Copycat Ukrops Chicken Salad Recipe: Crunchy Celery and Herb-Packed Crowd Pleaser

This copycat Ukrops chicken salad recipe delivers the iconic Southern flavor and crunch that made it legendary—creamy, herby, and packed with tender chicken and celery. Growing up in Georgia, I remember how Ukrops' version became a staple at family gatherings, and this recipe brings that same nostalgic taste home.

The secret lies in the perfect balance of mayonnaise, herbs, and a touch of mustard that binds everything together without overpowering the chicken.

The key to replicating Ukrops' signature texture is using shredded chicken that’s neither too dry nor too moist, combined with finely chopped celery and a blend of fresh herbs.

I’ve tested this recipe countless times to ensure the mayonnaise ratio stays true to the original—rich but not heavy, with just enough tang to keep it interesting. The result is a salad that’s creamy, crunchy, and impossible to resist, perfect for sandwiches, parties, or as a standalone dish.

By the time you’re done, you’ll have a bowl of chicken salad that tastes just like the one from Ukrops, with that familiar crunch and herby brightness. The method is straightforward but precise, ensuring every bite delivers the same crowd-pleasing flavor.

Whether you’re serving it on crackers, in a sandwich, or straight from the bowl, this recipe is a guaranteed hit.

Pair it with toasted bread, fresh veggies, or even as a filling for tacos—this versatile salad adapts to any occasion while staying true to its roots. Let’s get started on recreating that Southern classic.

Ingredients for copycat ukrops chicken salad

Pantry staples plus a few fresh ingredients—this salad captures Ukrops' iconic crunch and herby brightness perfectly.

The chicken is non-negotiable—it should be tender but not dry. Roast or poach your own for best results, then shred finely. Costco's rotisserie chicken works in a pinch (pick off the skin), but it's saltier. For the celery, avoid pre-chopped—it gets mushy fast. Grab a bunch of fresh stalks, trim the ends, and chop them yourself. The Duke's mayonnaise is key here—its slightly tangy flavor matches Ukrops' version perfectly. If you can't find it, Hellmann's is the closest substitute, but it's heavier. The herbs? Fresh is a must—Trader Joe's sells pre-washed bundles that save time.

No fresh dill? Substitute with half the amount of dried dill, but the flavor won't be as vibrant. Short on red onion? Green onion works at double the amount, but it has a milder bite. The mustard adds just enough tang—skip it if you prefer sweeter flavors. For extra crunch, add 1/4 cup chopped walnuts or pecans. The lemon juice brightens everything up, so don't skip it. If you're making this ahead, add the lemon juice just before serving to keep the salad fresh. The green bell pepper is optional but adds a nice sweetness—substitute with cucumber if you prefer. For moisture, the grapeseed oil keeps it creamy without overpowering.

This salad keeps beautifully in the fridge for 4-5 days, though the celery gets softer over time. To maintain texture, store the dressing separately and mix just before serving. For parties, portion into small containers—it's always a hit on sandwiches or crackers. The flavors meld even better the next day, so make a big batch. If you're serving it cold, chill for at least 1 hour before eating for the best texture. Leftovers? Toss with extra herbs and a splash of lemon juice to revive it.

Step-by-step instructions for Ukrops-style chicken salad

This method delivers the signature Ukrops texture and flavor—creamy, herby, and packed with crunch.

In a large mixing bowl, combine the 3 whole celery stalks and 0.25 cup red onion. Using a sharp knife, finely chop both ingredients—you want tiny, uniform pieces that will distribute evenly. The celery should be cut into matchstick-sized pieces, not coarse chunks. This prep ensures maximum crunch in every bite.

Next, add the 0.25 cup green bell pepper if using. Dice it finely to match the celery consistency. Set this mixture aside while you prepare the remaining ingredients. The vegetables should be completely dry before mixing—any moisture will dilute the mayonnaise and affect the texture.

In a separate bowl, whisk together the 1 cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp lemon juice, and 1 tbsp grapeseed oil. This combination creates the perfect balance of richness and tang. Use a fork or small whisk to ensure everything is fully combined—you want a smooth, homogeneous base before adding the other ingredients.

Add the 2 cloves minced garlic to the wet mixture and stir well. The garlic should be completely incorporated but still visible as tiny flecks. Taste the mixture at this stage—it should be slightly tangy with a clean garlic flavor. If it needs more brightness, add another ½ tsp lemon juice (though the original amount should be sufficient).

Add the 2 cups shredded cooked chicken breast to the wet ingredients and gently fold with a rubber spatula. Work slowly to avoid breaking up the chicken pieces too much—you want them to remain tender and identifiable. The chicken should be completely coated in the mayonnaise mixture, but don't overmix or the salad will become dense.

Now fold in the prepared vegetable mixture, followed by the 0.25 cup fresh dill and 0.25 cup fresh parsley. Mix gently but thoroughly—you're aiming for an even distribution of herbs and vegetables throughout the chicken. The salad should look vibrant with visible flecks of green throughout. Taste and adjust seasoning with the 0.5 tsp salt and 0.25 tsp black pepper if needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 1 hour is ideal. This chilling time allows the flavors to meld together completely and the texture to firm up slightly. The salad will thicken as it cools, which is exactly what you want for that signature Ukrops consistency.

Before serving, give the salad one final gentle stir. The mixture should hold its shape when scooped but still be creamy. If it's too thick, add 1-2 teaspoons of mayonnaise to loosen it slightly. Serve immediately on fresh bread, crackers, or with your favorite sides—this salad tastes best when fresh.

Pro cooking tips for this dish

Chicken Texture Matters

The foundation of Ukrops-style chicken salad is tender, finely shredded chicken—not dry, not rubbery. I prefer poaching chicken breasts in simmering water with bay leaves and peppercorns for 15-18 minutes until they reach 165°F internal temperature. Let them rest 10 minutes before shredding to prevent dryness.

For extra moisture, brush the chicken with 1 tbsp grapeseed oil before poaching. If using rotisserie chicken, remove all skin and fat—they can make the salad greasy. 🍗

Celery Chopping Technique

This is where most copycats fail—the celery must be finely chopped into matchstick-sized pieces, not coarse chunks. Use a sharp chef's knife and cut the celery lengthwise into thin strips, then cross-cut into tiny dice.

For even smaller pieces, pulse in a food processor for 2-3 seconds—just enough to break it down, not purée. The goal is maximum crunch with minimal bulk. I swear by Trader Joe's celery for its crispness and lack of stringiness. 🧅

Mayonnaise Ratio Secrets

Ukrops' version uses a 1:1 ratio of mayonnaise to chicken—1 cup mayonnaise per 2 cups chicken—but the type matters. Duke's mayonnaise has a slightly tangy profile that matches the original. If substituting, Hellmann's works but may need an extra ½ tsp lemon juice for brightness.

Never use light mayo—it lacks the richness. For extra creaminess, I add 1 tbsp grapeseed oil to the mayo mixture before combining. This keeps the salad luscious without overpowering the chicken. 🥛

Herb Freshness Check

Fresh herbs make all the difference—dried dill or parsley won't cut it. I measure 0.25 cup chopped dill by lightly packing the leaves into a measuring cup (they compress when chopped). For parsley, use flat-leaf varieties—they're more flavorful than curly.

If you must use dried herbs, reduce to 1 tbsp and add 1 extra tbsp lemon juice to compensate for the lack of freshness. The herbs should be finely chopped but not minced—visible flecks throughout the salad are ideal. 🌿

Mixing Without Overworking

After combining all ingredients, fold gently with a rubber spatula—overmixing turns the salad dense and pasty. Work in 3 stages: first the chicken into the mayo, then the veggies, then the herbs. The mixture should hold its shape when spooned but still be creamy.

If it's too thick after chilling, loosen with 1-2 tsp mayonnaise. For extra crunch, fold in ¼ cup chopped walnuts in the final step. The texture should be thick but scoopable, not gloppy. ✨

Chilling for Perfect Texture

Never skip the 30-minute chill—this is when flavors meld and the texture firms up. I cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming. For parties, divide into small airtight containers and refrigerate separately.

The salad keeps 4-5 days in the fridge, but the celery loses crunch after 2 days. For serving, add lemon juice last to keep the herbs vibrant. The first bite should be creamy, herby, and packed with crunch—just like Ukrops. 💡

Frequently asked questions