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Copycat Chick-fil-A Chicken Salad Recipe
Ash Tyrrell

Copycat Chick-fil-A Chicken Salad Recipe

I still remember the day I found out Chick-fil-A had pulled their chicken salad sandwich off the menu. I was genuinely upset about it. So I did what any obsessed home cook would do: I hunted down their original recipe and started testing it in my own kitchen until I got it just right.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken breast cubed — I like using grilled chicken for a leaner, more authentic Chick-fil-A flavor
  • 1/3 cup celery finely chopped — adds that signature crunch, so don't skip it even if you're not usually a celery fan
  • 1/3 cup sweet pickle relish — this is the real flavor secret don't swap it for dill relish
  • 2/3 cup mayonnaise — use a good-quality real mayo not salad dressing, for the creamiest texture
  • 2 hard-boiled eggs chopped — adds richness and that classic deli-style bite
  • 1/2 teaspoon kosher salt — fine salt works too just use a little less
  • 1/4 teaspoon black pepper — freshly cracked tastes noticeably better here
  • Pinch of garlic powder optional — a small flavor booster that rounds everything out
  • Whole wheat bread for serving — Chick-fil-A's original used a hearty wheat loaf
  • Green leaf lettuce for serving — adds freshness and a bit of crunch to the sandwich

Method
 

  1. I start by cutting my cooked chicken into rough one-inch cubes and chopping the celery into small pieces. Keeping the pieces uniform helps the food processor chop everything evenly. If my chicken is still warm from cooking, I let it cool fully first so the salad doesn't turn watery.
  2. Into the food processor, I add the chicken, celery, mayonnaise, and pickle relish. I pulse everything on low for about 5 seconds at a time, checking the texture between pulses. This step builds the creamy base without turning the chicken into mush.
  3. Next, I drop in the chopped hard-boiled eggs along with salt, pepper, and a small pinch of garlic powder if I'm using it. I pulse again in short bursts, just until everything is evenly distributed but still has some texture.
  4. At this point, I stop and taste. The texture should be chunky, not a smooth paste that's what makes it feel like real chicken salad instead of a spread. If it looks too wet, I just let it sit for a minute since the chicken will absorb some of the mayo.
  5. I always transfer the finished salad to an airtight container and chill it for at least 30 minutes. This step matters more than people think the flavors blend and deepen so much better once it's had time in the fridge.
  6. To serve, I toast my whole wheat bread lightly, layer on a leaf of lettuce, pile on a generous scoop of chicken salad, and top it with the second bread slice. Cut it in half and it's ready to go

Notes

  • I always use day-old or fully cooled chicken warm chicken makes the salad greasy and loose
  • I pulse in short bursts instead of running the processor continuously, since it's really easy to overdo it and end up with mush
  • I taste before adding extra salt, since the relish and mayo already bring a lot of flavor
  • I let it chill longer than I think I need to overnight is even better than 30 minutes
  • I keep a bit of celery chopped separately to stir in at the end if I want extra crunch after processing