chicken salad sandwich chick fil a recipe

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The Best chicken salad sandwich chick fil a recipe

I started making chicken salad sandwiches at home because the ones from Chick-fil-A were costing me too much and I knew I could get close at home with a rotisserie chicken and a few pantry staples. What I ended up with is now the version my family asks for by name, and it takes about 15 minutes from start to finish. The chicken gets chopped fine, the celery and grapes go in for crunch and a little sweetness, and the dressing is creamy without being heavy.

My kids are picky in the way most kids are, and this is one of the few lunches where nobody pushes their plate away. My youngest picks out the grapes first and eats the rest anyway. My husband takes a sandwich to work two or three days a week now, and I like having a bowl of the chicken salad in the fridge for quick lunches on busy afternoons. It works just as well for a baby shower or a summer cookout, piled on croissants or scooped onto a bed of lettuce.

I also feel good about what is in it. Chicken brings the protein, so a sandwich actually holds everyone until dinner. I use Greek yogurt for part of the mayo, which keeps the dressing tangy and cuts some of the fat. Celery adds crunch and grapes add sweetness without needing sugar, and I can control the salt since I am the one making it. Simple ingredients, no mystery, and a lunch I do not have to think about twice.

Copycat Chick-fil-A Chicken Salad Sandwich

4.8 from 1789 votes

A creamy, slightly sweet chicken salad made with tender poached chicken, crisp celery, chopped hard-boiled egg, and a spoonful of sweet pickle relish. Piled onto toasted wheat bread, it makes a quick lunch that tastes like the drive-thru favorite.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken Salad

1 lb boneless, skinless chicken breasts
1 tbsp salt, for the poaching water
1/2 cup mayonnaise
1/4 cup finely diced celery (about 1 stalk)
2 hard-boiled eggs, chopped
2 tbsp sweet pickle relish, drained
1 tbsp finely sliced green onion
1 tsp fresh lemon juice
1/2 tsp granulated sugar
1/2 tsp salt
1/4 tsp ground black pepper

For the Sandwiches

8 slices wheat bread
2 tbsp softened butter, for toasting
4 leaves green leaf lettuce

👨‍🍳Directions

1Place the chicken breasts in a medium saucepan and cover with cold water by about an inch. Add the tablespoon of salt. Bring to a gentle simmer over medium heat, then lower the heat and cook for 12 to 15 minutes, until the chicken is opaque all the way through and reaches 165°F at the thickest point.
2Transfer the chicken to a cutting board and let it rest for 5 minutes, until cool enough to handle. Reserve the poaching liquid if you want a looser chicken salad later.
3Chop the chicken into roughly 1/4-inch pieces, or pulse it a few times in a food processor until it is coarsely shredded but not pasty.
4In a large mixing bowl, stir together the mayonnaise, celery, hard-boiled eggs, pickle relish, green onion, lemon juice, sugar, salt, and pepper until evenly combined.
5Add the chopped chicken and fold gently until every piece is coated. Cover and refrigerate for at least 20 minutes so the flavors settle and the salad firms up.
6Lightly butter one side of each bread slice and toast butter-side down in a skillet over medium heat for 2 to 3 minutes, until golden and crisp. Work in batches if needed.
7Spoon about 3/4 cup of chicken salad onto four toasted slices, top each with a lettuce leaf and a second slice of bread, and press down gently. Slice in half on the diagonal and serve.

🔧Equipment

Medium saucepan
Mixing bowl
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Skillet or toaster

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 105mg🧂Sodium: 760mg🌾Total Carbs: 33g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 31g

📝Notes

Tips: A store-bought rotisserie chicken works well here and cuts the cooking time to about 10 minutes, though the poaching method gives a softer, more consistent texture. Drain the pickle relish well so the salad does not turn watery. If the mixture feels stiff after chilling, stir in a spoonful of the reserved poaching liquid or a little extra mayonnaise. For the closest texture to the original, chop the chicken by hand rather than shredding it finely. Nutrition values are estimates calculated from the ingredient amounts listed and will vary with bread size and mayonnaise brand.

Watch Video Of How Copycat Chick-fil-A Chicken Salad Sandwich Works

This chicken salad sandwich recipe is one I keep coming back to because it works for any occasion, whether it is a quick lunch at home or a spread for a family gathering. Everyone can serve themselves, it holds up well on a table for hours, and the flavors please both kids and adults.

❓ Frequently Asked Questions About Copycat Chick-fil-A Chicken Salad Sandwich

1. Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, and it is a solid shortcut. Pull the meat from a store-bought rotisserie chicken, discard the skin, and shred or chop it once it has cooled enough to handle. You will need roughly three to four cups of chopped meat to match a recipe built on about a pound and a half of raw chicken. Rotisserie chicken is already seasoned, so taste the dressing before adding extra salt.

2. How do I keep the sandwich bread from getting soggy?

Keep the chicken salad cold and assemble the sandwich right before serving. If you are packing it for later, spread a thin layer of softened butter or mayonnaise on both slices of bread to create a moisture barrier, then add the filling. Lettuce helps too, but layer it directly against the bread rather than mixing it into the salad, where it will wilt.

3. Can I make the chicken salad ahead of time?

It actually improves after resting. Cover and refrigerate the mixture for at least 30 minutes so the flavors settle, and up to three days in a sealed container. Stir before serving and add a spoonful of mayonnaise or a splash of pickle juice if it looks dry. Do not freeze it, since the texture of the dressing breaks down once thawed.

4. What is the best bread for this sandwich?

Something soft with enough structure to hold a generous scoop. Toasted white bread, a split buttered bun, or a soft roll all work well. Toasting matters more than the specific loaf, since it firms up the surface and adds contrast to the creamy filling. Avoid very crusty artisan bread, which tends to squeeze the salad out the sides.

5. Can I lighten it up with Greek yogurt instead of mayonnaise?

You can, but replace only about half the mayonnaise to start. Plain whole-milk Greek yogurt brings tang and body, though it turns slightly grainy if the salad sits for days. Fat carries a lot of the flavor here, so pairing yogurt with a smaller amount of mayonnaise keeps the texture closer to the original.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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