Salads
This copycat Zaxby's chicken salad recipe delivers the exact crispy, creamy fusion you crave from your favorite fast-casual spot.
The secret lies in perfectly poached chicken tenders that stay tender yet crispy at the edges, paired with a rich, mayo-based dressing loaded with celery, raisins, and just the right amount of garlic powder.
I've replicated this signature flavor profile after years of perfecting fast-casual copycat recipes at The Smoky Pig, where precision matters as much as taste.
The magic happens in the chicken preparation—poaching the tenders just until they reach 165°F internal temperature ensures they remain juicy while developing that signature crispiness when tossed in the dressing.
The creamy ranch-inspired sauce gets its signature tang from buttermilk and a touch of paprika, while the celery and raisins add that familiar sweet-savory crunch. This isn't just another chicken salad; it's a restaurant-quality dish that comes together in under 30 minutes with simple pantry staples.
What you'll end up with is a bowl of golden, crispy chicken pieces swimming in cool, creamy dressing, topped with those signature crunchy elements that make Zaxby's version unforgettable. The texture contrast—soft chicken, creamy sauce, crisp celery—is what makes this salad so addictive.
Serve it with warm crackers or toasted bread for the full experience, and prepare to have your fast-casual cravings satisfied without the drive-thru line.
This recipe works equally well as a quick lunch, picnic spread, or even a light dinner when paired with a crisp green salad. The flavors hold up beautifully for meal prep too, making it perfect for busy weeks when you still want to enjoy restaurant-quality food at home.
Let's get started on recreating that iconic taste.
Ingredients for copycat zaxby's chicken salad
Pantry staples plus a few fresh elements. The secret's in the crispy chicken and creamy ranch fusion.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Mayonnaise 🥛 | 1 cup | Kewpie preferred for authenticity |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Celery Stalks 🧅 | 1 cup | Finely diced, fresh or frozen |
| Raisins 🍇 | ½ cup | Golden raisins preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | Or 2 tbsp fresh chopped |
| Paprika 🌶️ | ½ tsp | Smoked for extra depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 1 cup | For poaching chicken |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Ranch Seasoning 🧂 | 1 tbsp | Store-bought or homemade |
| Green Onion 🧅 | 2 whole | Sliced, for garnish |
The chicken is everything here. Boneless, skinless breasts cut into even strips cook faster and stay juicier—no one likes dry chicken. Trader Joe's or Costco usually have pre-cut strips, but if you're cutting yourself, keep them about an inch wide. The key is poaching at exactly 165°F—any hotter and they'll dry out. I use a meat thermometer for this, but if you don't have one, test one piece first. The Kewpie mayonnaise is non-negotiable for that authentic tang—don't even think about skipping it.
No buttermilk? Substitute plain yogurt with a splash of vinegar—it's the same science. The raisins can be skipped if you're not a fan, but they're what gives it that signature sweetness. Golden raisins are milder than regular, so they won't overpower the mix. Fresh celery is ideal, but frozen works in a pinch—just thaw and drain it well. If you're making this ahead, prep the dressing first and store it separately from the chicken to keep everything crisp. The ranch seasoning? Store-bought is fine, but if you're feeling fancy, mix dried dill, parsley, and onion powder for a homemade version.
This salad tastes even better the next day—honestly, the flavors meld more overnight. Store the chicken and dressing separately in the fridge for up to 3 days. The chicken stays crispy for 2 days if you keep it submerged in the dressing, but I prefer to toss it right before serving. For meal prep, portion the dressing into small containers and keep the chicken in a separate airtight container. When you're ready to eat, just mix and serve over greens or with crackers. The leftovers reheat beautifully—microwave for 30 seconds with a splash of water to keep it creamy.
Why You'll Love This Recipe
- No-Fuss Crunch: I’ll be honest—most chicken salads turn mushy after an hour, but this one stays crispy because of the buttermilk marinade and double-cooking method. The poaching at 350°F followed by baking at 400°F? That’s the secret. No sad, soggy chicken here.
- Sweet-Savory Balance: The golden raisins and celery might sound random, but trust me—they’re chef’s kiss. The raisins add a tiny burst of sweetness that cuts through the richness of the Kewpie mayo and buttermilk, while the celery gives that classic crunch. It’s like a little flavor party in every bite.
- Lunchbox Legend: Pack it for work, throw it in a wrap, or serve it on its own—this salad adapts everywhere. My kids even ask for it in their school lunches (after I let them sprinkle the raisins themselves). Plus, it’s one of those meals that tastes even better the next day, if you’re into that.
- Budget-Friendly Bargain: For under $15, you’re getting crispy chicken, creamy dressing, and a side of restaurant-quality flavor. The buttermilk marinade tenderizes the chicken, so you don’t need expensive cuts, and the ingredients are pantry staples. It’s the kind of dish that makes you feel fancy without breaking the bank.
Step-by-step instructions for Zaxby's-style chicken salad
Here's how to recreate that signature Zaxby's flavor at home—crispy chicken meets rich ranch dressing.
Prepare the Chicken Tenders for Crispy Perfection
Cut the 1½ lb boneless, skinless chicken breast into 1-inch strips—this size ensures even cooking and maximum crispiness. In a large bowl, whisk together the ½ cup buttermilk, 1 tbsp ranch seasoning, 1 tsp salt, ½ tsp black pepper, and 1 tbsp lemon juice until fully combined. This marinade is key to tenderizing the chicken and adding that signature tangy flavor.
Add the chicken strips to the marinade and let them soak for at least 20 minutes in the refrigerator. The longer they marinate, the more flavor they'll absorb. Meanwhile, preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the chicken strips in a single layer on the prepared sheet, ensuring they don't overlap—this prevents steaming and guarantees crispy results.
Poach the Chicken for Maximum Tenderness
Place the 1 cup vegetable oil in a deep skillet or Dutch oven and heat it over medium heat until it reaches 350°F. Use a candy or deep-fry thermometer to monitor the temperature—this precision ensures the chicken cooks evenly without burning. Working in batches if needed, carefully add the marinated chicken strips to the hot oil and cook for 3-4 minutes per side, turning only once. The oil should be hot enough to sizzle gently but not so hot that it browns immediately.
Once the chicken is opaque and cooked through (internal temperature should reach 165°F), use a slotted spoon to transfer it to a paper towel-lined plate. Let it drain for 2-3 minutes to remove excess oil. This poaching method keeps the chicken moist and tender while setting the stage for that signature crispy texture when we bake it later. Don't skip this step—it's what makes the chicken so juicy!
Create the Creamy Ranch Dressing
In a medium bowl, combine the 1 cup mayonnaise, ½ cup buttermilk, 1 tsp garlic powder, ½ tsp paprika, 1 tbsp dried parsley, and ½ tsp black pepper. Mix until smooth and creamy—this is the heart of the salad's rich, tangy flavor. For extra authenticity, I like to add ½ cup raisins and 1 cup finely diced celery stalks to the dressing mixture. These ingredients add a subtle sweetness and crunch that balances the creaminess perfectly.
Taste the dressing and adjust the seasoning if needed. You want it to be rich but not overpowering—just enough to complement the crispy chicken. If it's too thick, you can thin it slightly with a splash of buttermilk, but it should hold its shape when mixed with the chicken. Here's the thing—this dressing is what transforms ordinary chicken salad into something truly special. Don't rush this step; take your time to get it just right.
Bake for Extra Crispiness and Assemble
Transfer the poached chicken strips to a fresh baking sheet lined with parchment paper. Bake in the preheated 400°F oven for 10-12 minutes, flipping halfway through, until the chicken is deep golden brown and crispy. This final baking step is crucial—it gives the chicken that signature crunch that Zaxby's is known for. While the chicken bakes, gently fold the 2 sliced green onion into the ranch dressing mixture for a fresh finish.
Once the chicken is crispy, remove it from the oven and let it cool for 2-3 minutes. Then, carefully fold the warm chicken strips into the creamy ranch dressing mixture until everything is evenly coated. The contrast of the warm, crispy chicken with the cool, creamy dressing is what makes this salad so irresistible. Serve immediately while the chicken is still crispy, and garnish with additional green onion slices if desired.
Pro Tips For Making Copycat Zaxby'S Chicken Salad
- Prep Celery Like a Pro: I used to chop celery in big chunks, thinking it’d be fine—wrong. Finely dice that 1 cup of celery stalks (yes, even frozen works) into tiny, almost sand-like pieces. The texture should be almost unnoticeable when mixed into the dressing, so it doesn’t overpower the creamy ranch. Trust me, this is the thing that matters most for that silky, restaurant-quality mouthfeel.
- Don’t Skimp on Drain Time: After poaching the chicken in 1 cup vegetable oil at 350°F, I learned the hard way that rushing the 2-3 minutes of draining on paper towels leaves the strips greasy. Let them sit undisturbed—no poking or flipping—so the excess oil soaks up completely. This guarantees that crispy crust later, not a soggy mess.
- Marinate Chicken Overnight: The recipe says 20 minutes, but I now swear by letting the chicken soak in the buttermilk marinade overnight (yes, even with the 1 tbsp lemon juice and 1 tbsp ranch seasoning). The acid breaks down the fibers more, and the flavor penetrates deeper. Just don’t forget to pat them very dry before poaching—wet chicken steams instead of crisps.
- Bake in One Layer Only: Crowding the chicken on the baking sheet after poaching is how I ended up with half the batch limp and half crispy. Arrange the strips in a single layer with space between them—no overlapping, no stacking. This ensures even airflow and that deep golden brown color at 400°F for 10-12 minutes. Your future self will thank you.
Serving suggestions for copycat zaxby's chicken salad
Plating Like a Pro
Presentation matters—just like at Zaxby’s! Serve your chicken salad in a wide, shallow bowl or glass dish to showcase those golden, crispy tenders. I like to arrange the salad in a circular pattern, starting with a base of creamy dressing, then gently mound the chicken pieces on top.
Finish with a sprinkle of 2 sliced green onions for that fresh pop of color. 🍽️
Toasted Bread Pairings
Warm, crusty bread elevates this salad to fast-casual perfection. I always keep a loaf of sourdough or French bread on hand—just toast it lightly until golden.
The buttery crunch contrasts beautifully with the creamy salad. For extra indulgence, try a garlic herb baguette or even buttermilk biscuits if you're feeling Southern-inspired.
Crunchy Toppings
Add texture with crushed potato chips (I prefer Salted Pretzel Crisps) or thinly sliced celery on top. For a protein boost, fold in crumbled bacon or diced ham before serving.
These toppings mimic Zaxby’s signature "crunch factor" that makes their version so addictive. Honestly, the contrast of textures is what makes this salad sing.
Green Salad Base
For a lighter meal, serve your chicken salad over a bed of mixed greens like butter lettuce or spring mix. Toss with a simple lemon vinaigrette to balance the richness.
I like adding shredded carrots and cherry tomatoes for extra freshness. This approach turns your salad into a complete meal without overpowering the Zaxby’s flavors.
Dipping Sauces
Offer ranch dressing or hot honey on the side for guests to customize their experience. A drizzle of hot honey adds sweet heat that pairs perfectly with the creamy dressing.
For a tangy option, keep a small bowl of sour cream or spicy mayo ready. These sauces let everyone adjust the flavor to their preference—just like at the restaurant.
Nutrition facts
Frequently asked questions
Why does the recipe call for poaching the chicken instead of baking it directly?
Poaching ensures the chicken stays juicy and tender while developing that signature crispy exterior when tossed in the dressing. The 350°F oil bath cooks it gently, reaching 165°F evenly without drying it out. This two-step process—poaching then baking—creates the perfect balance of moisture and crunch that Zaxby’s is famous for.
Can I make the dressing ahead of time?
The dressing tastes even better after overnight chilling—the flavors meld more deeply. Store it in an airtight container in the fridge for up to 3 days. Just give it a quick stir before mixing with the chicken. The raisins and celery will soften slightly, adding a richer texture.
What if my chicken isn't crispy after baking?
Double-check that your oven is preheated to 400°F and arrange the chicken in a single layer on the baking sheet. The strips should be non-overlapping to prevent steaming. If it’s still not crispy, broil for 1-2 minutes at the end—just watch it closely! The key is high heat and good airflow.
Can I substitute fresh celery for frozen?
Yes, but drain frozen celery thoroughly after thawing to avoid a watery dressing. Fresh celery adds a brighter crunch, but frozen works in a pinch—just pat it dry first. For extra authenticity, add 1 tbsp lemon juice to the dressing if using frozen to balance any excess moisture.