Copycat Arby's Chicken Salad Recipe: Celery-Packed Creaminess You'll Crave

This copycat Arby's chicken salad delivers that signature celery-packed creaminess you can't get anywhere else. 💛 I've been perfecting this recipe since my first pitmaster days in Charleston, and it's the one that finally convinced even my most skeptical BBQ crew to take a break from ribs.

The secret isn't just the chicken—it's that perfect balance of tangy mayo, finely chopped celery, and just the right amount of mustard to cut through the richness.

The magic happens in three simple steps: poaching the chicken just right for tender, juicy bites, then mixing it with a dressing that's equal parts creamy and zesty.

I use a mix of mayo, buttermilk, and a touch of vinegar to get that signature tang, plus celery so finely chopped it practically disappears into the mix. The result? A salad that's creamy, crunchy, and packed with flavor in every bite.

What makes this version even better than the original is how foolproof it is—no special equipment, just a few pantry staples and about 20 minutes of active time. You'll end up with a chicken salad that's so good, you'll want to eat it straight from the bowl (no sandwich required).

Serve it on croissants for a fancy touch or pile it high on lettuce for a lighter option.

Pro tip: Let the dressing sit for 10 minutes before mixing with the chicken so all those flavors really meld together. Trust me, that extra wait makes all the difference. Now let's get cooking—this salad is about to become your new go-to for lunch or game day snacks!

Ingredients for copycat arby's chicken salad

Celery, mayo, and buttermilk—just three things that make this salad unforgettable.

The celery is non-negotiable—Arby's uses a ton of it, so grab a whole stalk and chop it so fine it practically dissolves. Trader Joe's sells pre-chopped celery if you're in a hurry, but fresh is always better. For the chicken, boneless, skinless breasts work best—poach them until they're fall-apart tender. If you're short on time, rotisserie chicken from the deli section is a lifesaver (just shred it yourself). The mayo matters too—duck mayo adds richness, but regular works fine if that's what you've got.

No buttermilk? Substitute plain yogurt mixed with a splash of lemon juice—it's the same tangy magic. Short on celery? Add a little extra onion for crunch, but don't skip it completely. The mustard is key for that signature bite—Dijon adds depth, but regular yellow works too. If you're feeling fancy, add a pinch of smoked paprika for a subtle BBQ nod. And trust me, fresh dill on top takes this from good to restaurant-quality.

This salad keeps beautifully—3-4 days in the fridge, covered tight. The flavors actually get better as it sits, so make a big batch. I like to portion it into small jars or containers for easy grab-and-go lunches. If the mayo starts separating, just give it a quick stir before serving. And if you've got leftovers, it reheats beautifully—just warm it gently so it doesn't get soggy.

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

Here's the method that delivers that signature Arby's texture and flavor—creamy, tangy, and packed with celery goodness.

Place the 1.5 lb boneless chicken breast in a pot and cover it completely with water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. You'll see small bubbles breaking the surface but no rolling boil—this keeps the chicken tender without drying it out.

Simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F and a fork slides in easily. Here's the thing—don't overcook it. The moment it hits 165°F, remove it from the heat and transfer to a cutting board. Let it rest for 5 minutes before shredding. This resting period prevents dryness when you eventually mix it with the dressing.

Using two forks, shred the chicken into fine, bite-sized pieces. I like to pull it apart against the grain for maximum tenderness. Transfer the shredded chicken to a large bowl and set aside. While it cools slightly, prepare the celery by cutting off the ends and slicing the 1 whole celery stalk into ¼-inch thick rounds—this gives you that perfect celery texture without overpowering the salad.

Next, finely dice the ¼ cup red onion and mince the 2 cloves garlic. I use a sharp chef's knife for this—it gives you more control than a food processor. The onion should be small enough to disappear in each bite, while the garlic adds just a hint of flavor without being noticeable. Set both aside with the celery.

In a medium bowl, whisk together the ¾ cup mayonnaise, ¼ cup buttermilk, 1 tbsp yellow mustard, 1 tbsp white vinegar, 1 tbsp lemon juice, ½ tsp salt, ¼ tsp black pepper, and 1 tsp sugar. This is where the magic happens—the tangy buttermilk and vinegar balance the richness of the mayo, while the sugar and lemon juice brighten everything up.

Here's a pro tip: If you're using duck mayo, you'll get an even richer flavor, but regular mayo works just fine. Whisk until smooth and set the bowl aside. The dressing should be thick but pourable—if it's too thick, add a splash of water or buttermilk to loosen it slightly.

Add the shredded chicken, celery, red onion, and minced garlic to the dressing. Using a large spoon or your hands, gently fold everything together until fully coated. You'll notice the celery starts to soften slightly as it absorbs the dressing—this is what gives the salad its signature texture. Here's the key: don't overmix. Just combine until everything is evenly distributed.

Let the salad sit for 10-15 minutes at room temperature. This allows the flavors to meld together and the celery to soften just enough to create that perfect bite. If you're in a hurry, you can skip this step, but the flavor will be even better if you wait.

Just before serving, stir in the 1 tbsp fresh dill. This adds a bright, herby note that cuts through the richness of the mayo and chicken. Taste and adjust the seasoning if needed—you might want a little more salt or a splash of lemon juice to balance the flavors.

Serve immediately on your favorite sandwiches, with crackers, or straight from the bowl. The salad should be creamy, slightly tangy, and packed with that signature celery crunch. If you're making this ahead, store it in the fridge for up to 2 days, but add the fresh dill just before serving to keep it vibrant.

Perfect pairings for these flavors

Classic Sandwich Style

Serve this chicken salad in a toasted sesame seed bun or hoagie roll for the full Arby's experience. I like to lightly toast the bread and spread a thin layer of mayonnaise on both sides before adding the salad—this prevents sogginess.

For extra crunch, add sliced pickles or shredded carrots on the side. 🥪

Crispy Crouton Topping

For a restaurant-style finish, sprinkle ½ cup toasted croutons on top just before serving. I make my own with day-old French bread cut into cubes, tossed in olive oil, garlic powder, and salt, then baked at 375°F for 10-12 minutes until golden.

Store-bought croutons work in a pinch, but homemade adds that extra crunch factor.

Fresh Lettuce Wrap

For a lighter option, serve the salad in butter lettuce or romaine leaves. The crisp lettuce provides a refreshing contrast to the creamy chicken. I like to arrange 3-4 leaves per serving and let guests wrap it themselves.

Add a side of sweet potato fries or onion rings for a complete meal. 🥗

Game Day Spread

This salad is perfect for game day—serve it in a large bowl with toothpicks for easy scooping. Add chopped celery sticks and sliced almonds on the side for extra crunch.

Pair with chips and dip or mini sandwiches for a full spread. I often double the recipe and store it in individual containers for easy grab-and-go portions.

Beverage Pairings

For drinks, I recommend a sparkling lemonade or iced tea to cut through the richness. A light lager like Miller Lite or Coors Light also pairs well with the tangy flavors. For something sweeter, try a strawberry lemonade—the fruity notes complement the celery and mayo beautifully. 🍹

Sweet Contrast

Balance the savory flavors with a sweet side like honey-glazed carrots or apple slices. The natural sweetness of the fruit or veggies contrasts perfectly with the tangy chicken salad. I also love adding candied pecans on top for a crunchy, sweet crunch that elevates the dish. 🍎

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