Arby’s Grilled Chicken and Pecan Salad Copycat Recipe

This Arby’s Grilled Chicken and Pecan Salad copycat brings the restaurant’s sweet and savory chopped salad to your kitchen in about 30 minutes.

It’s a solid weeknight option when you want something filling but not heavy, and the homemade honey balsamic dressing pulls the whole thing together better than a bottled version ever could.

Why I Love This Recipe

The contrast of textures is what keeps me coming back to this one. You get the crisp romaine, sticky-glazed pecans, and juicy chicken all in the same bite.

The dressing is bright and a little tangy, which cuts through the richness of the pecans without making the whole salad taste acidic. It’s a version that’s worth making from scratch.

Recipe Ingredients

• 1 lb boneless, skinless chicken breast – Pounded to even thickness so it cooks at the same rate throughout
• 1 tsp garlic powder – For seasoning the chicken
• 1 tsp onion powder – For seasoning the chicken
• 1/2 tsp smoked paprika – Adds a subtle smoky note to the chicken
• 1/2 tsp salt – For seasoning the chicken
• 1/4 tsp black pepper – For seasoning the chicken
• 1 tbsp olive oil – For grilling the chicken
• 1 cup pecan halves – The larger the pieces, the better the crunch
• 2 tbsp honey – Helps the pecans caramelize and gives them a sticky glaze
• 1/4 tsp cayenne pepper – A small amount gives the pecans a faint warmth
• 1/8 tsp salt – For the pecan glaze
• 6 cups romaine lettuce, chopped – Sturdy enough to hold up under warm chicken and dressing
• 1/2 cup dried cranberries – Adds a chewy, tart contrast
• 1/4 cup red onion, thinly sliced – Sharp and bright against the sweet pecans
• 1/2 cup shredded Parmesan – Salty and nutty; finely shredded melts into the salad better than chunks
• 3 tbsp balsamic vinegar – The base of the dressing; use a decent quality one
• 1 tbsp honey – Balances the acidity in the dressing
• 1 tsp Dijon mustard – Helps the dressing emulsify and adds a little sharpness
• 1/4 tsp garlic powder – For the dressing
• 4 tbsp olive oil – For the dressing; extra-virgin works well here

Variations / Substitutions

• Chicken thighs instead of breast – Thighs stay juicier on a hot grill pan and work just as well here; keep the same seasoning.
• Walnuts instead of pecans – Walnuts are slightly more bitter and less sweet, so add a tiny bit more honey to compensate.
• Maple syrup instead of honey (in the dressing) – Gives the dressing a warmer, darker sweetness that works particularly well in autumn.
• Goat cheese instead of Parmesan – Crumbled goat cheese makes the salad creamier and a bit tangier.
• Apple cider vinegar instead of balsamic – The dressing will be sharper and lighter in color, less sweet overall.
• Dairy-free – Skip the Parmesan or use a nutritional yeast sprinkle; the salad is still satisfying without it.

If you like salads with a warm protein on top, the Southwest Chicken Salad Recipe is worth a look.

How To Make Arby’s Grilled Chicken and Pecan Salad

Step 1: Season the Chicken

Set a grill pan or cast iron skillet over medium-high heat. While it heats, pat the 1 lb chicken breast dry with paper towels, then rub it with the 1 tbsp olive oil. In a small bowl, mix together the 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then press the mixture evenly over both sides of the chicken.

A dry surface is key here. If the chicken is wet, it will steam rather than sear, and you lose those slightly charred edges that make the salad look and taste like the real thing.

Step 2: Grill the Chicken

Place the seasoned chicken on the hot pan and cook for 6 to 7 minutes per side over medium-high heat, until the internal temperature reads 165°F (74°C). Do not move it around while it cooks — let it sit so you get proper grill marks and a good sear.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes while you work on the rest of the salad. The juices redistribute as it rests, so when you slice it, you won’t lose them all to the board.

Step 3: Glaze the Pecans

In a small nonstick skillet over medium heat, combine the 1 cup pecan halves, 2 tbsp honey, 1/4 tsp cayenne pepper, and 1/8 tsp salt. Stir constantly for 3 to 4 minutes until the honey bubbles and thickens into a sticky, glossy coating on the nuts.

Pour the glazed pecans onto a piece of parchment paper or a lightly oiled plate immediately, spreading them out so they don’t clump into one mass. They set up firm in about 5 minutes and become crunchy as they cool.

Step 4: Whisk the Dressing

In a small bowl or jar, combine the 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1/4 tsp garlic powder. Add the 4 tbsp olive oil and whisk vigorously for about 30 seconds until the dressing looks slightly thickened and the oil no longer sits in a separate layer on top.

Taste it before it goes on the salad. If it’s too sharp, add a tiny pinch of salt. If it’s too sweet, add a few drops more vinegar.

Step 5: Toss and Plate the Salad

Slice the rested chicken into thin strips. In a large bowl, combine the 6 cups chopped romaine, 1/2 cup dried cranberries, and 1/4 cup red onion. Drizzle about two-thirds of the dressing over the greens and toss to coat, then divide among 4 serving bowls.

Arrange the chicken strips on top, scatter over the glazed pecans and 1/2 cup shredded Parmesan, and drizzle the remaining dressing over the whole thing. Serve immediately so the romaine stays crisp and the pecans hold their crunch.

Recipe Tips

• Pound the chicken to an even thickness before seasoning. Aim for about 3/4 inch throughout. Thicker sections cook slower and thinner ones dry out, so an uneven breast gives you both problems at once.
• Don’t skip cooling the pecans on parchment. If you leave them in the pan even for an extra minute after the heat is off, the residual heat can take the honey from sticky to burnt very quickly.
• Make the dressing up to 3 days ahead. Store it in a jar in the fridge. It will separate, so give it a good shake before using.
• Dress the salad just before serving. Dressed romaine wilts fast; if you’re packing this for lunch, keep the dressing separate until you’re ready to eat.

Cook times by chicken thickness:

How To Store

• Refrigerate – Store the chicken, pecans, and salad greens separately in airtight containers for up to 3 days. Keep the dressing in a small jar in the fridge.
• Serve Cold – The chicken is good cold, sliced thin over the greens straight from the fridge. No reheating needed, though you can warm the chicken strips in a dry skillet over medium heat for 2 minutes if you prefer.

What To Serve With Arby’s Grilled Chicken and Pecan Salad

This salad is a full meal on its own, but a thick slice of warm focaccia or a simple garlic bread is a good addition if you’re feeding people who want something more substantial — the bread soaks up any leftover dressing on the plate. A cold glass of sparkling water with lemon works well here too, since the carbonation and acidity play off the sweetness of the cranberries and glazed pecans without competing with the balsamic dressing.

Frequently Asked Questions

Can I use store-bought rotisserie chicken instead of grilling?

Yes. Shred or slice about 2 cups of rotisserie chicken and use it cold or at room temperature; the salad works fine, though you won’t get the seasoned crust from the grill.

Can I make this salad ahead for a work lunch?

Yes, but pack the components separately. The glazed pecans stay crunchy in a small zip-lock bag for up to 2 days at room temperature, and the greens hold well undressed.

My dressing keeps separating. Is that normal?

Completely normal for a vinaigrette without an emulsifier beyond the mustard. Shake or whisk it again right before you dress the salad and it will come back together.

Can I cook the chicken in a regular oven if I don’t have a grill pan?

Yes. Bake the seasoned chicken at 400°F (200°C) on a rimmed sheet pan for 20 to 22 minutes, until it reaches 165°F (74°C). You won’t get grill marks, but the seasoning still delivers good flavor.

Arby’s Grilled Chicken and Pecan Salad Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup pecan halves
• 2 tbsp honey
• 1/4 tsp cayenne pepper
• 1/8 tsp salt
• 6 cups romaine lettuce, chopped
• 1/2 cup dried cranberries
• 1/4 cup red onion, thinly sliced
• 1/2 cup shredded Parmesan
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 4 tbsp olive oil

Method

 

1. Pat the chicken dry, rub with 1 tbsp olive oil, and press the combined 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper into both sides.
2. Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C), then rest on a cutting board for 5 minutes before slicing.
3. In a small nonstick skillet over medium heat, stir together 1 cup pecans, 2 tbsp honey, 1/4 tsp cayenne pepper, and 1/8 tsp salt for 3 to 4 minutes until the honey glazes the nuts, then spread on parchment to cool.
4. Whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp garlic powder, and 4 tbsp olive oil until slightly thickened.
5. Toss 6 cups romaine, 1/2 cup dried cranberries, and 1/4 cup red onion with two-thirds of the dressing, divide into 4 bowls, top with sliced chicken, glazed pecans, and 1/2 cup shredded Parmesan, then drizzle the remaining dressing over the top and serve immediately.

Notes

This salad holds up well as a make-ahead lunch if you keep the components separate until you’re ready to eat. The glazed pecans are the most time-sensitive part — they go from perfectly set to overly sticky if the kitchen is humid, so store them at room temperature in a sealed bag rather than the fridge. If your chicken breast is unusually thick, slice it in half horizontally before seasoning so it cooks through without drying out.