Have you tried the Chicken Salad Chick Chicken Salad? Some of us are lucky we are located near a Chicken Salad Chick restaurant, if one opens in your area, I recommend you go. Until then, here is my easy copycat recipe for the delicious chicken salad.
Are you looking for a great recipe for chicken salad? The Chicken Salad Chick restaurant is your answer to many different wonderful chicken salad recipes. This salad is freshly made, and full of flavor, this recipe is soon to become a favorite of yours.
What makes Chicken Salad so good?
I think there are a couple of different elements that makes this recipe unique. They use only chicken tenders. Chicken tenders shred wonderfully when they pulled apart after cooking. Celery is chopped super fine, so you don’t get large pieces of celery. Also, dry Ranch salad dressing mix adds a unique flavor.
For this recipe, I have chosen to cook the chicken tenders in chicken stock. I think this adds layers of flavor into the recipe. Good quality stock is made with carrots, celery, and onion; the chicken tenders pick up some of this flavor.
How to serve chicken salad
If you dine at the Chicken Salad Chick you can enjoy your chicken salad in two ways. One is a scoop of chicken salad on a bed of leaf lettuce. The other way you can have chicken salad is on a sandwich, and their sandwiches come with leaf lettuce and ripe tomatoes. If you want you could serve it with crackers, or you could stuff the chicken salad inside of a tomato. It’s completely up to you.
Chicken Salad Chick - Classic Carol chicken salad
Ingredients
- 1 1/2 pounds chicken tenders
- 32 ounces low sodium chicken stock
- 1/2 cup mayonnaise
- 2 tablespoons finely minced celery
- 2 teaspoons dry Ranch salad dressing mix
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
- Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment. Or you can shred the chicken tenders with two forks.
- In a medium sized bowl add celery, mayonnaise, dry Ranch dressing mix, salt and black pepper. Stir until well blended.
- Add shredded chicken and mix in well. Store chicken salad in an air tight container.
- The chicken salad tastes better if prepared a couple of hours before it is consumed.
- Serve in a sandwich or on a bed of lettuce.
Recipe Tips for the Cook
- For variety you can add a tablespoon or two of green bell pepper.
- This says fresh in an airtight container for 4 days after preparation.
Nutrition
Love cold salads? Be sure to try some of these recipes.
Copycat Chicken Salad Chick Egg Salad
Pimento Cheese Spread
Mexican Grilled Chicken Salad
Grilled Tuna and Cheese Sandwich
Terri J says
I’d like to try to make their limited-time Tarragon Dijon chicken salad. Would you have any idea how much of each to add to the Classic Carol recipe?
Stephanie says
I would start with 1 1/2 teaspoons of dijon mustard and 1/2 teaspoon tarragon.
Terri J says
I just made it! Tastes divine!! Thank you! 🙂
Erica says
Is this the Classic Carol?
Stephanie says
Yes, this was my copycat for classic Carol.
Mansa Dumbre says
Lacks 1 Tablespoon of freshly chopped dill.
Stephanie says
I never noticed the dill weed in the salad when I ordered it. I used a bit of dry Ranch dressing mix in there to bring in the dill flavor.
madalin stunt cars 2 says
Yummy! I can’t wait to try it!
Melissa G says
Would love to get the Fancy Nancy recipe as well.
Stephanie says
Thanks for letting me know!
Sherry Canada says
Gotta to have some chopped boiled eggs and 1 or 2 Tbs sweet pickle relish….yummmy Love to roll chicken salad in lettuce.
Scott says
What kind of mayo did you use? Dukes is typical here in the south but I don’t think they use Dukes.
Stephanie says
I did not specifically say Dukes, I used Hellman’s. I buy Hellman’s because it is sold in large jars at Costco here in Houston.
Nya says
I used to work there. If I remember correctly they used Duke’s
Insider says
I know some of the owners. They use dukes. They also steam the tenders and remove the tendon thing in the center before shredding. 🙂
Whitney Rae says
Is it chicken stock or chicken broth?
Stephanie says
I have used either, use what you have on hand.
Diane says
I use the water that I boiled the chicken tenders in.
Kateena innis says
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.
Pamela Martin says
Excellent! It tastes wonderful. I like the white meat only because it has a cleaner taste but I have to admit that I just don’t like the dark meat of a chicken. This will be easy to make-n-take to work.
Joy says
Have you tried to duplicate their lemon basil chicken salad? That one is particularly delicious.
Stephanie says
I haven’t tried duplicating that recipe, I am sure it is good. I appreciate the suggestion.
Angelina says
Sounds tasty, and I agree with you about using chicken tenders, Also, I think you meant to say chicken broth, not chicken stock, since stock is made from cooking down the bones, and broth is made from the meat. That being said, whenever I make chicken salad (I’m not referring to this recipe) I found that the tastiest chicken salad is made with equal amounts of light & dark meat. The dark meat (chicken thighs) add a LOT more flavor, which white meat just doesn’t have. I am however, anxious to try this chickens salad recipe, since it sounds amazing with the Ranch Dressing.
Jane Jameson says
Excellent recipe for salad! I have used it for years. It was passed from my grandmother.
Joe says
There’s no mayonnaise on the ingredient list.
Stephanie says
There is now, I made an error.
Samantha says
Can’t wait to try this recipe!