Copycat Chicken Salad Recipe

Copycat Chicken Salad Recipe
Copycat Chicken Salad Recipe photo by Taste of Home
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Copycat Chicken Salad Recipe

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This copycat Chik-fil-A chicken salad recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives its signature taste. I like to use a thick crusty oat bread. —Julie Peterson, Crofton, Maryland
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup sweet pickle relish
  • 1/3 cup finely chopped celery
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 hard-boiled large egg, cooled and minced
  • 2 cups chopped cooked chicken breast
  • 4 slices whole wheat bread, toasted
  • 2 romaine leaves

Directions

Mix first seven ingredients; stir in chicken. Line two slices of toast with lettuce. Top with chicken salad and remaining toast. Yield: 2 servings.

Test Kitchen tips
  • Double the chicken mixture for lunch during the week—use as a sandwich filling, serve over salad greens or spread it on crackers.
  • If you’re cooking your own bird for this recipe, you'll need roughly half a pound of raw chicken for every cup of cooked chopped breast meat.
  • Originally published as Copy Cat Chicken Salad in Simple & Delicious April/May 2018

    Nutritional Facts

    1 sandwich: 651 calories, 29g fat (5g saturated fat), 222mg cholesterol, 1386mg sodium, 45g carbohydrate (18g sugars, 4g fiber), 51g protein.

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    • 1/2 cup reduced-fat mayonnaise
    • 1/3 cup sweet pickle relish
    • 1/3 cup finely chopped celery
    • 1/2 teaspoon sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 hard-boiled large egg, cooled and minced
    • 2 cups chopped cooked chicken breast
    • 4 slices whole wheat bread, toasted
    • 2 romaine leaves
    1. Mix first seven ingredients; stir in chicken. Line two slices of toast with lettuce. Top with chicken salad and remaining toast. Yield: 2 servings.

    Test Kitchen tips
  • Double the chicken mixture for lunch during the week—use as a sandwich filling, serve over salad greens or spread it on crackers.
  • If you’re cooking your own bird for this recipe, you'll need roughly half a pound of raw chicken for every cup of cooked chopped breast meat.
  • Originally published as Copy Cat Chicken Salad in Simple & Delicious April/May 2018

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