Costco Chicken Salad Copycat Recipe
Costco’s chicken salad is one of those deli counter staples that people genuinely miss when they can’t get to the store. This copycat version gets you the same creamy, slightly tangy, celery-crunch texture at home, and it takes about 20 minutes of hands-on work.
You can make a big batch ahead of time and it holds up well in the fridge for several days, which makes it one of the more practical things to have on a weeknight.
Why I Love This Recipe
The ratio here is what makes it work: enough mayo to coat everything without turning it into a thick paste, and enough celery to give every bite some snap.
This is the version I keep coming back to because it stays bright and fresh-tasting even on day two, thanks to the lemon juice cutting through the richness of the mayo.
It scales easily for a crowd, and the ingredient list is short enough that you probably have most of it already.
Recipe Ingredients
- 3 cups cooked chicken breast, shredded or diced – Rotisserie chicken works great here and saves time
- 3/4 cup mayonnaise – Full-fat gives the best texture; Duke’s or Hellmann’s both work
- 3 stalks celery, finely diced – Provides the signature crunch; do not skip
- 1/4 cup red onion, finely diced – Adds a mild sharpness; soak in cold water for 5 minutes to mellow the bite
- 1 tbsp lemon juice – Fresh is noticeably better than bottled here
- 1 tsp Dijon mustard – Adds depth without making it taste mustardy
- 1/2 tsp garlic powder – Background savory note
- 1/2 tsp onion powder – Rounds out the onion flavor
- 1/2 tsp kosher salt – Start here and adjust at the end
- 1/4 tsp black pepper – Freshly ground if you have it
- 2 tbsp fresh dill, chopped – The herb that makes it taste like the real thing; dried works in a pinch but use 1 tsp
Variations / Substitutions
- Greek yogurt for mayo – Swap half the mayo for plain full-fat Greek yogurt for a tangier, lighter result that still holds together.
- Canned chicken – Two 12.5 oz cans of drained, shredded canned chicken work when you have no time to cook from scratch; the texture is softer but still solid.
- No dill – Tarragon is a good swap at the same quantity, giving a slightly anise-forward flavor that still feels classic.
- Add heat – Stir in 1/4 tsp cayenne or a teaspoon of your favorite hot sauce for a gentle kick without changing the overall character.
- Dairy-free mayo – Avocado oil-based mayo (like Primal Kitchen) holds up well and keeps the whole dish dairy-free.
- Apple for sweetness – Fold in 1/2 cup finely diced Honeycrisp apple if you like a little sweetness and extra crunch against the savory base.
If you like making big-batch salads like this, you might also enjoy a Classic Tuna Noodle Salad Recipe.
How To Make Chicken Salad
Step 1: Shred the Chicken
Set your chicken breast out at room temperature for about 10 minutes if it came straight from the fridge. Using 2 forks, shred the 3 cups of cooked chicken breast into pieces roughly the size of a thumbnail. You can dice it instead if you prefer a neater texture, but shredded holds the dressing a little better.
Aim for consistent sizing here. If some pieces are huge and others are tiny, the salad will feel uneven in the bowl.
Step 2: Whisk the Dressing
In a large mixing bowl, combine the 3/4 cup mayonnaise, 1 tbsp lemon juice, and 1 tsp Dijon mustard. Add the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk it together for about 30 seconds until the mixture is smooth and uniform in color.
Taste the dressing before you add anything else. It should be creamy, a little tangy, and well-seasoned. This is the easiest moment to adjust salt.
Step 3: Fold in the Remaining Ingredients
Add the shredded chicken, 3 stalks of finely diced celery, and 1/4 cup finely diced red onion to the bowl with the dressing. Sprinkle the 2 tbsp of chopped fresh dill over the top. Using a large spoon or rubber spatula, fold everything together until the chicken is evenly coated, about 1 minute of gentle mixing.
The mixture should look creamy and cohesive, with visible green flecks of dill and small bursts of celery throughout.
Step 4: Plate and Serve
Scoop the chicken salad onto a serving platter or into a wide bowl. Lay a few extra sprigs of fresh dill across the top and grind a little extra black pepper over the surface. Serve it just like that, or spoon it onto croissants, thick slices of white bread, or butter lettuce cups.
Recipe Tips
- Chill before serving if you can. Thirty minutes in the fridge gives the flavors a chance to settle into each other. The salad tastes noticeably better cold than it does straight from the mixing bowl.
- Rotisserie chicken is your best shortcut. One standard Costco rotisserie chicken gives you roughly 3 to 4 cups of shredded meat, which is perfect for this recipe with a little left over.
- Don’t overdress it. Add the mayo mixture gradually if you are unsure, toss, and add more only if it looks dry. You can always add more dressing; you can’t take it out.
- Dice the celery small. Pieces larger than 1/4 inch can feel chunky and take over. Fine dice keeps the crunch present without any one piece dominating a bite.
No timing table applies here since this is a no-cook, no-bake recipe. Here is a scaling guide if you are making it for a crowd:
| Batch Size | Cooked Chicken | Mayonnaise | Celery |
|---|---|---|---|
| Half batch | 1.5 cups | 6 tbsp | 1.5 stalks |
| Single (base) | 3 cups | 3/4 cup | 3 stalks |
| Double batch | 6 cups | 1.5 cups | 6 stalks |
How To Store
- Refrigerate – Keep the chicken salad in an airtight container for up to 4 days. Give it a quick stir before serving, as a little liquid may settle at the bottom.
- Serve Cold – This salad is meant to be eaten cold or at room temperature. It does not reheat.
What To Serve With Chicken Salad
Croissants are the classic move here, and for good reason: the buttery, flaky layers hold up against the creaminess without going soggy as fast as regular sandwich bread. Butter lettuce cups are a great low-carb option that add a clean, fresh crunch to every bite. For a full lunch spread, a simple bowl of tomato soup alongside an open-faced chicken salad toast gives you a warm-cold contrast that works really well together.
Frequently Asked Questions
Can I make this the night before?
Yes, this is actually one of the better make-ahead salads. The flavors develop more overnight, and the texture holds well for up to 4 days in the fridge.
Can I freeze chicken salad?
No. Mayo-based salads break down and turn watery after freezing and thawing, and the celery goes limp. Make only what you will eat within 4 days.
My salad turned out watery. What happened?
The most common cause is wet chicken. Pat the cooked chicken dry before mixing, and make sure the celery is diced small rather than sliced, which releases less water.
Can I use a stand mixer or hand mixer to shred the chicken faster?
Yes. Add warm cooked chicken to a stand mixer bowl and run it on low with the paddle attachment for about 20 seconds. It shreds quickly and cleanly.
Costco Chicken Salad Recipe
Ingredients
Method
- Shred or dice 3 cups of cooked chicken breast into thumbnail-sized pieces using 2 forks.
- Whisk together the 3/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a large bowl until smooth.
- Add the chicken, 3 stalks of finely diced celery, 1/4 cup red onion, and 2 tbsp fresh dill to the bowl and fold everything together until the chicken is evenly coated.
- Scoop onto a serving platter, add a few extra dill sprigs and a grind of black pepper, and serve on croissants, bread, or lettuce cups.
