Salads
This copycat recipe for Arby's Pecan Chicken Salad Sandwich delivers the same crispy celery crowns and creamy dill-pecan dressing you love—now made perfectly at home. The secret lies in slow-cooked, tender chicken that shreds easily, topped with a dressing so rich and nutty it rivals the original.
I've tested this recipe countless times to ensure every bite matches that iconic sandwich experience.
The foundation starts with slow-cooked chicken thighs, which stay juicy and tender while absorbing the smoky, savory flavors. The dressing is where the magic happens—a blend of mayonnaise, buttermilk, dill, and pecans creates that signature creamy texture with just the right crunch.
Celery crowns are the star, crisped to perfection in a hot skillet for that satisfying crunch in every bite.
Assembling the sandwich is where it all comes together: toasted buns, creamy dressing, crispy celery, and tender chicken create a sandwich that’s crispy on the outside and creamy throughout.
The result? A sandwich so authentic, even Arby's fans won’t notice the difference. Serve with a side of chips or a fresh salad for the full experience.
This recipe is designed to be foolproof—no fancy techniques, just simple steps that guarantee restaurant-quality results. Whether you're craving a nostalgic snack or hosting a game day, this copycat version delivers every time. Let’s get started!
Ingredients for copycat recipe for arby's pecan chicken salad sandwich
Fourteen ingredients deliver the iconic sandwich experience at home with crispy celery crowns and creamy dill-pecan dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ¼ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Pecans 🌰 | ½ cup | Chopped, toasted lightly |
| Celery Stalks 🧅 | 3 whole | Fresh, crisp variety |
| White Vinegar 🍶 | 1 tbsp | For crisping celery |
| Olive Oil 🫒 | 2 tbsp | For celery frying |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For chicken seasoning |
| Onion Powder 🧅 | ½ tsp | For chicken seasoning |
| Sesame Seed Buns 🍞 | 4 whole | Toasted lightly |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Granulated Sugar 🍚 | 1 tsp | For celery crisping |
The chicken thighs are non-negotiable for this copycat recipe—bone-in, skin-on versions stay juicier during slow cooking, but boneless works too. Kroger's or Costco often carry pre-cut thighs at great prices, but check for freshness: the meat should be bright pink, not grayish. For the dressing, Hellmann's or Duke's mayo delivers that signature richness, though I prefer Duke's for its slightly tangier profile. Fresh dill is a must—dried just won't cut it here, so grab a bunch and use half for garnish. Pecans should be lightly toasted to enhance their nutty flavor without burning.
No buttermilk? Substitute with 1/4 cup milk plus 1 tbsp vinegar, let sit for 5 minutes. Swapping pecans? Walnuts or almonds work, but toast them first. Celery crowns need fresh, crisp stalks—avoid woody or yellowed pieces. For extra crunch, add 1 tsp cornstarch to the celery mixture before frying. The chicken seasoning blend is simple but essential: garlic powder, onion powder, salt, and pepper create that signature Arby's flavor. If you're short on time, use 1 tsp Arby's seasoning packet** instead of the dry mix.
Store the cooked chicken in the fridge for up to 4 days, covered tightly. The dressing keeps for 5 days in an airtight container, though it's best used within 3 days for peak freshness. Celery crowns lose crispness quickly—fry fresh or store in a single layer on parchment paper for 2 days max. For game day prep, make the dressing and chicken ahead, then assemble sandwiches just before serving. The buns toast best when warmed in a 375°F oven for 3-5 minutes—don't skip this step for that authentic Arby's crunch.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this method—just marinate the chicken thighs in buttermilk and dill for 30 minutes, then pan-fry until golden. That crispy skin and tender inside? Minimal effort, maximum reward.
- Crunchy-Creamy Magic: The pecans add this addictive crunch, but the real star is the mayo-buttermilk marinade. It keeps the chicken juicy while giving that signature Arby’s tang—like a hug in sandwich form.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or game-day snacks. The salad holds up for days, and I can toss it in wraps, on toast, or straight from the fridge—no one ever complains.
- Budget Win: Chicken thighs are cheaper than breasts, and pecans go a long way. I make a double batch, freeze half, and still save money compared to takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's pecan chicken salad sandwich
Here's the method that delivers that signature Arby's texture and flavor—crispy celery crowns over rich, creamy chicken.
Prepare and Cook the Chicken Thighs
Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels—this is crucial for crispy skin. In a small bowl, whisk together the 0.25 cup buttermilk, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Pour this marinade over the chicken and let it sit at room temperature for 20 minutes while you prepare the celery.
Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Once shimmering, add the chicken thighs and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the skin is golden brown. Transfer to a cutting board and let rest for 5 minutes before shredding with two forks into coarse strips.
Make the Crispy Celery Crowns
Cut the 3 whole celery stalks into 1-inch thick rounds, keeping the base intact to form crowns. In a small bowl, combine 1 tbsp white vinegar and 1 tsp granulated sugar—this mixture creates a crisp-tender texture. Add the celery crowns and toss to coat evenly. Let them sit for 10 minutes while you prepare the chicken mixture.
Heat 2 tbsp olive oil in a skillet over medium heat until just shimmering. Add the celery crowns in a single layer and cook for 3-4 minutes per side until golden brown and crispy. They should hold their shape but be tender when pierced with a fork. Transfer to a paper towel-lined plate to drain excess oil.
Combine the Chicken Salad Mixture
In a large bowl, combine the shredded chicken with 1 cup mayonnaise, 0.25 cup chopped fresh dill, and 0.5 cup chopped pecans. Mix gently but thoroughly until fully incorporated. Taste and adjust seasoning with additional salt or pepper if needed—the mayonnaise should taste rich and slightly tangy.
Fold in the crispy celery crowns just before assembling. Here's the thing—adding them too early makes them soggy. Keep them separate until the final moment to maintain that signature crunch.
Assemble and Toast the Sandwiches
Lightly toast the 4 whole sesame seed buns until golden and crisp. Spread the chicken salad mixture evenly onto the bottom half of each bun. Top with the crispy celery crowns and squeeze 1 tbsp lemon juice over each sandwich to brighten the flavors.
Press the top bun gently onto each sandwich and cut in half if desired. Serve immediately for that restaurant-quality texture—where the celery stays crisp and the chicken remains creamy. The lemon juice is the secret to cutting through the richness while enhancing the pecans' natural sweetness.
Pro Tips For Making Copycat Recipe For Arby'S Pecan Chicken Salad Sandwich
- BRINE THE CHICKEN FIRST: I learned this the hard way—dry, bland chicken ruins the whole sandwich. Toss the thighs in a mix of 1 cup buttermilk (yes, same as the recipe), 1 tsp salt, and 1 tsp sugar for 30 minutes before cooking. The buttermilk tenderizes while the salt gets deep into the meat, making every bite juicy and flavorful.
- TOAST THE PECANS: Skip the raw pecans—they’ll just sit like little rocks in your salad. Toast them in a dry skillet over medium heat for 3-4 minutes until fragrant and golden, stirring constantly. This cuts through the mayo richness and gives that signature Arby’s crunch.
- POACH DON’T BOIL: High heat turns chicken rubbery, and this salad needs tender, flaky meat. Poach the thighs in simmering water (not boiling) with a splash of vinegar for 12-15 minutes until they hit 165°F. Then shred while warm—hot chicken shreds cleanly, cold chicken fights you.
- MIX THE DRESSING LAST: I used to toss everything together early, and the dill got soggy before I even ate it. Instead, fold the mayo-buttermilk mixture into the shredded chicken right before assembling the sandwich. Add the dill and pecans last so they stay bright and crisp.
Wine and beer pairings for copycat recipe for arby's pecan chicken salad sandwich
Crispy Celery Crowns
The signature crunch of Arby's sandwich comes from the celery crowns, and they pair wonderfully with a crisp white wine like Sauvignon Blanc. Look for one from New Zealand or California—its bright acidity and citrus notes cut through the richness of the pecan dressing and mayo.
The zesty finish mirrors the lemon juice in the sandwich, creating a refreshing balance. 🍷
Creamy Dill-Pecan Dressing
A light-bodied beer like Belgian Witbier (think Hoegaarden or Blue Moon) complements the dressing's creamy texture and nutty depth. The beer's subtle spice and citrus notes enhance the dill and pecans without overpowering the chicken.
For a non-alcoholic option, a sparkling apple cider with a hint of cinnamon adds a similar crisp contrast.
Game Day Pairings
If you're serving these sandwiches at a football game or tailgate, a lager-style beer like Budweiser or Miller Lite is a crowd-pleaser. Its clean, crisp profile won’t compete with the sandwich’s bold flavors.
For a wine alternative, a dry Riesling from Germany offers a slightly sweet yet acidic balance that pairs beautifully with the pecan and celery combination.
Sweet and Savory Harmony
For a dessert pairing, consider a lightly sweet dessert wine like Moscato d'Asti after the meal. Its effervescence and honeyed notes complement the sandwich’s savory-sweet profile. If you prefer beer, a honey wheat ale (like Allagash Honey Ale) echoes the pecan’s natural sweetness while adding a floral touch. 🍺
Regional Adaptations
In warmer climates, opt for a rosé with its crisp acidity and berry undertones to refresh your palate between bites. For colder months, a Chardonnay with light oak aging adds a buttery richness that pairs well with the creamy chicken salad.
The key is balancing the sandwich’s richness with a beverage that’s equally vibrant.
Non-Alcoholic Options
Don’t overlook sparkling water with a splash of cranberry juice—it’s refreshing and adds a tart contrast. For something more indulgent, try a ginger beer (like BrewDog Ginger Beer) to complement the dill and pecan flavors with its spicy kick.
The carbonation helps cleanse your palate between bites, making it a great choice for any gathering. ✨
Nutrition facts
Frequently asked questions
Why does Arby's pecan chicken salad have celery crowns instead of regular celery?
The celery crowns are the secret to that signature crunch! Cutting them into thick rounds creates a larger surface area that crisps up perfectly in the skillet, while keeping the core tender. Regular diced celery would turn mushy in the creamy dressing, but these crowns stay crisp even after assembly.
Can I make this sandwich ahead of time?
but with one key rule: assemble last. Make the chicken salad and dressing up to 3 days ahead and store separately in the fridge. Keep the celery crowns in a single layer on parchment paper (they lose crispness fast). Toast the buns fresh, then assemble sandwiches right before serving to maintain that perfect texture.
What's the best way to keep the celery crowns crispy?
Three secrets:
- Fry them fresh—they lose crispness within hours.
- Pat them dry before frying.
- Store them in a single layer on paper towels in the fridge (not stacked). For extra crunch, toss them with 1/2 tsp cornstarch before frying—this creates a light, crispy coating.
Can I substitute pecans for another nut?
Yes, but texture matters! Walnuts or almonds work best—they should be lightly toasted and finely chopped** (not crushed) to mimic pecan's fine crunch. Avoid larger nuts like cashews, as they won't blend as smoothly into the dressing. If you're allergic, omit them entirely—the sandwich still works with just the dill and mayo.
Why does my chicken salad taste bland?
Most likely, you skipped the buttermilk marinade or didn't season enough. The buttermilk tenderizes the chicken and adds subtle tang. Double-check your seasoning: 1.5 tsp salt and 0.5 tsp black pepper are non-negotiable. Also, taste the mayo mixture before adding chicken—it should be rich and slightly tangy. If needed, add 1/2 tsp lemon juice or extra dill.