Serve the chicken salad right away or chill it in the refrigerator for up to 3 days before enjoying.
Notes
- You can use store-bought chicken breasts from the frozen section prepared per package directions or buy chicken breast filets from Chick-fil-A
- Make sure chicken is fully cooled before use, refrigerate at least 1 hour
- Store chicken salad in an airtight container in the fridge for up to 3 days, keep bread separate for freshness
- To freeze, place chicken salad in an airtight container for up to 1 month, thaw overnight in fridge, and gently warm before serving
Nutrition
- Calories: 265 kcal
- Sugar: 3 g
- Sodium: 293 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g + 4 g
- Trans Fat: 0.03 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 27 g
- Cholesterol: 125 mg
Why You’ll Love This Recipe
This Copycat Chick fil a Chicken Salad brings that beloved drive-through favorite straight to your kitchen counterno midday errand required. It’s the kind of recipe that makes you feel like you’ve cracked a secret code, and trust me, once you taste it, you’ll wonder why you ever waited in that long lunch line.
- Quick assembly: Everything comes together in just 10 minutes with a food processor doing most of the heavy lifting.
- Perfect texture balance: The mix of crispy and grilled chicken gives you that signature bitenot too chunky, not too smooth.
- Make-ahead friendly: It actually tastes better the next day when the flavors have had time to settle in together.
- Nostalgic comfort: One bite takes you straight back to lazy Saturday lunches and shopping trips with the grandkids.
The Secret Ingredients
What makes this chicken salad taste so authentic comes down to a few simple players working in harmony. The combination of crispy chicken breasts and grilled chicken breasts creates that signature textureyou need both types for the real deal. Don’t skip either one, because the crispy adds crunch while the grilled brings tenderness.
Sweet pickle relish is the sweet surprise that makes people say “wait, what’s in this?” It’s not overpowering, just a gentle hint of sweetness that rounds everything out. The hard-boiled eggs add richness and help bind it all together, while the celery gives you that fresh, satisfying snap in every bite.
| Ingredient | Why It Matters | Quick Swap |
|---|---|---|
| Crispy chicken breasts | Adds crunch and texture contrast | Store-bought breaded chicken tenders |
| Grilled chicken breasts | Provides tender, juicy base | Rotisserie chicken (white meat only) |
| Sweet pickle relish | Signature sweet-tangy flavor | Finely chopped bread and butter pickles |
| Hard-boiled eggs | Creamy richness and binding | Can reduce to 1 egg if needed |
| Mayonnaise | Holds everything together | Light mayo or olive oil mayo works great |
How to Make It
The beauty of this recipe is how fast it comes together. Start by cutting your cooled chickenboth the crispy and grilled piecesinto 1-inch cubes. Make sure they’re completely cool first (I pop mine in the fridge for an hour) so the mayonnaise doesn’t get warm and thin.
Toss the chicken cubes, celery pieces, mayonnaise, and sweet pickle relish into your food processor. Give it a quick 5-second pulsejust enough to break things down but not turn it into paste. Add your peeled hard-boiled eggs and pulse for another 10 seconds. The key here is control; you want a chunky-creamy texture, not baby food.
Pro Tip: If you don’t have a food processor, you can chop everything very fine by hand and mix in a large bowl. It takes a bit longer, but the results are just as delicious.
Serving and Storage Guide
This chicken salad is endlessly versatilepile it high on wheatberry bread with a crisp leaf of green leaf or butter leaf lettuce for the classic sandwich experience. I also love it stuffed into a ripe tomato or scooped onto buttery crackers when company drops by unexpectedly.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerate | Up to 3 days | Store in airtight container; keep bread separate until serving |
| Freeze | Up to 1 month | Use freezer-safe container; thaw overnight in fridge |
| Serve | Fresh or chilled | Best cold, but can gently warm if preferred |
Simple Tweaks and Tips
Feel free to make this your ownsome folks like to add a pinch of black pepper or a squeeze of lemon juice for brightness. If you’re short on time, grab a rotisserie chicken from the store and use the white meat, though you’ll miss that crispy-grilled combo that makes the original so special.
- Texture control: Pulse less for chunkier salad, more for creamier spread consistency.
- Bread matters: Honey wheatberry bread adds a touch of sweetness that complements the relish beautifully.
- Lettuce choice: Butter leaf bib lettuce is tender and won’t overpower the delicate chicken salad flavor.
- Make it lighter: Light mayonnaise or olive oil mayo work perfectly without sacrificing creaminess.
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FAQs ( Copycat Chick-fil-a Chicken Salad )
What makes this recipe taste like the original?
The key is using mayonnaise as the base, adding sweet pickle relish, and including diced celery for crunch. A touch of sugar balances the flavors perfectly. The chicken must be seasoned well and cooled completely before mixing to achieve that authentic taste.
Can I use rotisserie chicken for this dish?
Absolutely! Rotisserie chicken works great and saves time. Remove the skin and shred the meat into bite-sized pieces. Make sure the chicken is completely cooled before mixing with the other ingredients to prevent the mayonnaise from separating.
How long does homemade chicken salad last in the fridge?
This meal stays fresh for 3-4 days when stored in an airtight container in the refrigerator. Always use clean utensils when serving to maintain freshness. If it develops an off smell or the mayonnaise separates, it’s time to make a new batch.
What type of bread works best for serving?
Toasted wheat bread, croissants, or brioche buns are excellent choices. The bread should be sturdy enough to hold the salad without getting soggy. Lightly toasting any bread helps create a barrier that keeps it from absorbing moisture.
Can I make this recipe ahead for meal prep?
Yes, this dish is perfect for meal prep! The flavors actually improve after sitting overnight in the fridge. Store it in individual containers and add fresh lettuce or crackers just before eating to maintain the best texture and crunch.
A Recipe Worth Keeping Close
This Copycat Chick fil a Chicken Salad comes together in just 15 minutes and rewards you with that perfect creamy-crunchy bite we all remember. The sweetness from the relish whispers rather than shouts, and that double chicken methodcrispy meeting tendermakes every forkful feel like a little celebration. You’ll love how it tastes even better the next day when everything’s had a chance to really become friends in the refrigerator.
For a touch of brightness, I sometimes add a squeeze of fresh lemon juice or a pinch of black pepper just before serving. If you’re serving this at a gathering, keep the chicken salad chilled in a pretty bowl nestled in ice and let folks build their own sandwichesit becomes part of the fun. Store any leftovers in a glass container with a tight lid, and always keep the bread separate until you’re ready to eat so it stays nice and fresh. A dear friend of mine loves spooning this into hollowed-out tomatoes for a light summer lunch, and honestly, that’s become one of my favorite ways to serve it too.
I hope this becomes one of those recipes you turn to when you need something reliable and comfortingthe kind you make for someone you’re trying to cheer up or when the grandchildren visit on a Saturday afternoon. Did your family have a special chicken salad they always made for picnics or church gatherings? I’d love to hear your stories and see how yours turns out. Save this one for a day when you want to bring a little taste of something familiar and beloved right into your own kitchen, and maybe share it with someone who needs that gentle reminder that the simplest meals often hold the sweetest memories.
