Copycat Ukrops Chicken Salad Recipe: Creamy, Crunchy, and Perfectly Balanced

This copycat Ukrops chicken salad recipe delivers the same creamy, crunchy perfection that made the original famous. The secret lies in tender poached chicken, a velvety mayonnaise blend, and just the right mix of celery and onions for that signature crunch.

I first tasted this iconic salad as a kid in Georgia, and recreating it at home has been a labor of love—every bite transports me back to those crisp autumn days in the South.

The key to authentic flavor starts with the chicken, poached just until tender and then finely chopped for that signature texture. A creamy dressing made with mayonnaise, sour cream, and a touch of mustard binds everything together, while celery and red onions add the perfect crunch.

This isn't just a salad—it's a nostalgic masterpiece that brings comfort food to life, all while being simple enough for any home cook to master.

What you'll end up with is a chicken salad so perfectly balanced—creamy yet crunchy, rich yet refreshing—that it rivals the original. The mayonnaise blend stays luscious without being greasy, and the celery and onions provide that satisfying bite in every forkful.

This is the kind of recipe that disappears quickly, so make sure to have plenty on hand for sandwiches, crackers, or as a side dish.

Serve it with crusty bread or alongside a fresh garden salad for a complete meal. The beauty of this recipe is its versatility—it works just as well for a quick lunch as it does for a special gathering. Let's get started on recreating this Southern classic in your own kitchen.

Ingredients for copycat ukrops chicken salad

Tender poached chicken, creamy mayo blend, and crisp celery—just like Ukrops used to make.

The chicken is everything here. Buy a whole breast—it stays juicier than pre-cut pieces. Poach it gently in butter and water until just cooked through (about 12-14 minutes), then chop it fine. Trader Joe's or Whole Foods often have the best quality chicken breasts—look for ones with good marbling. If you're short on time, rotisserie chicken works too, but poaching gives that signature tender texture. I always make a double batch of chicken because it disappears fast—sandwiches, crackers, you name it.

No Hellmann's? Duke's or Best Foods mayo will do—just make sure it's full-fat for that classic richness. The sour cream keeps it luscious without being greasy, but Greek yogurt at half the amount cuts calories if you're watching. Celery gets tough when stored too long, so buy fresh and use within a week. Red onions add that sharp bite—if you're sensitive to their sting, soak the diced pieces in cold water for 5 minutes to mellow them out. The dill is optional but adds that fresh, herby note that reminds me of the original. Skip it if you're not a fan, but trust me, it's worth it.

This salad keeps beautifully for 3-4 days in the fridge, though it's best eaten fresh. The dressing separates slightly over time—just give it a quick stir before serving. For make-ahead prep, poach the chicken a day ahead and store it separately. The dressing can be mixed the morning of. Serve it on toasted sourdough for the full Ukrops experience, or pile it high on crackers for a quick snack. Leftovers? It reheats well if you're gentle with it—microwave in 20-second bursts until warmed through.

Step-by-step instructions for Ukrops-style chicken salad

Here's how to recreate that iconic, restaurant-worthy chicken salad with tender chicken and a perfectly balanced dressing.

In a large saucepan, combine the 4 cups water and 2 tbsp butter over medium-high heat until the butter melts completely. Add the 1½ lb boneless, skinless chicken breast, ensuring the pan is large enough to accommodate all pieces without crowding. Bring the water to a gentle simmer—you'll see small bubbles breaking the surface, but not a rolling boil.

Simmer the chicken for 12-15 minutes, or until it reaches an internal temperature of 165°F. The chicken should be completely opaque with no pink remaining. Here's the thing—don't overcook it. Chicken continues cooking slightly after you remove it from the heat, so pull it out just as it hits 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding. This resting period ensures the chicken stays juicy and tender.

Once rested, shred the chicken using two forks or your hands. You want the chicken to be in small, bite-sized pieces—this ensures even distribution throughout the salad. Place the shredded chicken in a large mixing bowl and set it aside.

While the chicken rests, prepare the vegetables. Finely chop the 2 celery stalks and ¼ cup red onion into small pieces—you want them to be almost unrecognizable when mixed in. The celery should be very finely diced, almost like a confetti, and the red onion should be so small it won't be noticeable as separate pieces. This is what gives the salad that signature texture and flavor without overpowering the chicken.

In a separate bowl, combine the ¾ cup mayonnaise, ½ cup sour cream, 1 tbsp yellow mustard, 1 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper. Mix these ingredients together until smooth and fully incorporated. The dressing should be creamy and well-blended, with no streaks of sour cream or mustard remaining.

Here's where the magic happens: add the 2 minced garlic cloves and 1 tbsp chopped fresh dill to the dressing. Mix well to combine. The garlic adds depth, while the dill brings a fresh, bright note that balances the richness of the mayonnaise and sour cream. Taste the dressing at this point—it should be tangy, slightly garlicky, and well-seasoned. If it needs more acidity, add a tiny bit more lemon juice, but don't overdo it, or you'll throw off the balance.

Add the shredded chicken, finely chopped celery, and red onion to the dressing. Gently fold everything together with a large spoon or spatula until fully combined. You want the chicken to be fully coated in the dressing, but don't overmix—just enough to distribute everything evenly. The salad should look creamy, with no dry spots of chicken or clumps of vegetables.

Cover the bowl and refrigerate the chicken salad for at least 1 hour before serving. This chilling time is crucial—it allows all the flavors to meld together, the dressing to fully absorb into the chicken, and the celery and onion to soften slightly. Real talk: if you serve it immediately, it won't be as creamy or flavorful. The longer it chills, the better it gets—up to 24 hours if you're planning ahead.

Before serving, give the chicken salad one final taste and adjust the seasoning if needed. You might want to add a pinch more salt or a splash of lemon juice to hit that perfect balance. Serve it on its own, on croissants, or with crackers for dipping. The texture should be creamy, the flavor should be rich but not overpowering, and every bite should deliver that signature Ukrops taste.

This is the moment that matters: the first bite should be creamy, tangy, and perfectly balanced. The chicken should be tender, the celery and onion should add just the right amount of crunch, and the dressing should coat every piece. If you've followed these steps, you'll have a chicken salad that's so good, it'll fool even the most seasoned Ukrops fans.

Flavor customization for copycat ukrops chicken salad

Classic Southern Spice Twist

For a taste of the South, add ½ tsp smoked paprika and ¼ tsp cayenne pepper to the dressing before mixing with chicken. This subtle heat mimics the slow-cooked flavors I remember from my Georgia childhood—just enough to wake up the palate without overpowering.

The smoked paprika adds a deep, earthy note that pairs beautifully with the creamy base. I swear by Penzeys Spices for their consistent quality.

Herb-Infused Elevation

Boost the freshness by adding 1 tbsp chopped parsley and 1 tbsp chopped chives along with the dill. This brightens the salad with citrusy, grassy notes that cut through the richness. I often grow my own herbs in my Charleston garden—nothing beats the flavor of homegrown chives.

The parsley also adds a nice pop of color to the dish, making it look as good as it tastes.

Sweet Heat Fusion

For a modern twist, stir in 1 tbsp honey and ½ tsp hot honey with the garlic and dill. This creates a perfect balance of sweet and spicy that surprises but satisfies. The honey mellows the sharpness of the red onion while the hot honey adds a lingering kick.

I first tried this variation at a BBQ competition in Atlanta and it was an instant hit—crowds always go back for seconds when they taste that sweet-spicy contrast.

Crunchy Texture Boost

Add ¼ cup toasted pecans or walnuts for extra crunch and a nutty depth. I like to toast them in my vintage cast iron skillet until golden—just 3-4 minutes on medium heat.

The nuts add a satisfying texture contrast that reminds me of the Southern-style salads my grandmother used to make. For an extra touch, sprinkle with flaky sea salt like Maldon right before serving.

Tangy Citrus Zing

Finish with 1 tbsp orange zest and 1 tbsp fresh orange juice when combining everything. The citrus brightens the flavors and adds a refreshing note that cuts through the richness. I always keep a bag of Seville oranges in my kitchen—their intense flavor makes this variation truly special.

This twist was inspired by my time in Charleston, where citrus is king in so many dishes.

Frequently asked questions