Salads
This copycat Ukrops chicken salad recipe lets you recreate the same creamy, crunchy perfection you remember from the iconic Virginia deli. After years of perfecting the balance between tender chicken, creamy dressing, and crisp celery, I've finally cracked the code for home cooks.
The secret lies in properly shredding the chicken and letting the dressing emulsify just right—no lumps, just velvety smoothness throughout.
The original recipe's magic comes from its simplicity: just seven key ingredients that work together to create that signature taste.
What makes this version truly special is how the celery stays crisp (thanks to a quick shock in ice water) while the mayonnaise-based dressing remains perfectly balanced—not too rich, not too tangy. The celery's crunch cuts through the creaminess at every bite, just like the deli version.
What you'll end up with is a chicken salad so good, even the most devoted Ukrops fans won't notice the difference. The chicken remains tender yet flaky, the dressing clings perfectly to each shred without overpowering, and the celery maintains that satisfying snap.
This is the kind of recipe that transforms simple ingredients into something restaurant-quality at home.
Perfect for lunches, sandwiches, or as a party appetizer, this chicken salad keeps beautifully for up to three days in the refrigerator. The flavors actually improve as they meld together, making it ideal for meal prep. Let's get started on recreating that classic taste.
Ingredients for copycat ukrops chicken salad
Eleven simple ingredients transform into restaurant-quality chicken salad with that signature Ukrops crunch and creaminess.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Poached or rotisserie preferred for tenderness |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Celery Stalks 🧅 | 2 whole | Fresh, crisp, cut into 1/4-inch dice |
| Red Onion 🧅 | 1 whole | Small, Finely diced, white or red variety |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, bright flavor |
| Diamond Crystal Salt 🧂 | ½ tsp | Fine grain, kosher preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Ice Water 💧 | 1 cup | For crisping celery |
| Unsalted Butter 🧈 | 1 tbsp | For poaching chicken |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Fresh Dill 🌿 | 1 tbsp | Chopped, optional for freshness |
The chicken is the foundation—rotisserie chicken saves time, but poaching gives the best texture. For poaching, use butter and chicken broth in a shallow pan, keeping the temperature at a gentle simmer. Kroger's rotisserie chicken is my go-to when I'm short on time, but the homemade version stays juicier. Shred the chicken while still warm, against the grain for that signature flaky texture. The celery needs to be fresh and crisp—look for stalks with a vibrant green hue and no brown spots. If using pre-cut celery, skip the ice bath and just rinse well before dicing.
No ice water? Cold water with a handful of ice cubes works just as well. The celery should sit for about 10 minutes to crisp up properly. For the mayo, Hellmann's or Duke's are reliable choices, but if you're feeling adventurous, a mix of mayo and Greek yogurt (half and half) adds tang without sacrificing creaminess. The red onion adds a subtle bite—white onion works too, but red holds up better in storage. Fresh dill is optional but adds that bright, herby note that makes this salad taste like it came straight from the deli. If you don't have fresh dill, dried dill at one-third the amount will do in a pinch.
This salad keeps beautifully for 3 days in the fridge, with flavors actually improving as they meld together. Store in an airtight container to maintain crispness. For meal prep, portion into individual containers—one for salads, one for sandwiches. The celery stays crisp for about 2 days if you avoid overmixing. If you're making this ahead, hold off on adding the lemon juice until right before serving to prevent the dressing from separating.
Why You'll Love This Recipe
- Here’s what sold me: this salad gets better as it sits. Three days in the fridge? It’s like a flavor bomb waiting to happen. I’ll pack it in my lunch for days, or serve it at potlucks—everyone raves, and no one guesses it’s homemade. Plus, it’s the perfect way to use up rotisserie chicken leftovers without feeling guilty.
- I’ll be real: I’ve burned chicken before, and this recipe forgives me. Poaching it gently in broth with butter? Foolproof. And if I’m short on time, I’ll use rotisserie chicken—still delicious, no fuss. One bowl, one spatula, and dinner is done. It’s the kind of recipe that makes me feel like a pro without the stress.
Step-by-step instructions for copycat Ukrops chicken salad
This method delivers the signature Ukrops texture—tender, creamy, and packed with bright, crunchy elements.
Poach the Chicken for Maximum Tenderness
Place the 2 lb boneless, skinless chicken breast in a large pot and cover it completely with the 1 cup chicken broth. Add the 1 tbsp unsalted butter and bring to a gentle simmer over medium heat. The broth should bubble softly around the chicken—never a rolling boil, which would dry it out.
Poach for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and a knife slides in easily. Remove the chicken from the broth and let it rest for 10 minutes before shredding. This resting period ensures the meat stays juicy and pulls apart cleanly. Reserve the poaching liquid for later use if needed.
Prepare the Celery and Onion for Crunch
While the chicken poaches, cut the 2 celery stalks into ¼-inch dice. Place them in a colander and pour the 1 cup ice water over the top. Let them sit for 5 minutes to crisp up—this is the secret to that signature Ukrops crunch. Drain well before using.
Finely dice the 1 red onion, using only the white or pale yellow parts for milder flavor. Set both the celery and onion aside—they’ll add freshness and texture that balances the richness of the mayonnaise.
Mix the Creamy Base with Precision
In a large mixing bowl, combine the 1 cup mayonnaise, 2 tbsp fresh lemon juice, ½ tsp diamond crystal salt, and ¼ tsp ground black pepper. Whisk until fully blended—the lemon juice brightens the mayonnaise and cuts through its richness. This is the foundation of the creamy texture that makes this salad so addictive.
Add the shredded chicken, crisped celery, and diced red onion to the bowl. Gently fold everything together with a rubber spatula, being careful not to overmix. The goal is to distribute the ingredients evenly while keeping the celery and onion intact for that signature bite.
Finish with Fresh Dill for Herbal Brightness
Stir in the 1 tbsp chopped fresh dill, mixing just until combined. The dill adds a fresh, herbal note that elevates the salad from ordinary to restaurant-quality. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice for balance.
For extra creaminess, you can fold in 1-2 tablespoons of the reserved poaching liquid if needed (the poaching liquid is effectively the original 1 cup chicken broth). The salad should be thick but still spoonable, with a smooth, velvety texture that coats every bite.
Pro Tips For Making Copycat Ukrops Chicken Salad
- Skip the Boil: DESCRIPTION: That rolling boil will turn your chicken breast into dry rubber. A gentle simmer—just soft bubbles—keeps it tender. I used to rush this step and wondered why my chicken shredded like straw. Trust the process: medium heat, 12-15 minutes, and never let it roar.
- Ice Water Celery: DESCRIPTION: The ice water trick isn’t just for show—it’s what makes the celery actually crisp. Skip it, and you’ll get sad, limp bits. Five minutes in the freezer works in a pinch, but the ice bath is the real deal. Drain well, or you’ll end up with a watery salad.
- Shred When Cool: DESCRIPTION: I learned this the hard way—shredding hot chicken means pulling fibers instead of clean strands. Let it rest those 10 minutes, then shred against the grain. The chicken will fall apart like it’s supposed to, and you won’t spend 10 minutes fighting it.
- Lemon First, Dill Last: DESCRIPTION: Mix the lemon juice into the mayo before adding the chicken—it brightens the whole dish. But wait to fold in the dill until the end; otherwise, it’ll turn to mush from overmixing. Sounds weird, but it works: the herbs stay vibrant, and the salad tastes fresher.
Pro cooking tips for great copycat ukrops chicken salad
Perfect Poaching Technique
Poaching the chicken is where this recipe truly shines—gentle heat is key. I use a large pot filled with 1 cup chicken broth and 1 tbsp unsalted butter, bringing it to just a soft simmer.
The broth should barely ripple around the chicken, never rolling. I've found that using a thermometer helps me maintain 160-165°F for that perfect, juicy texture. This method ensures the chicken stays fork-tender without drying out. 🌡️
Celery Crisping Hack
The secret to that signature Ukrops crunch lies in the celery. After dicing 2 celery stalks into ¼-inch pieces, I shock them in 1 cup ice water for exactly 5 minutes.
This crisping technique preserves the texture better than any other method I've tried. I always drain them thoroughly in a colander before adding to the salad—excess moisture ruins the crunch. No shortcuts here!
Dressing Emulsification
To achieve that velvety, lump-free texture, I whisk 1 cup mayonnaise with 2 tbsp fresh lemon juice until fully combined. The acidity from the lemon juice helps emulsify the dressing, preventing separation.
I've found that using full-fat mayo gives the best consistency—light mayo just doesn't hold up. The ½ tsp salt and ¼ tsp pepper should be added gradually to taste.
Layering Ingredients
When mixing the salad, I fold in the chicken first, then the crisp celery and onion. This prevents the celery from getting soggy from the chicken's moisture. I use a rubber spatula to gently incorporate everything, being careful not to overmix.
The goal is to maintain those crisp celery pieces while distributing the chicken evenly throughout. This technique ensures every bite has that perfect balance of textures.
Fresh Dill Timing
Adding the 1 tbsp fresh dill at the very end is crucial—it's what gives this salad that restaurant-quality brightness. I stir it in just until combined, so the dill stays bright and doesn't get lost in the mix.
If you're using dried dill, reduce the amount to ⅓ tbsp and add it with the other ingredients. Fresh is always better, though!
Texture Maintenance
For that perfect consistency, I sometimes fold in 1-2 tablespoons of the reserved poaching liquid if the mixture feels too thick. This adds moisture without diluting the flavor. The salad should be spoonable but still hold its shape when scooped.
I've learned through experience that this balance is what makes the difference between a good chicken salad and a great one. 💫
Nutrition facts
Frequently asked questions
Why does the recipe use poached chicken instead of rotisserie?
Poaching ensures maximum tenderness and juiciness that rotisserie chicken can't always match. The gentle 165°F simmer with butter and broth keeps the meat fork-tender while shredding cleanly. While rotisserie works in a pinch, poaching gives that signature Ukrops texture that's hard to replicate otherwise.
Can I substitute dried dill for the fresh version?
Yes! Just use ⅓ tablespoon dried dill instead of 1 tablespoon fresh. Add it with the other ingredients rather than at the end—dried dill loses its potency when mixed last. The flavor will be slightly milder but still adds that herbal brightness.
What if my salad turns out too dry?
Fold in 1-2 tablespoons of the reserved poaching liquid to restore moisture. This maintains flavor while adding creaminess. If you don't have any left, a splash of lemon juice or chicken broth works in a pinch—just adjust seasoning afterward. The key is to keep it spoonable without diluting the texture.
How do I keep the celery crisp for sandwiches?
Store the salad in an airtight container with a paper towel pressed on top to absorb excess moisture. The celery stays crisp for 2 days this way. For sandwiches, add the salad right before serving to prevent sogginess. If prepping ahead, hold off on adding the lemon juice until serving to prevent texture breakdown.