Salads
Mastering the Chicken Salad Chick broccoli salad copycat recipe starts with tender, seasoned chicken and crisp, herb-packed sides that deliver the same restaurant-quality crunch at home. The secret lies in poaching the chicken just right—keeping it moist while absorbing the buttermilk-mayo dressing's tangy richness.
This isn't your average salad; it's a carefully balanced dish where every bite offers texture contrast and bold flavors that stay true to the original.
The chicken salad requires precise seasoning—just the right mix of garlic powder, onion powder, and paprika—to create that signature savory depth. Meanwhile, the broccoli salad gets its signature crunch from almonds and chickpeas, tossed in a bright lemon vinaigrette that keeps the greens vibrant.
Both components come together with a professional finish: the chicken stays tender, the broccoli stays crisp, and the dressings bind everything with just the right amount of tang.
What you'll end up with is a meal that's restaurant-perfect in every detail—juicy, well-seasoned chicken paired with a broccoli salad that's fresh, crunchy, and herb-forward. The copycat technique ensures you capture the essence without compromise, making this a dish that's both impressive and approachable.
Ready to recreate the magic in your own kitchen? Here's how to do it right.
This recipe works beautifully for lunch meetings, family dinners, or meal prep—just assemble the components ahead of time for a stress-free gathering. The balance of protein and freshness makes it satisfying yet light, proving you don't need to sacrifice nutrition for flavor.
Let's get started on making this copycat version your new go-to recipe.
Ingredients for chicken salad chick broccoli salad copycat
Restaurant-quality crunch and creamy chicken start with these 15 ingredients—nothing fancy, just flavor-packed essentials.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Buttermilk 🥛 | 1 cup | Full-fat preferred |
| Mayonnaise 🥫 | ½ cup | Duck egg mayo for richness |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Diamond Crystal preferred |
| Smoked Paprika 🌶️ | ½ tsp | For signature depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Fresh Broccoli Crowns 🥦 | 3 cups | Florets cut small |
| Chickpeas 🥜 | 1 cup | Drained, rinsed, cold |
| Sliced Almonds 🥜 | ½ cup | Toasted for crunch |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf |
| Fresh Dill 🌿 | ¼ cup | Chopped, for brightness |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety |
The chicken breast is non-negotiable here—look for plump, uniform pieces at Whole Foods or your local butcher shop. Pounding it to even thickness ensures perfect poaching. Trader Joe's sells pre-pounded chicken breasts if you're short on time. For the buttermilk, full-fat is key—it creates that signature creamy texture. If you're out, a mix of milk and vinegar works in a pinch (1 cup milk + 1 tbsp vinegar). The mayo should be high-quality; Hellmann's or Duke's are reliable for restaurant-style consistency.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Fresh herbs are ideal, but dried parsley and dill at one-third the amount work if needed. The chickpeas should be cold from the can—rinse them well to remove any grittiness. For the almonds, toasting in a dry pan for 2-3 minutes brings out their natural oils. The lemon juice needs to be freshly squeezed; bottled won't cut it here. Want extra crunch? Add 1/4 cup of sunflower seeds to the broccoli mix.
Broccoli stays crispest when blanched just before assembling. Store the chicken salad components separately in the fridge for up to 3 days. The broccoli salad keeps its crunch for 2 days if you keep the dressing separate. For meal prep, portion the chicken into containers with a little extra dressing to keep it moist. The almonds and chickpeas can be toasted and stored in airtight containers for 1 week—just add them fresh when serving.
Why You'll Love This Recipe
- No-Fuss Marination: I swear by marinating the chicken in buttermilk overnight—it keeps me from standing over the stove. The acid tenderizes it perfectly, so even if I forget to prep ahead, the texture stays juicy and fluffy.
- Garlic-Buttermilk Magic: That buttermilk-mayo mix with garlic powder? It’s where the real flavor lives. The tang cuts through the richness, and the garlic lingers without overpowering—like a hug for your taste buds.
- Lunchbox Hero: Between us, this is my go-to for meal prep because it holds up for days. Pack it in jars with the broccoli still crisp, and it’s a protein-packed lunch that doesn’t taste like yesterday.
- Budget Stretch: Skinless chicken breast is cheap, and buttermilk stretches the mayo further than you’d think. I make a big batch, toss it in wraps or over greens, and suddenly, one chicken breast feeds my family for three meals.
Step-by-step instructions for chicken salad chick broccoli salad
Here's how to recreate this restaurant favorite with tender chicken, crisp chickpeas, and vibrant herbs.
Prepare the Chicken for Perfect Texture
Place the 1.5 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. The chicken should yield slightly under pressure but maintain its shape.
In a shallow dish, combine the 1 cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Add the pounded chicken and let it marinate for at least 30 minutes—or up to 2 hours in the refrigerator. This step creates a tender, flavorful base that mimics the restaurant version's signature texture.
Cook the Chicken to Juicy Perfection
Preheat your oven to 375°F. Heat a large oven-safe skillet over medium-high heat and add 0.25 cup extra-virgin olive oil. Once shimmering, add the marinated chicken and cook for 4-5 minutes per side until the edges are golden brown and the internal temperature reaches 160°F. The chicken should release easily from the pan when ready.
Transfer the skillet to the preheated oven and bake for 8-10 minutes until the chicken reaches 165°F internally. Remove from the oven and let it rest for 5 minutes before shredding with two forks. This resting period prevents the chicken from drying out during assembly.
Assemble the Crunchy Chickpea Base
In a large mixing bowl, combine the 1 cup drained, rinsed chickpeas, 3 cups fresh broccoli crowns (cut into small florets), 0.5 cup toasted sliced almonds, 0.25 cup chopped fresh parsley, and 0.25 cup chopped fresh dill. Drizzle with 0.25 cup lemon juice and toss gently to coat. The bright acidity from the lemon juice cuts through the richness of the chicken and mayo.
Add the shredded chicken to the bowl and gently fold in the 0.5 cup mayonnaise using a silicone spatula. The mayonnaise should be distributed evenly without overmixing, which could make the salad dense. Here's the thing—this is where the copycat magic happens. The combination of creamy mayo, tender chicken, and crisp chickpeas creates that signature texture you'll recognize.
Chill and Serve for Optimal Freshness
Cover the salad and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together perfectly and gives the almonds time to crisp up against the creamy chicken mixture. When ready to serve, give it a final toss to redistribute the ingredients evenly.
Serve the salad on a bed of fresh greens or in lettuce cups for an elevated presentation. The contrast between the creamy chicken, crunchy chickpeas and almonds, and vibrant herbs makes each bite exciting. For extra freshness, garnish with additional chopped dill and a sprinkle of flaky sea salt just before serving.
Pro Tips For Making Chicken Salad Chick Broccoli Salad Copycat
- REST THE CHICKEN: After poaching or baking the chicken, let it sit covered for 10 minutes before shredding—this keeps it from turning to mush when mixed with the dressing. I used to skip this and ended up with a sad, watery salad every time.
- USE FULL-FAT MAYO: The original recipe relies on that rich, creamy texture, so don’t skimp on full-fat mayo—light or Greek-style will make the dressing separate and taste bland. If you’re watching calories, mix in a little Greek yogurt after everything else, not before.
- SHRED COLD, NOT HOT: Pull the chicken out of the liquid while it’s still warm, but let it cool to room temp before shredding—hot chicken shreds like overcooked pasta. I learned this after wrestling with a clump of rubbery strands that refused to separate.
- SAVE TIME WITH PRE-SHREDDED BROCCOLI: Skip the chopping by using pre-shredded broccoli slaw mix, but rinse it well to cut down on that vinegary aftertaste. It’s not cheating—it’s strategy, especially when you’re mixing in mayo and buttermilk.
Make-ahead tips for leftovers
Prep Components Separately
Divide your prep work into two distinct components: the chicken salad and the broccoli salad. I recommend making the chicken salad first since it needs time to marinate and cook.
While the chicken rests, you can chop all your broccoli florets, toast the almonds, and mix the dressing. This keeps your workflow efficient and prevents any last-minute scrambling. 🌟
Chicken Salad Prep Ahead
After marinating the chicken, you can prep the dressing components in advance. Mix the buttermilk, mayo, and spices together in a bowl and store it in the fridge for up to 24 hours.
The chicken itself can be cooked and shredded a day ahead—just store it in an airtight container with a splash of the dressing to keep it moist. When you're ready to assemble, simply fold in the chicken and adjust seasoning if needed.
Broccoli Salad Storage
Keep the broccoli salad components separate until serving to maintain maximum crunch. Store the broccoli florets, chickpeas, and herbs in one container with a paper towel to absorb moisture. Keep the lemon vinaigrette dressing in a separate airtight container.
This way, the broccoli stays crisp for up to 3 days in the fridge. Just toss everything together with the dressing right before serving. ❄️
Make-Ahead Assembly
For a stress-free gathering, assemble the entire dish the night before. Combine the chicken salad and broccoli salad components in separate containers, keeping dressings separate. When ready to serve, simply toss everything together and garnish with fresh herbs.
This method ensures that the flavors meld beautifully overnight, and the textures remain perfect—no soggy greens or dry chicken here. Honestly, this is my go-to strategy for busy weeknights.
Portioning for Meal Prep
Divide the chicken salad into individual portions and store them in airtight containers with a small amount of dressing at the bottom. This keeps the chicken moist and flavorful. For the broccoli salad, keep the dressing separate until serving to maintain crispness.
I like to use glass meal prep containers from Pyrex because they stack well in the fridge and keep everything fresh for up to 4 days. When reheating, simply add a splash of dressing to the chicken salad and toss the broccoli salad with fresh dressing.
Freezing for Longevity
While neither component freezes perfectly, you can freeze the chicken salad for up to 2 months if you're in a pinch. Let it thaw in the fridge overnight before serving. For the broccoli salad, freeze only the dressing and herbs separately.
When ready to use, toss the fresh broccoli florets and chickpeas with the thawed dressing and herbs. This keeps the texture as close to fresh as possible. 💡
Nutrition facts
Frequently asked questions
Why does the recipe use buttermilk instead of regular milk?
The buttermilk creates that signature tangy richness found in the original restaurant version. It tenderizes the chicken while adding a subtle acidity that balances the creamy mayo. Regular milk won't give you that same depth of flavor or texture. For a quick substitute, mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes before using.
Can I make this recipe without chickpeas?
If you're avoiding chickpeas, swap them for ½ cup diced celery and ½ cup diced red onion for similar texture and flavor. You'll lose some of the plant-based protein and crunch, but the dish will still be delicious. For extra crunch, add ¼ cup sunflower seeds or toasted pecans instead.
How do I keep the broccoli from getting soggy?
Blanch the broccoli florets in boiling water for 30 seconds before adding them to the salad, then immediately plunge them into ice water to stop cooking. This preserves their crispness. Also, keep the dressing separate until just before serving—only toss the greens with the dressing when ready to eat. Store broccoli components in a paper towel-lined container to absorb excess moisture.
Is this recipe gluten-free or dairy-free?
As written, it contains dairy (buttermilk and mayo) and isn't certified gluten-free. For dairy-free, use coconut yogurt or dairy-free mayo. For gluten-free, check your spices (like onion powder) for cross-contamination warnings. The recipe itself doesn't contain gluten, but the ingredients might. Always verify labels for your specific needs.
Can I use rotisserie chicken instead of poached chicken?
Yes, but with adjustments. Shred 2 cups cooked rotisserie chicken and mix it with 1 tablespoon extra buttermilk to rehydrate slightly. You'll need to add 1-2 extra tablespoons of mayo to compensate for the lack of moisture from poaching. The flavor will be good, but the texture won't be quite as tender as the poached version.