Salads
This copycat Arby's chicken salad delivers that signature celery-packed crunch and secret creamy dressing you crave—without the drive-thru wait. I've perfected the technique after years of testing, ensuring every bite matches the restaurant's signature texture and flavor balance.
The key lies in properly boiling and shredding the chicken, then combining it with a foolproof dressing that's creamy yet light, with just the right amount of celery for that signature crunch.
The foundation of this salad is simple yet precise: tender, flaked chicken mixed with finely chopped celery and a dressing that's equal parts creamy and zesty.
I use a blend of mayonnaise, sour cream, and a touch of mustard for that signature tang, then bind everything together with a pinch of salt and pepper. The secret weapon? A proper celery-to-chicken ratio—too much, and it's overwhelming; too little, and you lose that iconic Arby's texture.
What you'll end up with is a salad that's perfectly balanced—creamy yet crunchy, tangy yet mild, with each bite delivering that familiar Arby's experience. The chicken stays tender, the celery adds satisfying texture, and the dressing coats everything evenly.
This is the kind of recipe that transforms a simple lunch into something special, whether you're feeding a crowd or just treating yourself to a taste of nostalgia.
Ready in just 30 minutes, this salad keeps well in the fridge for up to 3 days, making it perfect for meal prep. Serve it on its own, with crackers, or even as a filling for sandwiches. Let's get started on recreating that iconic flavor at home.
Ingredients for copycat arby's chicken salad
Simple ingredients that pack the iconic Arby's flavor—creamy, crunchy, and perfectly balanced.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into 1-inch chunks |
| Celery Stalks 🥬 | 3 whole | Finely chopped, about 1 cup |
| Mayonnaise 🥛 | ½ cup | Duke's or Hellmann's preferred |
| Sour Cream 🥛 | ¼ cup | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For signature tang |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| White Vinegar 💧 | ½ tsp | Balances flavors |
| Fresh Dill 🌿 | 1 tbsp | Chopped, optional garnish |
| Ice Cubes ❄️ | 1 cup | For quick chicken cooling |
The chicken is everything here. Boneless, skinless breasts cut into even chunks cook faster and stay juicier. I grab mine from Costco when I'm prepping for the week—they're pre-cut and save time. For the celery, look for stalks that are crisp and pale green, not yellowing or woody. Trader Joe's usually has the freshest, but the regular grocery store stuff works if you chop it right away. The key is chopping it fine—almost like a paste—so it blends right into the salad without being noticeable chunks. (Trust me, this is where most copycat versions fail.)
No mayonnaise? Greek yogurt works in a pinch—it's tangier but still creamy. Short on sour cream? Plain yogurt at half the amount gets you close. For the mustard, Dijon is ideal, but yellow mustard in a squeeze bottle is fine if that's what you've got. The lemon juice needs to be fresh—bottled stuff tastes flat. If you're making this ahead, add the lemon juice right before serving so it doesn't make the chicken rubbery. The garlic? Fresh is best, but one teaspoon of garlic powder works if you're in a hurry. Just don't skip it—the dressing needs that depth.
This salad keeps beautifully in the fridge for 3 days, but the flavor actually improves after the first night as everything melds. I portion mine into glass containers with tight lids—keeps the celery crisp and the dressing from separating. For meal prep, make the dressing first and store it separately. Mix it in just before eating so the chicken stays tender. If you're serving it for a crowd, double the recipe—it disappears fast. (Pro tip: Serve with Arby's-style potato chips for the full experience.)
Why You'll Love This Recipe
- The secret’s in the balance: creamy mayo and sour cream cut by the sharp tang of Dijon mustard. The celery adds a satisfying crunch, but the real star? The chicken stays juicy, not dry, because we’re not overworking it. One bite and you’ll understand why the original is so addictive.
- No-Fuss Assembly: I swear, this comes together faster than ordering delivery. Toss the cooked chicken into a bowl, chop the celery (three stalks max), and mix in the mayo, sour cream, and mustard—no fancy techniques, just stir until it’s just combined. Honestly, my lazy Sundays thank me every time.
- That Arby’s Magic: The secret’s in the balance: creamy mayo and sour cream cut by the sharp tang of Dijon mustard. The celery adds a satisfying crunch, but the real star? The chicken stays juicy, not dry, because we’re not overworking it. One bite and you’ll understand why the original is so addictive.
- Lunchbox Hero: Between us, this is my go-to for work lunches or kids’ school snacks. Pack it in a container with crackers or toasted bread, and it holds up all day—no soggy messes. I’ll be real: my daughter picks out the celery first, but she still asks for seconds.
Step-by-step instructions for copycat Arby's chicken salad
Here's how to recreate that iconic, celery-packed Arby's flavor at home with a creamy dressing that's pure comfort food.
Cook the Chicken Breast Until Fully Done
Place the 2 lb boneless, skinless chicken breast in a large pot and cover it completely with cold water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook for 12-15 minutes or until the internal temperature reaches 165°F and the meat is no longer pink in the center.
Here's the thing—don't skip the ice bath. Once the chicken reaches 165°F, drain it and transfer it to a large bowl. Add the 1 cup ice cubes and let it sit for 5 minutes. This stops the cooking process instantly and keeps the chicken tender instead of rubbery. Drain the ice water, then let the chicken cool completely before shredding.
Shred the Chicken and Chop the Celery
Use two forks to shred the cooled chicken breast into bite-sized pieces. You'll end up with about 3 cups of shredded chicken. While the chicken cools, prepare the celery by cutting off the ends of the 3 whole celery stalks and slicing them into fine, thin pieces. You should have about 1 cup of chopped celery—this is what gives the salad its signature crunch.
Real talk: if your celery is stringy, don't worry about removing the strings. They'll blend right into the texture of the salad. Just make sure the pieces are small enough to eat without noticing them—this is key to that authentic Arby's texture.
Make the Signature Creamy Dressing
In a medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup sour cream, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper, 2 minced garlic cloves, and 0.5 tsp white vinegar. Mix well until completely smooth and creamy. This is where the magic happens—the perfect balance of tangy, creamy, and slightly sharp flavors.
I like to mix the dressing first before adding it to the chicken. This ensures every bite gets that rich, velvety coating. If the dressing looks too thick, add a teaspoon of water or lemon juice to loosen it slightly—it should coat the back of a spoon but still hold its shape.
Combine Everything for Perfect Texture
In a large mixing bowl, combine the shredded chicken, chopped celery, and the creamy dressing. Gently fold everything together using a rubber spatula or your hands. You want the chicken to be fully coated in the dressing, but don't overmix—just enough to distribute the celery evenly and create that signature Arby's texture.
Here's the moment that matters: taste and adjust the seasoning. If it needs more tang, add a little more lemon juice. If it needs more salt, sprinkle in a pinch more. The dressing should be rich but not overpowering, with a nice balance of creamy and slightly sharp flavors.
Chill and Garnish for Restaurant-Quality Salad
Cover the bowl and refrigerate the chicken salad for at least 1 hour before serving. This chilling time allows all the flavors to meld together perfectly. The longer it sits, the better the flavors will blend—up to 24 hours if you're planning ahead.
Before serving, give the salad a final taste and adjust the seasoning if needed. Garnish with the 1 tbsp chopped fresh dill just before serving. This adds a bright, fresh element that cuts through the richness of the dressing. Serve on your favorite bread or with crackers for that classic Arby's experience at home.
Pro Tips For Making Copycat Arby'S Chicken Salad
- POACH DON’T BOIL: The chicken’s texture makes or breaks this salad—boiling turns it rubbery. Simmer it in a pot of water (just enough to cover) with a splash of vinegar or lemon juice, keeping the heat at a gentle simmer (190°F/88°C). Use a thermometer to pull it at 165°F—any hotter, and it’ll dry out faster than a biscuit left in the sun.
- SALT THE CHICKEN FIRST: Season the chicken breast before cooking—generously, with at least ½ teaspoon of salt per pound. I learned this the hard way: unsalted chicken soaks up the mayo later, but the flavor stays flat. Let it sit 10 minutes before cooking so the salt works its magic.
- CHOP CELERY SMALLER: Tiny dice, not thick sticks. The Arby’s version has celery so fine it nearly disappears—this keeps the texture consistent and prevents crunchy surprises. Use a sharp knife and cut into ⅛-inch pieces. (Yes, it takes longer, but your sandwich won’t feel like a salad bar reject.)
- MIX MAYO LAST: Combine the mayo, sour cream, and mustard after the chicken and celery have cooled completely. Warm ingredients make the dressing separate like a bad relationship. Fold everything together gently—overmixing turns it into a paste, not a creamy blanket for the chicken.
Flavor customization for these flavors
Spicy Kick Version
For a Southern-inspired twist, add 1 tbsp hot sauce (like Crystal or Tabasco) and 1 tsp cayenne pepper to the dressing. If you like it smoky, swap half the celery for finely chopped jalapeños (seeds removed) and add ½ tsp smoked paprika.
I once made this for a BBQ cook-off and used Penzeys' Carolina Reaper flakes—just ¼ tsp—for a crowd-pleasing heat without overwhelming the creamy base. 🌶️
Herb-Infused Variations
Fresh herbs elevate this salad from fast-food to gourmet. Try adding 1 tbsp chopped chives or dill to the dressing, or swap the lemon juice for 1 tbsp white wine vinegar and stir in 1 tsp dried tarragon.
For a Mediterranean touch, fold in ¼ cup finely diced red onion and 1 tbsp capers—the briny contrast is amazing. I often make this version for summer lunches with a side of crusty baguette slices.
Protein Swaps
Want to mix it up? Swap the chicken for rotisserie chicken (shredded) or poached shrimp (chopped) for a seafood twist. For a vegetarian option, use shredded jackfruit (seasoned with Old Bay) or crumbled tofu (pressed and marinated in soy sauce + garlic).
The dressing ratio stays the same—just adjust the celery to match the protein's texture. I tested this with grilled halloumi once, and it became a crowd favorite at my farm-to-table dinner. 🍗
Sweet & Tangy Glaze
Drizzle the finished salad with 2 tbsp honey or maple syrup mixed with 1 tbsp Dijon mustard for a sweet-and-sour balance. For extra richness, fold in ¼ cup chopped pecans or walnuts toasted in butter.
This version reminds me of my grandma’s old-school Southern salads—she’d call it "fancy chicken salad." Serve it with buttery dinner rolls for a brunch-worthy dish. 🍯
Global Flavors
Give it an Asian-inspired makeover by swapping the mayo for sesame-ginger dressing (mix ¼ cup tahini, 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp grated ginger). Add ½ cup shredded carrots and sliced green onions for crunch.
For a Mexican twist, stir in ¼ cup black beans, ½ tsp cumin, and top with avocado slices. I adapted this for a taco night and called it "Chicken Salad Tostadas"—it disappeared in minutes. 🌎
Extra Crunch Add-Ins
Boost texture with ¼ cup chopped pecans, toasted sunflower seeds, or crumbled bacon. For a retro vibe, add ½ cup crushed potato chips (like Arby’s-style or Ruffles)—trust me, it’s nostalgic and delicious.
I once topped mine with crumbled blue cheese and crispy fried shallots for a pub-style salad that had everyone asking for seconds. 🥔
Nutrition facts
Frequently asked questions
Why does Arby's chicken salad have so much celery?
The celery isn't just for flavor—it's the secret to that signature crunch and texture. Arby's uses finely chopped celery to create a satisfying bite without overpowering the creamy dressing. Too little, and you lose that iconic texture; too much, and it becomes overwhelming. The recipe calls for 1 cup finely chopped celery to balance the 2 lb of chicken perfectly.
Can I make this ahead of time?
This salad actually tastes better after chilling for 1-24 hours as the flavors meld together. Store it in an airtight container in the fridge, and give it a good stir before serving. For meal prep, make the dressing separately and mix it in just before eating to keep the chicken tender. The celery stays crisp if you chop it fresh right before assembling.
What's the best way to keep the chicken tender?
The ice bath is non-negotiable! After boiling the chicken to 165°F, transfer it to a bowl with 1 cup ice cubes for 5 minutes. This stops the cooking process instantly and prevents rubbery texture. Let it cool completely before shredding, and avoid overmixing once combined with the dressing—gentle folding keeps the chicken moist.
Can I substitute Greek yogurt for mayo?
Yes, but with adjustments. Greek yogurt works in a pinch, but it's tangier and less creamy. Use ½ cup Greek yogurt plus 2 tbsp sour cream to mimic the texture. For extra richness, add 1 tbsp melted butter to the dressing. The flavor will be lighter but still delicious—just not identical to the original's velvety mouthfeel.
How do I fix dressing that's too thick?
Thin it with 1 tsp lemon juice or water at a time until it reaches a smooth, spoonable consistency. The dressing should coat the back of a spoon but still hold its shape. If it's too thin, stir in 1 tsp cornstarch mixed with 1 tsp water and heat gently until thickened. Always taste as you go—balance is key!