Chick-fil-A Chicken Salad Sandwich Dupe
There are certain menu items that quietly become part of your routine, and when they disappear, it genuinely feels personal. That is exactly how I feel about the Chick fil A chicken salad sandwich. I worked there for years, and if you remember it, you know it was never flashy or trendy. It was just good. Comforting. Familiar. The kind of thing you ordered without thinking twice because it never missed.
When they discontinued it, I was honestly so disappointed. I used to buy a cup of the chicken salad by itself and eat it with saltine crackers, which still feels elite to me. It was creamy, savory, slightly sweet, and perfectly balanced. No weird add ins, no overpowering seasoning, just a classic chicken salad done right. That is exactly why I knew I had to recreate it at home.
This recipe is for the OGs. Texture is everything here. The chicken is finely chopped, not shredded and not mushy, which is where most copycat versions go wrong. Minced celery blends right in, hard boiled eggs add richness, and the combination of mayonnaise and pickle relish gives it that signature flavor without overpowering anything.
This is not a reinvention. It is a faithful recreation. Serve it on toasted whole wheat bread with green leaf lettuce, or eat it straight from the container with crackers like I still do.
Enjoyyy! ❤️
Shop the Recipe Here: My Kitchen Shop 😊
🧾 Ingredients 🧾
25 ounces cooked chicken breast, about 3 breasts
8 ounces celery, about 3 ribs
3 hard boiled eggs
1 and 1/4 cups mayonnaise
1/3 cup plus 1 tablespoon pickle relish
1 and 1/2 teaspoons salt
Whole wheat bread
Green leaf lettuce
👨🍳 Instructions 👨🍳
1) Add the cooked chicken breast to a food processor. Pulse until the chicken breaks down into small pieces, about one eighth to one quarter inch in size. The texture should be finely chopped but not pureed. Transfer the chicken to a large mixing bowl.
2) Add the celery to the same food processor and pulse until finely minced. The celery pieces should be very small so they blend evenly into the chicken salad. Add the minced celery to the bowl with the chicken.
3) Peel the hard-boiled eggs and chop them into small pieces, about one eighth to one quarter inch in size. Add the chopped eggs to the bowl with the chicken and celery.
4) Add the mayonnaise, pickle relish, and salt to the bowl. Mix thoroughly until all ingredients are evenly combined and the chicken salad is creamy and cohesive. Taste and adjust seasoning if needed.
5) Toast the whole wheat bread. Spoon a generous amount of chicken salad onto one slice of toasted bread and spread evenly. Top with green leaf lettuce, then place the second slice of toasted bread on top. Slice the sandwich with a serrated knife and serve.
MAKE AHEAD NOTES
This chicken salad is an excellent make ahead recipe. For best texture and flavor, prepare the chicken breast and assemble the chicken salad on the same day. Once mixed, cover and refrigerate for at least one hour before serving to allow the flavors to meld. The texture improves slightly after chilling.
STORAGE
Store the chicken salad in an airtight container in the refrigerator. Keep the chicken salad separate from the bread and lettuce until ready to assemble sandwiches. This prevents the bread from becoming soggy and keeps the lettuce crisp.
SHELF LIFE
When prepared using freshly cooked chicken breast and stored properly in the refrigerator, this chicken salad will keep well for up to three days. For best quality, consume within two days, as the texture is freshest and closest to the original Chick-fil-A version during that time. Stir gently before serving if any separation occurs.
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