Jersey Mike’s Chicken Salad
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This Copycat Jersey Mike’s Chicken Salad is so good, you’ll be side-eyeing your local sub shop. It’s loaded with juicy chunks of roasted chicken breast, crunchy celery and creamy mayo magic—basically the trifecta of sandwich greatness. Whether you slap it on bread, stuff it in a lettuce wrap, or just eat it with a fork over the sink (no judgment), this homemade version might just ruin you for takeout.
🔍 COPYCAT SECRETS UNCOVERED!
This new chicken salad sub was pretty easy to debunk! Someone that works at Jersey Mikes posted a how-to on TikTok for this limited time signature chicken salad sub. I had to figure out the and perfect the ratios. Trust me – the first batch was HEAVY on the black pepper! But then – I perfected it! I promise!
Jersey Mike’s Chicken Salad Ingredients
- Chicken Breast – JM uses boneless skinless chicken breasts. See the section below for the best way to make your chicken. I did the oven roasted method for this dish!
- Mayonnaise – always always always Duke’s Mayonnaise.
- Celery – thinly sliced and chopped
- Black Pepper – yup – that’s the only seasoning. But if you’re at Jersey Mike’s – you do it Mike’s Way anyway!
Best Ways to Make Chicken
I’m an expert at Chicken Salad at this point – since I have 1/2 the menu at Chicken Salad Chick already made – so I know how to make the chicken just right!
To get chicken salad – you need cooked chicken. So what’s the best way to make boneless, skinless chicken breasts for chicken salad? There is no BEST way – you do the one you like the most. Here’s some options that I like! (I’ve literally done them all – I prefer the oven roasted.)
- Oven Roasted – season with salt, pepper, paprika, garlic powder, onion powder – bake at 375º for 18-20 min and flip halfway thru. Remove from oven when temp is 160º and let rest until cooled.
- Air Fryer – same as above but air fry at 375º for 10-12 minutes.
- Poached – cover water and add salt, pepper, bay leaves, and garlic, bring it to a simmer, then reduce heat and cook until the internal temperature of the chicken reaches 165º.
- Rotisserie – buy it, tear off the skin and pull the chicken off. TRICK: put the whole thing in a large ziploc bag and just rub it down. Keep rubbing until all the meat is off the bones – then pull out the bones and skin!
How to make Jersey Mike’s Chicken Salad
- Cook 2 lbs of chicken in one of the ways mentioned above.
- Chop cooled chicken into 1/2″ diced pieces.
- In a large bowl, add chicken, sliced celery and black pepper. Toss to coat.
- Add mayonnaise and fold into chicken mixture lightly. Be careful to keep the chunks of chicken.
- Add to your favorite sub roll and have it Mike’s Way (Onion, lettuce, tomatoes, oil, red wine vinegar, salt & oregano) or however you like! I went for oil, vinegar, salt, oregano and pickles!
- Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week.
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More Chicken Salad Recipes
Side Dish Recipes for Sandwiches
Jersey Mike’s Chicken Salad
Equipment
Ingredients
- 8 cups cooked chicken breast diced, about 2 lbs or 4 medium sized chicken breasts
- 2 cups celery thinly sliced
- 1.5 tsp black pepper
- 1.5 cups Duke's Mayonnaise
Instructions
- Cook 2 lbs of chicken in one of the ways mentioned below in notes.8 cups cooked chicken breast
- Chop cooled chicken into 1/2″ diced pieces.
- In a large bowl, add chicken, sliced celery and black pepper. Toss to coat.2 cups celery, 1.5 tsp black pepper
- Add mayonnaise and fold into chicken mixture lightly. Be careful to keep the chunks of chicken.1.5 cups Duke's Mayonnaise
- Add to your favorite sub roll and have it Mike’s Way (Onion, lettuce, tomatoes, oil, red wine vinegar, salt & oregano) or however you like! I went for oil, vinegar, salt, oregano and pickles!
- Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week.
Notes
- Oven Roasted – season with salt, pepper, paprika, garlic powder, onion powder – bake at 375º for 18-20 min and flip halfway thru. Remove from oven when temp is 160º and let rest until cooled.
- Air Fryer – same as above but air fry at 375º for 10-12 minutes.
- Poached – cover water and add salt, pepper, bay leaves, and garlic, bring it to a simmer, then reduce heat and cook until the internal temperature of the chicken reaches 165º.
- Rotisserie – buy it, tear off the skin and pull the chicken off. TRICK: put the whole thing in a large ziploc bag and just rub it down. Keep rubbing until all the meat is off the bones – then pull out the bones and skin!
