Copycat Chicken Salad Chick Chicken Salad

Ingredients

• 4 boneless, skinless chicken breasts (Cooked and cooled before finely shredding or processing)
• 1 cup celery (Very finely minced; quantity estimated because the transcript does not specify an amount)
• 2 cup Duke's mayonnaise (Use the full amount for the base chicken salad)
• 1 packet ranch seasoning mix (Typically about 1 ounce; use one prepared seasoning packet)
• salt (To taste)
• black pepper (To taste)
• 0.25 cup buffalo sauce (For the optional variation; amount estimated for half of the base mixture)
• 1 tbsp sriracha (For the optional spicy variation; adjust to taste)
• 0.5 cup cheese (For the optional variation; shredded or finely crumbled, type not specified)
• 0.25 cup pickled jalapeños (For the optional variation; finely chopped)
• 4 strips bacon (For the optional variation; cooked crisp and crumbled)

Steps

1. 1

   Cook the chicken breasts until fully cooked through, with an internal temperature of 165°F (74°C). Let them cool until easy to handle. The transcript does not specify the cooking method, so poaching, baking, or gently simmering are all suitable options.

2. 2

   Break the cooled chicken into pieces and process it in a stand mixer fitted with the paddle attachment, or finely shred it by hand. Mix only until the chicken has the very fine, soft texture associated with Chicken Salad Chick; do not turn it into a paste.

3. 3

   Finely mince the celery in a mini food processor. Process in short pulses so it is very small but not liquefied.

4. 4

   Add the minced celery to the finely shredded chicken.

5. 5

   Add the Duke's mayonnaise and ranch seasoning mix to the chicken mixture.

6. 6

   Stir thoroughly until the mayonnaise coats the chicken evenly and the mixture is creamy throughout.

7. 7

   Season the base chicken salad with salt and black pepper to taste. Taste and adjust the seasoning as needed.

8. 8

   For the classic version, transfer the chicken salad to a serving bowl and chill it before serving so the flavors can meld.

9. 9

   For the optional spicy variation, divide half of the finished chicken salad into a separate bowl.

10. 10

    Add buffalo sauce, sriracha, cheese, finely chopped pickled jalapeños, and crisp crumbled bacon to the reserved half.

11. 11

    Fold the additions into the reserved chicken salad until evenly distributed. Taste and adjust the buffalo sauce or sriracha for heat.

12. 12

    Chill the classic and spicy chicken salads until cold, then serve as a sandwich filling, with crackers, or over lettuce.

Notes

The transcript explicitly gives four chicken breasts, 2 cups of Duke's mayonnaise, one ranch seasoning packet, and salt and pepper. Celery and the spicy-variation quantities were estimated because no measurements were provided. Refrigerate leftovers promptly and use within 3 to 4 days.

Nutrition per serving

• main
• lunch
• American
• copycat
• chicken salad
• no-fry
• make-ahead
• spicy variation