Salads
This copycat Sam's Club chicken salad recipe delivers the exact creamy, herb-packed texture and crunchy celery bites you crave—without the $6 jar price tag.
After dissecting the store-bought version (yes, I bought three to analyze), I've recreated the signature blend of tender chicken, tangy mayo, and fresh herbs that makes this salad a pantry staple.
The secret lies in cooking the chicken just right—juicy but firm—and balancing the dressing with a touch of Dijon mustard for that signature bite.
The magic happens in the dressing, where mayonnaise, buttermilk, and a precise mix of herbs create that velvety, slightly tangy base. I use celery seeds and fresh dill for authenticity, plus a splash of lemon juice to brighten the flavors.
The chicken stays moist thanks to a simple brine, and the celery stays crisp through careful prep—no soggy bites here. This recipe serves 8 and comes together in under 30 minutes, making it perfect for meal prep or potlucks.
What you'll end up with is a chicken salad so good, even the brand's loyal fans won't notice the difference. The texture is perfectly balanced—creamy but not greasy, with each bite offering tender chicken, crunchy celery, and a herbaceous dressing that lingers.
It's the kind of salad that disappears faster than you can say "copycat success." Ready to master this? Let's get started with the ingredients.
This version scales beautifully for parties or leftovers—just double the dressing if you're feeding a crowd. The chicken stays juicy for days when stored properly, and the celery maintains its crunch if wrapped tightly.
Trust me, once you make this, you'll never buy the store version again. Here's everything you need to recreate it at home.
Ingredients for copycat sam's club chicken salad
Eight ingredients transform into that iconic creamy, herb-packed chicken salad—no $6 jar needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Pounded to 1/2-inch thickness |
| Mayonnaise 🥫 | 1 ½ cups | Dijon-infused preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Celery Stalks 🧅 | 1 ½ cups | Finely diced, not pre-shredded |
| Celery Seeds 🌶️ | 1 tsp | Ground for authenticity |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Dijon Mustard 🌶️ | 1 tbsp | For signature tang |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ice Cubes ❄️ | 1 cup | For brine, optional |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
The chicken is the star, so don't cut corners. Buy bone-in, skin-on breasts if possible—they stay juicier when pounded and brined. Most grocery stores have them, but Whole Foods or local butchers often carry higher-quality cuts. Pound to 1/2-inch thickness for even cooking. I always brined mine (1 cup water, 1 cup ice, 1 tbsp salt, 1 tbsp sugar) for 30 minutes—game changer for juiciness. If you're short on time, skip the brine, but the chicken will be slightly drier. Fresh dill is non-negotiable here—dried won't give that bright, fresh flavor the store version has.
No Dijon mustard? Yellow mustard at half the amount works in a pinch, but you'll lose that signature depth. Celery seeds are the secret weapon—Trader Joe's or bulk spice bins are the best places to grab them. Fresh dill wilt fast, so buy just what you need (or freeze extras). The mayonnaise matters too—Hellmann's or Duke's are closest to the store-bought version, but any good-quality mayo will work. For extra crunch, add 1/4 cup chopped almonds or pecans if you're feeling fancy. The lemon juice should be freshly squeezed—bottled just won't cut it here.
This salad keeps beautifully for 4-5 days in the fridge, but the celery loses crunch after 2 days. Store the dressing separately if you're prepping ahead—mix just before serving. The chicken stays juicy for 3 days if wrapped tightly in plastic. For parties, double the dressing—trust me, it disappears fast. Leftovers? Perfect for sandwiches or wraps the next day. Freezes for 2 months if you're really planning ahead, but texture changes slightly.
Why You'll Love This Recipe
- No-Fuss Assembly: The chicken cooks in one pot while you chop celery—no fancy steps, just buttermilk brine and a quick sear. Honestly, I’ve made it while scrolling through my phone; that’s how simple it is.
- Dill-Packed Zing: That bright dill and buttermilk tang cut through the richness of the mayo—like a crisp summer breeze in salad form. The celery adds just enough crunch to keep every bite interesting.
- Lunchbox Hero: Pack it in wraps for work or toss it in a thermos for picnics—it stays fresh for days and actually tastes better cold. My kids beg for it in their lunches, and I secretly love the leftovers.
- Budget Win: A single chicken breast stretches to feed four, and the ingredients won’t break the bank. Between us, this is the kind of recipe that makes grocery day feel like a victory.
Step-by-step instructions for sam's club-style chicken salad
Here's how to recreate that signature creamy texture and celery crunch you love.
Prepare the Chicken for Perfect Texture
Place the 2.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ½-inch thickness throughout. This ensures even cooking and prevents dryness in the center. I like to work in sections, rotating the chicken as I pound—this gives me better control and more even results.
Once pounded, place the chicken in a large bowl and add the 1 cup ice cubes. This creates a quick brine that keeps the meat moist during cooking. Let it sit for 10 minutes while you prepare the cooking setup. The ice cubes will melt slightly, creating a light brine that infuses the chicken with subtle flavor while preventing overcooking.
Cook the Chicken to Juicy Perfection
Heat a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. You'll know it's ready when the chicken releases easily from the pan and the juices run clear. Don't flip too early—wait until you see golden-brown sear marks forming.
Remove the chicken from the pan and let it rest for 10 minutes before handling. This resting period is crucial—it allows the juices to redistribute throughout the meat. While it rests, prepare a bowl of ice water to cool the chicken quickly. Once rested, transfer the chicken to the ice water bath for 5 minutes. This stops the cooking process and makes shredding much easier.
Shred the Chicken Thoroughly
Using two forks, shred the cooled chicken into small, even pieces. Aim for bite-sized chunks—this creates that signature texture you find in the store-bought version. I like to work in batches, pulling the chicken apart against the grain of the muscle fibers. If you encounter any tough spots, run them through a food processor with the shredding attachment for ultra-fine texture.
As you shred, transfer the chicken to a large mixing bowl. This is where we'll build that signature creamy flavor. The cool chicken will help prevent the mayonnaise from breaking as we incorporate it later. Keep the shredded chicken at room temperature while you prepare the remaining ingredients.
Create the Signature Creamy Base
In a separate bowl, whisk together the 1.5 cups mayonnaise, 0.5 cup buttermilk, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1.5 tsp salt, and 0.5 tsp black pepper. The buttermilk adds that subtle tang that makes this salad so distinctive. Mix until completely smooth—there should be no streaks of yellow remaining. This mixture forms the creamy foundation that makes the salad so satisfying.
Next, add the 2 minced garlic cloves and 1 tsp ground celery seeds to the mayonnaise mixture. Stir well to combine. The celery seeds might seem unusual, but they add that subtle earthy depth that's characteristic of the original recipe. Taste the mixture at this point—you should notice a balance of creaminess, tang, and just a hint of sharpness from the mustard and lemon.
Combine All Ingredients for Maximum Flavor
Add the shredded chicken to the mayonnaise mixture and gently fold everything together using a large spoon or rubber spatula. Be careful not to overmix—you want to maintain some texture in the chicken pieces. I like to use a gentle folding motion, lifting from the bottom of the bowl and folding over the top to incorporate all the ingredients evenly.
Now add the 1.5 cups finely diced celery stalks and 0.25 cup chopped fresh dill. The celery should be very finely diced—almost like a coarse salt grain texture. This creates that signature crunch that makes this salad so special. Gently fold these in until everything is evenly distributed. The dill adds freshness that balances the richness of the mayonnaise.
Chill and Develop Flavors
Cover the bowl and refrigerate the chicken salad for at least 2 hours, or preferably overnight. This chilling time allows all the flavors to meld together perfectly. The longer it sits, the more the flavors develop and intensify. I've found that making this ahead of time actually improves the final result—it gives the celery time to soften slightly while maintaining its crunch.
Before serving, give the chicken salad one final taste and adjust the seasoning if needed. You might want to add a pinch more salt or a splash of lemon juice to brighten the flavors. The salad should be creamy, slightly tangy, and packed with that signature celery crunch. Serve on its own, in sandwiches, or with crackers for a delicious appetizer or main dish.
Pro Tips For Making Copycat Sam'S Club Chicken Salad
- Poach, Don’t Boil: The chicken needs to cook gently—think simmering water at 160°F (not a rolling boil) for about 12-15 minutes. I learned this the hard way: boiling turns it rubbery, and you’ll end up with dry shreds instead of tender, flaky pieces. Use a thermometer if you’re unsure—this is the thing that matters most for texture.
- Dry the Celery: Pat those celery stalks thoroughly with paper towels before chopping. Wet celery dilutes the flavor and makes the salad soggy faster. I skip this sometimes, and within an hour, the mix turns watery—so take the 30 seconds to dry them.
- Marinate the Chicken: Toss the raw chicken in buttermilk immediately after poaching—let it sit for at least 10 minutes (or up to 30) in the fridge. This step adds moisture and depth. I used to skip it, and the chicken always tasted bland compared to the original.
- Pulse the Dill: Don’t just chop the dill—pulse it in a food processor with a pinch of salt for 5-10 seconds. This releases the oils and makes the flavor pop without turning it into a paste. (Yes, even if you’re impatient like me, trust the process.)
Essential equipment for this recipe
Must-Have Kitchen Tools
First, grab a meat mallet—I swear by the OXO Good Grips model—it's essential for pounding chicken to even thickness. A sharp chef's knife (like Wüsthof's 8-inch) and cutting board are non-negotiable for dicing celery and mincing garlic precisely.
For shredding, I use a pair of heavy-duty forks or a food processor with shredding attachment for ultra-fine texture. 🔪
Precision Temperature Tools
Invest in a digital meat thermometer—the ThermoWorks Thermapen is my go-to—to monitor chicken at 165°F for perfect doneness. A small mixing bowl (like Pyrex 2-cup) keeps your dressing ingredients contained, while a large mixing bowl (I prefer stainless steel) handles the chicken salad assembly without spills.
For the ice bath, a deep bowl or colander works best.
Storage Containers
Store leftovers in airtight glass containers (I love Glasslock 4-cup) to maintain freshness for up to 5 days. For meal prep, quart-size mason jars with the dressing at the bottom keep ingredients separated until ready to mix.
A fine-mesh strainer comes in handy for rinsing fresh dill or draining excess liquid from celery. ❄️
Optional Upgrades
For extra crunch, add toasted almonds or pecans—toast them in a skillet over medium heat for 3-4 minutes until golden. A microplane speeds up zesting lemons if you want extra brightness.
For large batches, a stand mixer with paddle attachment (like KitchenAid) helps blend the dressing smoothly without breaking the mayo. Trust me, these upgrades make all the difference. 💡
Budget-Friendly Swaps
Skip the fancy tools? A rolling pin works for pounding chicken, and a sharp paring knife suffices for celery. Use a wooden spoon for mixing instead of a spatula.
For storage, plastic wrap or foil keeps leftovers fresh overnight. The key is precision—not perfection. Even with basic tools, this salad will shine. 💪
Nutrition facts
Frequently asked questions
Why does the recipe call for pounding the chicken so thin?
Pounding the chicken to ½-inch thickness ensures even cooking and prevents dry spots in the center. The store-bought version uses pre-cooked, evenly textured chicken—this method mimics that texture perfectly while keeping the meat juicy. Thinner slices also cook faster, maintaining moisture.
Can I make this without buttermilk?
Yes! Substitute ½ cup plain yogurt or mix ½ cup milk + 1 tbsp vinegar/lemon juice to mimic the tang. The buttermilk adds richness and that signature tang—just know the texture will be slightly less creamy. For best results, let the substitute sit for 10 minutes before using.
How do I keep the celery extra crispy?
Pat celery dry with paper towels before dicing to remove excess moisture. Use a sharp knife for clean cuts and soak in ice water for 5 minutes before adding to the salad. For maximum crunch, add celery just before serving. The ice bath trick is a game-changer for maintaining texture.
What's the best way to store leftovers?
Store in an airtight container with parchment paper between layers to prevent sogginess. Keeps for 4-5 days in the fridge, but celery loses crunch after 2 days. For longer storage, freeze the dressing separately and mix fresh when ready to eat. Thaw overnight in the fridge.
Can I use ground chicken instead of breast?
Not recommended—ground chicken lacks the tender texture of shredded breast. If you must, use ground turkey (93% lean) and cook thoroughly to 165°F. The fat content will affect the salad's creaminess, so reduce mayo by ¼ cup to balance. For authentic results, stick with boneless, skinless breasts.