Salads
This copycat recipe delivers the exact same crunchy, creamy, and tangy flavors you love from Chick-fil-A's famous chicken salad and broccoli salad—without the wait. 💫 I've spent years perfecting restaurant-quality copycat recipes, and this one hits every note: tender chicken, crisp celery, and that signature vinegar-ranch dressing that makes it addictive in just a few bites.
The secret lies in the creamy ranch dressing—thickened just right to coat every bite of chicken while maintaining that signature tang.
For the broccoli salad, I use a precise blend of vinegar, sugar, and spices that mimics Chick-fil-A's signature flavor profile, ensuring the crunchy broccoli and celery stay crisp even after sitting. The chicken is poached to perfection, staying juicy and tender while absorbing the dressing's bold flavors.
What you'll end up with is a copycat version that rivals the original: fluffy, creamy chicken salad with crisp celery and vinegar bites, paired with a bright, tangy broccoli salad that's perfectly balanced.
This is the kind of dish that disappears fast—ideal for meal prep, lunches, or entertaining. Let's get started on recreating this Southern classic at home.
Both salads can be made ahead and stored separately, making this the ultimate make-ahead meal. The chicken salad keeps well for up to 3 days in the fridge, while the broccoli salad stays crisp for 2 days.
Serve them together for the full Chick-fil-A experience, or enjoy them separately for a lighter lunch option. Here's how to nail it every time.
Ingredients for chicken salad chick broccoli salad copycat
Six ingredients for the creamy chicken salad, seven for the tangy broccoli—just like Chick-fil-A's originals.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 2 ½ lb | Poached for tenderness |
| Mayonnaise 🥛 | 1 cup | Duck brand preferred for richness |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Celery Stalks 🧅 | 2 whole | Finely diced, crisp |
| Red Onion 🧅 | ¼ cup | Finely chopped, sharp bite |
| Fresh Dill 🌿 | ¼ cup | Chopped, bright flavor |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, tangy |
| Dried Mustard 🌶️ | 1 tsp | For subtle depth |
| Salt 🧂 | 1 ½ tsp | Kosher for best flavor |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, bold |
| White Vinegar 💧 | ½ cup | For broccoli dressing |
| Granulated Sugar 🍚 | 2 tbsp | Balances vinegar tang |
| Broccoli Florets 🥦 | 3 cups | Fresh, crisp-cut |
| Celery Stalks 🧅 | 1 whole | For broccoli salad, diced |
| Red Bell Pepper 🌶️ | ½ cup | Diced, crunchy |
The chicken is the star here, so buy the freshest breasts you can find. Most grocery stores carry boneless, skinless cuts—look for ones with good color and no grayish edges. Costco or Walmart often have great prices for bulk packs. The celery should be crisp and bright green, not limp or yellowing. For the broccoli, fresh is best, but frozen florets work in a pinch if you're short on time. The red onion adds that signature bite, so don't skip it—just make sure it's sharp and fresh.
No fresh dill? Dried works at one-third the amount, but you'll lose that bright, fresh flavor. Subbing mayo? Greek yogurt cuts calories, but the texture won't be as rich. For the broccoli salad, apple cider vinegar can replace white vinegar if you prefer a fruitier tang. The sugar balances the vinegar, so don't skip it—even if you're watching your sweet intake. If you're making this ahead, add the dressing to the broccoli just before serving to keep it crisp.
Both salads keep well in the fridge—chicken salad for 3 days, broccoli salad for 2 days if you add dressing last. The chicken stays juicy if you store it in a sealed container with a little extra mayo. For the broccoli, keep it dry until you're ready to toss it with dressing. Portion into containers for easy lunches—just grab and go. The flavors actually improve after sitting overnight, so make it the night before for the best results.
Why You'll Love This Recipe
- No-Cook Add-Ins: I swear by the celery and red onion—just chop them once, toss them in, and let the mayo and sour cream do the work. No cooking, no fuss, just that fresh crunch every time.
- Creamy Crunch Magic: That mayo-sour cream combo? It’s the secret. The chicken stays juicy, the celery adds bite, and the onion brings just enough sharpness to keep it interesting—not too sweet, not too bland.
- Lunchbox Legend: Honestly, this is my go-to for meal prep. Pack it in jars or containers, and it stays fresh for days. My kids grab it before school, and I take it to work—no reheating needed.
- Budget-Friendly Protein: A whole chicken breast feeds four for lunch, and the rest of the ingredients? Pantry staples. I’ve made this for under $10 total, and it’s still the star of the table.
Step-by-step instructions for chicken salad Chick broccoli salad
Here's how to recreate that signature crunchy, creamy combo—just like the original.
🍳 Step 1: Poach the Chicken Breast for Perfect Tenderness
Bring a large pot of water to a gentle simmer over medium heat. Add the 2.5 lb boneless skinless chicken breast, 1.5 tsp salt, and 0.5 tsp black pepper. The water should remain at a bare simmer—not a rolling boil—to keep the chicken moist. Poach for 12-15 minutes until the internal temperature reaches 165°F and the chicken is fork-tender.
Here's the thing—don't overcook it. You want it to pull apart easily but still hold together when sliced. Remove the chicken and let it cool completely in the pot for 15 minutes before handling. This resting step prevents the chicken from turning mushy when you mix it later.
👨🍳 Step 2: Shred and Mix the Creamy Base
Once cooled, shred the chicken using two forks or your hands into ¼-inch thick pieces. In a large mixing bowl, combine the shredded chicken with 1 cup mayonnaise, 0.5 cup sour cream, 2 tbsp lemon juice, 1 tsp dried mustard, and 0.25 cup chopped fresh dill. Mix until fully incorporated—you're looking for a smooth, creamy texture with no dry spots.
Taste and adjust seasoning if needed. I usually add a pinch more salt or pepper at this stage, but the original recipe's balance is spot-on. The mayonnaise and sour cream combo gives that signature creamy, slightly tangy flavor that makes this salad irresistible.
🥘 Step 3: Prepare the Crunchy Broccoli Salad
In a separate bowl, combine 3 cups broccoli florets, 1 whole celery stalk (finely diced), 0.25 cup red onion (finely chopped), and 0.5 cup red bell pepper (diced). In a small jar, whisk together 0.5 cup white vinegar, 2 tbsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper until the sugar dissolves completely.
Pour the dressing over the broccoli mixture and toss gently to coat. Let it sit for 10 minutes before serving—this allows the flavors to meld and the broccoli to soften slightly while maintaining its crunch. The vinegar-sugar dressing creates that perfect tangy-sweet contrast that balances the creamy chicken salad.
🍽️ Step 4: Combine and Serve with Confidence
Gently fold the creamy chicken mixture into the broccoli salad, reserving about ½ cup of the dressing to drizzle on top if needed. The key here is to combine just before serving—this keeps the broccoli crisp and prevents the chicken from getting soggy. Divide into serving bowls and drizzle with any reserved dressing.
Garnish with additional chopped fresh dill if desired. Serve immediately with your favorite crackers or on fresh bread for that perfect crunchy, creamy, tangy combination. This copycat version delivers all the restaurant charm with the added bonus of knowing exactly what's in your salad!
Pro Tips For Making Chicken Salad Chick Broccoli Salad Copycat
- POACH DON’T BOIL: The chicken turns out dry if you cook it too fast. Simmer the breasts in lightly salted water with a splash of vinegar (just 1 tablespoon) for 12-14 minutes—until the internal temp hits 165°F and a knife slides in like butter. Then let them cool in the liquid before shredding; it keeps them juicy.
- SALT THE CELERY: Skip this step and your celery will taste bland. Toss the chopped stalks with ¼ teaspoon salt and let them sit for 5 minutes before mixing into the salad. It draws out moisture and makes the flavor pop—especially important when you’re drowning them in mayo later.
- GRATE THE ONION: I used to dice the red onion, but it stays too chunky. A fine grate (or pulse in a food processor) spreads the sharpness evenly through the salad. Just 1 tablespoon of grated onion does the trick—no need to overdo it unless you’re feeling adventurous.
- FOLD IN THE SOUR CREAM LAST: Add it early, and the mayo will curdle. Stir in the sour cream right before serving—just 2 tablespoons—so it stays smooth and creamy. If you’re worried, mix a tiny bit into the mayo first to temper it, but honestly, I’ve never had issues doing it cold.
Health benefits of this dish
Protein Powerhouse
This recipe delivers a high-protein punch with the chicken salad alone providing about 40 grams of protein per serving. That's nearly half your daily recommended intake in one meal! The poaching method preserves moisture and tenderness, ensuring you get all the benefits without dryness. 💪
Low-Calorie Crunch
The broccoli salad adds fiber-rich vegetables without heavy calories. With just 120 calories per serving, it's a perfect balance to the creamy chicken salad. The vinegar dressing keeps it light while delivering a satisfying crunch from the raw broccoli and celery.
Heart-Healthy Fats
Using full-fat sour cream and Duck brand mayonnaise provides heart-healthy fats that support brain function and keep you full longer. The mayo's richness also helps your body absorb fat-soluble vitamins from the vegetables. I've found this combo stays creamy without the need for unhealthy shortcuts.
Digestive Benefits
The fresh dill and lemon juice in the chicken salad act as natural digestive aids, helping your body break down fats more efficiently. Meanwhile, the broccoli salad's fiber content promotes gut health and keeps your digestive system running smoothly. The vinegar in the dressing even helps regulate blood sugar levels.
Vitamin Boost
You're getting a serious nutrient boost with this combo. The broccoli provides vitamin C, K, and folate, while the red bell pepper adds vitamin A and antioxidants. The chicken delivers B vitamins essential for energy metabolism. It's like a one-bowl vitamin cocktail that actually tastes great.
Meal Prep Friendly
Both salads store well in the fridge, making them perfect for healthy meal prep. The chicken salad keeps for 3 days while maintaining its creamy texture, and the broccoli salad stays crisp for 2 days if you add dressing just before serving.
This means you can enjoy restaurant-quality nutrition without the drive-thru stop. 💡
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poaching my own?
Rotisserie chicken works perfectly for this recipe. Just shred 2.5 cups of cooked chicken (about 2-3 cups raw) and skip the poaching step. The key is to remove any excess fat or skin before mixing to keep the salad creamy. For best flavor, use a high-quality rotisserie chicken with fresh herbs.
How do I keep the broccoli salad crispy for longer?
Add the dressing to the broccoli salad right before serving to maintain maximum crunch. If you need to prep ahead, store the broccoli, celery, and red onion separately in an airtight container, then toss with dressing when ready. For extra crispness, add 1 tsp cornstarch to the dressing—it helps preserve texture.
What's the secret to getting that perfect creamy texture?
The magic lies in the ratio of mayo to sour cream (2:1) and using full-fat ingredients. Don't substitute with light mayo or nonfat sour cream—they'll make the salad break apart. Also, mix the chicken salad just before serving to prevent separation. The lemon juice helps emulsify everything and keeps it smooth.
Can I make this gluten-free?
Yes! Both salads are naturally gluten-free. Just ensure your mayo and sour cream contain no gluten additives. For serving, use gluten-free crackers or bread. The original recipe's flavors remain intact—this version is just as delicious without any gluten-containing ingredients.
Why does my chicken salad turn out dry?
Overcooking or using dry chicken are the most common culprits. Always poach until the internal temp reaches 165°F but no higher—dry chicken absorbs less moisture. Also, make sure your chicken breasts aren't too lean (they should have some fat marbling). If needed, add 1 tbsp extra mayo to restore creaminess.