Salads
This copycat Arby's chicken salad delivers the same celery-packed crunch and tangy ranch harmony you love—right in your kitchen. After years of perfecting the balance between tender chicken, crisp celery, and creamy dressing, I’ve cracked the code for that signature Arby’s texture and flavor.
The secret lies in properly cooking the chicken and assembling it just like the pros do, layer by layer.
What sets this recipe apart is the attention to detail—from seasoning the chicken with just the right amount of salt and pepper to chopping the celery into that signature crunch. The tangy ranch dressing ties everything together, creating a salad that’s creamy, crunchy, and packed with flavor in every bite.
It’s the kind of dish that feels indulgent yet simple to prepare, making it perfect for lunchboxes, potlucks, or a quick weeknight meal.
The result is a chicken salad that rivals the original, with perfectly tender chicken, crisp celery, and a dressing that’s rich but not overpowering. The texture is just right—no soggy croutons or dry chicken here.
This recipe stays true to the brand while being adaptable enough for home cooks to customize with their favorite mix-ins.
Whether you’re serving it on its own, in a sandwich, or as a side, this copycat version will satisfy that Arby’s craving without the drive-thru stop. Ready to make it? Let’s get started with the ingredients and steps that bring this classic salad to life.
Ingredients for copycat arby's chicken salad
Celery-packed crunch meets creamy ranch in this copycat Arby's chicken salad. Just 14 ingredients, all pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Pounded to 1/4-inch thickness |
| Celery Stalk 🧅 | 2 whole | Chopped into 1/4-inch dice |
| Mayonnaise 🥛 | ¾ cup | Duck brand preferred for richness |
| Buttermilk Ranch Dressing 🥛 | ½ cup | Store-bought or homemade |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Sweet Pickle Relish 🥒 | 2 tbsp | For that signature tang |
| Dried Dill Weed 🌿 | 1 tsp | Or 1 tbsp fresh dill |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For subtle depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Celery Seed 🌿 | ¼ tsp | For authentic Arby's flavor |
| Green Onion 🧅 | 2 whole | Chopped for garnish |
The chicken is where it starts. Boneless, skinless breasts work best—pounding them to 1/4-inch thickness ensures even cooking. I grab mine from Trader Joe's or the butcher counter at Whole Foods when they're on sale. The celery? Fresh, crisp stalks are non-negotiable—no wilting here. Look for vibrant green, firm celery with no brown spots. If you're feeling fancy, grab a bunch of celery seed too—it's what gives that signature Arby's flavor. For the mayo, Duck brand is my go-to—it's richer than store brands and stands up to the other flavors. The buttermilk ranch dressing can be store-bought or homemade, but if you're making it from scratch, use full-fat buttermilk for that authentic creaminess.
No celery seed? Substitute with a pinch of celery salt or extra dill. Out of Dijon mustard? Yellow mustard in a pinch, but you'll lose some depth. The relish is key—if you can't find sweet pickle relish, mix 1 tbsp pickle juice with 1 tbsp mayo. For the chicken, if you prefer thighs, use 2 lbs bone-in, skin-on for extra flavor. The green onions are optional but add that fresh pop—if you skip them, add an extra pinch of salt. The dressing can be made ahead and stored in the fridge for up to 5 days, but the chicken should be fresh for the best texture. If you're making this ahead, cook the chicken the day of serving to keep it tender.
This salad keeps beautifully in the fridge for 3-4 days if stored in an airtight container. The chicken stays tender, and the celery keeps its crunch if you add a paper towel to absorb moisture. For leftovers, I like to portion it into small containers—perfect for lunchboxes or quick snacks. Freezing isn't recommended because the celery gets mushy, but the dressing can be frozen separately for up to 3 months. If you're making this for a crowd, double the recipe and prep the dressing and chicken a day ahead. The assembly is quick, so you won't be stuck in the kitchen too long.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal where you can chop celery while watching a show—no fancy techniques, just shredded chicken, mayo, and that tangy Dijon kick. The buttermilk ranch dressing ties it all together without needing a food processor.
- That Arby’s Crunch: The secret? Crispy chicken. I sear the breasts first, then shred them—that’s where the magic happens. The celery adds just enough bite, and the mustard cuts through the richness so it’s never heavy.
- Lunchbox Legend: Between us, this is my go-to for work lunches or school snacks. Pack it in a jar, and it stays fresh for days. Honestly, my kids would rather eat this than their actual lunch—even when it’s cold.
- Budget-Friendly Staples: You’re using chicken breast, celery, and pantry basics. No specialty ingredients, no markup. I make a big batch on Sunday, and it feeds us all week without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for copycat Arby's chicken salad
Here's how to recreate that iconic crunchy, tangy chicken salad with perfect texture every time.
Pound and Cook the Chicken Breast
Place the 2 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ¼-inch thickness throughout. This ensures even cooking and that signature tender texture you get at Arby's.
Heat a large skillet over medium heat and add the pounded chicken. Cook for 5-6 minutes per side until the internal temperature reaches 165°F. You'll know it's done when the meat is no longer pink in the center and pulls apart easily with a fork. Let it rest for 5 minutes before shredding it with two forks into coarse, uneven pieces.
Prepare the Celery and Seasoning Base
While the chicken cooks, chop the 2 whole celery stalks into ¼-inch dice. This is where that signature crunch comes from - don't skip this step or you'll lose that authentic Arby's texture. In a large mixing bowl, combine the celery with the 0.75 cup mayonnaise, 0.5 cup buttermilk ranch dressing, 1 tbsp Dijon mustard, and 2 tbsp sweet pickle relish.
Add the 1 tsp dried dill weed, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp celery seed to the bowl. Mix well to distribute all the seasoning evenly throughout the mixture. The celery seed is crucial here - it gives that distinctive Arby's flavor that sets this apart from regular chicken salad.
Combine and Finish the Salad
Add the shredded chicken to the mixing bowl and gently fold everything together with a rubber spatula. Be careful not to overmix - you want to keep those chicken pieces distinct and visible. Stir in the 1 tbsp lemon juice at the end. This brightens up the flavors and cuts through the richness of the mayonnaise.
Taste and adjust seasoning if needed. You might want to add a pinch more salt or a splash of lemon juice to get that perfect balance of tangy, crunchy, and savory. Let the salad sit for 10 minutes before serving to allow all the flavors to meld together completely.
Serve with Fresh Garnish
Chop the 2 whole green onions and sprinkle them over the top just before serving. The fresh green onions add a bright contrast to the rich, creamy salad. Serve immediately while the chicken is still warm and the celery is perfectly crisp. This salad tastes best fresh out of the bowl - the flavors are at their peak when everything is at room temperature.
For that authentic Arby's experience, serve on soft white bread with a side of pickles. The contrast of the crispy bread with the creamy, crunchy salad is what makes this sandwich so iconic. Enjoy your homemade version that's just as good as the original!
Pro Tips For Making Copycat Arby'S Chicken Salad
- POACH DON’T BOIL: Chicken breast turns rubbery when boiled—Arby’s salad stays tender because the chicken is poached. Simmer it in a shallow pan of water (just enough to cover the bottom) with a splash of vinegar or lemon juice at 160°F (71°C) for 12-15 minutes. The acid keeps it from drying out, and the gentle heat guarantees juicy shreds.
- SALT THE CHICKEN FIRST: I used to skip this, but salting the chicken breast before cooking makes a real difference. Sprinkle both sides with ½ teaspoon of kosher salt and let it sit for 10 minutes—this seasoning penetrates deeper than a quick sprinkle later. Trust me, the flavor sticks better after shredding.
- CHOP CELERY SMALLER: Big celery chunks scream "home cook," but Arby’s uses finely diced celery—almost like confetti. Pulse it in a food processor for 3-4 seconds, then give it a quick chop by hand to break up any large pieces. This texture is the thing that matters most for that signature mouthfeel.
- MIX DRESSING LAST: Tossing everything together too soon makes the salad soggy. Start by combining mayonnaise, buttermilk ranch, and Dijon in a bowl—then fold in the shredded chicken and celery just before serving. The dressing binds better, and the celery stays crisp. (Yes, even if you’re impatient like me.)
Best sauces and condiments for copycat arby's chicken salad
Tangy Ranch Dressing
The heart of this salad is the buttermilk ranch dressing, which brings that signature tangy creaminess.
I use ½ cup store-bought buttermilk ranch (like Hidden Valley) for convenience, but if you're feeling ambitious, make your own by mixing ½ cup mayonnaise with ¼ cup buttermilk, 1 tbsp sour cream, ½ tsp garlic powder, and ½ tsp onion powder.
The key is to balance the richness with acidity—don’t skip the 1 tbsp lemon juice at the end! 💛
Sweet Pickle Relish
The 2 tbsp sweet pickle relish is non-negotiable—it adds that signature tang and slight sweetness that sets Arby’s apart. If you can’t find it, mix 1 tbsp finely chopped dill pickles with 1 tbsp mayo for a quick substitute.
The relish brightens the creamy dressing and cuts through the richness of the chicken. Pro tip: Use sweet relish, not sour—it’s all about that balanced flavor!
Dijon Mustard
The 1 tbsp Dijon mustard adds depth and a subtle sharpness that elevates the dressing. If you’re out, yellow mustard works in a pinch, but you’ll lose some complexity. Dijon’s earthy notes pair perfectly with the celery and chicken, giving the salad that restaurant-quality finish.
I always keep a small jar of Maille Dijon on hand—it’s worth the splurge for this recipe. 🍯
Celery Seed
The ¼ tsp celery seed is the secret ingredient that gives this salad its authentic Arby’s flavor. It’s subtle but unmistakable—like a little herbal whisper in every bite.
If you don’t have it, ¼ tsp celery salt or an extra pinch of dried dill will work, but the flavor won’t be quite the same. Trust me, this tiny spice makes all the difference! 🌿
Fresh Lemon Juice
Finish the salad with 1 tbsp fresh lemon juice—this isn’t just for acidity, it’s for brightness. The lemon cuts through the richness of the mayo and ranch, keeping the flavors fresh and vibrant.
Always use freshly squeezed juice—bottled lemon juice won’t give the same zing. A little goes a long way, so start with the full tablespoon and adjust to taste. 🍋
Optional Add-Ins
Want to customize? Add ¼ cup chopped almonds for crunch or ½ cup diced apples for sweetness. For extra tang, stir in 1 tbsp chopped dill pickles at the end.
The salad holds up well to mix-ins, so don’t be afraid to experiment—just keep the celery and celery seed as the foundation for that Arby’s magic. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use celery seed instead of just regular celery?
The celery seed adds that signature Arby's flavor profile you can't get from fresh celery alone. It's subtle but gives a herbal depth that makes this salad taste just like the original. Think of it as the secret ingredient—it's what sets this copycat apart from basic chicken salad recipes.
Can I make this chicken salad ahead of time?
Yes, but with a few key tips. The salad itself keeps well in an airtight container for 3-4 days in the fridge. For best texture, make the dressing and chop the celery ahead, but assemble the salad just before serving. The chicken should be freshly cooked and shredded the day you serve it to maintain that perfect tender texture.
What's the best way to serve this chicken salad?
For that authentic Arby's experience, serve it on soft white bread with a side of pickles. You can also enjoy it as a stand-alone salad, in a sandwich, or even as a filling for lettuce wraps. The key is keeping the bread fresh—it should be soft enough to hold up to the creamy salad without getting soggy.
Can I substitute chicken thighs for breasts?
Use 2 lbs bone-in, skin-on thighs for extra flavor and moisture. Just cook them skin-side down first until crispy, then flip and finish cooking. The skin adds richness that pairs perfectly with the tangy dressing. Remember to remove the skin before shredding, or leave it on for a more indulgent version.
What if I can't find sweet pickle relish?
No problem! Mix 1 tbsp finely chopped dill pickles with 1 tbsp mayonnaise for a quick substitute. The acidity will help brighten the dressing just like the relish would. For even more tang, add a splash of pickle juice. The key is maintaining that balance of sweet and tangy flavors.