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Homemade Jersey Mike's chicken salad on a toasted hoagie roll with Mike's Way toppings

Jersey Mike's Chicken Salad Recipe

This copycat Jersey Mike's chicken salad recipe nails the original with just four ingredients: chicken breast, Duke's mayo, celery, and black pepper. The key is the half-inch dice technique and chilling the chicken before mixing. Ready in 30 minutes, stores up to 5 days.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Lunch, Sandwiches
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken Salad
  • 2 lbs boneless skinless chicken breast poached and cooled completely — yields ~8 cups diced
  • 2 cups celery thinly sliced on the diagonal, ¼-inch thick
  • 1½ cups Duke's Mayonnaise or Blue Plate as closest substitute
  • 1½ tsp black pepper freshly ground — adjust to taste
Mike's Way (Optional Serving)
  • 1 hoagie roll white or wheat, toasted lightly
  • shredded iceberg lettuce
  • tomato slices
  • thin-sliced white onion
  • 2 splashes red wine vinegar
  • 1 tsp olive oil
  • 1 pinch dried oregano non-negotiable — the signature Jersey Mike's flavor
  • 1 pinch kosher salt

Method
 

Cook and Cool the Chicken
  1. Bring a large pot of lightly salted water to 165-170°F over medium heat — a gentle simmer, not a boil. Add 2 lbs boneless skinless chicken breasts. Maintain the simmer and cook until the internal temperature reads 165°F on an instant-read thermometer, about 18-22 minutes. Boiling makes the proteins contract and produces dry chicken — keep it at a gentle simmer throughout.
    Diced cooked chicken breast cut into half-inch cubes for chicken salad
  2. Transfer poached chicken to a plate and cool to room temperature, about 20 minutes. Then refrigerate uncovered for at least 30 minutes until fully cold. This step is critical: warm chicken releases moisture when diced, which makes the mayo mixture watery and loose.
    Diced cooked chicken breast cut into half-inch cubes for chicken salad
Prep and Combine
  1. Place cold chicken on a cutting board. Slice into ½-inch-thick planks, cut planks into ½-inch strips, then cube into ½-inch pieces. Use a sharp knife and cut decisively — sawing shreds the edges. Consistent sizing gives even mayo coverage and the chunky texture that defines Jersey Mike's version.
    Diced cooked chicken breast cut into half-inch cubes for chicken salad
  2. Slice 2 cups celery on a slight diagonal, no thicker than ¼ inch. Thin slices integrate smoothly and add crunch without hard chunks. Avoid fine dicing — the celery will disappear into the mix.
    Four ingredients for Jersey Mike's chicken salad: chicken breast, celery, Duke's mayo, black pepper
  3. In a large bowl, combine diced chicken and sliced celery. Add 1½ tsp freshly ground black pepper. Toss gently to distribute the pepper evenly before adding the mayo.
    Four ingredients for Jersey Mike's chicken salad: chicken breast, celery, Duke's mayo, black pepper
Finish and Serve
  1. Add 1½ cups Duke's Mayonnaise. Fold gently from the bottom up using a spatula — do not stir vigorously. Three or four deliberate folds is enough. The mixture should look evenly coated but still chunky. If it looks smooth and paste-like, you've overmixed.
    Homemade Jersey Mike's chicken salad on a toasted hoagie roll with Mike's Way toppings
  2. Taste and adjust black pepper. The flavor should be bold at this stage — the bread absorbs seasoning. Cover and refrigerate at least 30 minutes before serving. The texture firms and flavors develop during this rest.
    Homemade Jersey Mike's chicken salad on a toasted hoagie roll with Mike's Way toppings
  3. Load a hoagie roll generously with chicken salad. Top with shredded lettuce, tomato slices, and thin-sliced onion. Splash red wine vinegar directly on the filling (2-3 splashes), drizzle 1 tsp olive oil, and finish with a pinch each of dried oregano and kosher salt. Eat immediately.
    Jersey Mike's chicken salad sub dressed Mike's Way with oil, vinegar, and oregano

Notes

Cold chicken is non-negotiable — never mix warm chicken with mayo or the salad turns watery. Duke's Mayo is the closest brand match to Jersey Mike's flavor profile; Blue Plate is the best substitute if unavailable. Store up to 5 days refrigerated; do not freeze (mayo separates). For meal prep, store sliced celery separately and mix in daily to prevent the salad from becoming wet after 2+ days.