You know that creamy, slightly sweet chicken salad you grab on a Chick-fil-A run when you’re craving something fresh but still satisfying? Copycat Chick fil a Chicken Salad brings that same texture and flavor right into your kitchen with ingredients you can actually pronounce and control.
I tested this back in spring 2019 after pricing out lunch salads for a month and realizing I could make a week’s worth for the same cost. The real trick is using finely diced chicken (not shredded) and letting everything chill for at least an hour so the flavors marry. My neighbor tasted it blind and asked which location I’d driven to.
Yesica Andrews
Easy Copycat Chick fil a Chicken Salad Recipe
This Easy Copycat Chick fil a Chicken Salad Recipe offers a delicious, simple way to recreate the classic Chick-fil-A chicken salad at home. It’s packed with tender chicken, crisp celery, and just the right touch of sweet pickle relish, making it a perfect main course for sandwiches or a light meal.
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
Method
Place the crispy chicken, grilled chicken, celery, mayonnaise, and sweet pickle relish into a large food processor and pulse briefly for about 5 seconds.
Add the peeled hard-boiled eggs and pulse again for around 10 seconds, taking care not to overblend and keep some texture.
Serve the chicken salad right away, or chill it in the refrigerator and enjoy within 3 days for best freshness.
Notes
You can use store-bought frozen chicken breasts prepared according to package instructions or purchase chicken breast filets from Chick-fil-A. Make sure chicken is fully cooled before using it, ideally refrigerated for at least 1 hour. Store the chicken salad in an airtight container in the fridge for up to 3 days. Keep the bread separate to maintain its freshness. To freeze, place the salad in an airtight container and freeze for up to 1 month. Thaw overnight in the fridge before serving. Warm gently on the stove or microwave before assembling sandwiches if desired.
Why You’ll Love This Copycat Chick-fil-A Chicken Salad
This recipe nails that signature sweet-savory balance without the drive-thru line. You’re getting the same satisfying texture and tangy-creamy flavor using ingredients you probably already have on hand. After testing this dozens of times, I’ve found it works beautifully whether you use rotisserie chicken from the grocery store or cook your own.
Budget-friendly: Make a full week’s worth of lunches for less than two restaurant orders
Quick assembly: Ten minutes from fridge to table if your chicken is already cooked and cooled
Perfectly balanced: The combination of crispy and grilled chicken gives you that signature texture contrast
Family-approved: Even picky eaters love the mild sweetness from the sweet pickle relish
Key Ingredients You’ll Need
The magic here is simple: you need both crispy chicken breasts and grilled chicken breasts to recreate that exact texture. Most copycat recipes miss this detail, but the mix of textures is what makes it taste authentic. The sweet pickle relish adds the signature sweetness you’d recognize anywhere, while the hard-boiled eggs give it body and creaminess without extra mayo.
For the mayonnaise, light or olive oil versions work beautifully if you’re watching calories. The celery should be cut into small half-inch pieces so it distributes evenly throughout. When it comes to serving, green leaf or butter leaf bib lettuce holds up better than iceberg, and wheatberry bread or honey wheatberry bread gives you that slightly sweet, hearty base.
How to Make It
Start by making sure your chicken is completely cooledI refrigerate mine for at least an hour after cooking. Warm chicken will make your salad watery and cause the mayonnaise to separate. Add the crispy chicken, grilled chicken, celery, mayonnaise, and sweet pickle relish to your food processor and pulse for just 5 seconds.
Next, add the peeled hard-boiled eggs and pulse for only 10 seconds more. The key is not over-processingyou want a chunky, rustic texture, not a paste. Serve it right away on your favorite bread with lettuce, or refrigerate it to let the flavors marry for an hour or two before serving.
Step
Time
Key Tip
Pulse chicken, celery, mayo, relish
5 seconds
Don’t over-process
Add eggs and pulse again
10 seconds
Stop before it turns into paste
Chill (optional but recommended)
1–2 hours
Flavors blend beautifully
Smart Swaps and Substitutions
I’ve learned which swaps work and which don’t through years of testing. You can absolutely use store-bought frozen chicken breasts or even grab chicken filets directly from your local Chick-fil-A if you want to skip the cooking step entirely. Just make sure everything is cooled before mixing.
Ingredient
Easy Swap
What It Does
Mayonnaise
Light mayo or olive oil mayo
Reduces calories, same creaminess
Sweet pickle relish
Dill relish + 1 tsp sugar
Less sweet, more tangy
Wheatberry bread
Croissants or slider buns
Makes it feel more special
Hard-boiled eggs
Use 3 eggs for extra richness
Creamier texture
How to Serve and Store
This Copycat Chick-fil-A Chicken Salad is perfect on a sandwich with green leaf or butter leaf bib lettuce, but I’ve also served it on crackers for a quick snack, stuffed into a hollowed tomato for a lighter lunch, or even on a bed of mixed greens. It’s versatile enough for picnics, lunchboxes, or a lazy Sunday brunch at home.
Storage: Keep it in an airtight container in the fridge for up to 3 days. Store the bread separately so it stays fresh and doesn’t get soggy. If you want to freeze it, use an airtight container for up to 1 month, then thaw overnight in the fridge.
Pro Tips for the Best Results
Chill your chicken: Room-temperature chicken will make your salad watery and separate the mayonnaise
Don’t skip the food processor: Chopping by hand won’t give you the same consistent texture
Pulse, don’t purée: You want chunky pieces, not baby food
Let it rest: An hour in the fridge makes the flavors bloom and taste more authentic
Use both chicken types: The crispy and grilled combo is the secret to nailing the original texture
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FAQs (Copycat Chick-fil-A Chicken Salad)
What makes this taste like the original?
The key is using finely chopped chicken breast, real mayonnaise, and a touch of sweet pickle relish. Adding diced celery for crunch and a hint of salt brings out that signature flavor. The chicken should be poached gently to keep it tender and moist.
How long does this recipe keep in the fridge?
This dish stays fresh for 3-4 days when stored in an airtight container in the refrigerator. The flavors actually improve after sitting overnight as the seasonings meld together. Always use a clean spoon when serving to prevent contamination.
Can I use rotisserie chicken instead?
Yes, rotisserie chicken works perfectly and saves time. Remove the skin and shred the meat finely for the best texture. You’ll need about 2-3 cups of shredded chicken for this recipe. Just make sure to remove any darker meat for authenticity.
What type of mayonnaise works best?
Full-fat mayonnaise like Hellmann’s or Duke’s gives the creamiest results. Light mayo can make the salad watery and less flavorful. The quality of mayonnaise really makes a difference in the final taste and texture of this dish.
Should I add any seasonings or spices?
Keep seasonings simple with just salt, white pepper, and a tiny pinch of garlic powder. Too many spices will mask the clean, fresh flavor that makes this recipe special. Taste and adjust salt gradually since the pickles add some saltiness too.
This Copycat Chick-fil-A Chicken Salad comes together in just ten minutes, and the payoff is realcreamy texture, that sweet-tangy balance, and zero drive-thru wait. You’ll love how the flavors deepen after an hour in the fridge. It tastes just like the original, but you control every ingredient.
Try it tucked into croissants for a tea party, or spread it on crackers for easy snacking. If you’re meal-prepping, portion it into small containers and keep the bread separate so nothing gets soggy. A trick I learned: use whatever lettuce looks freshest that weekbutter leaf, romaine, even arugula adds a peppery kick.
Did you grow up ordering this on road trips, or is it a newer love? I’d be thrilled to see your versiontag me if you share a photo. This recipe is perfect for passing along to a friend who needs a simple, nourishing lunch idea. Save it, make it yours, and enjoy every bite.
