I’ve made this Chicken Salad Chick copycat dozens of times when I wanted an easy, crowd-pleasing lunch that feels deli-quality without the fuss. It’s a creamy, slightly tangy chicken salad built on shredded rotisserie or poached chicken and crisp celery — the kind of recipe that works equally well on simple crackers, piled into a sandwich, or spooned over a green salad for a quick weeknight meal.

Why you’ll love this dish

This version of the Chicken Salad Chick copycat is fast, budget-friendly, and endlessly adaptable. It uses a short ingredient list yet delivers the classic creamy texture and bright vinegar note that makes the original so addictive. Make it for packed lunches, potlucks, or a light dinner — it holds up well chilled and scales easily for guests.

“Exactly the creamy, mildly tangy chicken salad I wanted — the family fought over the last scoop.”

If you want ideas for pairing this with other make-ahead mains, try serving it with something crunchy and sweet-salty, like these air fryer honey butter garlic chicken tenders for a contrasting texture and flavor.

Step-by-step overview

Before you start: this recipe is mostly assembly. Shred or chop cooked chicken, finely dice celery, whisk the mayonnaise with the seasonings, then fold everything together. Chill for at least 30 minutes so the apple cider vinegar rounds out the mayo and the celery softens slightly — that resting time makes a noticeable difference in flavor.

What you’ll need

3 cups shredded chicken (rotisserie or cooked chicken breast) — shredded for texture
1 large rib celery, finely diced — adds crunch and freshness
1/2 cup full‑fat mayonnaise — base for creaminess
1 teaspoon apple cider vinegar — gives a subtle tang
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Notes and substitutions:

Mayonnaise: use full‑fat for best texture; Greek yogurt (half mayo, half yogurt) works if you want a lighter version but expect a tangier result.
Chicken: rotisserie chicken gives the most convenience and flavor. Leftover poached or baked chicken breast is perfect too.
Celery: if you dislike the crunch, finely grate the celery or substitute with diced seedless apple for a fruitier spin.

How to prepare it

Put the shredded chicken into a large mixing bowl.
Add the finely diced celery.
In the same bowl, spoon in the 1/2 cup mayonnaise.
Add the apple cider vinegar, onion powder, garlic powder, salt, and pepper.
Mix everything thoroughly until evenly coated. Taste and adjust seasoning — add a pinch more salt or a squeeze of vinegar if it needs brightness.
Cover and refrigerate for at least 30 minutes so the flavors meld.
Serve chilled on crackers, in sandwiches, or over salad greens.

Short sentences, clear actions: mix, taste, chill, serve. That resting step is small but crucial — it softens the celery slightly and lets the vinegar marry with the mayo.

Best ways to enjoy it

Classic sandwich: buttered brioche or a toasted croissant with crisp lettuce.
On a bed of mixed greens with sliced cucumbers and cherry tomatoes for a low-carb meal.
Scoop onto crackers for appetizers at a party.
Stuff into a croissant or pita for portable lunches.
For a crunchy, nutty contrast try it next to a salad like this Chicken Cashew Crunch Salad — the textures play beautifully together.

Storage and reheating tips

Refrigerate: store in an airtight container for up to 3–4 days. Keep it chilled and don’t sit out longer than 2 hours total to stay food-safe.
Freezing: mayonnaise-based salads don’t freeze well — the texture breaks down. Avoid freezing; instead, freeze cooked shredded chicken separately if you want to prep ahead.
Serving after storage: stir before serving; if it looks dry, add a little extra mayo or a splash of lemon juice to freshen it.

Helpful cooking tips

Shred chicken while it’s warm for the easiest, most consistent texture.
Use a fork or two forks to shred rotisserie chicken quickly.
Finely dice celery — chunky pieces can overpower each bite.
Taste as you go: start with less salt and pepper, then adjust. The vinegar should be gentle, not sharp.
If you prefer a looser salad for spooning, add 1–2 tablespoons more mayonnaise or a tablespoon of plain yogurt.

Recipe variations

Classic Carol style: add a touch more vinegar and less mayo for a brighter, lighter version.
Waldorf twist: fold in chopped apple and a tablespoon of chopped pecans or walnuts for sweetness and crunch.
Spicy: mix in 1–2 teaspoons of Sriracha or a pinch of cayenne for heat.
Herb-forward: fold in a tablespoon each of chopped fresh parsley and chives for a fresher finish.
Low-fat: use half mayonnaise and half plain Greek yogurt; reduce salt slightly and add a squeeze of lemon to compensate for richness loss.

Your questions answered

Q: How long does this chicken salad last in the fridge?
A: Stored in an airtight container, it keeps well for 3–4 days. Always sniff and check for off-odors before eating.

Q: Can I make this ahead for a party?
A: Yes — make it the day before and refrigerate. Chill for at least 30 minutes before serving so flavors develop. Add any crunchy toppings (nuts, extra celery) just before serving to keep them crisp.

Q: Is there a recommended chicken-to-mayo ratio?
A: This recipe uses about 3 cups chicken to 1/2 cup mayo. If you like a creamier salad, increase mayo by 1–2 tablespoons at a time until you reach the texture you prefer.

Q: Can I replace celery with something else?
A: Yes — diced apple, finely chopped fennel, or cucumber can replace or partially replace celery, each giving a different flavor profile.

Q: Is it safe to use store-bought rotisserie chicken?
A: Absolutely. Rotisserie chicken is fully cooked and convenient. Make sure it’s refrigerated promptly after purchase and consume within recommended times.

Conclusion

If you want to compare to other copycat takes on the Chicken Salad Chick classic, check this detailed Chicken Salad Chick Classic Carol Recipe • The Fresh Cooky for a similar flavor profile and technique. For another home-tested copycat, see Copycat Chicken Salad Chick Classic Carol – Life With The Crust … to explore slight ingredient tweaks and serving ideas.

Enjoy this straightforward, reliable chicken salad for quick meals and easy entertaining.

Chicken Salad Chick Copycat

A creamy, slightly tangy chicken salad made with shredded chicken and crisp celery, perfect for sandwiches, crackers, or salads.

Prep Time 10

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

3 cups shredded chicken (rotisserie or cooked chicken breast) shredded for texture
1 large rib celery, finely diced adds crunch and freshness
1/2 cup full‑fat mayonnaise base for creaminess
1 teaspoon apple cider vinegar gives a subtle tang
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preparation

Put the shredded chicken into a large mixing bowl.
Add the finely diced celery.
In the same bowl, spoon in the mayonnaise.
Add the apple cider vinegar, onion powder, garlic powder, salt, and pepper.
Mix everything thoroughly until evenly coated.
Taste and adjust seasoning, adding a pinch more salt or a squeeze of vinegar if needed.
Cover and refrigerate for at least 30 minutes.

Serving

Serve chilled on crackers, in sandwiches, or over salad greens.

Notes

Store in an airtight container for up to 3–4 days. For a lighter version, substitute half of the mayonnaise with Greek yogurt. Avoid freezing mayonnaise-based salads.