Chick-fil-A may no longer serve its Chicken Salad, but the company still publishes the recipe so fans can make it at home. This version follows that simple formula: cooked chicken, celery, sweet pickle relish, mayonnaise, and hard-boiled eggs, pulsed just enough to create the fine, creamy texture the original sandwich was known for.
The food processor is the important part, but don’t let it run continuously. Short pulses chop the chicken and celery evenly without turning the mixture into a paste. I stop as soon as the salad holds together but still has a little texture.
Serve it on toasted bread with green leaf lettuce, spoon it into lettuce cups, or eat it chilled on its own.
For more Chick-fil-A-inspired recipes, try my Chick-fil-A Chicken Minis, Chick-fil-A Mac and Cheese, or Chick-fil-A Sauce.
Is Chick-fil-A Chicken Salad Still on the Menu?
No. Chick-fil-A discontinued Chicken Salad in 2017, and it is not part of the current national menu. The company still publishes its Chicken Salad recipe so it can be recreated at home.
This homemade version uses the same basic combination as Chick-fil-A’s published recipe, adapted so you can make it with cooked chicken from your own kitchen.
Ingredients
- 16 oz (454 g) cooked chicken breast, cooled and cut into chunks
- 2½ oz (70 g) celery, roughly chopped, about 1½ stalks
- ⅓ cup (80 ml) sweet pickle relish
- ½ cup (120 g) mayonnaise
- 2 large hard-boiled eggs, cooled and peeled
For Serving
- Toasted wheat or multigrain bread
- Green leaf lettuce
Instructions
- Cool the Chicken: Make sure the cooked chicken is completely cool before making the salad. Warm chicken can make the mayonnaise loose and give the finished salad a greasy texture.
- Pulse the Chicken Mixture: Add the chicken, celery, sweet pickle relish, and mayonnaise to a food processor. Pulse about 6–7 times, stopping to check the texture.
- Add the Eggs: Add the hard-boiled eggs and pulse a few more times, just until they are incorporated and the chicken salad reaches a finely chopped but not completely smooth consistency.
- Check the Texture: Avoid processing continuously. The salad should be creamy enough to hold together while still having some visible texture from the chicken and celery.
- Chill: Cover and refrigerate for about 30 minutes before serving if time allows. This firms the mixture slightly and gives the flavors time to blend.
- Make the Sandwiches: Spoon the chilled chicken salad onto toasted bread, add green leaf lettuce, and top with another slice of bread.
Tips for the Best Chick-fil-A Chicken Salad
- Start with cold chicken. It produces a thicker, cleaner chicken salad than warm chicken.
- Use sweet pickle relish. That mild sweetness is an important part of the flavor of Chick-fil-A’s published recipe.
- Pulse instead of blending. A few short pulses give you the fine texture without turning the chicken into paste.
- Don’t add extra mayonnaise immediately. The mixture becomes creamier as the ingredients are processed together.
- Chill before serving. Even 30 minutes in the refrigerator improves the texture.
Pin the image below if you like this Chicken Salad Recipe!
Can I Make It Without a Food Processor?
Yes. Finely chop the chicken, celery, and hard-boiled eggs with a sharp knife, then stir them together with the relish and mayonnaise.
The texture will be chunkier than the restaurant-style version, but the flavor will be similar.
Variations
Dill Relish
Sweet pickle relish is closer to Chick-fil-A’s published recipe, but you can substitute dill relish if you prefer a less-sweet chicken salad.
Add Onion
Onion isn’t part of Chick-fil-A’s published formula, but a small amount of finely minced green onion, chives, or yellow onion works well if you want more bite.
Lighter Chicken Salad
You can replace part of the mayonnaise with plain Greek yogurt. The flavor will be tangier and less like the original, but the salad will still be creamy.
Lettuce Cups
For a bread-free serving option, spoon the chicken salad into Bibb or butter lettuce leaves instead of making sandwiches.
What to Serve with Chick-fil-A Chicken Salad
Serve the chicken salad sandwich with chips, fruit, pickles, or a simple side salad.
For another restaurant-style chicken salad, try my Chicken Salad Chick copycat recipe.
Storage
Transfer leftover chicken salad to an airtight container and refrigerate promptly.
For best safety and quality, use it within 3–4 days. Keep it refrigerated at 40°F (4°C) or below and don’t leave it at room temperature for more than 2 hours.
I don’t recommend freezing this chicken salad. Mayonnaise and hard-boiled eggs can become watery or grainy after freezing and thawing.
FAQ
Did Chick-fil-A discontinue its Chicken Salad?
Yes. Chick-fil-A no longer sells Chicken Salad on its national menu, although the company continues to publish the recipe for customers who want to make it at home.
Is this the original Chick-fil-A Chicken Salad recipe?
This homemade version follows the ingredient proportions in Chick-fil-A’s published Chicken Salad recipe, but it uses home-cooked chicken rather than requiring you to buy Chick-fil-A chicken filets.
What kind of chicken should I use?
Cooked chicken breast works best. You can grill, bake, or poach it, but let it cool completely before adding it to the food processor.
For a stronger Chick-fil-A-style flavor, use well-seasoned chicken rather than completely plain chicken.
Can I make Chick-fil-A Chicken Salad ahead of time?
Yes. It is actually a good make-ahead lunch because the texture improves after chilling. Prepare it up to a day before serving and keep it tightly covered in the refrigerator.
Why did my chicken salad turn mushy?
It was probably processed too long. Use short pulses and stop as soon as the ingredients are finely chopped and the salad holds together. A food processor can turn chicken into a paste very quickly.
