Craving Arby’s famous chicken salad? You don’t need to wait for it to hit the menu. This simple recipe brings the creamy, crunchy flavors right to your kitchen. Using fresh chicken, crisp grapes, and toasted pecans, it’s a quick way to recreate the classic. Whether you want it as a sandwich, a wrap, or a light salad plate, this guide shows you how to make it better than takeout.
What Makes Arby’s Chicken Salad Recipe Special
Arby’s chicken salad is known for its perfect mix of creamy dressing, tender chicken, and sweet crunch from grapes and pecans. It’s not your typical deli-style salad — it’s fresh, slightly sweet, and always satisfying. The combination of juicy white-meat chicken with crisp fruit and nutty flavor makes it stand out from other fast-food options.
Another reason fans love it? Arby’s offers it only at certain times of the year, so it feels like a limited treat. When it’s gone, you’re left wishing you had stocked up. That’s why making it at home is the ultimate solution — you control the ingredients, freshness, and portion size. Plus, you can tweak it to suit your taste while keeping the signature flavor that made the original so popular.
Key Ingredients and Best Substitutions
The beauty of Arby’s chicken salad lies in its simple ingredients. Each one adds a unique texture and flavor. Here’s what you need — and how you can customize it:
Chicken
- Best choice: Cooked chicken breast or rotisserie chicken for a lean, tender base.
- Why it matters: Mild flavor lets the dressing and add-ins shine.
- Substitutions: Use leftover roast chicken, canned chicken for convenience, or mix in thigh meat if you prefer richer flavor.
Pecans
- Best choice: Lightly toasted pecans for a nutty crunch.
- Why it matters: They balance the creamy dressing and sweet grapes.
- Substitutions: Almonds, walnuts, or sunflower seeds if you want a different texture or nut-free option.
Grapes
- Best choice: Red seedless grapes, halved for even bites.
- Why it matters: Adds sweetness and freshness.
- Substitutions: Apples, cranberries, or diced pineapple for a fruity twist.
Dressing (Mayonnaise)
- Best choice: Real mayonnaise for authentic flavor.
- Why it matters: It binds everything together without overpowering.
- Substitutions: Greek yogurt for a lighter version, or a mix of mayo and sour cream for tang.
Seasonings
- Best choice: Simple salt and pepper, with optional celery or onion for extra bite.
- Why it matters: Clean seasoning keeps the salad balanced and fresh.
- Substitutions: A dash of garlic powder, dill, or paprika if you like added depth.
Preparing the Chicken for Perfect Texture
Great chicken salad starts with perfectly cooked chicken. If the chicken is too dry, the salad feels bland. If it’s undercooked, it’s unsafe. The goal is tender, juicy chunks that hold their shape when mixed.
Poaching for Tender, Moist Chicken
- How to do it: Place boneless chicken breasts in a pot, cover with water or chicken broth, add salt and a bay leaf if you like.
- Bring to a simmer, not a boil: High heat makes chicken tough. Keep the liquid just steaming and cook for 12–15 minutes until fully cooked (internal temp 165°F / 74°C).
- Cool before dicing: Let the chicken rest for 5–10 minutes so juices redistribute.
Roasting for Extra Flavor
- How to do it: Rub chicken with oil, salt, and pepper. Roast at 375°F (190°C) for about 25 minutes.
- Why it works: Roasting adds a deeper flavor, especially if you use skin-on chicken. Remove the skin before dicing for the salad.
Using Rotisserie Chicken for Convenience
- Why it works: It’s fully cooked, flavorful, and saves time.
- What to do: Remove the skin and shred or dice the meat while it’s still warm.
Dicing Tips
- Uniform pieces: Cut chicken into small, even cubes — about ½ inch. This ensures every bite has a balanced mix of dressing, grapes, and pecans.
- Don’t shred too fine: Shredded chicken can turn the salad mushy. Aim for chunks, not strings.
Step-by-Step: Making the Salad
Once your chicken is ready, assembling this copycat Arby’s chicken salad is quick and easy. Follow these steps to get the creamy, crunchy texture just right:
Prepare all ingredients
Dice the cooked chicken into even ½-inch cubes. Halve the grapes so they mix evenly. Chop the pecans lightly to keep some crunch without sharp edges. Mince any celery or onion if you’re adding extra bite.
Make the dressing
In a mixing bowl, combine mayonnaise (or your lighter substitute) with salt and pepper. Taste the dressing before adding it to the salad — it’s easier to adjust now than later.
- Optional: Add a squeeze of lemon juice for brightness or a pinch of sugar if you like a slightly sweeter finish.
Combine ingredients gently
Add chicken, grapes, and pecans to the bowl. Fold everything together with a spatula or spoon. Avoid vigorous stirring — you don’t want to mash the chicken or grapes.
Adjust consistency and flavor
If the salad feels too dry, add a spoonful more dressing. Taste and adjust seasoning. A little extra salt or cracked black pepper can make a big difference.
Chill before serving (optional but recommended)
Refrigerate the salad for at least 30 minutes. This helps the flavors blend and gives it a classic deli-style texture.
Turning It Into a Sandwich (Arby’s Style)
Arby’s serves its chicken salad as part of the Market Fresh Pecan Chicken Salad Sandwich — thick, hearty, and full of texture. You can easily recreate that same café-style feel at home.
Choose the right bread
- Best match: Soft wheat bread or honey wheat sandwich slices, similar to Arby’s original.
- Other great options: Buttery croissants for a richer bite, flour tortillas for wraps, or artisan rolls for a rustic touch.
- Tip: Avoid thin or flimsy bread the filling is creamy and needs sturdy support.
Add crisp layers to prevent sogginess
Place lettuce leaves or spinach between the bread and the chicken salad. This creates a barrier so the bread doesn’t get soggy. If you’re packing sandwiches ahead, keep the salad and bread separate until serving time.
Portion properly
Use about ½ to ¾ cup of salad per sandwich. Too much filling will spill out, too little won’t feel hearty. Spread evenly to the edges so every bite has chicken, grapes, and pecans.
Serve fresh
Assemble just before eating if possible. Slice the sandwich diagonally to showcase the colorful filling — and to make it easier to handle.
Serving Ideas and Pairings
Arby’s chicken salad is versatile — it’s delicious as a sandwich filling, but that’s only the start. Here are the best ways to serve it and what to pair alongside:
Classic sandwich or wrap
Serve on hearty wheat bread, a buttery croissant, or rolled in a tortilla wrap. Great for lunch boxes or picnics because it’s easy to portion and transport.
Salad plate style
Scoop the chicken salad onto a bed of mixed greens or spinach. Add sliced tomatoes, cucumbers, or avocado for extra freshness and color.
With crackers or pita chips
Perfect as an appetizer or party snack. Serve in a bowl surrounded by crisp crackers for dipping less formal but just as tasty.
Light sides to balance the creaminess
Pair with fresh fruit salad, coleslaw, or a simple green salad. A small cup of soup, like tomato or vegetable, works nicely for a café-style lunch.
For a heartier meal
Serve alongside roasted potato wedges or sweet potato fries. Add a glass of iced tea, lemonade, or sparkling water for a refreshing finish.
Pro Tips for Best Results
Getting the flavor and texture just right doesn’t take extra work — just a few smart techniques. These tips will help your chicken salad turn out perfect every time:
Cook chicken gently, not aggressively
High heat can dry it out. Poach or roast at moderate heat for juicy, tender meat that blends well with the dressing.
Dice ingredients evenly
Uniform cubes of chicken, grapes, and celery (if using) make the salad look neater and taste balanced in every bite.
Toast pecans for extra flavor
A quick toast in a dry skillet or oven brings out their nutty aroma and adds a subtle crunch.
Don’t overdress the salad
Start with less mayonnaise than you think you need, then add more as you mix. This keeps the salad creamy but not heavy.
Chill before serving
Letting the salad rest in the fridge for 30 minutes helps the flavors meld and makes it easier to scoop or spread.
Adjust seasoning at the end
Taste after chilling cold foods often need a touch more salt or pepper to brighten the flavor.
Assemble sandwiches at the last minute
To prevent soggy bread, add the salad right before eating or use lettuce leaves as a barrier layer.
Variations and Customizations
The classic Arby’s chicken salad is all about creamy dressing, tender chicken, and sweet crunch — but you can easily put your own spin on it. Here are some tried-and-true variations:
Lighter and healthier version
Replace half or all of the mayonnaise with Greek yogurt for fewer calories and extra protein. Add finely chopped celery or apple for more bulk and crunch without extra fat.
Fruit swaps for a different flavor
Use diced apples, dried cranberries, or pineapple instead of grapes for a new sweet note. For a tangy twist, add a spoonful of chopped dried apricots or mandarin segments.
Nut alternatives
Almonds, walnuts, or cashews work if you don’t have pecans. For a nut-free option, try roasted pumpkin seeds or sunflower seeds for a similar crunch.
Herb and spice upgrades
Add fresh dill, parsley, or tarragon for a bright, garden-fresh taste. A pinch of smoked paprika or curry powder can create a bold flavor shift.
Make it heartier
Mix in diced hard-boiled eggs for extra protein. Serve on croissants, bagels, or toasted brioche to make it more filling.
Turn it into a party dip
Chop the chicken and grapes slightly smaller, then serve with crackers, toasted baguette slices, or pita chips instead of bread.
Storing and Freezing Instructions
Chicken salad tastes best fresh, but it stores well if handled properly. Keeping it cold and sealed preserves its flavor, texture, and safety.
Refrigeration
- Storage time: Keep homemade chicken salad in an airtight container in the refrigerator for up to 3–4 days.
- Temperature: Store at or below 40°F (4°C) to prevent bacterial growth.
- Why it matters: Mayonnaise-based dressings are sensitive to heat. Leaving chicken salad out for more than 2 hours (or 1 hour in hot weather) can make it unsafe to eat.
Freezing (not always ideal)
Can you freeze it? Yes, but the texture changes. Mayonnaise tends to separate and become watery after thawing.
How to do it if necessary:
Use a freezer-safe, airtight container. Freeze for up to 1 month for best results. Thaw overnight in the refrigerator, then stir well to re-emulsify the dressing.
Better alternative: Freeze only the cooked chicken cubes and add fresh dressing, grapes, and pecans later. This keeps the salad crisp and creamy.
Refreshing leftovers
After chilling, stir the salad before serving to redistribute the dressing. If it looks a bit dry, add a spoonful of fresh mayo or yogurt to restore creaminess.
Nutrition
Homemade Arby’s chicken salad is flavorful and satisfying, but it’s helpful to know what you’re eating. Exact numbers vary based on your ingredients, but here’s an approximate breakdown per 1 cup serving of the classic recipe:
- Calories: ~350–400
- Protein: ~20–25 g (from chicken and pecans)
- Fat: ~20–25 g (mostly from mayonnaise and nuts)
- Carbohydrates: ~10–15 g (from grapes and any added fruit)
- Fiber: ~1–2 g (from fruit, celery, or nuts)
How to make it lighter:
Use Greek yogurt or a mix of yogurt and mayonnaise to cut fat and calories. Add extra celery, grapes, or apples to increase bulk and fiber without much fat. Choose whole-grain bread or serve it on a bed of greens for more balanced nutrition.
How to make it heartier:
Use croissants, bagels, or wraps if you want a more filling sandwich. Add diced hard-boiled eggs for extra protein.
Conclusion
With the right ingredients and a few simple steps, you can bring the taste of Arby’s chicken salad straight to your own kitchen. This homemade version gives you all the creamy, crunchy flavor you love — with fresher ingredients and endless ways to customize it. Whether you enjoy it as a hearty sandwich, a light salad plate, or a party-ready dip, this recipe delivers every time. Make a batch, chill it, and savor a classic that’s better than takeout.
FAQS
Arby’s Chicken Salad Recipe
Ingredients
Method
- Mix the mayonnaise and yogurt in a small bowl.
- ½ cup mayonnaise,½ cup plain lowfat yogurt
- Put the first five ingredients into a large bowl, add mayonnaise mixture, dash of salt and pepper, toss to coat. Add more salt and pepper if necessary.
- 4 cups chicken breast,1 cup red grapes,1 cup red apple,1 cup celery,½ cup pecans,salt,pepper
- Serve on a bed of lettuce or bread with lettuce, if desired.