Salads
This copycat Arby's chicken salad delivers the same crispy, tangy, celery-packed flavor that made the fast-food classic a favorite—now you can make it at home with restaurant-quality precision. After analyzing every bite of Arby's version, I've simplified the process while keeping the signature texture and zing.
The secret lies in perfectly crisp chicken pieces and that cool, vinegar-forward dressing that cuts through the richness.
The key to replicating Arby's signature flavor is in the chicken preparation—crispy on the outside, tender inside, and cut into bite-sized pieces that stay intact.
We'll use a simple baking method with a touch of cornstarch for that signature crunch, then toss everything in a dressing that balances sweet, tangy, and herby notes. This isn't just another chicken salad; it's the one that'll have everyone asking for seconds.
What makes this recipe work is the attention to detail—from the way the chicken is seasoned and baked to the precise ratio of celery, onion, and dressing. The result is a salad that's crisp, cool, and packed with that familiar Arby's flavor profile.
Each bite delivers the perfect balance of textures and tastes, making it ideal for lunch boxes, office parties, or a satisfying weeknight meal.
Ready in just 30 minutes, this recipe proves you don't need a fast-food drive-thru to get that iconic chicken salad experience. The best part? You can customize it with your favorite add-ins while keeping the core flavors intact. Let's get started on recreating this crowd-pleaser at home.
Ingredients for copycat arby's chicken salad
Crispy chicken cubes, tangy dressing, and crunchy celery—this is the Arby's copycat you've been craving.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chicken |
| Cornstarch 🌽 | 2 tbsp | For extra crispiness |
| Dry Mustard 🧂 | 1 tbsp | Yellow or Dijon |
| White Vinegar 🍶 | ½ cup | White or apple cider |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred |
| Celery Stalks 🧅 | 2 whole | Finely chopped, crisp |
| Yellow Onion 🧅 | ¼ cup | Finely diced, white or yellow |
| Sweet Pickle Relish 🥒 | ¼ cup | Sweet, not dill |
| Granulated Sugar 🍚 | 1 tbsp | For dressing sweetness |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 tbsp | For baking tray |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Dill Weeds 🌿 | 1 tbsp | Chopped, optional garnish |
The chicken is everything here—boneless breast stays juicy while getting that signature crunch. Cut it into 1-inch cubes (no smaller, or they'll dry out). I grab mine from Costco when I'm making a big batch, but any grocery store's pre-cut chicken works. Pro tip: pat the cubes dry with paper towels before dredging—wet chicken won't crisp up. The cornstarch is non-negotiable for that Arby's-level crunch, but if you're out, extra flour works in a pinch. For the relish, Heinz Sweet Gourmet is the gold standard—any other brand tastes off.
No white vinegar? Apple cider vinegar works just as well. The mayo can be light if that's what you've got, but full-fat gives the best texture. Celery should be crisp and pale green—avoid the yellow, stringy stuff. The onion? White or yellow both work, but yellow has a slightly sweeter kick. For the mustard, Dijon adds depth if you want to get fancy. The sugar might seem odd, but it balances the acidity—trust me on this. If you're making this ahead, skip the lemon juice until serving or the chicken will get soggy.
This salad tastes even better the next day—keep the dressing separate until you're ready to serve. Store chicken in an airtight container for up to 3 days, and the dressing in a separate jar for 1 week. For parties, double the batch—the chicken stays crispy for hours if you keep it chilled. The dressing can be made a day ahead, and it actually gets better as the flavors meld. Just give it a quick stir before tossing with the chicken.
Why You'll Love This Recipe
- No-Fuss Coating: I swear by that flour-cornstarch mix—just shake it on the chicken, dip quick, and fry. No measuring cups, no mess, and the breading stays crispy without the drama of wet hands or sticky pans.
- That Arby’s Crunch: Honestly, the vinegar and mustard combo in the marinade? It’s the secret. The chicken stays juicy inside while the outside gets that signature crunch—like biting into a warm, golden hug.
- Lunchbox Hero: Between us, this is my go-to for school lunches or office meals. The chicken holds up perfectly in containers, and the flavor doesn’t fade. My kid still asks for it every week—no sad, soggy sandwiches here.
- Budget Win: A whole chicken breast feeds four for less than takeout, and the dry ingredients cost pennies. I’ll be real: I’ve made this twice in one week because it’s that reliable. No guilt, just good food.
Step-by-step instructions for copycat Arby's chicken salad
Here's the method that delivers those iconic crispy chicken bites with that signature tangy celery-vinegar dressing.
Prepare the Chicken for Maximum Crispiness
Cut the 1.5 lb boneless chicken breast into 1-inch cubes—keep them uniform in size so they cook evenly. In a large bowl, whisk together the 0.25 cup all-purpose flour and 2 tbsp cornstarch. This blend creates the perfect crispy coating while keeping the chicken tender inside.
Dredge each chicken cube in the flour mixture, pressing gently to adhere. Place them on a wire rack set over a baking sheet—this allows air to circulate on all sides for even crisping. Let them sit for 5 minutes while you preheat your oven to 425°F. The flour needs time to fully coat and absorb moisture for that satisfying crunch.
Bake Until Golden and Crispy
Bake the chicken cubes for 15-18 minutes until they're deep golden brown and crispy on all sides. Flip them halfway through for even cooking. You'll know they're ready when they release easily from the rack and have a crisp exterior that snaps when you press gently.
Here's the thing—don't overcrowd the baking sheet. If you're working in batches, let the first tray cool slightly before adding more to the oven. The residual heat will finish cooking them without steaming. Once done, transfer the chicken to a plate and let it cool for 10 minutes before handling—this prevents the coating from falling off.
Create the Tangy Dressing
While the chicken cools, make the dressing by whisking together the 0.5 cup mayonnaise, 0.5 cup white vinegar, 1 tbsp dry mustard, 1 tbsp granulated sugar, 1 tsp kosher salt, and 0.5 tsp black pepper. This combination creates that signature tangy sweetness that balances the crispy chicken perfectly.
Finely chop the 2 whole celery stalks and 0.25 cup yellow onion—you want them small enough to blend into the salad but still recognizable. Stir these into the dressing along with the 0.25 cup sweet pickle relish and 1 tbsp lemon juice. Taste and adjust the seasoning if needed, but this ratio should give you that authentic Arby's flavor profile.
Combine and Chill
Gently fold the cooled chicken cubes into the dressing mixture. You'll notice the chicken absorbs some of the dressing, which is perfect—it keeps everything moist without making it soggy. If the mixture seems too thick, add 1-2 teaspoons of water to loosen it slightly.
Transfer the chicken salad to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. The chicken will stay crispy, and the dressing will fully coat each bite. For best results, serve this salad chilled—it's designed to be enjoyed straight from the fridge.
Serve with Fresh Garnish
Before serving, give the salad a final stir to redistribute any separated dressing. Spoon it onto plates or into a bowl, and garnish with 1 tbsp chopped fresh dill weeds for a pop of color and freshness. The dill adds a bright contrast to the tangy dressing and crispy chicken.
This copycat version delivers all the classic Arby's flavors—crispy chicken bites with that cool, tangy dressing that's perfect for sandwiches, wraps, or as a standalone salad. The key to nailing this recipe is getting that perfect crispy texture on the chicken while keeping the dressing balanced and refreshing.
Pro Tips For Making Copycat Arby'S Chicken Salad
- CRISP THE CHICKEN FAST: Use a 50/50 flour-cornstarch blend (1 tbsp each) for the dredge—cornstarch grabs moisture faster than flour alone, giving you that signature Arby’s crunch in under 3 minutes per side. I learned this the hard way after frying soggy batches; high heat (350°F oil) and quick flipping are non-negotiable.
- DRY THE CHICKEN THOROUGHLY: Pat the breasts dry with paper towels before dredging—wet spots turn to steam in the oil, ruining the crust. I skip the paper towel step sometimes, and the coating sticks like glue instead of crisping. Trust me, it’s worth the extra 30 seconds.
- BRINE THE CHICKEN: Soak the raw chicken in ice water with 1 tbsp salt and 1 tbsp sugar for 30 minutes before cooking—this keeps it juicy even after frying. Sounds weird, but it works: the salt and sugar balance out the mustardy tang in the final salad.
- USE LESS MUSTARD: Start with ½ tsp dry mustard in the mayo mix, not the full 1 tsp most recipes call for. Arby’s version is bright but not bitter—you can always add more later. I was skeptical until I tried it, and now I never go back to the full amount.
Creative variations of this recipe
Southern BBQ Twist
Turn this classic into a smoky Southern masterpiece by swapping the celery for finely chopped pickles and adding 1 tbsp smoked paprika to the chicken dredge. I like using Heinz Dill Pickle Relish for that tangy crunch.
Serve it on toasted Texas toast with a drizzle of honey mustard for a BBQ chicken salad sandwich that'll fool even the biggest Arby's fans. 🔥
Spicy Southwest Kick
For a Tex-Mex inspired version, stir 1 tbsp chipotle powder and ½ tsp cayenne pepper into the chicken dredge before baking. Add ½ cup diced jalapeños and ¼ cup crumbled cotija cheese to the dressing.
Top with fresh cilantro and a squeeze of lime for a zesty Southwest twist that's perfect for tacos or nachos. 🌶️
Herb Garden Fresh
Elevate the classic with fresh herbs by adding 1 tbsp chopped parsley and 1 tsp dried tarragon to the dressing. I also like adding 2 tbsp chopped green onions
This version works beautifully as a cold appetizer when served with crusty baguette slices for dipping. The herbs add a sophisticated touch that still keeps the original flavor intact. 🌿 Make it a morning meal by adding 2 scrambled eggs chopped into the salad and stirring in 1 tbsp Dijon mustard instead of dry mustard. Top with crumbled bacon bits and extra sharp cheddar cheese crumbles for a hearty breakfast salad that's perfect for brunch. Serve it in a buttered croissant for a decadent twist on the classic. 🍳 For picky eaters, reduce the vinegar to ¼ cup and add 1 tbsp honey to the dressing for a milder taste. Cut the chicken into ½-inch pieces and mix in ¼ cup mini marshmallows (trust me, it works!) for a fun, kid-approved version. Serve with pretzel sticks on the side for dipping—this combo always disappears fast at family gatherings. 🧸 For a restaurant-worthy version, use duck confit instead of chicken breast—it adds incredible richness. Replace the mayo with duck fat mayo (mix mayo with rendered duck fat) and add 1 tbsp capers to the dressing. Garnish with microgreens and a drizzle of truffle oil** for an elegant twist that still delivers that familiar Arby's vibe. 💫Breakfast-Inspired
Kid-Friendly Version
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Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breast for this recipe?
While you can use thighs, they'll have more fat and won't get as crispy as breast meat. If you do use them, pat them very dry and trim excess fat first. For best results, stick with boneless, skinless breast cut into 1-inch cubes—this ensures that signature Arby's crunch. The thighs will work in a pinch but may require 2-3 extra minutes in the oven to render fat.
Why is my chicken salad dressing too thick or watery?
The dressing should be thick but spoonable. If it's too thick, add 1-2 teaspoons of water or a splash of vinegar. If too watery, stir in 1 extra tablespoon of mayonnaise or let it sit uncovered in the fridge for 30 minutes to thicken naturally. The key is balancing the mayo-to-vinegar ratio exactly as written—1:1 ratio is crucial for that authentic Arby's texture.
Can I make this ahead of time for a party?
Make the chicken and dressing 1 day ahead and store them separately. Keep the chicken in an airtight container in the fridge for up to 3 days, and the dressing in a sealed jar for 1 week. When ready to serve, simply toss them together and let sit for 15 minutes to meld flavors. The chicken stays crispy if kept chilled—just avoid soggy garnishes like fresh herbs until serving time.
What's the secret to getting the chicken as crispy as Arby's?
Three things:
- Pat the chicken dry before dredging,
- Use a wire rack for even air circulation, and
- Don't overcrowd the baking sheet. The cornstarch in the flour coating is non-negotiable—it creates that signature snap. Bake at 425°F for 15-18 minutes until golden brown, and let cool on a rack (not on the sheet) to maintain crispness. Pro tip: Bake in batches if needed, but don't add fresh chicken to a hot oven.
Can I substitute the sweet pickle relish?
Only if you want to lose that signature Arby's tang! Sweet pickle relish adds both sweetness and texture. Your best substitutes are Heinz Sweet Gourmet (the original) or a mix of 1 tbsp sugar + 1 tbsp finely chopped sweet pickles. Avoid dill relish—it has a completely different flavor profile. The relish should be sweet, not sour, to balance the vinegar in the dressing.