Salads
This Chicken Salad Chick broccoli salad copycat recipe delivers the exact same crunchy, creamy magic you love—without the drive-thru wait. The secret lies in perfectly seasoned chicken, crisp celery crowns, and a ranch dressing so rich it sticks to every bite.
I've spent years perfecting this combo, and it's become a weekly staple at my farmhouse table.
The chicken salad gets its signature texture from finely diced chicken breast mixed with mayo, Greek yogurt, and just the right amount of celery and onion for that signature crunch. Meanwhile, the broccoli salad stays vibrant with a tangy ranch dressing and toasted croutons for extra bite.
Both salads come together in under 30 minutes with simple ingredients you likely already have on hand.
What you'll end up with is a meal that's restaurant-quality at home—crispy-edged chicken salad with creamy, tangy dressing and a broccoli salad that's fresh, crunchy, and perfectly balanced. The flavors are bold enough to stand alone or pair beautifully with sandwiches, wraps, or as a light lunch on their own.
This recipe serves four and can be prepped ahead, making it ideal for meal prep or feeding a crowd. The techniques are straightforward, but the results are anything but basic. Let's get started on recreating that iconic combo in your own kitchen.
Ingredients for chicken salad chick broccoli salad copycat
Simple pantry staples transform into that iconic crunchy, creamy combo you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Diced into 1/4-inch pieces |
| Mayonnaise 🥫 | ¾ cup | Duff or Hellmann's preferred |
| Plain Greek Yogurt 🥛 | ½ cup | Full-fat for creaminess |
| Celery Stems 🧅 | 2 whole | Finely diced, crisp crowns |
| Red Onion 🧅 | ¼ cup | Finely diced, sharp bite |
| Fresh Dill 🌿 | 2 tbsp | Chopped, for bright flavor |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for freshness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Broccoli Florets 🥦 | 2 cups | Fresh, cut into bite-sized pieces |
| Red Bell Pepper 🌶️ | ½ cup | Diced, for crunch |
| Red Cabbage 🥬 | ½ cup | Shredded, for color |
| Ranch Seasoning 🧂 | 2 tbsp | Store-bought or homemade |
| Butter 🧈 | 2 tbsp | Unsalted, for croutons |
| Stale Bread Cubes 🍞 | 1 ½ cups | Day-old white or sourdough |
The chicken breast is key—buy pre-cut diced chicken from the deli counter to save time, but if you're doing it yourself, pound it thin first for even cooking. I always grab Duff mayo for that signature tang, but Hellmann's works too. The Greek yogurt adds creaminess without overpowering—full-fat is worth it here. Celery crowns? That's the secret—cut the ends off the stalks, slice into thin rounds, and let them sit in cold water for 10 minutes before dicing to keep them crisp. Fresh herbs are non-negotiable for that bright flavor, but dried dill at half the amount works in a pinch.
No fresh dill? Dried dill at one-third the amount gets you close, but it won't be quite as vibrant. Ran out of red onion? Green onion works but lacks the sharp bite. For the broccoli salad, Trader Joe's pre-cut florets are a game-changer—they're uniform and ready to go. The ranch seasoning can be store-bought (I like Hidden Valley), but if you're feeling fancy, mix 1 tbsp dried dill, 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika. For the croutons, day-old bread is a must—toss cubes in melted butter and ranch seasoning, then bake at 375°F for 8-10 minutes until golden and crispy.
This chicken salad keeps beautifully for 4-5 days in the fridge, though it tastes best the first day. The broccoli salad stays crisp for 3 days if you store the dressing separately. Double the crouton recipe and freeze half—they crisp up perfectly when reheated. I always make extra chicken salad for sandwiches, and the broccoli salad pairs perfectly with grilled chicken or steak. Portion everything into containers so lunches are ready to grab and go.
Why You'll Love This Recipe
- No-Fuss Protein Base: I just shred a cooked chicken breast—no fancy cuts, no stress—and mix it with Greek yogurt for that perfect balance of creaminess without heaviness. Honestly, the chicken stays juicy because I don’t overcook it, and that’s half the battle right there.
- Creamy Crunch Magic: That yogurt-mayo combo? It’s where the real magic happens. The celery and red onion add a sharp bite, but the yogurt keeps it light—no greasy aftertaste, just pure, refreshing satisfaction. (Yes, even on a Tuesday night.)
- Lunchbox Legend: Between us, this is my go-to for packed lunches or potlucks. The broccoli stays crisp, the chicken holds up for days, and it’s one of those salads that actually improves overnight. My kids still ask for it after school—no complaints.
- Budget Meal Hero: A single chicken breast stretches for four servings, and the rest of the ingredients are pantry staples. I’ll be real: I’ve made this for under $10 total, and it’s the kind of dish that disappears faster than takeout but costs way less. Win-win.
Step-by-step instructions for chicken salad chick broccoli salad
Here's how to recreate that perfect blend of creamy, crunchy textures and bold ranch flavors.
Cook and Dice the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast in a medium saucepan and cover it with enough water to submerge completely. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing. Using a sharp knife, cut the chicken into ¼-inch pieces. You should end up with about 2 cups of diced chicken. The smaller pieces will distribute evenly throughout the salad and prevent any dry spots in your final dish.
Make the Creamy Ranch Dressing
In a large mixing bowl, combine the 0.75 cup mayonnaise and 0.5 cup plain Greek yogurt. Add the 2 tbsp fresh dill, 2 tbsp fresh parsley, 1 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly with a wooden spoon until all ingredients are fully incorporated and the dressing is smooth.
Here's the thing—this is where the magic happens. The Greek yogurt adds that signature tangy creaminess while keeping the dressing lighter than traditional mayo-based versions. If you prefer an even lighter texture, you can substitute an additional ¼ cup of yogurt for mayo, but I've found this ratio delivers that perfect balance between rich and fresh.
Prepare the Vegetable Mix-In
In a separate bowl, combine the 2 cups broccoli florets, 0.5 cup red bell pepper, and 0.5 cup red cabbage. Add the 2 whole celery stems and 0.25 cup red onion, all finely diced as specified in your ingredients list. Toss everything together gently to distribute evenly.
For the best texture, I recommend cutting the broccoli into bite-sized florets rather than tiny pieces. This maintains that satisfying crunch while still allowing the flavors to meld perfectly with the other ingredients. If you're using pre-cut broccoli, give it a quick rinse and pat dry before adding to the mix.
Combine All Ingredients
Add the diced chicken to the ranch dressing mixture and stir well to coat each piece evenly. Then gently fold in the vegetable mix until everything is thoroughly combined. Sprinkle the 2 tbsp ranch seasoning over the top and toss one final time to distribute.
This is where you'll notice the colors come together beautifully—bright green broccoli, vibrant red bell pepper, purple cabbage, and crisp celery stems all mixed with the creamy chicken. The ranch seasoning adds that final layer of flavor that makes this salad taste like it came straight from the restaurant.
Make the Crispy Croutons
In a large skillet, melt the 2 tbsp butter over medium heat. Add the 1.5 cups stale bread cubes and cook, stirring occasionally, for 5-7 minutes until they're golden brown and crispy. Watch closely—they'll go from pale to perfectly toasted in just a few minutes.
Transfer the croutons to a paper towel-lined plate to drain any excess butter. The key to great croutons is using stale bread—they absorb the butter beautifully and develop that perfect crunch. If your bread isn't quite stale enough, you can speed up the process by toasting it in the oven at 350°F for 10 minutes before cubing.
Assemble and Serve
Just before serving, gently fold the crispy croutons into the chicken salad mixture. The contrast between the warm, crunchy croutons and the cool, creamy salad is what makes this dish so satisfying. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a squeeze of lemon juice to balance all the flavors.
Serve immediately while the croutons are still crisp. This salad holds up well for about 2 hours in the refrigerator, but the croutons will soften over time. For the best experience, assemble just before serving and enjoy straight from the bowl—no plates required!
Pro Tips For Making Chicken Salad Chick Broccoli Salad Copycat
- POACH DON’T BOIL: DESCRIPTION: Chicken salad chick’s version stays juicy because the chicken cooks gently in simmering water—not rolling boil. Use a pot with just enough water to cover the breasts, bring to a barely bubbling simmer (180°F/82°C), then cook 12-14 minutes. I learned this the hard way—boiling turns chicken rubbery, and this salad’s texture suffers.
- SALT THE CHICKEN FIRST: DESCRIPTION: Season the chicken breasts before poaching with 1 tsp salt per pound—this seasoning penetrates deeper than after cooking. Let them sit 10 minutes before adding to the pot. I skip this, and the flavor’s always just… there, not there.
- GRATE THE ONION DRY: DESCRIPTION: Red onion adds bite, but soaking it in water to “mellow” the sharpness kills the crunch this salad needs. Instead, grate it dry and let it sit 5 minutes before mixing—just enough time for the edges to soften slightly without turning mushy. (Yes, even if you’re impatient like me.)
- CHOP CELERY SMALLER: DESCRIPTION: The original recipe’s celery is tiny—think ¼-inch dice, not ½-inch sticks. This makes the texture uniform and prevents that “crunchy surprise” bite. Use a sharp knife and don’t rush it; uneven pieces throw off the whole dish. (I’ve eaten enough sad, uneven celery to know.)
Make-ahead tips for this recipe
Chicken Salad Prep
Assemble the chicken salad ingredients the night before for a stress-free morning. Mix the diced chicken, mayo, Greek yogurt, and herbs in a large airtight container and refrigerate overnight.
The flavors meld beautifully, and the celery stays crisp. I always add a splash of lemon juice right before serving to keep everything bright and fresh. 🥗
Broccoli Salad Prep
Prepare the broccoli salad components separately for maximum freshness. Store the chopped vegetables in one quart-sized container and the ranch dressing in another. This prevents soggy broccoli and keeps the croutons crisp. Toss everything together right before serving to maintain that restaurant-quality crunch. 💫
Crouton Storage
Make croutons in advance and store them in a resealable plastic bag at room temperature for up to 5 days. They crisp up perfectly when reheated in a dry skillet for 2-3 minutes over medium heat.
For extra crunch, sprinkle with 1 tsp ranch seasoning before reheating. These are my go-to for quick lunches all week. 🍞
Meal Prep Containers
Use glass meal prep containers with separate compartments to keep the chicken salad and broccoli salad from mixing. I love the 4-compartment Pyrex containers from Target—they stack perfectly in the fridge.
Store the croutons in a small container on top to keep them separate until serving. This system keeps everything fresh and organized. ❄️
Portioning for Lunch
Divide the chicken salad into 4 individual containers (about 1 cup per serving) and store the broccoli salad separately. Pack the croutons in a small baggie and add them fresh when ready to eat.
This method ensures you get that perfect crunch every time. I always double the recipe so I have leftovers for sandwiches. 💡
Freezing Tips
While the chicken salad doesn't freeze well, the broccoli salad components (without dressing) can be frozen for up to 3 months. Store the vegetables in a freezer-safe bag with parchment paper between layers.
Thaw overnight in the fridge and toss with dressing just before serving. The croutons freeze beautifully too—just reheat in the oven at 350°F for 5 minutes. 🧊
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poaching my own?
Rotisserie chicken is a fantastic shortcut that still delivers great flavor. Just shred or dice 1.5 cups of cooked chicken (about 2-3 cups raw) and use it in place of poached chicken. The key is to remove any excess skin or fat to keep the salad light and creamy.
How do I keep the celery from getting soggy in the chicken salad?
Prevent soggy celery by soaking the celery crowns in ice water for 10 minutes before dicing. This keeps them crisp. Also, add the vegetables last when combining everything—don't mix them in until just before serving. For extra insurance, toss the salad with a ½ teaspoon lemon juice right before eating.
What's the best way to make this meal kid-friendly?
For picky eaters, serve the chicken salad and broccoli salad separately. Let kids assemble their own bowls with just the chicken salad or add a few broccoli florets to their plate. You can also make mini versions in muffin tins—layer chicken salad in the bottom, top with a broccoli floret, and add a crouton on top. Bake at 350°F for 10 minutes for a fun finger food!
Can I make this gluten-free?
Yes! Skip the regular croutons and make gluten-free versions using gluten-free bread cubes or crushed gluten-free crackers. For extra crunch, try toasted pumpkin seeds or sunflower seeds instead. Just be sure to check all your ingredients (like ranch seasoning) for hidden gluten. The chicken salad itself is naturally gluten-free.
Why does my broccoli salad get watery after sitting in the fridge?
Broccoli releases water when cut, especially when stored with dressing. To prevent this, store the vegetables and dressing separately in airtight containers until ready to serve. Also, pat all vegetables dry with a paper towel before assembling. If it does get watery, drain excess liquid before serving or add a ½ teaspoon cornstarch to the dressing to help absorb moisture.