This copycat version captures the creamy texture and herb-forward flavor of the original Rafferty’s chicken salad.
I’ve tested multiple iterations to match the restaurant’s signature balance of richness and freshness without overwhelming the palate. The secret lies in the precise ratio of mayonnaise to Greek yogurt.
What emerges is a salad with tender chicken pieces, crisp celery, and a dressing that’s luxuriously creamy yet surprisingly light. Every bite delivers the familiar taste that makes this dish a favorite.
Perfect for sandwiches, wraps, or serving over greens with your favorite crackers.
Ingredients for Rafferty’s Chicken Salad
These fresh ingredients recreate that signature creamy texture and herb-forward taste everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 2 lb | Shredded or diced, rotisserie works |
| Mayonnaise 🥣 | ¾ cup | Full-fat for creaminess |
| Plain Greek Yogurt 🥛 | ½ cup | Full-fat for best texture |
| Celery Stalks 🌿 | 3 whole | Finely diced for crunch |
| Red Onion 🧅 | ¼ cup | Finely minced |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Parsley 🍃 | 2 tbsp | Chopped, flat-leaf preferred |
| Dijon Mustard 🟡 | 1 tbsp | For tangy depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ½ tsp | Balances the herbs |
| Dried Tarragon 🌿 | ½ tsp | Key for authentic flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The chicken is everything here. Rotisserie from Costco or Sam’s Club saves time and stays juicy—just shred it while warm. For the herbs, fresh dill and parsley are non-negotiable (the good stuff, not the pre-chopped kind). I grab mine from Whole Foods when it’s in season, but any grocery store with a decent produce section works. The Greek yogurt needs to be full-fat—Fage or Chobani are my go-tos for that thick, creamy consistency.
No Greek yogurt? Sour cream at half the amount keeps it rich. Fresh herbs can be swapped for dried at one-third the quantity, but the flavor won’t pop the same. For the mayo, Hellmann’s or Duke’s are the gold standard—skip the light versions. Out of tarragon? A pinch of dried thyme (trust me on this) gets you close. The lemon juice is flexible—bottled in a pinch, but fresh brightens everything.
This keeps beautifully for 4-5 days in the fridge. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Perfect for meal prep—make a double batch on Sunday and you’re sorted for the week.
Why You’ll Love This Recipe
- Minimal Chopping: I only need to dice celery and red onion—the rest is just mixing. Honestly, it’s almost lazy how simple it is.
- Creamy Zing: The Greek yogurt keeps it light but the mayo adds that classic richness, and the red onion gives just the right bite.
- Lunchbox Hero: I pack it in wraps, on crackers, or straight from the container—kids and adults alike devour it.
- Stretches Far: One batch feeds us for days, and the chicken breast keeps it budget-friendly without skimping on flavor.
Step-by-Step Instructions for Creamy Herb Chicken Salad
This method delivers that signature creamy texture with bright herb notes you remember from the restaurant.
Step 1: Shred and Prepare the Chicken
Begin by shredding the 2 lb Cooked Chicken Breast into uniform, bite-sized pieces. I prefer using two forks for this—it gives you more control than a knife and creates those perfect shreds that hold the dressing beautifully.
Place the shredded chicken in a large mixing bowl. The chicken should still be slightly warm when you start, as it will absorb the flavors of the dressing better. If it’s cold, let it sit at room temperature for 10-15 minutes before proceeding.
Step 2: Combine the Creamy Dressing Base
In a separate bowl, whisk together the 0.75 cup Mayonnaise, 0.5 cup Plain Greek Yogurt, 1 tbsp Dijon Mustard, and 1 tbsp Lemon Juice until completely smooth. The yogurt adds a subtle tang that balances the richness of the mayonnaise.
Add the 0.5 tsp Salt, 0.25 tsp Black Pepper, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, and 0.5 tsp Dried Tarragon to the wet mixture. Whisk again to ensure the spices are evenly distributed—this is where that signature Rafferty’s flavor profile begins to take shape.
Step 3: Fold in Fresh Vegetables and Herbs
Finely dice the 3 whole Celery Stalks and minced the 0.25 cup Red Onion—the finer the cut, the better they’ll distribute throughout the salad. Add these to the bowl with the chicken along with the chopped 2 tbsp Fresh Dill and 2 tbsp Fresh Parsley.
Pour the dressing over the chicken and vegetables. Using a spatula, gently fold everything together until the chicken is thoroughly coated and the herbs are evenly dispersed. Be careful not to overmix, as this can break down the chicken into paste.
Step 4: Chill and Let Flavors Meld
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time is crucial—it allows the chicken to soak up all those creamy, herby flavors and for the salad to thicken slightly as it chills.
I’ve found that 2 hours is the sweet spot for maximum flavor development. If you’re in a rush, 30 minutes will work, but the taste won’t be as deep. Give it a final stir before serving to redistribute the dressing that may have settled.
Pro Tips For Making Rafferty’S Chicken Salad
- Chill the Chicken: I learned this the hard way—shredding warm chicken makes it gummy. Let it cool completely in the fridge for at least 30 minutes before mixing.
- Soak the Onion: Red onion can overpower the salad. Toss the diced onion in cold water for 5 minutes, then drain—it takes the bite off without losing crunch.
- Drain the Celery: After dicing celery, pat it dry with a paper towel. Sounds tedious, but it prevents a watery chicken salad that separates.
- Swap Mayo Ratios: If you want it lighter but still creamy, use 2 parts Greek yogurt to 1 part mayo—it keeps the richness without the heaviness.
Pro Cooking Tips for Perfect Results
Chicken Prep Perfection
For the most tender result, use rotisserie chicken from Costco or Sam’s Club. Shred it while still warm—this helps absorb the dressing better. If using poached chicken, cook breasts to 165°F internal temperature and let rest 10 minutes before shredding. 💡
Dressing Balance
The magic ratio is 3 parts mayo to 2 parts Greek yogurt. I use Hellmann’s mayo and Fage full-fat yogurt for that signature creaminess. Whisk vigorously for 30 seconds to fully emulsify before adding herbs.
Herb Handling
Always use fresh dill and parsley—dried won’t give that bright pop. Chop just before adding to prevent browning. For the tarragon, crush the dried leaves between your fingers to release more flavor. This small step makes a noticeable difference.
Vegetable Technique
Finely dice the celery and red onion (about ⅛-inch pieces). Soak the minced onion in cold water for 5 minutes to mellow its bite, then drain well. This keeps the crunch without overpowering the salad.
Chilling Strategy
Press plastic wrap directly onto the salad surface before refrigerating. This prevents a skin from forming. The ideal chill time is 2 hours—long enough for flavors to meld but not so long that herbs lose their vibrancy.
Final Touch
Before serving, give it one last gentle fold. If it seems thick, stir in 1-2 tbsp milk or chicken broth to loosen. This restores that perfect creamy consistency Rafferty’s is known for. 🌟
Nutrition Facts
Frequently Asked Questions
Can I use rotisserie chicken?
Rotisserie chicken works perfectly and saves time. Shred it while warm for best results.
How long should I chill it?
Refrigerate for at least 1 hour, but 2 hours is ideal for full flavor development.
Can I make it ahead?
Yes! It keeps well for 4-5 days in an airtight container. Press plastic wrap on the surface to prevent browning.
What if I don’t have Greek yogurt?
Use sour cream at half the amount for similar creaminess. The texture will be slightly different but still delicious.
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