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Jersey Mike's Chicken Salad

Jersey Mike's Chicken Salad

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Entree
Cuisine American
Servings 12 servings
Calories 345 kcal

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

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!
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 0.5cupCalories: 345kcalCarbohydrates: 0.3gProtein: 29gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 91mgSodium: 247mgPotassium: 248mgFiber: 0.1gSugar: 0.2gVitamin A: 39IUCalcium: 17mgIron: 1mg
Keyword chicken salad, copycat
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