Copycat Chicken Salad Chick Chicken Salad
Lauren cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Rj Clatterbuck on SeeMeCook
A finely textured, creamy chicken salad inspired by Chicken Salad Chick’s Classic Carol. The base can be divided and customized with buffalo sauce, sriracha, cheese, pickled jalapeños, and bacon for a spicy buffalo-style variation.
- Time
- 50 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 680 g
- 100 g
- 450 g
- 30 g
- 60 g
- 17 g
- 55 g
- 30 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 190 g per serving.
Steps
Cook the chicken breasts until fully cooked through, with an internal temperature of 165°F (74 °C) (74°C (165 °F)). 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.
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.
Finely mince the celery in a mini food processor. Process in short pulses so it is very small but not liquefied.
Add the minced celery to the finely shredded chicken.
Add the Duke's mayonnaise and ranch seasoning mix to the chicken mixture.
Stir thoroughly until the mayonnaise coats the chicken evenly and the mixture is creamy throughout.
Season the base chicken salad with salt and black pepper to taste. Taste and adjust the seasoning as needed.
For the classic version, transfer the chicken salad to a serving bowl and chill it before serving so the flavors can meld.
For the optional spicy variation, divide half of the finished chicken salad into a separate bowl.
Add buffalo sauce, sriracha, cheese, finely chopped pickled jalapeños, and crisp crumbled bacon to the reserved half.
Fold the additions into the reserved chicken salad until evenly distributed. Taste and adjust the buffalo sauce or sriracha for heat.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 548
- Protein
- 24 g
- Carbs
- 4 g
- Fat
- 49 g
- Fiber
- 1 g
Where the calories come from
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