Copycat Chick-fil-A Chicken Salad Sandwich: The Discontinued Classic You Can Make at Home
There are some sandwiches that linger in your memory long after the last bite. One of those is the soft, hearty sandwich once beloved for its creamy chicken salad, crisp lettuce, and just-right bread with an oat-topped crust. Today I’m sharing a faithful, kitchen-friendly take: Copycat Chick-fil-A Chicken Salad Sandwich: The Discontinued Classic You Can Make at Home. This version uses simple, pantry-friendly ingredients and a few small technique tips to recreate that balance of tender chicken, tangy pickles, and a lightly sweet, creamy bind.
This recipe centers on a brined, grilled chicken breast for maximum juiciness and flavor. From there we fold in crunchy celery, sweet pickle relish, chopped hard-boiled eggs, and a mayonnaise base for creamy richness. The sandwich is finished with green leaf lettuce and ripe tomato slices on honey wheat bread with oats for that nostalgic texture and look. Follow the step-by-step directions below to make a sandwich that tastes like the discontinued classic you remember.
Why this recipe works
Two small techniques make all the difference. First, a quick brine using dill pickle juice and buttermilk before grilling seasons and tenderizes the chicken. Second, gently chopping the ingredients and folding them into mayonnaise keeps the chicken salad chunky and satisfying rather than mushy. The result is a creamy, flavorful filling that holds up well on a hearty slice of honey wheat bread.
Ingredients
- 16 ounces boneless skinless chicken breast
- 1/2 cup dill pickle juice
- 1/2 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 2 tablespoons olive oil to brush the grill
- 1/2 cup chopped celery
- 1/3 cup sweet pickle relish
- 1/2 cup mayonnaise
- 2 hard-boiled eggs
- salt to taste
- ground black pepper to taste
- honey wheat bread with oat topping
- green leaf lettuce
- tomato slices
Equipment you’ll need
- Mixing bowls
- Grill or grill pan
- Brush for the grill
- Sharp knife and cutting board
- Meat thermometer (optional but helpful)
- Spoon or spatula for folding
Prep and timing
Total active time: about 30 minutes. Hands-off brine time: 30 minutes to 2 hours. Makes sandwiches for 2 to 3 people depending on portion size.
Step-by-step directions
Below are rewritten, clear, step-by-step instructions that follow the original order of the recipe while matching the ingredient list exactly. Keep the ingredient amounts the same as listed above when making the recipe.
- Make the brine and marinate the chicken. In a shallow dish, whisk together 1/2 cup dill pickle juice and 1/2 cup buttermilk. Add the 16 ounces boneless skinless chicken breast to the mixture, making sure the chicken is submerged. Cover and refrigerate for at least 30 minutes and up to 2 hours. This brine gently seasons and tenderizes the chicken.
- Season the chicken before grilling. Remove the chicken from the brine and discard the brining liquid. Pat the chicken dry with paper towels. Sprinkle the chicken evenly with 1 teaspoon salt, 1 teaspoon ground black pepper, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon celery salt. Let it rest for 5 minutes at room temperature while you preheat the grill or grill pan.
- Preheat and oil the grill. Preheat a grill or grill pan over medium-high heat. Brush the grill grates or pan with 2 tablespoons olive oil to prevent sticking and to help develop a golden exterior on the chicken.
- Grill the chicken. Place the seasoned chicken breast on the hot grill. Grill until the chicken reaches an internal temperature of 165°F (74°C), about 4–6 minutes per side depending on thickness. Cooking times will vary, so check with a thermometer if you have one. Once done, transfer the chicken to a plate and let it rest for 5–10 minutes before chopping.
- Chop the chicken and eggs. After the chicken has rested, chop it into small, bite-size pieces suitable for chicken salad. Peel the 2 hard-boiled eggs and chop them finely or to your preferred size. Place the chopped chicken and chopped eggs in a medium mixing bowl.
- Prepare the remaining salad components. Add 1/2 cup chopped celery and 1/3 cup sweet pickle relish to the bowl with the chicken and eggs. These ingredients add the crunchy and sweet notes that define the sandwich filling.
- Make the dressing and combine. Add 1/2 cup mayonnaise to the bowl. Gently fold the mayonnaise into the chicken, eggs, celery, and relish until everything is evenly coated. Taste the mixture and add salt and ground black pepper to taste. Start with a small pinch of salt and a few grinds of pepper, then adjust until the flavor balances to your liking.
- Assemble the sandwiches. Lay out slices of honey wheat bread with oat topping. Scoop a generous portion of the chicken salad onto one slice of bread. Top with green leaf lettuce and tomato slices. Close the sandwich with the second slice of bread. Repeat to assemble the remaining sandwiches.
- Serve and store. Serve the sandwiches immediately, or wrap them tightly for a packed lunch. If storing leftovers, keep the chicken salad in an airtight container in the refrigerator for up to 3 days.
Taste and texture notes
This version aims for a balance of creamy, tangy, and crunchy. The pickle juice in the brine gives a subtle tang that flavors the chicken through and through, while the buttermilk keeps the meat tender and juicy. Chopped hard-boiled eggs add a silky, rich texture that pairs with the mayonnaise, and the celery brings a bright, crunchy contrast. The sweet pickle relish contributes small pops of sweetness, which helps recreate the flavor profile many remember from the original sandwich.
Assembly tips and swaps
- If your honey wheat bread is particularly dense, lightly toast it to prevent it from becoming soggy from the chicken salad.
- Prefer a chunkier or smoother salad? Chop the chicken and eggs coarsely for a rustic bite, or chop finer for a creamier mouthfeel.
- Want a little extra tang? Add an additional teaspoon of dill pickle juice to the mayonnaise before folding it into the salad.
- For a lighter mayo, use a low-fat mayonnaise alternative in the same 1/2 cup amount.
- For added herb brightness, a tablespoon of chopped fresh chives or parsley folded in at the end complements the other flavors without overpowering them.
Serving suggestions
This sandwich pairs well with a simple side like kettle-cooked potato chips, a crisp cucumber salad, or fresh fruit. For a picnic, wrap the sandwiches in parchment and chill them for easy transport. They also make a great filling for lettuce cups or a topping for a hearty green salad if you want to skip the bread.
Frequently asked questions
Can I use rotisserie or leftover chicken instead of grilling? Yes. If you prefer convenience, you can substitute 16 ounces of cooked, shredded rotisserie chicken. Skip the brine and grilling steps, then chop or shred the cooked chicken and continue with the recipe as written.
How long can I store the chicken salad? Store the prepared chicken salad in an airtight container in the refrigerator for up to 3 days. Discard if it develops an off smell, color, or texture.
Is it okay to skip the eggs? Yes. If you prefer not to use eggs, omit the 2 hard-boiled eggs and consider adding a tablespoon of Greek yogurt or an extra tablespoon of mayonnaise to maintain creaminess.
Final thoughts
Copycat Chick-fil-A Chicken Salad Sandwich: The Discontinued Classic You Can Make at Home is an easy, faithful way to recreate a sandwich many of us miss. The brined and grilled chicken gives a flavorful foundation, and the combination of mayo, chopped eggs, relish, and celery builds that familiar texture and taste. With straightforward ingredients and simple steps, this recipe is an excellent make-at-home lunch or a delightful addition to a casual weekend menu.
Try making it once as written, then tweak the chop size, relish amount, or seasoning to make it truly yours. Little adjustments will help you land exactly the flavor and texture you remember from the discontinued classic.
Copycat Chick-fil-A Chicken Salad Sandwich: The Discontinued Classic You Can Make at Home
Ingredients
Equipment
Method
- Place the chicken breasts in a large resealable bag or bowl with the dill pickle juice and buttermilk; seal and refrigerate to marinate at least 30 minutes or up to several hours.
- In a small bowl, mix 1 teaspoon salt, 1 teaspoon ground black pepper, paprika, garlic powder, onion powder, and celery salt to make the seasoning blend.
- Preheat a grill or grill pan to 350°F and brush the grates with olive oil.
- Remove the chicken from the marinade and season both sides with the spice blend.
- Grill the chicken 3 to 4 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F.
- Transfer the cooked chicken to a cutting board, let it cool, then chop into roughly 1-inch pieces.
- In a food processor, combine the chopped chicken, chopped celery, sweet pickle relish, mayonnaise, and hard-boiled eggs; pulse a few times until the mixture reaches a very fine, spreadable texture.
- Taste the chicken salad and adjust seasoning with salt and ground black pepper as desired.
- Lightly toast two slices of honey wheat bread with oat topping. Layer lettuce, tomato slices, and a generous portion of chicken salad on one slice, then top with the other slice to assemble the sandwich.
Notes
- Marinating longer enhances flavor and tenderness.
- Use a thermometer to ensure chicken reaches 165°F.
- Pulse the food processor—don’t overblend to avoid a paste.
- Adjust mayo and relish for desired creaminess and sweetness.
