Recipe

Chick-fil-A Chicken Salad (Copycat)

Creamy, lightly sweet, and crunchy in all the right places, this copycat chicken salad nails that classic deli-scoop vibe for easy lunches. Plus, you can make it the official-style version with a simple egg add-in.

By Matt Campbell

•

4.8

A heaping scoop of creamy chicken salad on a toasted croissant with lettuce on a sunlit kitchen table

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If you ever had the old-school Chick-fil-A chicken salad and thought, why was that so good, you are not alone. It was creamy but not heavy, a little sweet but not dessert, and it had that crisp celery snap that made every bite feel fresh.

This is my home-kitchen version that hits the same notes using easy groceries and no weird steps. And if you want the more official-style vibe, there is one simple upgrade: add a finely chopped hard-boiled egg. Make it once, then use it all week: sandwiches, wraps, crackers, stuffed in a pita, or straight from the bowl while “cleaning up.” Tasting as you go is not only allowed, it is encouraged.

Measured ingredients for chicken salad arranged on a bright kitchen counter including chopped chicken, mayonnaise, celery, relish, eggs, and seasonings

Why It Works

Classic flavor balance: creamy mayo, a gentle sweetness, and a little tang from relish and lemon.
Great texture: tender chopped chicken plus crisp celery so it does not turn into paste.
Choose your style: make it classic deli-style with optional hard-boiled egg, or keep it egg-free if that is your preference.
Flexible chicken options: rotisserie, poached, baked, or even leftover grilled chicken.
Meal prep friendly: it actually tastes better after a short chill when the flavors settle in.

Pairs Well With

Storage Tips

How to Store It

Store chicken salad in an airtight container in the refrigerator for 3 to 4 days. Give it a quick stir before serving.

Make-Ahead Tip

If you are prepping lunches, keep the salad and bread separate. Chicken salad plus a toasted bun that has been sitting together is a fast track to soggy-town.

Can you freeze it?

I do not recommend it. Mayo-based salads tend to split and get watery after thawing.

Common Questions

Is this the exact Chick-fil-A recipe?

It can be, depending on how you make it. When Chick-fil-A discontinued their chicken salad in 2017, they shared an official-style recipe that includes hard-boiled egg along with chicken, celery, mayo, and sweet pickle relish. This post is my home-kitchen version that keeps the same creamy, lightly sweet, celery-forward vibe, and you can choose your lane: egg in for the purists, or egg out if you prefer it a little cleaner and simpler.

Should I add hard-boiled eggs?

If you want the most true-to-the-original feel, yes. Start with 1 hard-boiled egg for a subtle boost, or use 2 eggs for a richer, more classic deli-style scoop. Chop them finely so they melt into the salad instead of turning into big egg chunks.

What kind of chicken works best?

Rotisserie is the easiest. If you cook your own, aim for chicken that stays juicy. Overcooked chicken makes a dry salad, and then you end up dumping in extra mayo to compensate.

Why does mine taste flat?

It usually needs one of three things: salt, a tiny splash of acid (lemon juice or a bit more pickle relish juice), or a little more sweetness (a pinch of sugar). Adjust in small steps and taste after each change.

How do I keep it from getting watery?

Pat celery dry after chopping, and do not add too much relish juice. Also, cool your chicken before mixing so the mayo does not loosen up.

What should I serve it on?

My favorites: toasted croissants, soft sandwich rolls, buttery crackers, or in lettuce cups for a crunchy, lighter option.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and chef’s knife
Medium mixing bowl
Measuring spoons
Rubber spatula or spoon
Optional: stand mixer or hand mixer (for shredding chicken fast)

I love recipes like this because they feel like a tiny kitchen win. No fancy techniques, no “reduce for 45 minutes” energy, just a bowl, a spoon, and a couple smart moves. The first time I tried to recreate this, I went too hard on the mustard and made something that tasted like a picnic argument. Now I keep it mellow: a little sweetness, a little tang, lots of chicken, and celery for that crisp snap. If you want it extra close to the original, the chopped hard-boiled egg is the quiet little secret that makes the whole thing feel more like that classic deli scoop. It is the kind of lunch that makes you pause mid-bite like, okay wow, we are doing fine today.

Chick-fil-A Chicken Salad (Copycat)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes (plus chilling optional)

Servings 6

Ingredients

3 cups cooked chicken, chopped small (about 1 1/2 pounds cooked, rotisserie works great)
1/2 cup mayonnaise, plus more as needed
1 to 2 tablespoons sweet pickle relish (start with 1 tablespoon)
1 teaspoon yellow mustard
1 1/2 teaspoons lemon juice (or 1 teaspoon apple cider vinegar)
1 teaspoon granulated sugar
1/3 cup celery, finely diced (about 2 stalks)
2 tablespoons onion, very finely minced or grated (optional but good)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch of paprika (optional, for warmth)
1 to 2 hard-boiled eggs, finely chopped (optional, but recommended for the official-style version)

For serving (optional): croissants or sandwich rolls, lettuce, sliced tomato, crackers, or tortilla wraps.

Instructions

Chop the chicken. Cut cooked chicken into small, bite-size pieces. You want a scoopable texture, not long shreds that fight your sandwich.
Make the dressing. In a medium bowl, stir together mayo, sweet relish, mustard, lemon juice, sugar, salt, pepper, and paprika (if using) until smooth.
Add crunch. Stir in diced celery and minced onion (if using).
Add egg (optional). If using hard-boiled egg, fold it in now. Chop it fine so it blends in and makes the salad extra creamy without shouting, hello I am egg.
Combine. Add chicken to the bowl and fold until everything is evenly coated. If it looks a little dry, add 1 to 2 more tablespoons mayo. Taste and adjust salt, lemon, relish, or sugar in tiny steps.
Chill (recommended). Cover and refrigerate for at least 30 minutes so the flavors can settle. Stir once before serving.
Serve. Pile onto a toasted croissant or soft roll with lettuce, or serve with crackers and fruit for a lunch that feels like you have your life together.