chick fil a chicken salad recipe with Roasted Red Pepper & Smoked Paprika Aioli

I’ll be honest, when Chick-fil-A removed their classic chicken salad, I was genuinely sad.

It was the perfect combination of creamy, savory, and satisfying. This new recipe gives you that familiar comfort, but with a vibrant, smoky twist on the original chick fil a chicken salad recipe that makes it even better.

This version is designed for quick meals and family dinners, offering a fresh take on a beloved classic. Forget store-bought versions; this next-level chick fil a chicken salad recipe is simple and truly better than the original.

Get ready to discover your new favorite way to make chick fil a chicken salad recipe with a special kick. This healthy and high-protein snack option is perfect for meal prep, and this chick fil a chicken salad recipe is my go-to choice.

Ingredients

600 g (1.3 lbs) boneless, skinless chicken breasts: This amount yields a generous batch perfect for meal prep throughout the week. Using boneless, skinless chicken breasts keeps the texture clean and focused on the aioli flavors. For a richer flavor, you could substitute boneless, skinless chicken thighs or a combination of breast and thigh meat.
5 ml (1 teaspoon) olive oil: Used for roasting the bell peppers to help bring out their natural sweetness and char. Choose a high-quality extra virgin olive oil if possible for the best flavor.
2 large red bell peppers: Roasting these peppers adds a deep, sweet, and smoky note to the aioli base. Ensure they are fresh and firm, free from blemishes. Two large peppers are needed to create a substantial aioli for the quantity of chicken.
1 small clove garlic, finely minced: Minced garlic adds a sharp, aromatic depth to the aioli, balancing the sweetness of the roasted peppers. Mince finely to ensure a smooth, well-integrated flavor without large chunks of raw garlic.
150 g (5.3 oz / 1/2 cup + 2 tablespoons) good quality mayonnaise: This forms the base of the creamy aioli and binds all the ingredients together. Choose a neutral-flavored mayonnaise; ensure it’s free from non-halal animal derivatives if necessary. For a lighter alternative, you can use plain Greek yogurt or a 50/50 mix of yogurt and mayonnaise.
5 ml (1 teaspoon) smoked paprika, plus a pinch for garnish: Smoked paprika (pimentón) is essential for achieving that deep, smoky flavor profile. Use a high-quality smoked paprika; avoid sweet or hot varieties unless specified for a different flavor profile. The garnish pinch adds a visual and aromatic finish.
15 ml (1 tablespoon) fresh lemon juice: Lemon juice cuts through the richness of the mayonnaise and brightens up the entire dish. Freshly squeezed lemon juice is critical for the best flavor; avoid bottled juice if possible.
5 g (1 teaspoon) kosher salt, plus more to taste: Kosher salt enhances all the flavors; adjust to your preference at the end. Start with the recommended amount and increase after the aioli has fully melded with the chicken.
2 g (1/2 teaspoon) freshly ground black pepper, plus more to taste: Freshly ground black pepper adds a necessary sharpness and aromatic complexity to the salad. Grinding fresh ensures a more potent flavor compared to pre-ground pepper.
2 stalks celery, finely diced: Celery adds a crucial textural element—a clean, crisp crunch that contrasts the creamy chicken. Ensure the celery is finely diced (brunoise cut) to distribute the crunch evenly without overpowering the bite.
15 g (1/4 cup) fresh parsley, finely chopped, for garnish: Parsley adds a fresh, herbaceous note and bright green color for visual appeal. Use flat-leaf parsley for its clean flavor; avoid curly parsley which can be less flavorful.

Instructions

Roast the Red Peppers: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. Slice the red bell peppers in half lengthwise, remove all seeds and membranes, and place them cut-side down on the prepared sheet. Drizzle with 5 ml (1 teaspoon) olive oil and sprinkle lightly with salt and pepper, then roast for 20-25 minutes, or until the skin is blistered and lightly charred and the flesh is very tender; remove and let cool slightly.
Prepare the Chicken: While the peppers cool, prepare the chicken by placing the breasts in a saucepan and covering them with cold water. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the internal temperature reaches 74°C (165°F). Remove the chicken from the liquid, cool completely, and then shred into bite-sized pieces using two forks or your hands.
Make the Roasted Pepper and Smoked Paprika Aioli: Once cooled, peel the skin off the roasted red peppers if you prefer a smoother aioli (or leave it on for more texture), and finely chop them. In a medium bowl, combine the chopped roasted red peppers, minced garlic, mayonnaise, 5 ml (1 teaspoon) smoked paprika, lemon juice, 5 g (1 teaspoon) salt, and 2 g (1/2 teaspoon) black pepper. Whisk thoroughly or use an immersion blender until smooth and creamy; taste and adjust seasoning as needed, then reserve 15 ml (1 tablespoon) of the aioli for garnish. This process creates the foundation for a next-level chick fil a chicken salad recipe.
Combine and Chill: In a large mixing bowl, combine the shredded chicken, finely diced celery, and the roasted red pepper and smoked paprika aioli. Mix thoroughly until the chicken and celery are evenly coated and everything is integrated. Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld and chill thoroughly before serving. Getting the texture right is key to recreating the feel of a classic chick fil a chicken salad recipe. Sometimes my shredded chicken looks a little dry right after poaching. If it looks dry, just ensure you let it cool completely before mixing, as it reabsorbs moisture as it rests.
Garnish and Serve: To serve, scoop a generous portion onto a matte white plate or into a bowl for presentation. Create a small, artful swirl or zig-zag pattern on top using the reserved 15 ml (1 tablespoon) of aioli. Sprinkle generously with fresh chopped parsley and finish with a tiny pinch of smoked paprika directly on the aioli drizzle for visual contrast.

Meal Prep Tips: Making Your Weeknight Easier

This upgraded chick fil a chicken salad recipe is ideal for meal prepping; its flavor actually improves after chilling for a few hours or overnight. You can prepare a large batch on Sunday to use for quick, high-protein snacks and lunches during the work week.

Make-Ahead: The chicken salad tastes best after chilling for at least 30 minutes, allowing the flavors to marry, making it ideal for preparation up to 1-2 days in advance.
Storage: Store in an airtight container in the refrigerator for up to 3 days; always keep it below 4°C (40°F) to maintain safety.
Serving Ideas: This recipe works well as a sandwich filling on toasted brioche or croissants, served over a bed of fresh greens for a light meal, or spooned into crisp lettuce wraps for a low-carb option.

Customizing Your Creamy Base

While this recipe keeps the familiar creamy base of the classic chick fil a chicken salad, the roasted red pepper aioli offers plenty of room for customization to fit your family’s preferences. It’s easy to adjust this recipe to create healthy eating options or to simply switch up the flavor profile.

Adjusting Sweetness and Heat: If you prefer a slightly sweeter note, add a small pinch of sugar or honey to the aioli; for a spicy kick, add a dash of cayenne pepper or hot sauce.
Texture Variations: If you prefer a smoother texture, use an immersion blender to completely puree the aioli mixture before adding the chicken and celery.
Healthy Swaps: Substitute half the mayonnaise with plain Greek yogurt for a lighter, higher protein alternative; avoid non-fat yogurt as it can curdle easily in a rich salad base.

FAQs

Can I use a different kind of chicken?

Yes, you can use store-bought rotisserie chicken for a time-saving shortcut. Ensure you remove the skin and shred the meat before mixing. This significantly cuts down on prep time for this chick fil a chicken salad recipe.

How do I get the chicken perfectly shredded without a lot of effort?

After poaching, place the warm chicken breasts in a stand mixer bowl and beat on low speed with the paddle attachment for 30 seconds to shred quickly. This is my go-to time-saver when I need to make a large batch for meal prep.

Is this recipe good for large groups or parties?

Absolutely. This recipe scales easily; simply increase all ingredient quantities proportionately to feed a crowd. For a party, consider serving it in mini phyllo cups or on cucumber rounds for an easy appetizer.

Can I substitute the smoked paprika with regular paprika?

No, smoked paprika is essential for achieving the distinct smoky and savory flavor profile of this specific recipe. Regular paprika is sweet and lacks the depth required to make this version special.

What if I don’t like celery?

You can omit the celery, or substitute it with toasted pecans or walnuts for a different kind of crunch. For a low-carb option, I sometimes swap in a finely diced bell pepper instead of celery.

How long does the chicken salad last in the fridge?

This chick fil a chicken salad can be stored safely in an airtight container in the refrigerator for up to 3 days. It holds its texture well, but you may want to stir in a tablespoon of extra mayonnaise before serving if it looks dry.

Conclusion

This elevated version of the classic chick fil a chicken salad recipe is the perfect blend of comfort and flavor, taking a family favorite and making it special for any occasion. Try making a double batch this weekend; save this chick fil a chicken salad recipe to your Pinterest board for easy family dinners all week long.