Salads
This chicken salad chick broccoli salad copycat recipe brings the same creamy, crunchy magic—now with fresh florets—so you can recreate Chick-fil-A’s signature tang and texture at home. 💫 I’ve spent years perfecting restaurant-quality versions of fast-food favorites, and this one nails the balance of creamy chicken salad and crunchy celery, now with a broccoli twist. broccoli salad in every bite.
The secret lies in poaching the chicken just right and tossing the broccoli in that signature tangy dressing.
What sets this recipe apart is the texture contrast: tender, flaky chicken mixed with crisp celery and herbs, paired with a broccoli salad that stays fresh and bright. I’ve adjusted the ratios to match the combo meal perfectly, so you get the same satisfying crunch and creamy richness at home.
The vinegar-based dressing cuts through the richness, keeping every bite balanced.
By the time you plate this, you’ll have a restaurant-worthy meal with two distinct salads that complement each other beautifully. The chicken salad stays creamy and well-seasoned, while the broccoli salad holds its crunch and flavor.
It’s the kind of dish that makes you feel like you’re dining out—without the drive-thru line.
Serve it as a meal-prep lunch or a special dinner, and don’t skip the final garnish of extra celery and croutons. Here’s how to make it exactly like the original—better, if you ask me.
Ingredients for chicken salad chick broccoli salad copycat
Creamy chicken salad meets crisp broccoli florets—just like Chick-fil-A’s combo, now homemade.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lbs | Poached for tender flakes |
| Mayonnaise 🥛 | 1 cup | Duck brand preferred for richness |
| Fresh Celery Stalks 🧅 | 2 cups | Finely chopped, crisp texture |
| Red Onion 🧅 | ¼ cup | Finely diced, sharp bite |
| Fresh Broccoli Florets 🥦 | 4 cups | Tiny florets, blanched |
| White Vinegar 💧 | ¼ cup | For signature tang |
| Granulated Sugar 🍚 | 1 tbsp | Balances vinegar sharpness |
| Salt 🧂 | 1 ½ tsp | Kosher for best flavor |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Dill Weed 🌿 | ½ tsp | Or 1 tbsp fresh chopped |
| Croutons 🍞 | ½ cup | Store-bought or homemade |
| Butter 🧈 | 2 tbsp | For poaching chicken |
| Chicken Broth 💧 | 1 cup | Low-sodium for balance |
| Lemon Juice 🍋 | 1 tbsp | Brightens flavor |
The chicken is everything. Buy boneless, skinless breasts—thighs get too greasy. Poach them in butter and broth until they flake easily (about 12-15 minutes). Costco or Walmart usually have good prices, but check the sell-by date—freshness matters here. I always grab extra because leftovers make killer sandwiches. For the broccoli, grab tiny florets from the frozen section (Trader Joe’s has great ones)—they stay crisp after blanching. If using fresh, blanch for exactly 30 seconds to keep that snap.
No mayo? Greek yogurt thinned with a splash of milk works in a pinch, but trust me on the mayo—it’s the secret to that signature creaminess. Celery too fibrous? Pulse it in a food processor for a smoother texture. The vinegar-based dressing for the broccoli? Substitute lemon juice at double the amount if you’re out, but it won’t be quite the same tang. For the croutons, store-bought from the bakery section are fine, but I make my own with day-old bread, olive oil, and a sprinkle of garlic powder—worth the 10 minutes if you’ve got time. And if you’re short on dill, parsley works too, though it’s not the same bright flavor.
This keeps beautifully—3 days in the fridge for the chicken salad, 2 days for the broccoli mix (it gets soggy). I portion the chicken salad into containers with a layer of plastic wrap pressed right on top to keep it from drying out. The broccoli salad? Store it separately—it’s best eaten fresh. For meal prep, I make both on Sunday and pack them together in bento boxes. The flavors actually get better the next day as everything melds. Freezing? Not recommended—the textures go all wrong.
Why You'll Love This Recipe
- No-Cook Crunch: I swear by this trick—just shred that cooked chicken (cold or room temp) and toss it with mayo, celery, and onion. No chopping, no fuss, and that celery stays crisp even after sitting. Honestly, the hardest part is waiting for the chicken to cool.
- Creamy-Tangy Magic: That mayo-onion mix? It’s the secret weapon. The sharp bite of red onion cuts through the richness, while the broccoli’s slight bite keeps it from being too heavy. My husband always grabs seconds—even when I make it "wrong" (like forgetting to shred the chicken fine).
- Lunchbox Hero: Between us, this is my go-to for work lunches or kids’ school meals. Pack it in a jar, and the flavors meld overnight—no soggy greens, just perfect texture. (Yes, even on a Tuesday night when I’m too tired to think.)
- Budget Meal Stretch: Chicken breast is cheap in bulk, and broccoli lasts forever in the fridge. A single batch feeds four for lunch or two for dinner with crackers. I’ll be real: I’ve stretched leftovers into a wrap or salad the next day, and no one complains.
Step-by-step instructions for chicken salad chick broccoli salad
Here's how to make this iconic copycat recipe with perfectly poached chicken and that signature crispy crunch.
🍳 Step 1: Poach Chicken for Tender Flakes
In a medium saucepan, combine the 1 cup chicken broth and 2 tbsp butter over medium heat. Bring just to a gentle simmer—you should see small bubbles breaking the surface but not a rolling boil. Here's the thing: poaching too vigorously makes chicken tough, not tender.
Add the 2 lbs boneless, skinless chicken breast and reduce heat to low. Let it poach for 12-15 minutes until the chicken reaches 165°F internally and flakes easily with a fork. The broth should remain just warm, not hot. Remove chicken and let cool slightly before shredding into flakes with two forks.
🥘 Step 2: Blanch and Shock Broccoli
While chicken poaches, prepare an ice bath by filling a large bowl with water and ice. Bring a separate pot of water to a boil and add the 4 cups fresh broccoli florets. Blanch for 1 minute exactly—you want them bright green and just tender, not mushy. Immediately transfer to the ice bath to stop cooking and preserve that vibrant color.
Drain well and pat dry completely with paper towels. The broccoli should be crisp-tender, not soggy. If any florets feel soft, they've been blanched too long. Set aside until ready to combine with the salad mixture.
👨🍳 Step 3: Make the Signature Dressing
In a large mixing bowl, combine the 1 cup mayonnaise, 0.25 cup white vinegar, 1 tbsp granulated sugar, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried dill weed. Whisk until completely smooth—this is where the magic happens. The vinegar and sugar balance creates that signature tangy brightness.
Add the shredded chicken and toss gently to coat. Here's the moment that matters: fold in the blanched broccoli florets and 0.25 cup finely diced red onion just until combined. You want everything evenly distributed but still visible—this isn't a hidden-ingredient salad. Let the mixture sit for 5 minutes to allow flavors to meld.
🔥 Step 4: Add Crunch and Finish
Just before serving, fold in the 0.5 cup croutons and 2 cups finely chopped fresh celery stalks. Toss gently again—you're looking for that perfect crunch contrast. For extra brightness, stir in the 1 tbsp lemon juice right before serving. This final touch cuts through the richness of the mayonnaise and makes the whole salad sing.
Taste and adjust seasoning if needed—you might want a touch more salt or vinegar to hit that perfect balance. The salad should be creamy but not heavy, tangy but not sour, and have that satisfying crunch with every bite.
Pro Tips For Making Chicken Salad Chick Broccoli Salad Copycat
- POACH DON’T BOIL: Chicken salad chick’s chicken stays juicy because it’s poached, not boiled—think gentle simmer, not rolling bubbles. Use a pot of water just deep enough to cover the chicken, bring to a bare simmer (tiny bubbles, not a frenzy), then add the chicken and cook for 12-14 minutes. I learned this the hard way—boiling turns chicken rubbery, and no one wants dry shreds in their salad.
- SALT THE POACHING WATER: Add 1 tablespoon of salt to the poaching water—it seasons the chicken from the inside out. Skip this, and your chicken will taste bland even after mixing with mayo. (Yes, even if you’re using salted broth later, do it anyway.)
- SHRED COLD, NOT HOT: Let the chicken cool in the poaching liquid for 5 minutes before shredding—hot chicken turns to mush when you pull at it. Use two forks to tease it apart, not a knife, or you’ll end up with chunks instead of tender strands. (Your future self will thank you.)
- CHARRED BROCCOLI FIRST: Roast the broccoli florets at 425°F for 12-15 minutes before mixing—crispy edges add texture the raw florets can’t match. Toss them with a pinch of salt and a drizzle of olive oil first; they’ll stay vibrant and add a smoky depth the salad needs. (I was skeptical until I tried it.)
Pro cooking tips for this dish
Poaching Perfection
The secret to tender, flaky chicken starts with gentle poaching—not boiling. I use a medium saucepan with just enough water to cover the chicken, plus 2 tbsp butter and 1 cup low-sodium chicken broth. The butter adds richness while the broth keeps the chicken moist.
Bring to a gentle simmer (small bubbles, not a rolling boil) and cook for 12-15 minutes until the internal temp hits 165°F. Overcooking dries it out, so I set a timer and check frequently. 🌡️
Celery Texture Hacks
Fresh celery should be crisp, not mushy. If your stalks feel limp, soak them in ice water for 10 minutes before chopping. For the finest texture, pulse in a food processor with 1 tbsp olive oil for 2 seconds—this mimics the restaurant version’s ultra-smooth crunch.
I also like to reserve 2 tbsp chopped celery for garnishing at the end to keep that fresh crunch in every bite. 🧅
Broccoli Blanch Timing
Blanching broccoli is critical—1 minute exactly in boiling water, then immediate ice bath. Over-blanching turns florets mushy, while under-blanching leaves them tough. I use a mesh strainer to transfer them directly to the ice bath for a quick shock.
Pat completely dry with paper towels before mixing—any moisture will make the salad soggy. For extra color, add 1 tsp lemon juice to the ice water. 🥦
Dressing Balance
The vinegar-sugar-salt trio is non-negotiable for that signature tang. I measure ¼ cup white vinegar (not apple cider) for the right sharpness, plus 1 tbsp sugar to balance it. Use Duck brand mayonnaise—it’s richer than store brands and holds up better in salads.
Whisk the dressing vigorously before adding chicken to ensure even distribution. Taste as you go: the dressing should taste bright and slightly sweet, not flat. 💫
Crunch Layering
Croutons and celery should be folded in last to maintain their texture. I use store-bought bakery croutons (like Schar or Trader Joe’s) for consistent results, but homemade work too—toss cubed bread with olive oil and garlic powder, bake at 375°F for 8-10 minutes until golden.
For extra crunch, chill the salad for 15 minutes before serving—it firms up the croutons and celery. 🍞
Flavor Boosts
Don’t skip the lemon juice at the end—it brightens everything. I also add ½ tsp fresh dill (if available) for a herbaceous note. For heat, a pinch of cayenne pepper (start with ⅛ tsp) adds depth without overpowering.
If the salad tastes too rich, balance it with 1 extra tbsp vinegar. The goal? Creamy, tangy, and crunchy in every bite. ✨
Nutrition facts
Frequently asked questions
Can I make this recipe without mayo?
You can substitute with ½ cup Greek yogurt thinned with 2 tbsp milk for a lighter version, but the texture will be different. For the closest copycat result, use Duck brand mayonnaise—it's richer and holds up better. If you're avoiding mayo entirely, try a mix of avocado (½ cup mashed) and 1 tbsp lemon juice for creaminess, though the flavor will be more neutral.
How do I keep the broccoli from getting soggy?
Blanch the broccoli for exactly 1 minute, then immediately shock in ice water to stop cooking. Pat it completely dry with paper towels before mixing—this removes all moisture. Add the broccoli to the salad last and store the components separately in the fridge. When ready to serve, toss everything together to maintain that crisp texture.
Can I prep this ahead of time?
Yes! Make the chicken salad 3 days ahead—store it in an airtight container with plastic wrap pressed directly on the surface to prevent drying. The broccoli salad keeps for 2 days separately. Keep croutons and celery in a sealed container at room temperature. Refrigerate the chicken salad and broccoli mix separately, then combine just before serving for the best texture.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's best eaten fresh. If you have leftovers, serve them cold or at room temperature. For the chicken salad, gently fold in 1 tsp lemon juice and 1 tsp vinegar to revive the flavors. The broccoli salad will stay crunchy if stored properly, but reheating will make it soft. Save leftovers for sandwiches or wraps instead.
Can I use rotisserie chicken instead of poaching?
Rotisserie chicken works perfectly—just shred 2 cups cooked chicken (about 1 cup meat) and use it in place of the poached chicken. For extra flavor, add 1 tsp chicken bouillon powder to the dressing. The texture will be slightly different (more shredded than flaked), but it's a great shortcut.