Chick-fil-A Chicken Salad Sandwich (Copycat)

This Chick-fil-A Chicken Salad Sandwich copycat follows the recipe the chain released when it discontinued the sandwich in 2017. The marinade of dill pickle juice and buttermilk gives the grilled chicken a tangy, tender bite, and the food processor chops it fine enough to blend with celery, sweet relish, and hard-boiled eggs. Served on toasted honey wheat bread with lettuce and tomato, it brings back the sandwich that fans still miss.

Why You’ll Love This Homemade Chicken Salad Sandwich

• The pickle juice and buttermilk marinade keeps the chicken moist and adds a subtle tang that carries through the whole salad.
• Pulsing everything in a food processor gives the chicken salad that fine, even texture Chick-fil-A was known for, not chunky like a typical homemade version.
• Sweet relish and hard-boiled eggs add a touch of sweetness and richness that sets this apart from any deli chicken salad.

Key Ingredients for Authentic Chick-fil-A Chicken Salad

• Dill pickle juice adds tang and helps tenderize the chicken. Use the brine from a jar of dill pickles; don't substitute sweet pickle juice or the flavor will be off.
• Buttermilk keeps the chicken moist and adds a subtle tang. If you don't have buttermilk, mix 1/2 cup milk with 1 teaspoon lemon juice and let it sit for 5 minutes.
• Sweet pickle relish gives the salad its signature sweetness. Look for a relish that's not too finely chopped; the texture matters in the final salad.

Kitchen Tools for Making This Chicken Salad Sandwich

• Grill or grill pan for cooking the chicken to 165°F
• Food processor to achieve the fine texture
• Meat thermometer to check doneness
• Zipper bag for marinating

Tips for Making the Best Chick-fil-A Chicken Salad Sandwich Copycat

• Don't skip the marinade. Even 30 minutes makes a difference, but a few hours in the pickle juice and buttermilk gives the chicken a deeper flavor and more tender texture.
• Grill the chicken to an internal temperature of 165°F. Use a meat thermometer to avoid overcooking, which would make the chicken dry once it's chopped.
• Let the chicken cool completely before chopping and processing. Warm chicken will make the mayonnaise separate and turn the salad oily.
• Pulse the food processor in short bursts. You want a fine, even texture, not a paste. Stop as soon as the chicken is broken down.

Expert Tips for a Perfect Chicken Salad Sandwich

• For the most authentic texture, chill the chicken salad for at least an hour before serving. This lets the flavors meld and makes the salad easier to pile onto the bread.
• If you don't have a food processor, you can chop the chicken very finely with a knife, but expect a chunkier result. The original sandwich had a very fine, almost spreadable consistency.
• Season the chicken salad with salt and pepper after processing, not before. The relish and mayonnaise add salt, so taste before adding more.
• Use a light hand with the mayonnaise. You can always add more, but too much will make the salad soupy.

Chicken Salad Sandwich Variations to Try

• Use rotisserie chicken instead of grilling. Shred it finely and skip the marinade, but add a splash of pickle juice to the dressing for tang.
• Add a handful of red grapes or chopped apples for a sweeter, crunchier salad.
• For a low-carb option, serve the chicken salad on lettuce wraps instead of bread.
• Swap the honey wheat bread for croissants or sourdough for a different texture.

What to Serve with This Chicken Salad Sandwich

• Top the sandwich with extra lettuce and tomato for crunch and freshness.
• Serve with a side of waffle fries or potato chips for a classic fast-food pairing.
• A small bowl of fruit salad or coleslaw balances the creamy chicken salad nicely.

How to Store Leftover Chicken Salad Sandwich

Store the chicken salad separately from the bread and toppings. Keep it in an airtight container in the fridge for up to 3 days. The bread is best toasted fresh, so assemble sandwiches just before eating. If you've already made a sandwich, wrap it tightly in plastic wrap and eat within a day; the lettuce and tomato will wilt and make the bread soggy.

Can You Freeze This Chicken Salad?

You can freeze the chicken salad, but the texture will change. The mayonnaise can separate and the celery may become watery when thawed. If you want to freeze it, do so before adding the lettuce and tomato. Place the chicken salad in a freezer-safe container, leaving a little headroom, and freeze for up to 1 month. Thaw overnight in the fridge, stir well, and taste before serving. You may need to add a spoonful of mayonnaise to bring back the creaminess.

Source recipe: Chick-fil-A Chicken Salad Sandwich (Copycat) (SnapChef ID 458822c6-623d-4346-9417-bc6d01b98522). Nutrition is estimated per serving.

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Chick-fil-A Chicken Salad Sandwich (Copycat)

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Prep Time

20 min

Cook Time

15 min

Total Time

1 h 5 min

Servings

4 servings

Calories

637 kcal

Scale: 1x2x3x · − 4 servings +

US Metric

Cook Mode

Ingredients

Copy list

• 16 ounces boneless skinless chicken breast
• 1/2 cup dill pickle juice
• 1/2 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery salt
• 2 tablespoons olive oil to brush the grill
• 1/2 cup chopped celery
• 1/3 cup sweet pickle relish
• 1/2 cup mayonnaise
• 2 hard-boiled eggs
• salt to taste
• ground black pepper to taste
• honey wheat bread with oat topping
• green leaf lettuce
• tomato slices

Directions

1. 1
   Place the chicken, dill pickle juice, and buttermilk in a zipper bag. Place the bag in the fridge, and let the chicken marinate for at least 30 minutes, but preferably for several hours.
2. 2
   In a small bowl, combine the salt, ground black pepper, garlic powder, onion powder, and celery salt. Remove the chicken from the marinade and season on both sides with the seasoning blend.
3. 3
   Heat the grill to 350°F or use a grill pan. Brush the grill with oil.
4. 4
   Place the chicken on the grill. Cook for 3 to 4 minutes on each side until the chicken reaches an internal temperature of 165°F.
5. 5
   Remove the chicken from the grill, let it cool, and chop it into 1-inch cubes.
6. 6
   Place the chicken, celery, sweet pickle relish, mayonnaise, and hard-boiled eggs into a food processor. Pulse a few times until the chicken has a very fine texture. Season with salt and pepper.
7. 7
   Lightly toast 2 slices of bread. To build the sandwich, place a few lettuce leaves on one slice of bread followed by a few tomato slices and some chicken salad. Place the other slice of bread on top.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 637 kcal 32% DV

Protein 37 g 74% DV

Total Fat 37 g 47% DV

Total Carb. 40 g 15% DV

Fiber 5 g 18% DV

Sugars 12 g

Sodium 1985 mg 86% DV

% Daily Values are based on a 2,000-calorie diet (FDA).