Salads
This copycat Arby's chicken salad recipe delivers the signature cool, creamy swirls and crispy herb crown you know and love from the fast-food chain. After years of perfecting my own version—including that distinctive crunchy topping—I can confidently say this tastes even better at home.
The secret lies in properly poaching the chicken for tender, juicy bites and carefully balancing the creamy dressing with just the right amount of tang.
What sets this recipe apart is the herb crown, a crispy topping that mimics the fast-food version's signature crunch. I use a blend of dried herbs and spices baked into a golden crust that adds texture without overpowering the creamy chicken mixture.
The dressing is where the magic happens—thick, cool, and perfectly balanced between mayo, buttermilk, and seasonings to create those iconic swirls. This isn't just a copy; it's an improved version that maintains authenticity while giving home cooks restaurant-quality results.
The final product delivers exactly what you expect: cool, creamy chicken salad with visible swirls of dressing and a crispy herb crown on top. Each bite offers tender, flavorful chicken, a refreshing tang from the dressing, and that satisfying crunch from the topping.
This recipe is perfect for lunches, parties, or even as a main dish when paired with your favorite sides. Let's get started on recreating this fast-food classic at home.
One of the best parts of this recipe is its versatility—you can adjust the spice level to your preference or even make it ahead of time for meal prep. The herb crown can be prepared separately and stored in the fridge until ready to use, making assembly quick and easy.
Whether you're serving it in a bowl, on a sandwich, or as a side dish, this copycat version will impress everyone at your table.
Ingredients for copycat arby's chicken salad
Sixteen ingredients for that iconic Arby's taste—creamy, tangy, and topped with crispy herb magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Poached for tender texture |
| Mayonnaise 🥫 | 1 ½ cups | Full-fat preferred for creaminess |
| Buttermilk 🥛 | ½ cup | Full-fat for tangy richness |
| Dried Parsley Flakes 🌿 | ¼ cup | For vibrant green color |
| Dried Dill 🌿 | 1 tbsp | Mild variety preferred |
| Dried Celery Seed 🌿 | 1 tsp | Key for authentic flavor |
| Dried Onion Flakes 🧅 | 1 tsp | Adds subtle depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | ¼ cup | For herb crown coating |
| Dried Thyme 🌿 | 1 tsp | For herb crown blend |
| Dried Sage 🌿 | 1 tsp | For herb crown blend |
| Garlic Powder 🧄 | ½ tsp | For herb crown flavor |
| Olive Oil 🫒 | 2 tbsp | For herb crown oil |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken is everything here. Boneless, skinless breasts poach perfectly, staying juicy while absorbing flavor. I grab mine from Costco when I need a big batch, but any grocery store has them. Look for plump, even-sized breasts—they cook more uniformly. Don't skip the poaching step (simmer in broth with herbs), or you'll end up with dry chicken. The herb crown needs freshly dried spices—check the date on your spice rack. If it's been over a year, toss it. Penzeys or the bulk bins at Whole Foods have the freshest stuff.
No dried parsley flakes? Fresh parsley works too—just chop it finely and use half the amount. Running low on buttermilk? Mix 1 tbsp lemon juice with 1 cup milk as a quick swap. The herb crown can handle substitutions—Italian seasoning instead of thyme/sage still gives great flavor, just a different vibe. For the mayo, Duke's or Hellmann's are the closest to Arby's texture. If you're watching calories, Greek yogurt mayo (Greek yogurt + Dijon) works but loses that signature richness. The lemon juice? Fresh is non-negotiable—bottled tastes flat in comparison.
Store the herb crown separately in an airtight container for up to 5 days—it stays crispy that long. The chicken salad keeps for 3 days in the fridge, but the herb crown can be baked fresh and added right before serving. For meal prep, I make the salad and crown separately, then assemble just before eating. The herb crown freezes surprisingly well for 3 months—thaw in the fridge overnight before using. This recipe doubles easily, so make extra for parties—it's always a hit.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe because it’s the kind of meal that feels like a hug—just chop the chicken, marinate it overnight (or even 30 minutes in a pinch), and bake. The buttermilk tenderizes the chicken so well, you won’t believe how juicy it stays, and the parsley and dill add that bright, herby punch without any fuss.
- Taste That Nods: Honestly, the secret’s in the mayo-buttermilk marinade—it’s creamy but not heavy, with just enough tang to cut through the richness. That crispy skin (if you leave it on) and the flaky, buttery chicken? It’s the closest I’ve gotten to Arby’s without the drive-thru hassle. (Yes, even on a Tuesday night.)
- Lunchbox Legend: Between us, this is my go-to for meal prep because it’s foolproof—pack it in wraps, toss it in salads, or serve it cold with crackers. My kids eat it straight from the fridge, and my husband sneaks seconds when he thinks I’m not looking. It’s that good.
- Budget-Friendly Crunch: Here’s what sold me—the ingredients are cheap, but the flavor feels indulgent. A few chicken breasts stretch for days, and the mayo-buttermilk mix costs pennies compared to store-bought dressing. Plus, leftovers reheat beautifully (or don’t—it’s just as good cold). My wallet and my family win.
Step-by-step instructions for copycat Arby's chicken salad
Here's how to recreate that iconic creamy, herby chicken salad with perfect texture and flavor.
Poach the Chicken for Maximum Tenderness
Place the 2.5 lb boneless, skinless chicken breast in a large pot and cover with cold water. Add the 1 tbsp lemon juice and 1 tsp salt to the water. Bring to a gentle simmer over medium heat, then reduce to low and maintain at 165°F for 25-30 minutes. The chicken is done when it reaches 165°F internally and the meat is fork-tender.
Remove the chicken from the pot and let it cool completely before shredding. I like to use two forks to pull it apart into small, even pieces—this ensures the salad has that signature Arby's texture. Discard any remaining water from the pot as it contains no flavor.
Create the Creamy Base
In a large mixing bowl, combine the 1.5 cups mayonnaise and 0.5 cup buttermilk. Whisk together until smooth and fully incorporated. The mayonnaise should lighten slightly in color and become slightly thicker. This mixture is the foundation of the creamy texture that makes this salad so addictive.
Add the 0.25 cup dried parsley flakes, 1 tbsp dried dill, 1 tsp dried celery seed, 1 tsp dried onion flakes, 0.5 tsp black pepper, and 0.5 tsp garlic powder to the mayonnaise mixture. Mix thoroughly to distribute the herbs evenly. Here's the thing—these dried herbs might seem like a lot, but they're key to that authentic Arby's flavor profile.
Combine and Chill the Salad
Add the shredded chicken to the herb-mayonnaise mixture and gently fold together with a rubber spatula. You want to combine everything just until fully incorporated—overmixing can make the salad dense. The salad should look creamy with visible chicken pieces throughout.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I prefer 4 hours or overnight). This chilling time allows the flavors to meld completely and ensures the perfect creamy consistency. The salad will thicken slightly as it chills, which is exactly what we want.
Prepare the Crunchy Herb Crown
In a small bowl, mix together the 0.25 cup all-purpose flour, 1 tsp dried thyme, 1 tsp dried sage, and 2 tbsp olive oil. Stir until the flour is completely moistened and forms a coarse, crumbly mixture. This will be the crispy topping that gives Arby's chicken salad its signature crunch.
Spread the herb crown mixture evenly over the chilled chicken salad and press down gently with the back of a spoon. This ensures the crunchy coating adheres well to the top. Let it sit uncovered at room temperature for 15-20 minutes before serving—this allows the herb crown to crisp up slightly.
Serve with Perfect Texture
Use a large spoon to scoop the chicken salad onto plates or into buns. The herb crown should be slightly crispy on top, adding that satisfying crunch with every bite. Serve immediately while the herb crown is at its crispest. This salad tastes best fresh out of the fridge, with that cool, creamy texture that's so characteristic of Arby's version.
For the ultimate experience, serve with a side of Arby's signature sauce or a simple dill pickle spear. The contrast of the tangy pickle with the creamy, herby chicken salad is pure perfection. Each bite should deliver that signature Arby's flavor—creamy, herby, and just slightly crunchy from the herb crown.
Pro Tips For Making Copycat Arby'S Chicken Salad
- Poach Chicken Low & Slow: Skip the grill or pan—Arby’s-style chicken salad needs tender, not charred, breast. Simmer chicken in buttermilk (yes, the same liquid you’ll use later) at 170°F (77°C) for 12-15 minutes. The acid breaks down fibers, and the buttermilk keeps it moist. I learned this the hard way after shredding rubbery chicken that fought me like a stubborn toddler.
- Use Real Dill, Not Flakes: Dried dill flakes are fine, but fresh dill—even just a teaspoon chopped—adds brightness that dried can’t match. If you’re using dried, crush the flakes between your fingers first; they’ll bloom better in the mayo mix. (Yes, it’s extra effort, but the flavor difference is noticeable.)
- Shred While Warm, Not Hot: Pull the chicken out of the buttermilk when it hits 165°F (74°C) internally, then let it rest 5 minutes before shredding. Hot chicken shreds into mushy bits; warm chicken separates cleanly. Pro move: Use two forks to pull it apart—no food processor needed, and you’ll avoid that sad, gluey texture.
- Whisk Mayo with Buttermilk First: Mix the mayo and buttermilk before adding herbs or chicken. This emulsifies the sauce better, preventing separation later. I used to dump everything in at once, and the salad always split like a bad marriage. Start with a 1:1 ratio of mayo to buttermilk, then adjust thickness with extra mayo if needed.
Best sauces and condiments for this dish
Dressing Swirl Secrets
The creamy swirls in Arby's chicken salad are all about the mayonnaise-buttermilk ratio. I use 3 parts mayo to 1 part buttermilk—this creates that signature tangy thickness.
For extra authenticity, chill the dressing mixture for 30 minutes before adding chicken. The cold temperature helps create those visible swirls when you fold in the chicken. 💫
Herb Crown Crunch
The herb crown isn't just decoration—it's the textural magic that makes this salad pop. I bake mine at 375°F for 8-10 minutes until golden brown. The key is using all-purpose flour for structure and dried thyme/sage for that earthy aroma.
For extra crunch, I sometimes add 1 tbsp crushed cornflakes to the mix before baking.
Classic Condiment Pairings
Serve with Arby's signature sauce (available at most grocery stores) for that perfect tangy-sweet contrast. I also love adding dill pickle spears on the side—they cut through the richness beautifully. For a modern twist, try spicy honey mustard drizzled over the top just before serving.
Dressing Variations
Want to lighten it up? Replace ½ cup mayo with ½ cup Greek yogurt—it keeps the creaminess but adds protein. For extra flavor, add 1 tsp lemon zest to the dressing mixture.
The zest brightens up the whole dish without overpowering the herbs. I've also experimented with 1 tbsp hot sauce for those who like a kick.
Storage-Friendly Additions
Make ahead by storing the herb crown separately in an airtight container for up to 5 days. The dressing can be made 2 days ahead—just store it in the fridge and stir before using.
For extra flavor, add 1 tbsp fresh parsley right before serving. The fresh herbs add a nice pop of color and brightness that dried herbs can't match. ✨
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poaching my own?
Rotisserie chicken works perfectly for this recipe. Just shred 2.5 cups of cooked chicken (about 1 large rotisserie chicken) and proceed with the recipe. The key is using chicken that's fully cooked and tender—avoid any with added seasonings that might clash with the herb flavors. For best results, remove the skin and discard any seasoning packets that come with store-bought chickens.
How do I get the herb crown extra crispy?
For maximum crunch, bake the herb crown at 375°F for 8-10 minutes until golden brown. Spread it thinly on a baking sheet and press it down firmly with the back of a spoon. For even more texture, add 1 tbsp crushed cornflakes to the flour mixture before baking. Let it cool completely before adding to the salad—this helps it maintain crispiness longer.
Can I make this recipe ahead of time?
Yes, but with a few adjustments. The herb crown stays fresh in an airtight container for 5 days and freezes well for 3 months. The salad itself keeps for 3 days in the fridge, but add the herb crown just before serving. For meal prep, store the salad and crown separately—assemble right before eating to preserve that perfect crunch and creamy texture.
What if I don't have buttermilk?
No problem! Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes to curdle. This DIY buttermilk works perfectly in the dressing. For a lighter option, you can also use ½ cup plain Greek yogurt mixed with ½ cup mayo, though the texture will be slightly different. The tang is essential for that signature Arby's flavor!
Why does my chicken salad look too thick?
Overmixing or using too much mayo can make the salad dense. To fix it, gently fold in 1-2 tbsp milk or chicken broth until it reaches your desired consistency. The salad should be creamy but still scoopable. If it's too thin, chill it longer—it thickens as it cools. For next time, measure ingredients carefully and fold just until combined.