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Costco Chicken Salad Recipe

Creamy Costco chicken salad recipe served on crisp romaine lettuce with parsley garnish.
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Want that creamy, finely shredded chicken salad from Costco without making the trip? This Costco chicken salad recipe brings the same flavor and texture straight to your kitchen. With a quick shred trick and the right mayo-to-sour cream balance, you’ll have a big bowl ready in minutes. Perfect for sandwiches, wraps, or snack boards, it’s a deli favorite made simple at home.

Why this tastes like the Costco deli tub

What’s actually in the deli version

Costco’s own label shows a short list: shredded rotisserie chicken, mayonnaise, sour cream, celery, onion, lemon juice, a touch of vinegar, parsley, salt, and sugar. That’s it. No long list of preservatives, no secret spices. This recipe sticks to those same basics so it hits the same creamy, tangy balance you’re used to from the deli container.

Flavor and texture in plain terms

The flavor is mild with just enough acidity to brighten the chicken. What makes it instantly recognizable is the texture. The chicken is shredded extra fine, almost fluffy, so every bite is smooth instead of chunky. That small detail is what makes this version taste like it came right out of Costco’s chilled case.

Ingredients

Fresh ingredients for Costco chicken salad recipe including shredded chicken, celery, onion, mayo, sour cream, lemon, parsley, and seasonings.
  • 4 cups shredded rotisserie chicken (from one whole bird)
  • 2 celery stalks, finely chopped
  • 1/4 cup yellow onion, very finely minced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley (or 1/4 teaspoon dried)

Ingredient notes and easy swaps

  • Greek yogurt can replace some of the sour cream for a lighter version.
  • Red onion gives a sharper flavor if you prefer more bite.
  • Fresh herbs like dill or chives work as optional extras without changing the base flavor.

Equipment

Stand mixer, food processor, or forks

The key to matching Costco’s texture is how you shred the chicken. A stand mixer with a paddle attachment gives you the fine strands in under a minute. A food processor with a pulse setting also works well, though you’ll want to stop before it turns mushy. If you don’t have either, two forks will do the job, it just takes a little more time and patience.

Preparation

Shredded chicken and celery being folded with creamy dressing in a glass bowl for Costco chicken salad recipe.
  1. Shred the chicken finely
    Start by removing all the meat from the rotisserie chicken. Toss the skin and bones. If you want the real Costco look, place the meat in a stand mixer with a paddle and let it run for 20–30 seconds. You’ll get thin strands that mimic the deli version. No mixer? Use two forks and shred until the pieces are no bigger than a grain of rice.
  2. Chop the veggies small
    Dice the celery and onion as fine as you can. The smaller the cut, the smoother the salad will taste. This keeps the crunch subtle instead of overpowering the chicken.
  3. Mix the dressing
    In a medium bowl, whisk the mayonnaise, sour cream, and lemon juice until smooth and creamy. This is your base. At this stage you can taste it, it should be bright but not too sour.
  4. Season the dressing
    Stir in garlic powder, paprika, salt, pepper, and parsley. Costco’s version is mild, so don’t overload the spices. You want balance, not punch.
  5. Combine everything
    Add the dressing to the bowl of chicken, celery, and onion. Use a spatula or spoon to fold it together until every shred is lightly coated. The mix should look moist but not soupy. If it feels too dry, add another spoon of mayo.
  6. Chill before serving
    Cover the bowl and refrigerate for at least 30 minutes. This short rest lets the flavors blend and makes the salad taste closer to what you get from the store.

Ratios that make it taste “right”

Mayo to sour cream

Costco’s salad isn’t heavy on sour cream, it’s mostly mayo with just a little sour cream for tang. A good balance is 2 parts mayo to 1 part sour cream. This gives creaminess without making the mix taste too sharp.

Lemon and vinegar balance

The tub version uses both lemon juice and a splash of vinegar. Together, they brighten the salad without overpowering it. A quarter cup of lemon juice plus a teaspoon or two of vinegar is enough to copy that mellow acidity.

Salt and sugar levels

The salt rounds out the flavor, while just a pinch of sugar keeps the dressing from tasting flat. If you skip the sugar, you’ll notice the salad tastes more savory but less like the deli version. Stick with about 1/4 teaspoon salt and 1/4 teaspoon sugar to stay true to the flavor.

Yield, serving size, and nutrition

Per-cup estimate and macros

One cup of this salad comes in around 440 calories, with about 44 grams of protein, 29 grams of fat, and just 2 grams of carbs. It’s a high-protein, low-carb meal that fits into a lot of eating styles.

How many sandwiches one batch makes

A standard batch (using one whole rotisserie chicken) makes about 6 to 7 cups of chicken salad. That’s enough to fill 6 large croissants or 8 to 10 regular sandwich slices. If you’re using lettuce wraps, it can stretch even further, closer to 10 to 12 wraps depending on portion size.

Make-ahead, storage, and safety

Fridge timeline day 0 to day 4

Chicken salad is best eaten fresh but keeps well for several days (FoodSafety.gov cold storage chart). Store it (USDA 2-hour rule) in an airtight container in the fridge:

  • Day 0 to 1: Flavors are sharp and fresh.
  • Day 2 to 3: The salad tastes even better as everything blends.
  • Day 4: Still safe if properly chilled, but the celery may lose crunch. After this point, it’s best to make a new batch.

Freezing notes and texture trade-offs

Mayo-based salads don’t hold up well in the freezer (USDA FSIS guidance). The dressing tends to split once thawed, leaving it watery and grainy. If you want to freeze portions, shred and portion the chicken first, then add dressing after thawing. That way, you avoid the texture issues and still get the Costco-style flavor.

Cost breakdown vs buying the tub

Price per batch and per sandwich

At Costco, the ready-made chicken salad tub usually costs around $12 to $13 for 2.5 pounds. Making it at home with one rotisserie chicken (about $5 to $6), plus mayo, sour cream, celery, onion, and lemon, comes to roughly $8 to $9 total. That works out to about $1.25 per sandwich filling compared to about $2.00 per sandwich if you buy the tub.

When it’s cheaper to make vs buy

If you only need chicken salad once in a while, the tub is a time saver. But if you’re packing lunches for the week, hosting a party, or prefer lighter swaps like Greek yogurt, the homemade version stretches further and costs less per serving. Plus, you control exactly what goes in, fresh lemon juice, real herbs, and no fillers.

Variations that still taste close

Lighter version with Greek yogurt

Swap half the mayo or sour cream with plain Greek yogurt. It trims calories and adds protein without changing the overall flavor too much.

Dairy-free path

Skip the sour cream and use all mayo, or try a plant-based mayo alternative. You’ll still get the same creamy consistency, just without dairy.

Optional add-ins not in the deli tub

Costco keeps it simple, but at home you can mix it up:

  • Chopped grapes for sweetness
  • Cranberries or pecans for a holiday twist
  • Fresh dill or chives for an herb lift

These extras aren’t authentic to the deli version, but they add personality if you want something different. If you want a different style, try Mexican chicken salad for a crisp, zesty twist.

Serving ideas

Costco chicken salad recipe served in a buttery croissant with lettuce and cucumber slices.

Croissant, toast, brioche

The classic choice is a buttery croissant stuffed with this chicken salad. Toasted sandwich bread or a soft brioche bun also work when you want something quick.

Lettuce wraps and lower-carb plates

For a lighter option, spoon the salad into romaine or butter lettuce leaves. It makes a crisp, handheld wrap without bread. You can also scoop it over mixed greens for an easy salad bowl.

Party platter and snack boards

Pile it into a bowl and set it on a tray with crackers, celery sticks, and cucumber slices, and add a spicy dip like Cottage Cheese Buffalo Chicken Dip on the side. It works as a centerpiece for a casual get-together or game-day spread and pairs well with bow tie pasta salad.

Troubleshooting

Too wet or too dry

If your chicken salad feels too wet, add a bit more shredded chicken or another spoon of celery. If it’s too dry, fold in an extra spoonful of mayo or sour cream until it looks creamy but not runny.

Too tangy or too flat

Too much lemon or vinegar can overpower the salad. Balance it by adding a pinch of sugar or a little extra mayo. If it tastes flat, a small squeeze of lemon juice or a dash of salt can bring it back to life.

Creamy Costco chicken salad recipe served on crisp romaine lettuce with parsley garnish.

Costco Chicken Salad Recipe

Rebecca Blumer
Creamy, finely shredded rotisserie chicken salad that mimics Costco’s deli tub, balanced mayo-to-sour-cream tang, subtle crunch from celery, and extra-fine texture perfect for sandwiches, wraps, or snack boards.
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Salad, Sandwich Filling
Cuisine American
Servings 6 Servings
Calories 440 kcal

Equipment

  • Stand mixer with paddle
  • Food processor
  • Forks
  • Mixing Bowl
  • Whisk
  • Cutting board
  • Chef’s knife
  • Spatula
  • Airtight container

Ingredients
  

Chicken Salad

  • 4 cups shredded rotisserie chicken from one whole bird; shred very finely
  • 2 stalks celery, finely chopped
  • 0.25 cup yellow onion, very finely minced
  • 0.5 cup mayonnaise use more to taste if needed
  • 0.25 cup sour cream or swap some with Greek yogurt
  • 0.25 cup fresh lemon juice
  • 1 teaspoon white vinegar 1–2 tsp to taste; optional but deli-like
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon paprika
  • 0.25 teaspoon kosher salt plus more to taste
  • 0.25 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley or 1/4 tsp dried
  • 0.25 teaspoon granulated sugar optional; rounds acidity like deli version

Instructions
 

  • Shred chicken very finely. Stand mixer with paddle 20–30 seconds gives fluffy strands; or pulse in food processor carefully; or use two forks until pieces are rice-sized.
  • Finely dice celery and onion so the crunch is subtle and texture stays smooth.
  • Whisk mayonnaise, sour cream, and lemon juice until smooth. Stir in vinegar if using.
  • Season the dressing with garlic powder, paprika, salt, pepper, and parsley. Aim for balanced, mild flavor.
  • Combine chicken, celery, and onion in a bowl. Fold in dressing until every shred is lightly coated; add a spoon of mayo if too dry.
  • Cover and refrigerate 30 minutes before serving to let flavors meld.

Notes

Shred very finely for Costco texture. Chill 30+ minutes. For deli tang, add 1–2 tsp vinegar and 1/4 tsp sugar. Store chilled up to 4 days; don’t freeze dressed salad.
Keyword copycat chicken salad, Costco chicken salad recipe, deli style chicken salad, gluten free friendly, high protein, low carb friendly, no cook, rotisserie chicken salad

Conclusion

This Costco chicken salad recipe brings the deli classic straight to your kitchen with simple steps, fine shredding, and the right balance of creamy and tangy. It’s budget-friendly, versatile, and perfect for sandwiches, wraps, or quick meal prep.

If you give it a try, leave a comment and a star rating to let others know how it turned out. Share your version on Pinterest or Facebook so more people can enjoy it too. Question for you: did you keep it classic, or add your own twist with grapes, nuts, or extra herbs? Tell us below, we’d love to hear.

FAQ

1) What are the exact ingredients in Costco’s deli chicken salad?

The label lists shredded rotisserie chicken, mayonnaise, sour cream, celery, onion, lemon juice, vinegar, parsley, salt, and sugar.

2) How do I shred the chicken to match the deli’s fine texture?

A stand mixer with a paddle attachment works best. Run it for 20 to 30 seconds until the chicken breaks down into thin strands. If you don’t have one, use two forks and shred as finely as you can.

3) What mayo to sour cream ratio tastes most like the Costco tub?

A 2 to 1 ratio, two parts mayonnaise to one part sour cream, comes closest to the deli flavor.

4) How long does homemade chicken salad keep in the fridge?

When stored in an airtight container, it stays fresh for up to 4 days.

5) Can I freeze chicken salad, and what happens to the texture after thawing?

Freezing mayo-based salads isn’t ideal. The dressing separates once thawed, leaving it watery. If you want to prep ahead, freeze just the shredded chicken and mix in the dressing later.

6) How many calories are in one cup, and how many sandwiches does one batch make?

One cup is about 440 calories. A single batch (from one whole rotisserie chicken) makes roughly 6 to 7 cups, enough for 6 croissants or 8 to 10 sandwich slices.

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