Salads
This copycat Arby's chicken salad recipe delivers the same creamy, vinegary crunch you love from the restaurant—just with a professional chef's precision. The secret lies in tender, perfectly seasoned chicken and a dressing that balances buttery richness with sharp vinegar notes.
I've replicated the signature celery crunch and crispy croutons that make this salad addictive, using simple techniques anyone can master.
The key to authentic flavor starts with the chicken, which we'll poach until fork-tender, then shred finely for that signature texture. The dressing combines mayonnaise, vinegar, and a touch of mustard for that signature tang, while celery and onion add fresh crunch.
This version stays true to the original while making it easier to recreate at home with standard pantry ingredients.
What you'll end up with is a salad that's creamy yet light, with just the right amount of crunch from celery and croutons. The dressing clings perfectly to the chicken, creating each bite's signature flavor profile.
It's the kind of dish that tastes like a restaurant favorite but comes together in under 30 minutes with simple ingredients.
Perfect for meal prep or a quick lunch, this chicken salad keeps well for up to 3 days in the refrigerator. Serve it on its own, with crackers, or even as a filling for sandwiches. Let's get started on creating your own version of this classic favorite.
Ingredients for copycat arby's chicken salad
Simple pantry staples transform into creamy, vinegary perfection—just like Arby's.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until fork-tender |
| Mayonnaise 🥛 | 1 cup | Full-fat for creaminess |
| White Vinegar 💧 | ¼ cup | Distilled preferred |
| Yellow Mustard 🌶️ | 1 tbsp | Dijon for extra tang |
| Celery Stalks 🥬 | 1 ½ cups | Finely diced, crisp |
| Yellow Onion 🧅 | ¼ cup | Finely diced, mild |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Dried Dill 🌿 | ½ tsp | For subtle flavor |
| Store-Bought Croutons 🍞 | 1 cup | Toasted, crispy |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | 2 tbsp | For poaching chicken |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
The chicken is everything here. Boneless, skinless breasts poach best—no dryness, no fuss. I grab mine from the butcher counter when possible (they cut it thinner), but the pre-packaged stuff works too. Poach in chicken broth and butter—that buttery richness is key. Don't overcook it; you want it to shred like butter. The celery and onion should be crisp, so dice them right before mixing. Fresh is best, but frozen celery (thawed and drained) works in a pinch if you're in a hurry.
No mayonnaise? Greek yogurt mixed with olive oil gets you close—just add a splash of vinegar to cut the richness. Short on vinegar? Lemon juice works at double the amount. The croutons can be homemade (toast cubed bread with butter and garlic powder), but store-bought are fine—just check they're not too stale. For the dressing, Dijon mustard adds depth, but regular yellow works too. If you're making this ahead, hold off on adding the celery and onion until serving—they soften fast.
This salad keeps 3 days in the fridge, but the dressing separates after a day or two. Just give it a quick stir before serving. For extra crunch, add croutons right before eating. The chicken stays tender for 2 days in the fridge, so make a double batch—it's perfect for sandwiches or wraps. Store everything in airtight containers to keep the celery crisp.
Why You'll Love This Recipe
- Here’s what sold me: the vinegar cut. It’s not sweet, not heavy—just that bright, slightly tangy kick that makes it taste exactly like the drive-thru version, but better because you control the celery-to-chicken ratio.
- No-Fuss Assembly: I swear, this takes less effort than ordering takeout. Just shred the chicken (or buy pre-cooked if you're really lazy), mix in mayo, a splash of vinegar, and a teaspoon of mustard—no fancy techniques, no stress.
- That Arby’s Tang: Here’s what sold me: the vinegar cut. It’s not sweet, not heavy—just that bright, slightly tangy kick that makes it taste exactly like the drive-thru version, but better because you control the celery-to-chicken ratio.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The texture holds up for days, and the mustard keeps it from getting soggy. Honestly? My coworkers ask for the recipe every time I bring it.
Step-by-step instructions for copycat Arby's chicken salad
Here's how to recreate that signature Arby's crunch and creaminess in your own kitchen.
Poach the Chicken Breast to Perfection
In a medium saucepan, combine the 1 cup chicken broth and 2 tablespoons unsalted butter. Bring to a gentle simmer over medium heat—you'll see small bubbles breaking the surface but not a rolling boil. This controlled heat keeps the chicken moist.
Add the 1.5 lb boneless, skinless chicken breast, making sure it's fully submerged. Cover and poach for 12-15 minutes until the internal temperature reaches 165°F. You'll know it's done when a knife slides in easily and the meat is fork-tender. Remove the chicken and let it cool completely before shredding—this prevents the dressing from turning watery later.
Shred and Season the Chicken
Once cooled, shred the chicken using two forks or your hands until you have fine, even strands. Transfer to a large mixing bowl and set aside. In a small bowl, whisk together the 1 cup mayonnaise, ½ cup white vinegar, 1 tablespoon yellow mustard, 1 tablespoon lemon juice, 1½ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon dried dill. This tangy base is what gives the salad its signature zing.
Pour the dressing over the shredded chicken and stir gently to combine. The mixture should look creamy but still hold its shape when spooned. Here's the thing—don't overmix or you'll break up the chicken too much. You want visible shreds for that classic Arby's texture.
Add the Crunchy Elements
Finely dice the 1½ cups celery stalks and ¼ cup yellow onion—this is where the signature crunch comes from. Add them to the chicken mixture along with the 1 cup store-bought croutons. Gently fold everything together with a rubber spatula, being careful not to crush the croutons. You want them to stay crispy for that satisfying bite in every forkful.
The reason we add the croutons last is to preserve their texture. If you mix them in too early, they'll start absorbing moisture from the chicken and dressing, losing that essential crunch. Taste the mixture now—it should be perfectly balanced between creamy, tangy, and crunchy.
Chill and Serve for Optimal Texture
Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows all the flavors to meld together while keeping the croutons perfectly crisp. If you're short on time, you can chill it for 30 minutes, but the longer it rests, the better the texture will be.
When ready to serve, give the salad one final gentle stir to redistribute any settled croutons. The salad should be thick but still spoonable, with visible chunks of chicken and celery throughout. Serve on toasted buns with lettuce and tomato for the full Arby's experience, or enjoy it as a standalone side.
Pro Tips For Making Copycat Arby'S Chicken Salad
- POACH DON’T BOIL: Chicken salad falls apart when you overcook it—Arby’s version stays tender. Poach the chicken in simmering water (160°F/71°C) for 12-14 minutes, not boiling, then shock it in ice water. I learned this the hard way after shredding dry, rubbery chicken that tasted like gym socks.
- CHOP CELERY SMALLER: Big celery chunks feel like you skipped a step. Dice them into ¼-inch pieces—Arby’s salad has a uniform texture, not a salad-in-a-salad. Use the small dice setting on your knife or pulse them briefly in a food processor. (Yes, even if you’re impatient like me.)
- MIX IN VINEGAR LAST: Add the white vinegar (1-2 teaspoons) after combining everything else—it brightens the mayo but can turn the salad grainy if mixed too early. Stir gently and taste; you’re aiming for tangy, not sour. I used to dump it in first and wondered why my salad tasted off.
- USE DUPLICATE MAYO: The original recipe calls for mayo twice—once in the chicken mixture and again as a binder when assembling. Skip the shortcut of doubling the mayo at once; it makes the salad greasy. Split it: ⅔ for the chicken, ⅓ for the final mix. (Your future self will thank you.)
Wine and beer pairings for copycat arby's chicken salad
Crisp White Wine
For this salad's creamy, vinegary profile, I reach for a dry Riesling from Germany or Alsace—like Dr. Loosen Blue Slate—which balances the richness with its crisp acidity and subtle mineral notes.
The wine's slight sweetness isn't enough to overpower the tangy dressing, but it complements the celery's freshness beautifully. Serve it slightly chilled (45-50°F) to enhance its refreshing qualities. 🍷
Crisp Lager Pairing
A crisp American lager like Miller Lite or Coors Light cuts through the salad's richness without competing. The light body and subtle hop bitterness cleanse your palate between bites, making each spoonful taste even fresher.
For a craft option, try a Belgian witbier like Hoegaarden—its citrus and coriander notes echo the lemon and celery in the salad. 🍺
Dry Rosé Refreshment
If you prefer red wine, a dry rosé from Provence—such as Whispering Angel—works surprisingly well. Its bright acidity and strawberry undertones harmonize with the chicken's buttery poaching and the vinegar's sharpness.
Serve it well-chilled (48-50°F) to highlight its crispness. This pairing feels especially refreshing on a warm day. 🌸
Non-Alcoholic Option
For a mocktail that matches the salad's tangy profile, mix sparkling apple cider with a splash of lemon juice and a pinch of salt. The effervescence and acidity mimic the wine's refreshing qualities while keeping the drink light and crisp.
Serve it over ice with a celery stalk garnish for an extra touch of authenticity. 🍎
Beer for Bold Lovers
If you prefer a bolder beer, a wheat beer like Blue Moon adds a touch of sweetness that contrasts nicely with the salad's tang. The banana and vanilla notes in the beer complement the buttery richness of the chicken and dressing.
For a stronger option, try a light Belgian ale like Leffe Blonde—its subtle spice and maltiness add depth to the dish. 🍻
Nutrition facts
Frequently asked questions
Why does the original Arby's chicken salad have that signature tangy flavor?
The signature tang comes from the perfect balance of white vinegar and Dijon mustard in the dressing. The recipe uses ½ cup vinegar to 1 cup mayonnaise, creating that bright, acidic cut that prevents the salad from tasting too heavy. The lemon juice and dill add subtle complexity that makes it taste restaurant-quality.
Can I make this chicken salad ahead of time for meal prep?
Store the fully assembled salad in an airtight container for up to 3 days in the fridge. The croutons will lose some crunch after a day, so add fresh ones when serving. For best texture, wait 1 hour before eating to let flavors meld. The chicken stays tender for 2 days separately, so you can prep components ahead and assemble later.
What's the secret to getting the chicken tender and not dry?
The key is poaching in a butter-broth mixture at a gentle simmer (165°F internal temp). Never boil the chicken—this makes it tough. Let it cool completely before shredding, and avoid overmixing the dressing or it'll turn mushy. The butter in the poaching liquid adds richness that keeps the chicken moist even when cold.
How can I make this salad lower in calories without losing flavor?
Swap half the mayonnaise for Greek yogurt (add 1 tbsp olive oil to mimic creaminess) and use low-fat chicken breast. Reduce croutons by half and add diced cucumber for extra volume. The vinegar and lemon juice will still provide the tangy punch while cutting calories by about 30%.
What's the best way to serve this chicken salad?
For the full Arby's experience, serve on toasted Hawaiian rolls with lettuce and tomato slices. You can also enjoy it as a standalone side with crackers or pretzel chips for extra crunch. The salad works well in wraps or as a filling for open-faced sandwiches on rye bread. Keep the croutons separate until serving to maintain texture.