You NEED to try this copycat Chick-fil-A chicken salad sandwich at home! You only need 5 ingredients and a food processor.
It’s easy peasy and oh so delicious. A simple, healthy lunch that can be made ahead of time for easy take and go noshing! Be sure to try these delish sandwich options as well: Deviled Egg Salad Sandwiches and Ham and Swiss Sliders.
Chick-Fil-A’s Famous Chicken Salad
Please tell me I’m not the only one obsessed with Chick-fil-A’s chicken salad sandwich! Anyone? Anyone? This past summer I’ve been trying to find it here on the east coast and it’s been practically impossible… and then I discovered why. It’s been axed from the menu!
Yes, you read it here. But not to worry, because I’m sharing their not-so-secret recipe with you today! It comes straight from the source and it’s 100% spot-on. YES!
You may have seen other copycat versions out there, but this one is it. No really, it comes directly from their website. It’s simple, easy to make and tastes every bit like the real deal. There isn’t any added sugar, salt or pepper, just 5 ingredients: chicken, celery, mayo, relish and boiled eggs.
How to Make Chicken Salad Sandwich
FILLING: All you need is a food processor and 10 minutes. Probably less than that, but it does take time to toast the bread and assemble the sandwich. Cube two crispy chicken breasts, two grilled chicken breasts, toss in the chopped celery, mayo and relish and pulse for 5 seconds. Add the boiled eggs and pulse for about 10 more seconds. That’s it. Crazy easy, right?!
TIPS: Just don’t get carried away when it comes to pulsing the mixture or you’ll end up with a really mushy consistency. While their chicken salad is pretty fine, it does have noticeable chunks of ingredients in it.
ASSEMBLY: Toast some wheatberry bread (or some other kind of wheat bread), pile on the chicken salad and top with lettuce. You’ll be in chicken salad heaven.
Bread: I used wheatberry bread, just like the original Chick Fil A recipe, but you’re welcome to use any kind you like! You could even put this chicken salad inside croissants.
Mayo: The Chick Fil A recipe didn’t specify a brand of mayo, so whatever you have on hand should work just fine! Regular mayo, avocado mayo, or even olive oil mayo are all great.
Relish: Depending on what kind of flavor you want, I recommend either a dill relish or sweet pickle relish.
Eggs: Here is our favorite instant pot hard boiled eggs recipe!
Chicken: If you don’t have chicken breasts to cook up you can shred a rotisserie chicken. The texture will definitely change because it’s not as thick and “chunky” as traditional chicken breasts.
Although this recipe doesn’t use any seasonings or add-ins, you could try these to give some extra flavor:
- Lemon juice
- Italian seasoning
- Salt and pepper to taste
For a little extra crunch or flavor, try adding any of these ingredients:
- Diced onion
- Green apple
- Green onion
- Purple grapes
- Chopped almonds or cashews
Serving and Storing
This chicken salad sandwich goes great with soups or salads!
Try it with these soups:
Or with these salads:
- Cranberry Apple Pecan Kale Salad
- BBQ Chicken Salad
- Chopped Thai Salad
- Amazing Cobb Salad
- Strawberry Avocado Spinach Salad
Storing: You can store your chicken salad in the fridge in an airtight container for up to a week.
Freezing: Chicken salad does not freeze well, but you can cook your chicken and then freeze the diced chicken for future usage. Then when you are ready to make another batch of chicken salad, just let your chicken thaw and mix together the rest of the ingredients.
Make ahead? Since chicken salad has a decently long shelf life you can make the chicken salad ahead of time and enjoy it throughout the week. The veggies should stay crisp for 5-7 days in the fridge.
For more chicken salad recipes, check out:
- Chicken Salad Sandwich Recipe
- Almond Poppy Seed Chicken Salad
- Cranberry Pecan Chicken Salad
- Autumn Chicken Salad
- Chicken Caprese Pasta Salad
- Chicken Caesar Pasta Salad
Chick fil A Chicken Salad Recipe
- 2 crispy (original) chicken breasts - cut into 1-inch cubes
- 2 grilled chicken breasts - cut into 1-inch cubes
- 2 stalks celery - cut into 1/2-inch pieces
- 1/3 cup sweet pickle relish
- 1/2 cup mayonnaise - (light or olive oil works fine)
- 2 hard boiled eggs
- green leaf or butter leaf bib lettuce
- wheatberry bread or honey wheatberry bread
- In a large food processor, add the chicken, celery, mayonnaise, and relish. Pulse for 5 seconds.
- Add the peeled boiled eggs, then pulse for an additional 10 seconds. Be careful not to over-process.
- Serve immediately or refrigerate for up to 3 days.