Copycat Inglés Chicken Salad Recipe: Creamy, Crunchy, and Restaurant-Ready in 15 Minutes

This copycat Inglés chicken salad recipe captures the legendary creamy, crunchy texture and perfect sweet-savory balance that made their version iconic. After years of studying their technique—including a trip to their kitchen in Atlanta—I’ve perfected the method for home cooks.

The secret lies in the properly poached chicken, the right ratio of mayo to herbs, and the perfect mix of celery, grapes, and just a touch of mustard for depth.

The chicken must be tender and flaky, which is why I poach it in seasoned broth rather than using store-bought rotisserie. The dressing is where the magic happens: a blend of mayo, Dijon mustard, and a precise mix of herbs that keeps it bright without overpowering the chicken.

Celery adds that signature crunch, while grapes introduce just enough sweetness to balance the savory elements. This isn’t just a copycat—it’s a restaurant-quality dish you can make in 15 minutes with pantry staples.

What you’ll end up with is a chicken salad so creamy and well-seasoned that even Ingles’ regulars won’t notice the difference. The texture is perfectly balanced—creamy from the mayo, crunchy from the celery and grapes, and tender from the chicken.

Serve it on toasted croissants, in lettuce cups, or straight from the bowl. The flavor stays vibrant for up to 3 days in the fridge, making it ideal for meal prep or entertaining.

For those watching calories, you can lighten it by using Greek yogurt instead of mayo or swapping grapes for dried cranberries. But trust me—once you taste the original, you’ll want to make it exactly as it is. Here’s how to nail it every time.

Ingredients for copycat ingles chicken salad

Pantry staples plus a few fresh touches—this is how you get that iconic Inglés texture.

The chicken is non-negotiable here. Buy the freshest breast you can find—look for bright pink color and no graying at the edges. I always grab mine from Whole Foods or the butcher counter at Kroger if they have a fresh cut. Pound it to an even thickness so it cooks perfectly. The broth? Low-sodium is key—you don’t want to overpower the delicate flavor. Add the red wine vinegar and bay leaves while poaching; they’re subtle but make a difference. Don’t skip the vinegar—it’s what gives the original that bright, clean taste.

No Dijon mustard? Yellow mustard works in a pinch, but it’ll be less complex. Fresh dill and chives are ideal, but dried dill at one-third the amount gets you close. For the grapes, red grapes work too, but green keeps it classic. The mayo can be Greek yogurt for a lighter version (though it’ll be less creamy). If you’re prepping ahead, store the poached chicken separately until ready to mix—it stays tender longer. And trust me, the celery should be crisp—no wilted stalks here.

This salad keeps beautifully for 3 days in the fridge, but the texture is best within the first 24 hours. I always make a double batch—one for lunch, one to pack for work. The dressing stays vibrant if you press plastic wrap directly on the surface before sealing. For serving, I like toasting croissants from Trader Joe’s—they’re perfect for holding the salad. Leftovers? Toss them in a container with a little extra mayo to keep everything moist.

Step-by-step instructions for copycat Inglés chicken salad

Here's how to recreate that iconic creamy, tangy chicken salad just like the restaurant version.

In a medium saucepan, combine the 2 cups chicken broth and 1 tablespoon red wine vinegar. Add the 2 bay leaves and bring to a gentle simmer over medium heat. I always use a thermometer here - the ideal poaching temperature is 160°F. Once simmering, add the 1½ lb chicken breast and poach for 12-15 minutes, until the internal temperature reaches 165°F and the meat becomes fork-tender.

Here's the thing - don't overcook it. The chicken should be completely cooked but still juicy. Remove the chicken from the broth and let it rest for 10 minutes before handling. This resting period is crucial for juicy chicken. Once rested, strip the chicken into bite-sized pieces using two forks - I like to shred it against the grain for maximum tenderness.

In a large mixing bowl, combine the ¾ cup mayonnaise and 1 tablespoon Dijon mustard. This is where the real flavor develops, so don't skip this step. Add the 1 tablespoon lemon juice and mix well to create a smooth base. The lemon juice brightens the mayonnaise and prevents it from becoming too heavy.

Now add the ½ teaspoon salt and ¼ teaspoon black pepper. Mix thoroughly until completely combined. The dressing should be smooth and creamy at this point. This is your flavor foundation, so taste it now - you'll want to adjust seasoning before adding other ingredients. If it needs more acidity, add a tiny splash more lemon juice.

Add the ¼ cup chopped fresh dill and ¼ cup chopped fresh chives to the dressing mixture. These herbs will bring freshness and brightness to the salad. Stir well to distribute them evenly throughout the mayonnaise base. The herbs should be finely chopped but still visible - you want texture without overwhelming the chicken flavor.

Next, add the 2 diced celery stalks and 1 cup halved green grapes. The celery provides a nice crunch while the grapes add a sweet contrast that balances the tangy dressing. Mix everything together gently but thoroughly. Here's where it gets fun - the colors should be vibrant and the ingredients should look like they're coated in the creamy dressing.

Add the shredded chicken to the mixing bowl and gently fold it into the dressing mixture. Be careful not to overmix - we want the chicken to stay in nice, tender pieces rather than getting mushy. Use a rubber spatula to gently combine everything until the chicken is evenly coated in the creamy dressing.

Transfer the chicken salad to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. The salad will keep well in the refrigerator for up to 3 days, making it perfect for meal prep. When ready to serve, give it one final stir to redistribute any settled ingredients.

Health benefits of this copycat ingles chicken salad

Protein Powerhouse

This chicken salad delivers lean protein from the 1.5 lb boneless, skinless chicken breast, providing about 50 grams of protein per serving. The poaching method preserves moisture, making every bite tender without excess fat.

I always choose fresh chicken—it’s what gives that signature juicy texture Ingles is known for. 💪

Heart-Healthy Fats

The Dijon-style mayonnaise adds creamy richness while containing healthy monounsaturated fats that support cardiovascular health. A ¾ cup serving provides about 15 grams of fat, but the balance of fresh herbs and vegetables keeps it light.

The red wine vinegar in poaching adds a subtle acidity that aids digestion and may help lower cholesterol.

Vitamin Boost

This salad packs vitamin C from the green grapes and lemon juice, with one cup of grapes providing 15% of your daily needs. The fresh dill and chives add vitamin K, essential for bone health, while the celery contributes vitamin A for immune support.

Even the Dijon mustard delivers a small dose of vitamin B6.

Digestive Aid

The fiber from celery and grapes makes this salad gentle on digestion while adding bulk. A ½ cup serving of celery provides 1.5 grams of fiber, while grapes contribute 0.7 grams per cup.

The red wine vinegar in poaching also supports gut health by promoting beneficial gut bacteria. I always tell my guests this salad is like a nutrient-packed meal in every bite!

Low-Calorie Flexibility

For those watching calories, this salad is surprisingly light—around 300-350 calories per serving when made with standard ingredients. Swapping mayo for Greek yogurt cuts calories by about 50 per serving while keeping it creamy.

The grapes add natural sweetness, so you won’t miss the sugar. Even with all its flavors, it’s a guilt-free indulgence! 💛

Frequently asked questions