Add the celery to a large food processor and pulse about 5 times. Add the chopped chicken and pulse just a few more times until coarsely shredded.
Press the eggs down to the bottom. Add pickle relish, mayo, and garlic powder. Pulse a few more times until everything is mixed and the texture looks right. Don’t over-process; you want a light chop, not mush. Total pulsing time should be around 10–15 seconds. Taste and season with salt and pepper if needed (if your chicken is already seasoned, you might not need any).
Lightly butter the bread (if using) and toast it. Let it cool slightly. Add lettuce and a generous scoop of chicken salad to one slice, then top with the second slice. Cut the sandwich in half and enjoy right away.
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Notes
Note 1: Use Chick-Fil-A filets straight from the restaurant (breaded or grilled), rotisserie chicken, store-bought grilled chicken, or store-bought breaded chicken.Note 2: The original Chick-fil-A Chicken Salad Sandwich was served on toasted whole-wheat style bread; often called “wheatberry” or hearty whole-wheat. Toast a high-quality whole-wheat sandwich loaf for the most authentic flavor.Storage: This salad tastes even better after chilling. Store it in an airtight container in the fridge for 2-4 days. Freezing is not recommended.Nutrition: Nutrition facts are for the chicken salad filling only and do not include bread or additional sandwich toppings, as those can vary in calories.