Salads
This copycat Arby's chicken salad recipe delivers the iconic buttery biscuit swirls and crispy herb crust you crave—exactly like the original, down to the last detail. After years of perfecting restaurant-quality copycats in my professional kitchen, I've cracked the code on replicating that signature texture and flavor at home.
The secret lies in a precise blend of seasonings and a baking technique that creates that signature crunch without compromising the creamy filling inside.
The recipe begins with tender poached chicken breast, shredded just right for that signature Arby's texture. A carefully balanced seasoning mix—including celery salt, onion powder, and a touch of paprika—transforms simple breadcrumbs into that unmistakable golden crust.
What makes this version truly special is the buttery biscuit swirls that wrap around the chicken, mimicking the original's signature presentation while keeping the filling warm and creamy. Every bite delivers that perfect balance of crispy, creamy, and savory flavors.
By the time you're done assembling these, you'll have a dish that looks and tastes exactly like what you'd get from the drive-thru—crispy on the outside, tender and flavorful on the inside. The buttery biscuit swirls add that restaurant-quality presentation, making it perfect for gatherings or a satisfying lunch.
This recipe serves four, so you'll have leftovers that disappear just as fast as the originals. Let's get started on recreating that Arby's magic at home.
Pair these with a side of crispy fries or a cold drink for the full experience. The beauty of this recipe is that it's designed to deliver copycat perfection without requiring any specialized equipment—just a few key techniques and quality ingredients.
Once you taste the difference, you'll never go back to the original again.
Ingredients for copycat arby's chicken salad
Pantry staples meet restaurant magic—here's what you'll need to recreate that iconic Arby's texture at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lbs | Poached for tender texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for biscuit swirls |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 1 tbsp for biscuit dough |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For crispy herb crust |
| Celery Salt 🧂 | 2 tbsp | Key for signature flavor |
| Onion Powder 🧅 | 1 tbsp | For savory depth |
| Smoked Paprika 🌶️ | 1 tsp | Adds subtle smokiness |
| Dried Parsley Flakes 🌿 | 1 tbsp | For fresh herb brightness |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For tangy balance |
| Fresh Celery 🥬 | 1 cup | Finely diced for crunch |
| Red Bell Pepper 🍅 | ¼ cup | Diced for freshness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning balance |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing touch |
| Whole Milk 🥛 | ¼ cup | For biscuit dough richness |
The chicken breast is non-negotiable—boneless, skinless cuts poach perfectly for that signature tender bite. Grab 2 lbs from the butcher counter if possible; they'll cut it to size. For the butter, Land O'Lakes unsalted is my go-to—cold cubes create those signature biscuit swirls. The flour needs to be all-purpose (none of that cake flour nonsense), and Bob's Red Mill is my brand of choice for consistent results. Don't skip the celery salt—it's what gives that unmistakable Arby's flavor. I always buy mine from Penzeys for the best quality, but the grocery store stuff works too.
No panko? Regular breadcrumbs toasted in a dry pan for 3 minutes work in a pinch, but you'll lose that signature crunch. The Dijon mustard adds that subtle tang—Maille is my favorite, but any good quality brand works. Fresh celery and bell pepper are worth the effort; they keep the filling crisp. Substituting jarred salsa or pickles won't give you that same restaurant-quality texture. The smoked paprika is optional but adds that subtle smokiness that reminds me of the original. For the mayonnaise, Hellmann's or Duke's are my top picks—they're consistent and full-fat for that creamy texture.
Store the poached chicken in the fridge for up to 3 days before assembly. The biscuit dough can be prepped ahead and chilled overnight—it actually improves in flavor. Once assembled, these keep in the fridge for 2 days (though they rarely last that long). For freezing, assemble without baking, wrap tightly, and freeze for up to 2 months**. Reheat in a 350°F oven for 15-20 minutes until golden and crispy. The secret to reheating? Cover with foil for the first 10 minutes to melt the butter, then uncover to crisp the crust.
Why You'll Love This Recipe
- Crispy Without Fuss: I swear by the butter-and-flour dip here—it’s not fancy, but that golden panko crust? Chef’s kiss. No deep-frying, no waiting for breading to stick; just a quick dredge and pan-sear. My kids still think I’m a magic chef.
- Taste That Hits the Spot: That celery salt isn’t just garnish—it’s the secret. The chicken stays juicy inside while the crust gets addictively crunchy, and the mayo (if you add it) clings like it’s supposed to. Honestly, it’s the closest I’ve gotten to Arby’s without the drive-thru line.
- Lunchbox Legend: Between us, this is my go-to for packed lunches. The leftovers stay crispy for days if you store them right (airtight container, foil over the top), and it’s way cheaper than buying pre-made. My coworker’s been asking for seconds—twice.
- Budget-Friendly Feast: Six chicken breasts cost me less than one Arby’s meal for four. The panko and butter are pantry staples, and you can stretch the recipe by serving it with fries or even as a sandwich filling. Not the prettiest, but the taste makes up for it—every time.
Step-by-step instructions for copycat Arby's chicken salad
Here's how to recreate that iconic buttery biscuit swirl and crispy herb crust at home.
Poach the Chicken for Perfect Tenderness
Place the 2 lbs boneless, skinless chicken breast in a large pot and cover with enough water to submerge completely. Add the 0.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper. Bring to a gentle simmer over medium heat—you're looking for small bubbles breaking the surface, not a rolling boil. This prevents the chicken from becoming rubbery.
Simmer for 12-15 minutes until the internal temperature reaches 165°F and the chicken is no longer pink in the center. The key here is patience—overcooking will dry it out. Once done, remove the chicken and let it rest for 10 minutes before shredding with two forks. You'll want it to pull apart easily, with no resistance, for that signature Arby's texture.
Create the Crispy Herb Crust
In a medium bowl, combine the 1.5 cups panko breadcrumbs, 2 tbsp celery salt, 1 tbsp onion powder, 1 tsp smoked paprika, and 1 tbsp dried parsley flakes. Mix thoroughly until the spices are evenly distributed throughout the breadcrumbs. This blend gives that signature Arby's crunch and flavor profile.
Melt the 0.5 cup unsalted butter in a large skillet over medium heat. Add the chicken mixture and coat it evenly with the breadcrumb mixture, pressing gently to adhere. Cook for 3-4 minutes per side until golden brown and crispy. The crust should be firm enough to hold its shape when transferred to a plate. If it releases too easily, return it to the pan for another 30 seconds to set.
Prepare the Creamy Chicken Salad Filling
In a large mixing bowl, combine the shredded chicken with the 0.5 cup mayonnaise and 1 tbsp dijon mustard. Mix gently to incorporate without breaking up the chicken pieces too much. Add the 1 cup finely diced fresh celery and 0.25 cup diced red bell pepper, tossing lightly to distribute evenly. The vegetables should be small enough to disappear into each bite, providing that signature crunch without overpowering the chicken flavor.
Taste and adjust seasoning if needed—you might need a pinch more of the celery salt or black pepper to match Arby's distinct flavor profile. The mixture should be creamy but not wet, with the chicken pieces holding their shape. This is your base filling that will be encased in the buttery biscuit swirl.
Assemble the Buttery Biscuit Swirls
In a separate bowl, combine the 1.5 cups all-purpose flour, plus an additional 1 tbsp for dusting, with the 0.25 cup whole milk. Mix just until combined—you want a shaggy dough that's easy to handle. Cut in the remaining 0.25 cup cold unsalted butter (cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.
Turn the dough onto a lightly floured surface and gently knead just until it comes together. Roll out to about 1/4-inch thickness, then cut into 4 equal rectangles. Place one of the crispy herb-crusted chicken pieces in the center of each rectangle. Fold the long sides inward, then roll tightly from the short end to create a log. Brush the outside with a little more melted butter for extra richness.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled biscuit swirls on a parchment-lined baking sheet, seam-side down. Bake for 18-22 minutes until golden brown and internal temperature reaches 165°F. The biscuit should be tender yet hold its shape when sliced open.
Let rest for 5 minutes before slicing into 1-inch pieces. Serve immediately with toothpicks for that authentic Arby's experience. The contrast of the crispy herb crust, creamy chicken salad filling, and buttery biscuit swirl is what makes this copycat recipe so satisfying—just like the original!
Pro Tips For Making Copycat Arby'S Chicken Salad
- BRINE THE CHICKEN: Toss those skinless breasts in a mix of cold water, ice, and 1 tablespoon of salt per pound for 30 minutes before cooking. I learned this the hard way—dry, rubbery chicken is the last thing you want in a crispy breaded salad.
- USE COLD BUTTER: Chill that unsalted butter in the fridge for 10 minutes before mixing it into the flour. Warm butter makes a greasy mess, and you’ll end up with a soggy crust instead of that perfect Arby’s crunch.
- DON’T SKIP THE DOUBLE-DREDGE: Coat the chicken in flour, dip it back in, then press it into the panko—twice. The first dip ensures even coating, but the second layer is what locks in that golden, crunchy exterior. (Yes, it’s extra work, but it’s worth it.)
- FRIEZE THE BREADING: Pop your panko mixture in the freezer for 15 minutes before dredging. The cold breadcrumbs stick better and create a thicker, more stable crust that won’t fall apart when frying—no more sad, crumbly bites.
Serving suggestions for copycat arby's chicken salad
Classic Arby's Pairings
Serve these copycat chicken salads with Arby's signature curly fries—the perfect crispy, salty companion that balances the rich, creamy filling. I like to bake mine with McCormick's seasoning blend for that authentic taste.
For a lighter option, crispy sweet potato fries add a touch of sweetness that pairs beautifully with the savory chicken. 🍟
Dipping Sauces
No Arby's experience is complete without dipping sauce! The original Arby's sauce is a must—mix ¼ cup mayonnaise, 1 tbsp ketchup, 1 tsp white vinegar, and ½ tsp garlic powder for that signature tangy-sweet flavor.
For a smoky twist, try ranch dressing with a dash of smoked paprika added. I keep a small bowl of sauce on the table so everyone can dip their pieces. 🥄
Presentation Tips
For that restaurant-style presentation, serve the chicken salad pieces on a white paper-lined tray with a red and white striped napkin underneath. Add toothpicks for easy handling, just like Arby's. I also like to sprinkle extra celery salt on top right before serving to enhance the flavor.
For a fun touch, arrange the fries in a curly pile next to the chicken salad. ✨
Meal Ideas
Turn this into a full meal by adding Arby's-style roast beef sandwiches for a combo platter. Pair with chilled lemonade or iced tea for the complete drive-thru experience.
For a lighter lunch, serve with a side salad—I recommend a simple mixed greens with balsamic vinaigrette to cut through the richness. 🍹
Party Serving Style
For gatherings, assemble the chicken salad in a large serving bowl and let guests help themselves. Keep the biscuit swirls warm in a 200°F oven while serving. I also like to set out small individual cups of sauce for dipping.
This makes it easy for everyone to grab a piece and enjoy without any fuss. 🎉
Leftovers Strategy
Store leftovers in an airtight container and reheat in a 350°F oven for 10-15 minutes until crispy. For a quick fix, pop them in the microwave for 30-45 seconds (covered with a damp paper towel) to revive the texture.
I always save a few pieces for the next day—they make an easy lunch! 💡
Nutrition facts
Frequently asked questions
Can I make this recipe without panko breadcrumbs?
Yes, but you'll lose that signature crispy texture. Toast regular breadcrumbs in a dry skillet for 3 minutes until golden, then mix with the celery salt and other seasonings. For extra crunch, add 1 tbsp cornstarch to the breadcrumb mixture. The flavor will still be great, but the texture won't be quite as satisfying as the original.
What's the secret to getting the biscuit swirls to stay together?
Keep the dough cold and handle it gently—warm dough stretches too much. Roll it 1/4-inch thick and place the chicken in the center before folding. Brush with melted butter and chill for 10 minutes before baking. This helps the biscuit hold its shape while baking.
Can I use rotisserie chicken instead of poaching my own?
Just shred 2 cups of cooked rotisserie chicken and follow the same seasoning instructions. For best results, remove any skin or large bones. The flavor will be slightly different (more smoky), but it works in a pinch. Just make sure to taste and adjust the celery salt—rotisserie chicken is often already seasoned.
Why did my chicken salad turn out too wet?
Overmixing the filling or using too much mayonnaise causes excess moisture. Stick to the 0.5 cup mayo measurement and mix gently. If needed, add 1 tbsp more breadcrumbs to absorb excess liquid. Also, ensure your chicken is fully cooked and drained—any residual moisture will make the salad soggy.
How do I make this gluten-free?
Replace the panko with gluten-free breadcrumbs (like Bob's Red Mill) and use a 1:1 gluten-free flour blend for the biscuit dough. Add 1 tsp xanthan gum to help bind the dough. The texture won't be identical, but it'll still be delicious. For the crust, you might need to press it extra firmly to hold together during baking.