Salads
This copycat Ukrops chicken salad recipe delivers the same crunchy celery, herb-packed flavor, and perfect texture that made it a Southern classic. Growing up in small-town Georgia, I remember how this salad became a staple at family gatherings—simple yet sophisticated enough for any occasion.
The secret lies in properly poaching the chicken for tender bites and balancing the herbs just right.
What sets this copycat version apart is the attention to detail—crisp celery, fresh herbs like parsley and chives, and just the right amount of mayo for that signature creamy yet light texture.
I developed this method over years of perfecting sandwich spreads, ensuring every bite stays true to the original while being foolproof at home.
The result is a salad that's creamy, crunchy, and packed with flavor—ideal for sandwiches, parties, or as a standalone dish. The chicken stays tender, the celery remains crisp, and the herbs add freshness that keeps it vibrant.
This is the kind of recipe that brings comfort and nostalgia to any table.
Serve it on crusty bread for classic sandwiches or as a side for summer gatherings. The method scales easily, so you can make a small batch for two or double it for a crowd. Here's how to recreate this Southern favorite at home.
Ingredients for copycat ukrops chicken salad
Here’s what you’ll need to recreate Ukrops’ iconic crunchy, herb-packed chicken salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tender texture |
| Mayonnaise 🥫 | ¾ cup | Duck brand preferred for richness |
| Fresh Celery Stems 🧅 | 2 cups | Finely diced for crisp texture |
| Fresh Parsley Leaves 🌿 | ⅓ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped for brightness |
| Yellow Onion 🧅 | ¼ cup | Finely diced, mild flavor |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for acidity |
| Dijon Mustard 🍯 | 1 tbsp | For subtle tang |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle depth |
| White Vinegar 🍶 | 1 tbsp | For poaching liquid |
| Bay Leaf 🌿 | 1 whole | For poaching infusion |
The chicken breast is non-negotiable for tenderness—look for uniform pieces at Whole Foods or your local butcher. Poaching transforms it from dry to melt-in-your-mouth. For the mayo, Duck brand delivers that signature creamy texture, but Hellmann’s works too. Celery should be crisp; skip the pre-cut bags and grab a bunch from the produce section. Fresh herbs like parsley and chives are best bought in small bunches—Trader Joe’s has great prices on these. The yellow onion adds depth without overpowering, so don’t skip it, but Vidalia if you want extra sweetness.
No Duck brand mayo? Best Foods or Hellmann’s are solid substitutes. For extra crunch, add 1/4 cup diced pickles or 1 tbsp capers. If you’re avoiding mustard, swap in 1 tbsp Greek yogurt for tang. The lemon juice can be bottled, but fresh is ideal—Meyer lemons add a floral note. For poaching, a 3:1 water-to-vinegar ratio keeps the chicken tender. If you’re short on time, use 1 cup low-sodium chicken broth instead of water.
Poached chicken stays fresh for 3 days in the fridge, but the salad itself keeps for 4-5 days if stored in an airtight container. For sandwiches, portion the salad into containers with a layer of plastic wrap pressed directly on the surface to keep celery crisp. The herbs lose vibrancy after 2 days, so add fresh ones just before serving. This salad freezes beautifully—just omit the celery and add it fresh after thawing.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this salad takes less time than deciding what to eat for lunch. Just shred the chicken, chop the celery into sticks (no julienne skills needed), and fold in the mayo, parsley, and chives—no fancy techniques, just honest flavor.
- Herb-Packed Punch: That bright mix of parsley and chives cuts through the richness of the mayo, while the celery adds a satisfying crunch. Honestly, it’s the kind of taste that makes you forget you’re eating something "healthy"—it’s just good.
- Lunchbox Legend: Between us, this is my go-to for work lunches, potlucks, or even a quick sandwich filling. The texture holds up all day (no sad, soggy salads here), and it’s the kind of dish that makes you look like you tried harder than you actually did.
- Budget Meal Maker: Chicken breast is affordable, and a single batch stretches across sandwiches, wraps, or even as a side for days. I’ll be real: it’s my secret weapon for stretching groceries without sacrificing flavor—no sad leftovers here.
Step-by-step instructions for Ukrops-style chicken salad
Here's how to recreate that signature crunchy, herb-forward chicken salad with tender poached chicken.
Poach the Chicken Breast for Perfect Tenderness
In a medium saucepan, combine the 1.5 lb boneless, skinless chicken breast, 1 tbsp white vinegar, 1 whole bay leaf, 2 cloves garlic cloves, 1 tsp salt, and 0.5 tsp black pepper. Add enough water to cover the chicken by about 1 inch. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface but not a rolling boil.
Once simmering, reduce heat to low and cook for 12-15 minutes until the chicken reaches 165°F internally and feels tender to the touch. The poaching liquid should remain clear, not cloudy. Remove the chicken and let it cool completely in the liquid before shredding. This gentle cooking method keeps the meat moist and flaky, which is essential for the perfect texture.
Prepare the Herb and Celery Mixture
While the chicken cools, finely dice the 2 cups fresh celery stems into small, even pieces—about 1/8-inch cubes. This size ensures they stay crisp without overwhelming the salad. In a separate bowl, combine the diced celery, 0.33 cup fresh parsley leaves, 0.25 cup fresh chives, and 0.25 cup yellow onion. Mix gently to distribute the herbs evenly.
Here's the thing—don't skip chopping the parsley stems. They add subtle bitterness that balances the richness of the mayonnaise. Set this mixture aside until ready to combine with the chicken. The celery will soften slightly when mixed with the mayonnaise, but it should still provide that signature crunch.
Shred the Poached Chicken Thoroughly
Once the chicken has cooled completely, remove it from the poaching liquid and shred it using two forks. Work carefully to pull the meat into small, even shreds—about the size of a pea. You want the chicken to break down completely so each bite delivers that classic Ukrops texture. Discard the bay leaf and garlic cloves from the poaching liquid.
If you encounter any tough spots, simply cut them into smaller pieces and continue shredding. The goal is uniform, bite-sized chicken that blends seamlessly with the other ingredients. This step makes all the difference in achieving that signature Ukrops consistency.
Combine All Ingredients for the Perfect Balance
In a large mixing bowl, combine the shredded chicken, celery-herb mixture, 0.75 cup mayonnaise, 1 tbsp Dijon mustard, and 2 tbsp lemon juice. Use a rubber spatula to fold everything together gently but thoroughly. You're aiming for an even distribution where each bite contains all the components.
The mayonnaise should coat the chicken and vegetables evenly, but don't overmix—just until fully combined. The lemon juice brightens the flavors while cutting through the richness of the mayonnaise. Taste as you go, adding a pinch more salt or pepper if needed. This is where you ensure the perfect balance between creamy, herby, and slightly tangy.
Chill and Serve for Optimal Texture
Cover the chicken salad bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld completely and the celery to soften slightly while maintaining its crispness. The salad should be served cold—this enhances the texture contrast between the creamy chicken and crisp celery.
When ready to serve, give the salad one final stir to redistribute any separated ingredients. The result should be a harmonious blend where each bite delivers tender chicken, fresh herbs, and that signature crunch. Serve on crusty bread, in lettuce wraps, or with crackers for the ultimate Ukrops-style experience.
Pro Tips For Making Copycat Ukrops Chicken Salad
- POACH DON’T BOIL: The chicken in Ukrop’s salad is never dry because it’s poached—not boiled. Simmer the breasts in lightly salted water with a splash of vinegar (or lemon juice) until they reach 165°F, then shock them in ice water to stop cooking. This keeps them tender and makes shredding effortless.
- SALT THE MAYO: Ukrop’s mayo isn’t bland—it’s seasoned. Mix in ½ teaspoon of salt and a pinch of black pepper per cup of mayo before adding it to the chicken. This balances the flavors and cuts through the richness better than salting later.
- CHOPPED NOT MINCED: Celery, parsley, and chives need to be chopped—not pulverized. Use a sharp knife and cut the celery into ⅛-inch dice, then snip the herbs into tiny pieces. Over-chopping turns the salad into a paste; you want texture here.
- REST THE CHICKEN: After cooking, let the chicken rest under foil for 10 minutes before shredding. This keeps it from falling apart when you mix it with the mayo. I learned this the hard way—skipping it turns your salad into a soupy mess.
Make-ahead tips for this dish
Prep Ahead for Perfect Texture
Poach the chicken up to 3 days ahead—this is where I save time without sacrificing texture. Store the shredded chicken in its poaching liquid in an airtight container in the fridge.
The liquid keeps the chicken moist, and you can reheat it gently in the microwave for 30 seconds before mixing. This method works especially well for meal prep Sundays. 💡
Celery Prep Shortcut
To keep celery crisp for days, store it separately in a sealed container with a paper towel to absorb moisture. Add it fresh to the salad just before serving—this ensures that signature crunch.
If you're prepping a large batch, dice the celery and store it in the fridge for up to 3 days in a ziplock bag with the air squeezed out. 🧅
Salad Assembly Timeline
Combine all ingredients 1 day ahead if possible—the flavors deepen overnight. Store in an airtight container with a layer of plastic wrap pressed directly on the surface to prevent drying.
The herbs stay vibrant longer this way. For parties, assemble the salad in individual 8-ounce portions—this keeps everything fresh and ready to serve. ✨
Freezing for Later Use
This salad freezes beautifully, but with a few tricks. Omit the celery and store the chicken-herb-mayo mixture in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then stir in fresh celery and herbs before serving.
The texture remains creamy, and the herbs add freshness. For sandwiches, freeze the salad on toasted bread in a single layer before transferring to a bag. 🧊
Portioning for Sandwiches
For perfect chicken salad sandwiches, portion the salad into 4-ounce servings on toasted sourdough or crusty white bread. Wrap each sandwich in parchment paper and store in the fridge for up to 2 days.
The bread stays fresh, and the salad maintains its texture. I like to add a sprinkle of paprika before wrapping for extra flavor. 🥖
Herb Refresh Before Serving
If you've prepped the salad ahead, revive the herbs by adding 1 tbsp fresh lemon juice and 1 tsp chopped fresh parsley just before serving. This brightens the flavors and makes it taste freshly made.
For extra crunch, toss in 1/4 cup diced pickles or 1 tbsp chopped almonds right before eating. 🌿
Nutrition facts
Frequently asked questions
Why does poaching chicken give the best texture for this salad?
Poaching keeps the chicken moist and tender while allowing it to shred easily into small, even pieces. The gentle heat breaks down the fibers without drying them out, which is key for that signature Ukrops texture. Overcooking or grilling would make the chicken tough and chewy, ruining the creamy salad consistency.
Can I substitute Greek yogurt for mayonnaise to make it lighter?
Yes, but expect a different texture. Replace half the mayo with Greek yogurt (about 0.375 cup) for a lighter version. The salad will be less rich but still flavorful. For best results, add 1 extra tbsp lemon juice to balance the tang. This works well for summer gatherings where you want a lighter dish.
What's the secret to keeping the celery crisp in the salad?
Store the celery separately in an airtight container with a paper towel to absorb moisture. Add it fresh to the salad just before serving—this preserves that signature crunch. If prepping ahead, dice the celery and store it in a ziplock bag with air squeezed out for up to 3 days. The key is minimizing exposure to air and moisture.
How do I fix chicken salad that's too dry or crumbly?
Add 1-2 tbsp mayonnaise or Greek yogurt and mix well to restore creaminess. If the texture is too thick, stir in 1 tbsp lemon juice or chicken broth to loosen it. For extra moisture, fold in 1 tbsp finely chopped fresh herbs or a pinch of salt to enhance flavor. This usually happens when the chicken wasn't poached properly or the salad sat too long uncovered.
What's the best bread for chicken salad sandwiches?
Use crusty sourdough or white sandwich bread for the classic Ukrops experience. Toast the bread lightly before assembling to prevent sogginess. For extra flair, try brioche or a soft potato roll. Avoid overly soft bread like brioche for large batches—it absorbs moisture too quickly. Always portion the salad into 4-ounce servings for perfect balance.