Go Back
Costco Chicken Salad Sandwich Recipe
Ash Tyrrell

Costco Chicken Salad Sandwich Recipe

I still remember the first time I tried Costco's chicken salad straight out of the tub I was hooked after one bite. That creamy, tangy, perfectly seasoned mix had me driving back to the warehouse just for a refill more times than I'd like to admit
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded — rotisserie chicken saves time, but poached chicken breast gives the cleanest flavor
  • 1/2 cup mayonnaise — the creamy base so don't skimp on a good-quality brand
  • 1/4 cup sour cream — adds tang and lightens up the heaviness of straight mayo
  • 3 stalks celery finely diced — go extra fine for that signature Costco crunch
  • 1/4 cup sweet onion finely diced — soaks the sharp bite, use a food chopper for even pieces
  • 1 tablespoon fresh lemon juice — brightens the whole mix skip the bottled stuff if you can
  • 1/2 teaspoon garlic powder — rounds out the flavor without overpowering the chicken
  • 1/2 teaspoon salt — adjust to taste especially if your chicken is already seasoned
  • 1/4 teaspoon black pepper — freshly cracked makes a noticeable difference
  • 1/4 teaspoon celery salt — this is the secret ingredient that makes it taste "just like Costco's"
  • 8 slices soft sandwich bread or 4 croissants — pick something sturdy enough to hold the filling

Method
 

  1. If you're not using rotisserie chicken, poach chicken breasts in simmering broth for about 20 minutes until fully cooked through. Let the chicken cool slightly, then shred it finely using a food processor or two forks. Fine shreds are key here; chunky pieces won't give you that classic Costco texture.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, pepper, and celery salt until smooth. This dressing is really the heart of the whole recipe, so taste it before moving on and adjust the seasoning if needed.
  3. Add the shredded chicken, diced celery, and diced onion into a large bowl. Pour the dressing over the top and gently fold everything together until every piece of chicken is coated evenly and nothing looks dry.
  4. Cover the bowl and refrigerate the chicken salad for at least 30 minutes. This resting time lets the flavors meld together and firms up the texture, making it much easier to scoop or spread onto bread.
  5. Once chilled, spoon a generous scoop of chicken salad onto your bread of choice. Add lettuce or extra crunch if you like, then top with the second slice and serve right away for the best texture.

Notes

  • I always chill my celery and chicken beforehand. Cold ingredients hold their texture much better once mixed.
  • I like to add the lemon juice a little at a time and taste as I go, since too much can make the salad taste sharp instead of bright.
  • I never skip the celery salt. It's such a small ingredient, but it's what makes this taste like the real thing to me.
  • I let the salad sit in the fridge overnight when I have time, because the flavor gets even better the next day.
  • I use a food processor for the chicken instead of chopping by hand, since it gives me that fine, even texture much faster.