Salads
This copycat Arby’s chicken salad recipe brings the iconic creamy, celery-packed perfection home with a foolproof method for restaurant-quality results. The secret lies in poaching the chicken just right—tender, juicy, and perfectly shredded—to create that signature creamy texture without drying it out.
I developed this recipe after years of testing, ensuring every element—from the celery-mayo dressing to the crispy topping—matches the original down to the last detail.
The process is simpler than you’d expect, with just a few key steps that make all the difference. You’ll start with poached chicken, then blend it with a creamy mayo-celery dressing that’s tangy and refreshing. The final touch?
A crunchy topping of croutons and crushed nuts that adds texture and depth, just like the original. This isn’t just a copycat recipe—it’s a restaurant-quality dish you can make in your own kitchen.
What you’ll end up with is a salad that’s creamy, crunchy, and packed with flavor—every bite delivers that familiar Arby’s taste with a homemade touch. The dressing is perfectly balanced, the chicken stays tender, and the toppings add just the right amount of crunch.
It’s the kind of dish that’s perfect for lunch, potlucks, or even a light dinner when you’re craving something familiar but made with care.
Ready to recreate this classic? The instructions are straightforward, and the results are worth every step. Let’s get started on making this copycat chicken salad that’s just as good as the original—and better because it’s yours.
Ingredients for copycat arby's chicken salad
Poached chicken, creamy mayo, and crispy toppings—this is how you recreate Arby’s magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Poached for tenderness |
| Mayonnaise 🥛 | 1 cup | High-quality, like Hellmann's |
| Celery Stalks 🧅 | 2 whole | Finely chopped, no leaves |
| Red Onion 🧅 | ¼ cup | Finely diced, mild bite |
| Fresh Lemon Juice 🍋 | 2 tbsp | Brightens the flavor |
| Dijon Mustard 🍯 | 1 tbsp | Adds tangy depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Plain Cubed Cheese 🧀 | 1 cup | Like Swiss or cheddar |
| Stove Top Stuffing Mix 🍞 | 1 package | For crouton topping |
| Chopped Almonds 🥜 | ½ cup | For crunchy texture |
| Butter 🧈 | 2 tbsp | Unsalted, for poaching |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
The chicken is the foundation, so don’t skimp. Boneless, skinless breasts work best—they stay tender when poached. I like to grab mine from Costco when they’re on sale, but any grocery store has them. Look for breasts with even thickness so they cook uniformly. The poaching liquid? Just butter and chicken broth—simple but effective. Simmer it gently so the chicken doesn’t toughen up. For extra insurance, I cut mine into bite-sized pieces before poaching, so they’re ready to shred right away.
No Hellmann’s mayo? Duke’s or Best Foods work just as well—just avoid anything too light or watery. The celery should be crisp, not wilted, so grab it fresh from the produce section. Red onion adds a subtle bite, but if you prefer milder flavor, swap in yellow. The Stove Top stuffing mix is a game-changer for the crouton topping—it’s pre-seasoned and toasts up perfectly. No almonds? Pecans or walnuts give a similar crunch. And if you’re watching calories, use half the cheese or swap in light mayo for the dressing.
The poached chicken keeps for 3 days in the fridge, but the salad itself is best eaten fresh. Store the dressing separately if you’re prepping ahead—just toss everything together right before serving. The croutons stay crunchy for about 2 hours after toasting, so make them fresh if you can. This salad is a crowd-pleaser, so I always double the batch—leftovers make great lunchbox fillers or potluck contributions. Trust me, it’s worth the effort for that first bite of creamy, crunchy perfection.
Why You'll Love This Recipe
- Here’s what sold me: the celery and red onion stay crisp, not soggy, even after sitting. That texture contrast with the tender chicken? It’s the kind of bite that makes you reach for seconds without thinking.
- Fewer Ingredients, Same Magic: I swear by this recipe because it nails the Arby’s vibe with just five core ingredients—no weird pantry staples. That lemon juice? It’s the secret that keeps it bright and tangy without overpowering the creamy mayo and sharp celery.
- Crunch in Every Bite: Here’s what sold me: the celery and red onion stay crisp, not soggy, even after sitting. That texture contrast with the tender chicken? It’s the kind of bite that makes you reach for seconds without thinking.
- Lunchbox Legend: Between us, this is my go-to for meal prep—packs perfectly in containers and stays fresh for four days in the fridge. Honestly, my kids beg for it more than their own sandwiches, and that’s saying something.
Step-by-step instructions for creamy celery-mayo chicken salad
Here's how to recreate that signature Arby's texture and flavor at home.
Poach the Chicken Breast for Perfect Tenderness
Place the 2 lb boneless, skinless chicken breast in a large pot and cover completely with the 1 cup chicken broth. Bring to a gentle simmer over medium heat—you should see just a few small bubbles breaking the surface. This low-and-slow method ensures the chicken stays moist without drying out.
Simmer uncovered for 12-15 minutes, or until the internal temperature reaches 165°F. The chicken should be completely opaque with no pink remaining. Remove from the broth and let it rest for 10 minutes before shredding. This resting period allows the juices to redistribute, keeping every bite tender.
Shred and Mix the Creamy Base
Once rested, shred the chicken using two forks or your hands until you achieve fine, even strands. In a large bowl, combine the shredded chicken with the 1 cup mayonnaise, 2 tbsp fresh lemon juice, and 1 tbsp Dijon mustard. Mix well to distribute the flavors evenly through the chicken.
Add the 2 whole celery stalks (finely chopped) and 0.25 cup red onion (finely diced) to the bowl. Season with 1 tsp salt and 0.5 tsp black pepper. Stir gently to combine—this is your creamy base. Here's the thing: don't overmix or you'll break up the chicken strands too much. You want that signature Arby's texture, so keep it chunky yet smooth.
Prepare the Crunchy Topping
In a separate bowl, combine the 1 package Stove Top stuffing mix with 2 tbsp butter. Mix until the butter is evenly distributed and the stuffing begins to soften. Spread the mixture on a baking sheet in an even layer. Bake at 375°F for 8-10 minutes, stirring once halfway through, until golden brown.
While the stuffing bakes, toast the 0.5 cup chopped almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Let both cool completely before combining. The stuffing should be crispy and the almonds should maintain their crunch—this is what gives the salad that signature Arby's crunch.
Combine and Chill for Maximum Flavor
Add the 1 cup plain cubed cheese to the chicken mixture and stir until melted and fully incorporated. The cheese should create a creamy, cohesive base that binds everything together. Taste and adjust seasoning if needed—you might need a little more salt or lemon juice to brighten the flavors.
Gently fold in the cooled, crispy stuffing and toasted almonds. Here's where it gets fun: the texture contrast is everything. You want that creamy chicken base with pockets of crunchy stuffing and almonds in every bite. Cover and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together perfectly.
Serve with Confidence
Serve the chicken salad chilled or at room temperature. The salad will keep well in the refrigerator for up to 3 days, making it perfect for meal prep. For that authentic Arby's experience, serve on toasted bread or in a roll with lettuce and tomato. The creamy texture, bright lemon flavor, and satisfying crunch will have you hooked.
Real talk: this is where the magic happens. The combination of tender chicken, creamy mayo base, and crispy topping comes together in every bite just like the original. Don't skip the chilling step—it makes all the difference in the final texture and flavor.
Pro Tips For Making Copycat Arby'S Chicken Salad
- POACH DON’T BOIL: Chicken breast turns to rubber when boiled—it needs gentle, moving water. Use a pot just big enough for the breasts to float freely, and keep the heat at a simmer where bubbles barely break the surface. I learned this the hard way after shredding a batch that tasted like shoe leather.
- SALT THE POACHING WATER: Don’t skip this. A teaspoon of salt in the poaching liquid keeps the chicken from drying out and adds subtle flavor. Sounds simple, but I used to forget—until the salad tasted bland and one-dimensional.
- GRATE THE ONION: Dice is too chunky. Use a box grater for the red onion—it blends smoother and mimics the texture of the original. Yes, it’s faster than dicing, and no, you won’t get onion skin in your salad.
- MIX THE MAYO LAST: Fold in the mayo at the very end, right before serving. If you mix it too early, the celery and onion will release moisture, turning the salad soggy. I was skeptical until I tried it—now I never skip it.
Troubleshooting great copycat arby's chicken salad
Chicken Too Dry?
If your poached chicken turns out dry, you likely cooked it too fast or didn’t rest it properly. Always use a gentle simmer—never a rolling boil—and check internal temperature with a meat thermometer. 165°F is your target.
I’ve found that letting the chicken rest for 10 minutes after cooking makes all the difference in keeping it juicy. If it’s still dry, try adding 1 tbsp mayonnaise or a splash of chicken broth when mixing the salad. 💡
Dressing Too Thick?
The dressing can thicken if the mayo is too cold or if you’re using a lighter brand. To fix this, stir in 1 tsp lemon juice or a splash of warm water to loosen it up.
I prefer Hellmann’s or Duke’s for their rich texture, but if yours is too thick, a quick mix with 1 tbsp Greek yogurt adds creaminess without thinning it out.
Croutons Losing Crunch?
If your Stove Top stuffing mix turns soggy, it’s likely because of moisture from the chicken salad. To prevent this, let the croutons cool completely before mixing them in. I also recommend adding them just before serving to maintain that satisfying crunch.
For extra insurance, sprinkle them on top instead of folding them in—this keeps them separate and crispy. 🥜
Flavor Too Mild?
If your salad lacks that signature Arby’s kick, it might need more acidity or seasoning. Boost the flavor by adding ½ tsp extra Dijon mustard or 1 tsp hot sauce to the dressing. A pinch of garlic powder or onion powder can also elevate the taste.
I’ve even added 1 tbsp finely chopped pickles for a tangy surprise—it’s a trick I picked up from my time in Charleston.
Cheese Not Melting?
If your cheese stays in chunks, it’s likely not the right type or the mixture isn’t warm enough. Use Swiss or cheddar, which melt smoothly. Gently warm the chicken mixture over low heat for 1-2 minutes before adding the cheese—just enough to soften it.
Stir constantly to avoid clumping. For a creamier texture, try cream cheese mixed with the mayo for a richer base. 🧀
Salad Too Wet?
If your salad is watery, it’s probably because the chicken released too much liquid during poaching. Drain the chicken well after cooking and pat it dry with paper towels before shredding.
For extra insurance, let the salad sit uncovered in the fridge for 30 minutes to allow excess moisture to evaporate. If it’s still too wet, fold in 2 tbsp crushed saltine crackers to absorb the liquid.
Nutrition facts
Frequently asked questions
Why does poaching chicken work better than baking or grilling for this recipe?
Poaching keeps the chicken incredibly tender by cooking it gently in liquid, which prevents drying out. The slow, moist heat method preserves the natural juices, creating that signature creamy texture that's impossible to achieve with dry-heat cooking methods like baking or grilling.
Can I make this salad ahead of time?
The chicken base can be made 3 days ahead and stored in the fridge. However, the croutons should be added just before serving to maintain their crunch. For best results, keep the dressing separate until you're ready to assemble the salad.
What's the secret to getting that perfect Arby's crunch?
The magic is in the topping combination: crispy Stove Top stuffing mix and toasted almonds. Bake the stuffing until golden brown and toast the almonds until fragrant. Add them just before serving to prevent sogginess, and consider sprinkling them on top rather than mixing them in.
How do I adjust this recipe for a lighter version?
Swap regular mayo for Greek yogurt or light mayo, reduce cheese to ½ cup, and use low-fat mayonnaise if needed. For extra protein, add ¼ cup chopped grapes instead of almonds. The dressing can also be thinned with a splash of chicken broth if too thick.
What's the best way to serve this chicken salad?
For an authentic Arby's experience, serve on toasted rolls with lettuce and tomato. You can also enjoy it as a filling for sandwiches, wraps, or even as a hearty side dish. The salad holds up well for 3 days in the fridge, making it perfect for meal prep.