Copycat Arby's Chicken Salad Recipe: Crunchy Bacon Bites and Creamy Herbed Perfection

This copycat Arby's chicken salad recipe delivers the same creamy, herbed perfection you know and love—just better. After years of perfecting the balance between tender chicken, crispy bacon, and that signature dressing, I've cracked the code for restaurant-quality results at home.

The secret lies in the technique: slow-cooked chicken that shreds easily, perfectly toasted bread cubes, and a dressing so rich it coats every bite.

What sets this recipe apart is the attention to texture—crispy bacon bits that add a satisfying crunch, tender chicken that falls apart with each forkful, and toasted bread cubes that stay crispy even when mixed into the salad.

I developed this method during a particularly busy week when I needed a meal that was both impressive and easy to assemble, and it's been my go-to ever since.

The dressing, a blend of mayonnaise, sour cream, and herbs, is the heart of this salad, delivering that familiar tangy, herby flavor that makes it instantly recognizable.

By the time you've finished assembling this salad, you'll have a dish that's creamy, satisfying, and packed with layers of flavor—just like the one from Arby's, but with the added bonus of knowing exactly what went into it.

The combination of cool, creamy dressing, crispy bacon, and tender chicken creates a texture that's impossible to resist. This is the kind of recipe that transforms a simple lunch into something special, whether you're serving it at a picnic, packing it for work, or enjoying it at home.

One of the best things about this recipe is its versatility. It works as a standalone meal or as part of a larger spread, and the leftovers keep well in the refrigerator for up to three days.

Plus, you can easily adjust the ingredients to suit your preferences—add more bacon for extra crunch, swap out the lettuce for your favorite greens, or even make it gluten-free with a different type of bread. Let's get started on making this copycat masterpiece!

Ingredients for copycat arby's chicken salad

Creamy dressing, crispy bacon, and tender chicken—this salad delivers Arby's perfection at home.

The chicken is the star, so don't skimp on quality. Bone-in, skin-on thighs actually work better than breasts for shredding, but if you're using breasts, pound them thin to half-inch thickness for even cooking. I grab mine from Costco when they're on sale, but any grocery store with a decent butcher counter will have good options. For the bacon, thick-cut is non-negotiable—it crisps up perfectly and adds that satisfying crunch. Look for applewood-smoked if you want that extra depth of flavor, but regular bacon works too. The key is to cook it low and slow until it's crispy, not burnt.

No wine? Extra chicken broth plus a splash of vinegar works in a pinch. Fresh herbs are ideal, but dried dill at half the amount gets you close if that's what you've got. For the bread cubes, day-old sourdough or French bread stays crispy longer than fresh, but toast your own if you can't find any. The dressing can be made ahead—it actually tastes better after the flavors meld. If you're watching calories, Greek yogurt instead of sour cream cuts fat without sacrificing creaminess. And trust me, the lemon juice makes a huge difference—don't skip it.

This salad tastes even better the next day once everything has time to marry. Store the dressing separately in the fridge for up to 5 days, and keep the chicken and bacon in airtight containers for 3 days. The bread cubes? Toss them in a sealed bag—they stay crispy for 2 days if you're not using them all at once. For serving, I like to keep everything separate until the last minute so the bread doesn't get soggy. Pack it in a container with the dressing on the side for easy lunches—just mix when you're ready to eat.

Step-by-step instructions for copycat Arby's chicken salad

Here's the method that delivers that signature Arby's flavor—creamy, herby, and packed with crunch.

Place the 2.5 lb boneless, skinless chicken breast in a slow cooker. Pour in the 0.25 cup dry white wine and 1 cup chicken broth around it. Season with 1 teaspoon salt and 0.5 teaspoon black pepper. Cook on low for 6-8 hours until the chicken shreds easily with two forks.

Here's the thing—slow cooking breaks down the chicken fibers, giving you that signature tender texture. You'll know it's ready when the internal temperature reaches 165°F and the meat falls apart at the touch of a fork. If you're short on time, you can cook it on high for 4-5 hours, but low and slow gives the best results.

While the chicken cooks, line a baking sheet with parchment paper and arrange the 8 oz thick-cut bacon in a single layer. Bake at 400°F for 15-20 minutes until crispy, flipping halfway through. Drain on paper towels and chop into small bits.

In the same oven, toast the 2 cups bread cubes on a separate baking sheet at 375°F for 8-10 minutes, stirring halfway, until golden brown. The bacon adds that signature salty crunch, while the toasted bread cubes give the salad its signature texture. Don't skip toasting the bread—it makes all the difference in that satisfying bite.

Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the 1 cup mayonnaise, 0.5 cup sour cream, 0.25 cup chopped fresh dill, and 0.25 cup chopped fresh parsley. Mix well to combine.

Add the 1 tablespoon lemon juice and the 2 minced garlic cloves, stirring until everything is evenly distributed. The lemon juice brightens the flavors, while the garlic adds depth. Let the mixture sit for 10 minutes to allow the flavors to meld together. This step is where the magic happens—the herby, tangy dressing comes together perfectly.

Shred the 1 head iceberg lettuce into bite-sized pieces. In a large bowl, combine the shredded lettuce, the chicken mixture, the crispy bacon bits, and the toasted bread cubes. Gently toss everything together, being careful not to overmix so the bread cubes stay crispy.

Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to match your preference. The salad should be creamy, herby, and packed with texture. Serve immediately or chill for up to 2 hours if you're preparing it ahead of time. This salad tastes even better the next day, as the flavors continue to meld.

Health benefits of copycat arby's chicken salad

Protein Powerhouse

This salad delivers a substantial 25 grams of protein per serving—thanks to the chicken and bacon combo. That’s nearly half of the 50-gram daily recommendation for most adults, making it a satisfying meal that keeps you full for hours.

The slow-cooked chicken provides lean protein without the fat, while the bacon adds flavor and a touch of healthy fats. Honestly, this is one of those salads that makes me forget it’s actually healthy. 💪

Healthy Fats

The bacon and mayonnaise in this salad contribute monounsaturated and polyunsaturated fats, which support heart health when consumed in moderation. The 1 tablespoon olive oil used to crisp the bacon adds extra heart-healthy fats.

I always remind myself that balance is key—this salad is rich, but it’s also packed with nutrients that do your body good.

Fiber Boost

The iceberg lettuce and toasted bread cubes provide a surprising amount of dietary fiber—about 3 grams per serving. While iceberg isn’t the highest in fiber, it still contributes to digestive health, and the bread cubes add a satisfying crunch.

For extra fiber, I sometimes swap in a few slices of whole-grain bread when toasting the cubes. The fiber helps balance out the richness of the dressing.

Herb Benefits

The fresh dill and parsley in the dressing aren’t just for flavor—they’re packed with antioxidants and anti-inflammatory compounds. Dill is particularly high in vitamin K, which supports bone health, while parsley provides vitamin C and folate.

These herbs also add a fresh, bright note that cuts through the richness of the mayonnaise and sour cream. I love how they elevate the salad beyond just a creamy, meaty dish. ✨

Low-Carb Option

If you're watching your carbs, this salad can easily be adapted. Skip the bread cubes and add extra lettuce or a handful of shredded cabbage for volume. The chicken and bacon still provide plenty of protein and flavor without the extra carbs.

I’ve made this version for my low-carb clients, and they always ask for seconds—proof that you don’t need bread to make this salad satisfying.

Meal Prep Friendly

This salad stores well in the fridge for up to 3 days, making it a great option for meal prep. The dressing can be made ahead and stored separately, while the chicken and bacon hold up well in airtight containers.

Keeping the components separate until serving helps maintain the salad’s crispness and texture. I pack this for work all the time—it’s hearty enough to be a full meal but light enough to keep me energized. 💡

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