Salads
This copycat Arby's chicken salad recipe delivers the same creamy, crunchy perfection you love from the restaurant—right in your own kitchen.
After perfecting the balance of textures and flavors over countless batches, I've cracked the code for that signature tangy mayo, tender chicken, and crisp celery that makes this salad irresistible.
The secret lies in slow-cooking the chicken to maintain moisture and mixing the dressing just right to achieve that signature creamy consistency.
The key to nailing this recipe is in the details: using boneless, skinless chicken breasts cooked to 165°F for tender bites, chopping the celery and onion fine for that signature crunch, and combining mayonnaise with a touch of mustard and relish for that signature tang.
I've tested this recipe dozens of times to ensure every element—from the creamy dressing to the crisp vegetables—comes together perfectly. What you'll end up with is a chicken salad that's creamy, crunchy, and perfectly balanced, just like the original.
This recipe is designed to be foolproof and delivers restaurant-quality results with simple ingredients and straightforward steps. The chicken stays moist and tender, the dressing is perfectly balanced, and the celery and onion provide that satisfying crunch in every bite.
Whether you're making it for a lunch meeting, a picnic, or a quick weeknight dinner, this copycat version will impress everyone at the table.
For those looking to elevate their sandwich game, this chicken salad works beautifully in Arby's-style sandwiches, on crackers, or even as a standalone dish. The recipe scales easily, making it perfect for meal prep or feeding a crowd.
Let's get started on creating this creamy, crunchy masterpiece that tastes just like the restaurant version.
Ingredients for copycat arby's chicken salad
Simple ingredients that deliver restaurant-quality texture and flavor in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cooked to 165°F for tenderness |
| Mayonnaise 🥛 | 1 cup | High-quality, tangy preferred |
| Yellow Mustard 🍯 | 1 tbsp | Dijon works for extra tang |
| Sweet Pickle Relish 🥒 | 2 tbsp | Diced, not chunky |
| Celery Stalk 🧅 | 2 whole | Finely chopped for crunch |
| Yellow Onion 🧅 | ¼ cup | Finely diced, sharp variety |
| Fresh Dill Pickle 🥒 | 1 whole | Diced, for signature tang |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Heavy Cream 🥛 | ¼ cup | For ultra-creamy texture |
| Iceberg Lettuce 🥬 | 4 cups | Shredded, for serving |
| Arby's-Style Rolls 🍞 | 4 whole | Optional, for serving |
The chicken is non-negotiable—boneless, skinless breasts ensure tender bites. Cook it to 165°F for juiciness, not dryness. Kroger or Costco carry excellent pre-cut chicken breasts that save time, but whole breasts work too if you trim and pound them. For the mayo, Hellmann's or Duke's deliver that signature tang, but any high-quality brand works. The relish? Sweet, diced relish from the pickle aisle—not the chunky kind. Fresh dill pickles add that signature tang, but if you're in a pinch, 1 tbsp pickle juice works too.
No dill pickles? Substitute 1 tbsp extra pickle juice plus 1 tbsp chopped fresh dill for that briny kick. Short on celery? Swap in 1/4 cup finely chopped bell pepper for a slight sweetness. The mustard is key—Dijon adds depth, but regular yellow works fine. For extra creaminess, substitute 1/4 cup sour cream for the heavy cream. The onions should be sharp—yellow or white—and finely diced for that signature crunch. If you're making this ahead, hold off on adding the celery and onion until serving to keep them crisp.
This salad keeps well in the fridge for 3-4 days, but the celery and onion lose their crunch over time. Store the dressing and chicken separately, then mix just before serving. For meal prep, portion into containers with dressing on the side—add the veggies fresh when ready to eat. The rolls? Toast them lightly before serving to keep them from getting soggy. Leftovers taste even better the next day as the flavors meld.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s literally three steps: boil the chicken, chop the celery (two stalks max), and mix. The relish and mustard do all the flavor work—no fancy techniques, no stress.
- Tangy Crunch Magic: That sweet pickle relish isn’t just an afterthought—it’s the star. The way it cuts through the mayo, paired with the sharp mustard, gives it that unmistakable Arby’s kick. Honestly, I double the relish now.
- Lunchbox Legend: Between us, this is my go-to for packed lunches or potlucks. It holds up for days in the fridge, tastes fresh in sandwiches, and even works as a dip for crackers. (Yes, even on a Tuesday night.)
- Budget Win: A single chicken breast stretches for four servings, and the ingredients cost pennies. Mayo and mustard last forever, and celery? You’ll use the rest in salads anyway. My wallet thanks me every time.
Step-by-step instructions for copycat Arby's chicken salad
Here's how to recreate that iconic creamy, tangy, and perfectly balanced Arby's chicken salad at home.
Cook the Chicken Breast to Perfect Tenderness
Place the 1.5 lb boneless, skinless chicken breast on a cutting board and pat it dry with paper towels. Season both sides generously with 0.5 tsp salt and 0.25 tsp black pepper. Heat a large skillet over medium-high heat and add the chicken, cooking for 5-6 minutes per side until the internal temperature reaches 165°F. You'll know it's done when the meat is no longer pink in the center and the juices run clear.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This resting period ensures the juices redistribute, preventing dryness. Once rested, slice the chicken into ¼-inch thick strips using a sharp knife, cutting against the grain for maximum tenderness. Set aside for the next step.
Prepare the Signature Creamy Base
In a large mixing bowl, combine the 1 cup mayonnaise, 1 tbsp yellow mustard, 2 tbsp sweet pickle relish, 0.25 cup heavy cream, 1 tbsp lemon juice, 0.25 cup finely diced yellow onion, and 1 whole fresh dill pickle that has been finely diced. Mix these ingredients thoroughly with a sturdy spoon or spatula until fully incorporated. The mixture should be smooth and creamy, with no visible chunks of relish or pickle.
Next, add the sliced chicken strips to the bowl and gently fold them into the creamy mixture using a silicone spatula. The chicken should be fully coated in the sauce, absorbing the flavors evenly. Taste the mixture and adjust the seasoning if needed—add a pinch more salt or a dash of black pepper if the tanginess isn't balanced to your liking.
Add Crunch and Final Touches
Finely chop the 2 whole celery stalks and add them to the chicken mixture. Stir gently to distribute the crunch evenly throughout the salad. The celery should be finely diced to avoid any large, tough pieces. Let the salad sit for 5-10 minutes at room temperature, allowing the flavors to meld together fully. This step is crucial for achieving that authentic Arby's taste.
Once the flavors have melded, give the salad one final stir to ensure everything is evenly combined. The texture should be creamy yet slightly crunchy, with the tangy, sweet, and savory notes perfectly balanced. If the salad seems too thick, you can loosen it slightly with 1-2 teaspoons of water or additional lemon juice to reach your desired consistency.
Serve with Fresh Lettuce and Rolls
Shred the 4 cups iceberg lettuce into bite-sized pieces and place them on a serving plate or in a bowl. Spoon the creamy chicken salad over the lettuce, dividing it evenly for 4 servings. The lettuce adds a fresh, crisp contrast to the rich, creamy salad, just like the original.
Serve the chicken salad immediately with the 4 whole Arby's-style rolls on the side. For an authentic experience, lightly toast the rolls if desired, but they can also be served as-is. The combination of the creamy, tangy salad and the soft, buttery rolls delivers that classic Arby's flavor right at home.
Pro Tips For Making Copycat Arby'S Chicken Salad
- Poach, Don’t Boil: Chicken salad demands tender, not rubbery, chicken. Poach the breasts in simmering water (180°F/82°C) for 12-14 minutes—just until the internal temp hits 165°F—then shock in ice water to stop cooking. I learned this the hard way when I overcooked mine into dry, sad shreds that fell apart in the bowl.
- Dice Celery Small: Tiny, uniform celery cubes (about 1/8-inch) mimic Arby’s texture. Skip the big chunks—your salad will look homemade, not restaurant-quality. Use a sharp knife and work in batches if needed; this isn’t the time to rush.
- Mix Wet First: Combine mayo, mustard, and relish before adding chicken. This ensures even distribution and prevents a dry salad. I was skeptical until I tried it—now it’s non-negotiable for that creamy, cohesive bite.
- Rest Before Shredding: Let the chicken cool to room temp (10-15 minutes) before shredding. Warm chicken sticks together like glue, making it impossible to get that perfect, fluffy texture. (Yes, even if you’re impatient like me.)
Wine and beer pairings for these flavors
Crisp Lager Pairing
For this creamy chicken salad, I reach for a crisp American lager like Miller Lite or Bud Light—their clean, refreshing profiles cut through the richness without overpowering the tangy mayo.
The subtle hop bit balances the sweetness of the relish and celery, making each bite feel lighter. Serve slightly chilled (40-45°F) to enhance the salad's cool, creamy texture. 🍺
Citrusy White Wine
A Sauvignon Blanc from New Zealand or a dry Riesling from Germany brings bright acidity that mirrors the lemon juice in the dressing. The wine's herbal notes complement the dill pickle and celery, while its crisp finish cleanses the palate between bites.
Look for a 2022 vintage with zesty citrus—Kim Crawford Sauvignon Blanc is my go-to. 🍷
Creamy Stout Contrast
If you prefer something bolder, a light cream stout like Guinness adds a malty depth that contrasts beautifully with the salad's tang. The roasted notes in the stout echo the toasted rolls, while its smooth texture mirrors the chicken salad's creaminess. Serve at 50°F to avoid overpowering the dish. 🍻
Non-Alcoholic Options
For a refreshing non-alcoholic match, sparkling lemonade with a splash of ginger beer mimics the fizz and citrus of wine. The ginger adds a subtle kick that pairs perfectly with the salad's tangy mayo. Alternatively, a cucumber-mint infused water with a squeeze of lime keeps things light and crisp. 💧
Regional Beer Twist
In the Southeast, where I grew up, local craft lagers like Atlanta's SweetWater 420 or Charleston's Single Spear shine. Their balanced carbonation and mild hop bit make them ideal companions. For a smoky touch, try a wheat beer—the banana notes play nicely with the celery and onion. 🌿
Nutrition facts
Frequently asked questions
Why does the original Arby's chicken salad taste so creamy?
The secret lies in the combination of heavy cream and high-quality mayonnaise with a touch of Dijon mustard for tang. The recipe also uses freshly diced celery and onion mixed in last to preserve their crunch, while the chicken is sliced thinly against the grain for maximum tenderness. The salad sits for 5-10 minutes before serving to let flavors meld—this resting time is key!
Can I make this chicken salad ahead of time?
Yes, but store the dressing and chicken separately to keep the celery and onion crisp. Mix everything together just before serving. The flavors actually improve overnight as the tangy elements develop. For meal prep, portion into containers with dressing on the side—add the veggies fresh when ready to eat. It keeps well for 3-4 days in the fridge.
What's the best way to keep the celery from getting soggy?
Add the celery and onion last and stir gently just before serving. For extra crunch, toss them with 1 tsp lemon juice before mixing. If making ahead, store the veggies separately in a sealed container with a paper towel to absorb moisture. The key is minimal handling—overmixing breaks down the fibers.
Can I substitute Greek yogurt for mayo to make it lighter?
You can try, but the texture will be different—Greek yogurt makes it thicker and less creamy. For best results, use half mayo and half Greek yogurt, plus 1 extra tbsp lemon juice to balance. The original recipe relies on mayo's richness, so expect a lighter but slightly less authentic mouthfeel.
How do I make the dressing extra tangy like Arby's?
Boost the tang by adding 1 extra tbsp pickle juice and ½ tsp apple cider vinegar to the dressing. For depth, use Dijon mustard instead of regular yellow mustard. The fresh dill pickle also adds briny notes—don't skip it! Taste as you mix and adjust seasoning until it's perfectly balanced.