Copycat Arby's Chicken Salad Recipe: Crunchy Celery Crust Over Creamy Mayonnaise Bliss

This copycat Arby's chicken salad recipe delivers the exact same creamy, crunchy, and perfectly seasoned flavor you love—right in your kitchen. 💫 The secret lies in poaching chicken to maintain tender, juicy bites while building a rich dressing with just the right balance of mayo, mustard, and spices.

I've spent years perfecting this technique, and it never fails to impress.

What sets this recipe apart is the texture contrast: creamy mayonnaise binds the salad while crisp celery and finely diced onions add that signature crunch. The dressing is the heart of this dish—smooth, tangy, and packed with just enough kick to mimic Arby's signature taste.

Unlike many copycat recipes, this one stays true to the original without requiring specialty ingredients.

By the time you're done, you'll have a chicken salad so good, you'll wonder why you ever bought it. The chicken stays moist and flavorful, the dressing coats every bite perfectly, and the celery provides that satisfying crunch.

This is the kind of recipe that transforms a simple lunch into something special—no matter how many times you make it.

Ready in under 30 minutes, this salad keeps well for up to 3 days, making it perfect for meal prep. Serve it on its own, in a sandwich, or with crackers for the full Arby's experience. Here's exactly how to make it at home.

Ingredients for copycat arby's chicken salad

Pantry staples and fresh ingredients—this copycat Arby's salad nails the creamy, crunchy magic.

The chicken is the star, so don't skimp. Boneless, skinless breasts work best—they stay juicy when poached. I grab mine from Costco or the butcher counter at Whole Foods for the freshest cut. Poaching keeps them tender, unlike baking or frying. For the mayo, Duck brand has that signature richness, but Hellmann's works too. The celery seeds are key—they give that signature crunch without needing extra celery. Trader Joe's sells them in small jars, perfect for this recipe. Fresh lemon juice brightens everything up, so don't use bottled if you can help it.

No Dijon mustard? Yellow mustard at half the amount works in a pinch. Short on celery seeds? Extra celery plus a pinch of ground celery seed gets you close. The hard-boiled eggs are optional but add that extra layer of creaminess Arby's is known for. If you skip them, add an extra tablespoon of mayo. For the onions, red onion adds a little sweetness if you want to switch it up. The bay leaves in the poaching water? They disappear but add depth—don't skip them. And trust me, freshly ground pepper makes all the difference compared to pre-ground.

This salad keeps beautifully for 3 days in the fridge, though it's best the first day. The dressing separates slightly after that, so give it a quick stir before serving. For meal prep, store the chicken and dressing separately until ready to mix—keeps everything fresher longer. The celery and onions can be prepped ahead and stored in a sealed container with a paper towel to absorb moisture. Leftovers make killer sandwiches—just add some Arby's-style roast beef if you're feeling fancy.

Step-by-step instructions for copycat Arby's chicken salad

Here's how to recreate that iconic creamy, crunchy chicken salad at home—every bite just like the original.

Bring the 4 cups water to a gentle simmer in a medium saucepan over medium heat. Add the 2 whole bay leaves and the 1.5 lb boneless, skinless chicken breast. The water should barely bubble—if it boils vigorously, reduce the heat slightly.

Poach the chicken for 12-15 minutes until it reaches an internal temperature of 165°F and the meat is no longer pink in the center. Here's the thing—don't overcook it. You want it tender but still holding its shape when sliced. Once done, remove the chicken and let it cool completely before shredding. Save the poaching liquid for another use if you like, but it won't be part of this recipe.

While the chicken cools, finely dice the 3 whole celery stalks and 0.25 cup yellow onion—you'll want them small enough to blend seamlessly into the salad. In a large mixing bowl, combine the 1 cup mayonnaise and 1 tbsp Dijon mustard. This combo gives you that signature tangy richness you'd expect from Arby's.

Add the 1 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, 0.25 tsp paprika, and 0.25 tsp celery seeds to the mayonnaise mixture. Stir until everything is fully incorporated and the dressing is smooth. Here's where the magic happens—this blend of spices and lemon creates that unmistakable Arby's flavor profile. Mix in the diced celery and onion at this stage so they soak up those flavors before the chicken joins.

Once your chicken is completely cool, shred it using two forks or your hands into small, even pieces—about the size of a dime. You want every bite to be packed with that creamy goodness, so don't make the pieces too large. Add the shredded chicken to the dressing mixture and gently fold everything together until fully combined.

If you're using the 2 whole hard-boiled eggs, chop them finely and fold them into the salad at this point. They'll add that extra richness that makes this salad truly special. The mixture should look thick and creamy—almost like a chunky dressing. Here's the key: don't overmix. Just enough to distribute everything evenly. The texture should be thick enough to hold its shape when scooped but still creamy when eaten.

Shred the 4 cups iceberg lettuce into bite-sized pieces. The lettuce should be crisp and cold—this is what gives the salad that refreshing crunch contrast to the creamy chicken mixture. In a large serving bowl, combine the chicken salad and lettuce, gently tossing just until the lettuce is evenly distributed throughout.

Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice to brighten the flavors. Serve immediately on a bed of lettuce or in a sandwich roll for that classic Arby's experience. The salad keeps well in the refrigerator for up to 3 days, though I promise you won't have any leftovers if you make it right.

Wine and beer pairings for this copycat arby's chicken salad

Crisp White Wine

This salad's creamy richness pairs beautifully with a dry Riesling or Sauvignon Blanc—both wines cut through the fat with bright acidity. I love a chilled German Riesling like Dr. Loosen Blue Slate—its crisp citrus notes refresh your palate after each bite.

The slight sweetness in some Rieslings also balances the salad's tangy mustard. 🍷

Crisp Lager

A light American lager like Bud Light or Miller Lite is my go-to beer pairing—its clean, crisp profile won't overpower the salad's flavors. For something with a little more character, try a Belgian witbier like Hoegaarden—the coriander and citrus notes complement the celery and lemon beautifully.

Serve both drinks ice cold for maximum refreshment.

Spiced Rum Cocktail

For a boozy twist, mix 2 oz spiced rum (like Bacardi Spiced) with 1 oz lemon juice and ½ oz honey syrup over ice. The warm spices in the rum echo the celery seeds and paprika in the salad, while the honey adds a subtle sweetness.

Garnish with a lemon twist for that extra zing. 🍹

Herbal Iced Tea

If you prefer non-alcoholic options, a chilled hibiscus iced tea with a splash of lemon is perfect. The tartness of the tea mirrors the lemon juice in the dressing, while the floral notes from hibiscus add complexity.

I make mine with Adagio Teas hibiscus blend and serve it over ice with fresh mint leaves.

Sparkling Water

For a completely refreshing option, try sparkling water with a squeeze of lemon and a pinch of salt. The carbonation cleanses your palate between bites, while the lemon enhances the salad's brightness.

I like LaCroix Lemon or San Pellegrino for this pairing—just add a few ice cubes and a lemon wedge for that classic Arby's vibe.

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