Salads
This copycat Arby’s chicken salad recipe isn’t just possible—it’s a game-changer for lunch cravings, unlocking the secrets behind that perfect balance of creamy dressing, tender chicken, and signature celery. 💛 crown crunch.
The key lies in a buttermilk brine for the chicken and a dressing so rich it mimics their famous vanilla shake layers.
This copycat version delivers the same restaurant-quality texture and flavor without the drive-thru wait. The chicken stays juicy thanks to a precise poaching method, while the dressing combines mayo, buttermilk, and a touch of vanilla for that signature Arby's taste.
Every bite delivers that familiar crunch from celery and the perfect blend of sweet, savory, and tangy flavors.
What makes this recipe truly special is the attention to detail—from the buttermilk marinade that keeps the chicken moist to the celery crown that adds that signature crunch.
The result is a salad that's creamy, satisfying, and packed with that nostalgic Arby's flavor you know and love. Ready to make this at home?
Serve it on toasted bread or over a bed of greens for that classic Arby's experience. Here's how to nail every element perfectly.
Ingredients for copycat arby's chicken salad
Buttermilk-brined chicken, creamy dressing, and celery crowns—this captures Arby’s magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Poached for tenderness |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Mayonnaise 🧈 | 1 ½ cups | High-quality store brand |
| Vanilla Extract 🍯 | 1 tbsp | Pure vanilla preferred |
| Celery Stalks 🧅 | 1 ½ lb | Thick for crunch |
| Diced Celery 🧅 | 1 cup | For salad texture |
| Mayonnaise 🧈 | ½ cup | Extra for dressing |
| Granulated Sugar 🍬 | 2 tbsp | For sweetness balance |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Toasted Bread Cubes 🍞 | 2 cups | For serving base |
The chicken is the star, so boneless, skinless breasts are ideal for poaching—thighs work but can get dry. Costco sells pre-cut breasts at a great price, but any grocery store’s deli section works. For the buttermilk brine, full-fat buttermilk is non-negotiable—low-fat versions lack the richness. Let the chicken soak for at least 2 hours in the fridge for maximum tenderness. Don’t skip this step; it’s what makes the difference between bland and restaurant-quality.
No vanilla extract? Vanilla bean paste or even a pinch of almond extract works in a pinch. For the celery, thick stalks are essential—they’re what create that signature crunch. If you’re short on time, frozen diced celery works, but it lacks texture. The sugar might seem odd, but it’s what balances the tangy dressing—white granulated is best, no substitutes here. For the bread cubes, toasted white or wheat bread is traditional, but any toasted bread works. Just avoid stale cubes—they’ll steal moisture from the salad.
This salad tastes even better the next day as flavors meld. Store components separately: keep chicken and dressing refrigerated for up to 5 days, and the celery can be prepped a day ahead. For best results, assemble just before serving—the dressing will soften the celery if left too long. The bread cubes can be made ahead and stored in an airtight container for 3 days. If freezing, portion into containers and thaw overnight in the fridge. Avoid freezing the dressing—it separates when thawed.
Why You'll Love This Recipe
- No-Pooch Needed: Honestly, I used to stress over dry chicken salad—until I discovered poaching in buttermilk. The chicken comes out so tender, it practically shreds itself. No dry, chewy strings here, just silky, juicy perfection that makes assembly a breeze.
- Sweet-Tangy Magic: That combo of sugar, Dijon mustard, and lemon juice? It’s like Arby’s cracked the code on creamy with a little bite. The vanilla extract in the poaching liquid adds a subtle warmth that takes it from good to chef’s kiss delicious. Trust me, it’s not just flavor—it’s the whole package.
- Leftover Hero: Between the poached chicken and the separate dressing, this salad plays nice with leftovers. The celery crown topping can even be prepped ahead, and the toasted bread cubes stay crisp for days if stored properly. I’ve turned a weeknight dinner into a lunchbox staple without missing a beat.
- Budget-Friendly Crunch: Celery stalks and buttermilk aren’t exactly gourmet ingredients, but they deliver that restaurant-quality crunch and creaminess. Plus, the extra mayo for the dressing is just a splash more—no expensive shortcuts here. It’s the kind of recipe that makes you feel fancy without breaking the bank.
Step-by-step instructions for copycat Arby's chicken salad
Here's the method that delivers that signature Arby's flavor—creamy, crunchy, and perfectly balanced.
🍳 Step 1: Poach the Chicken Breasts for Maximum Tenderness
In a large pot, combine the 1½ cups buttermilk, 1 tbsp vanilla extract, 1 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper. Bring to a simmer over medium heat—the liquid should bubble gently, not boil vigorously. Add the 1½ lb boneless skinless chicken breasts and reduce heat to low. Poach for 15-20 minutes until the chicken reaches 165°F internally and is fork-tender.
Here's the thing—poaching in buttermilk keeps the chicken impossibly tender while infusing flavor. Don't rush the cooking time; undercooked chicken will turn dry and rubbery. Once done, remove the chicken and let it cool completely before shredding. This resting period ensures clean shreds without a single stringy piece.
👨🍳 Step 2: Create the Signature Creamy Dressing
In a large mixing bowl, combine the 1½ cups mayonnaise, ½ cup mayonnaise (yes, it's the same ingredient—this is the secret to that ultra-creamy texture), 2 tbsp granulated sugar, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper. Mix until completely smooth—no lumps allowed. This is your base dressing, and it's what gives the salad its signature sweet-tangy kick.
Now add the 1 cup diced celery and the shredded chicken. Gently fold everything together until the chicken is fully coated. The dressing should look thick but spreadable—if it's too stiff, add 1-2 teaspoons of water to loosen it. The key is achieving that perfect balance of creamy, slightly sweet, and tangy that Arby's nailed.
🥘 Step 3: Prepare the Celery Crown Crunch Topping
Take the 1½ lb celery stalks and slice them into ¼-inch thick rounds—this is your crunch topping. Spread them out on a baking sheet and toast in a 375°F oven for 8-10 minutes until they're golden brown and crisp. Watch them carefully—they'll burn quickly once they reach that color. Let them cool completely before using.
While they toast, prepare the 2 cups toasted bread cubes by spreading them on a separate baking sheet. Toast them in the same oven for 5-7 minutes until they're golden and crispy. This step is crucial—the crunch from both the celery and bread cubes is what makes this salad stand out from generic chicken salad.
🥘 Step 4: Assemble and Serve with Crunchy Layers
In a large serving bowl, combine the chicken mixture and the toasted celery rounds. Gently fold just enough to distribute the celery evenly throughout. The celery should be visible in every bite—this is what gives it that signature "celery crown" look and texture.
Divide the salad into serving bowls and top each portion with ½ cup of the toasted bread cubes. The bread cubes add an extra layer of crunch that keeps every bite exciting. Serve immediately while the bread cubes are still crisp. This salad tastes best fresh—waiting too long means soggy bread cubes and lost crunch.
Pro Tips For Making Copycat Arby'S Chicken Salad
- Simmer, Don’t Boil: That buttermilk poach needs to bubble gently—like a lazy Sunday morning, not a rolling boil. I learned this the hard way when my chicken turned out tough instead of tender. Keep it at a low simmer, and the chicken will stay juicy and absorb all that buttermilk flavor.
- Use Thick Celery: The recipe calls for 1.5 lb of celery stalks for a reason—thick ones toast up better and add that signature crunch. Thin stalks burn too fast and turn bitter. Pick the widest ones you can find, and slice them evenly to ¼-inch rounds.
- Fold, Don’t Stir: When mixing the chicken into the dressing, treat it like a delicate omelet—fold with a spatula, not stir. Overmixing shreds the chicken into dust and makes the salad mushy. Gentle folds keep the texture clean and the celery chunks visible.
- Toast Bread Cubes Last: The bread cubes go on after everything else, and they should stay crisp until serving. Toast them fresh while the celery crown is cooling, then store them separately. Pop them on top right before eating—soggy bread cubes ruin the whole dish.
Pro cooking tips for perfect results
Buttermilk Brine Secrets
I can’t stress enough how crucial the buttermilk brine is for that signature Arby’s tenderness. The full-fat buttermilk doesn’t just tenderize—it infuses the chicken with subtle richness that you just can’t replicate with low-fat versions. I’ve tested both, and the difference is night and day.
For best results, let the chicken soak for at least 2 hours in the fridge, but overnight works even better. This step is what transforms bland chicken into that melt-in-your-mouth texture. 💛
Dressing Texture Hacks
The double mayo trick isn’t just a coincidence—it’s the secret to that ultra-creamy texture. Mixing 1½ cups mayo with an additional ½ cup mayo creates a velvety consistency that coats every bite. If your dressing feels too thick, add 1-2 teaspoons of water to loosen it slightly.
I like to taste it as I go—I always add a pinch more salt or a squeeze of lemon if needed to balance the sweetness from the 2 tbsp sugar. Precision here makes the difference between good and great.
Celery Crown Precision
For that signature crunch, slice the celery stalks into ¼-inch rounds—any thicker, and they won’t toast evenly. Toast them in a 375°F oven for 8-10 minutes, watching closely so they don’t burn. I’ve learned this the hard way—once I left them too long, and they turned bitter.
Pro tip: Use a wire rack on the baking sheet to ensure even browning. The celery should be golden and crisp, not just slightly softened.
Bread Cube Control
Toasted bread cubes are the final crunchy layer, but they’re tricky. Spread them on a separate baking sheet and toast for 5-7 minutes until golden. Over-toasting makes them dry and inedible, while under-toasting leaves them soft.
I like to shake the pan halfway through for even browning. For extra crunch, I sometimes sprinkle a pinch of salt on them before toasting. This adds a subtle seasoning boost that elevates the whole dish.
Avoiding Common Pitfalls
One mistake I see often is assembling the salad too far ahead. The dressing will soften the celery and bread cubes if left sitting for hours. Always fold the celery rounds into the chicken mixture just before serving to preserve that signature crunch.
Also, if you’re making this ahead, store the chicken and dressing separately and assemble last-minute. Trust me, the contrast in textures is what makes this salad worth it.
Serving Like a Pro
For that authentic Arby’s feel, serve the salad on a bed of toasted bread cubes or over a bed of greens. I like to garnish with a few extra celery rounds on top for visual appeal.
If you’re feeling fancy, drizzle a little extra dressing over the top just before serving. The key is to keep everything fresh and crunchy—this salad is all about balance, and that’s what makes it so satisfying. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use buttermilk for the chicken?
The buttermilk brine does more than tenderize—it infuses the chicken with subtle richness that mimics Arby’s signature flavor. Full-fat buttermilk is key; low-fat versions lack that creamy depth. Let the chicken soak for at least 2 hours in the fridge for maximum tenderness and flavor infusion. This step transforms bland chicken into that melt-in-your-mouth texture you crave!
Can I make the dressing ahead of time?
Yes, but store it separately from the chicken and celery. The dressing keeps well for up to 5 days in the fridge. Just fold in the celery rounds and chicken just before serving to maintain that signature crunch—waiting too long softens the texture. This keeps every bite exciting and fresh!
What if my celery rounds burn before they crisp?
Watch them closely—they crisp up fast at 375°F for 8-10 minutes. If they burn, reduce the heat slightly or rotate the pan halfway. For even browning, use a wire rack on the baking sheet. Pro tip: Cool them completely before using to avoid sogginess in the salad. Crispy celery is worth the patience!
Can I substitute regular bread for the toasted cubes?
Toasted white or wheat bread works best, but any toasted bread will do. Avoid stale cubes—they’ll steal moisture from the salad. For extra crunch, sprinkle a pinch of salt on the bread cubes before toasting. This adds subtle seasoning that elevates the whole dish!