Place the 4 chicken breasts in a large pot and cover completely with cold water, ensuring the chicken is fully submerged. Stir in 1 tablespoon of chicken base (or 1–2 teaspoons of salt). Bring the water to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and partially cover the pot. Cook for 20–45 minutes, or until the internal temperature reaches 165°F. Remove the chicken to a plate and allow it to cool slightly, or transfer to the refrigerator for easier handling.

While the chicken is cooking or cooling, finely dice the onion to yield about ¼ cup. Place the diced onion in a small bowl of cold water and let it soak for 10–15 minutes. This crucial step mellows the sharp raw onion bite and prevents it from overpowering the salad. Drain thoroughly before using.

Once the chicken is cool enough to handle, use two forks or your hands to shred it into medium-sized, bite-sized chunks. Aim for a good amount of texture – not too fine, not too large. Proper shredding helps every piece absorb the seasoning and dressing evenly.

Spread the shredded chicken onto a large plate or into a wide bowl while it’s still warm. Sprinkle evenly with:

Gently toss to coat the chicken in the seasonings, then let it rest for 10 minutes. Seasoning the warm chicken allows the spices and sugar to absorb deeply into the meat – this is the secret step that sets this copycat McAlister chicken salad recipe apart.

In a large mixing bowl, combine the seasoned shredded chicken, 1 cup of mayonnaise, the drained diced onion, and the finely diced celery. Gently fold all the ingredients together until everything is evenly coated and creamy. Taste and adjust – add a little more mayonnaise if the mixture seems dry, or a pinch more salt, pepper, or sugar as needed.

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Overnight chilling is highly recommended. As it rests, the flavors meld beautifully, the onion continues to mellow, and the texture comes together perfectly.

Remove from the refrigerator and stir gently before serving (some liquid separation overnight is completely normal – just fold it back in). Serve cold on hard rolls or bread, in lettuce wraps, or alongside crackers. Add optional lettuce and tomato slices for a complete, classic deli-style sandwich.