This Chicken Salad Chick Dill-icious Diva copycat recipe brings the beloved seasonal favorite to your kitchen year-round. Featuring tender poached chicken tenders, fresh dill, crisp cucumber, and a creamy ranch-enhanced dressing, this refreshing chicken salad delivers the perfect balance of flavors and textures that make the original a customer favorite. Whether you’re craving it out of season or want to enjoy it anytime at home, this easy-to-make version captures all the fresh, tangy goodness of the restaurant classic.
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What makes this Chicken Salad Chick Dill-icious Diva so Delicious?
Have you ever craved a scoop of Dill-vicious Diva Chicken Salad, only to be disappointed when it’s not available at your local Chicken Salad Chick? It may be a customer favorite, but it’s also a seasonal menu item.
That means if you want to enjoy it year-round, you’ll have to make it yourself. But don’t worry. The copycat Vicious Diva Chicken Salad recipe below delivers the same amazing dill and cucumber combo as the original, regardless of the season. It’s fresh, tangy, and so easy to make that it is certain to become your go-to chicken salad.Â
Dill-icious Diva Chicken Salad ingredients and why they are essential in this recipe
For this Chicken Salad Chick Dill-icious Diva recipe, you’ll need:
- Water dissolves the Knorr Granulated Chicken Bouillon and is used as the poaching liquid for the chicken tenders.Â
- Knorr Granulated Chicken Bouillon boosts the chicken flavor of the salad. It contains natural ingredients, offers complex flavors, and dissolves easily. But you can certainly use another bouillon product.
- Chicken tenders are the main protein and base for this dish. They are ideal for chicken salad because they cook quickly, are lean, and shred easily.Â
- Fresh dill – gives the chicken salad its namesake flavor. Dill is a classic herb for chicken salads because it is slightly citrusy and helps balance out the mayo’s richness.
- Cucumber – provides a satisfying crunch without too much flavor.
- Dukes mayonnaise is the binder for the chicken salad, which adds a rich creaminess with a little tang. Duke’s brand has become a favorite mayo because it contains egg yolks and cider vinegar, giving it a unique taste.Â
- Dry ranch dressing mix – enhances the salad with herbs and seasonings.
How to make Chicken Salad Chick Dill-icious Diva
To poach the chicken:
- Place a large pot on the stove.
- Pour water into the pot until it is about two inches deep.
- Stir in the Knorr Granulated Chicken Bouillon.
- Turn on the heat to high and stir the water until the Knorr Granulated Chicken Bouillon dissolves.
- When the water comes to a gentle simmer, add the chicken tenders.
- Bring the water to a gentle simmer and reduce the heat to medium. You must adjust the heat throughout the cooking process to keep it at a gentle simmer.Â
- Simmer the chicken until done (the internal temperature needs to be at least 165 degrees), about 6 minutes.
- Remove the chicken from the pot and allow it to cool slightly.
- Shred the chicken using two forks. If you want to cook it in stages, store the shredded chicken in an airtight container overnight.
To finish preparing the Chicken Salad Chick Dill-icious Diva recipe:
- Finely chop the dill and place it in a large mixing bowl.
- Peel and seed the cucumber, then finely dice it. Add it to the bowl with the dill.
- Spoon Duke’s mayo into the bowl and sprinkle in the dry ranch dressing mix.
- Stir well to combine.
- Add the shredded chicken to the mayo dressing and stir to coat.
- Cover the bowl and refrigerate it for at least 30 minutes to allow the flavors to meld.Â
- Serve cold.
What to serve with Dill-vicious Diva Chicken Salad
This chicken salad is excellent as a filling for a sandwich, on top of a salad, or served as a spread with crackers for a snack. If you want to make it a complete meal, try including one of these other dishes alongside:
Ambrosia Salad. Ambrosia Salads may be a little out-of-fashion, but this citrusy Southern classic deserves a revival. Luby’s version of Ambrosia Salad embraces simplicity by using only traditional navel oranges, tropical pineapple chunks, powdered sugar, and sweetened coconut flakes. But if you prefer a more conventional style, toss in a few maraschino cherries and stir in some Cool Whip.Â
Fried Pickle Slices. These things may be the perfect chicken salad sandwich side of all time. Red Robin calls them Pickle Nickels, but fans call them delicious! Each pickle slice is dipped in a seasoned buttermilk batter before being coated in a Cajun-style breading. A few minutes in the deep fryer, and you wind up with a crispy bite that is the ideal balance between fat and acidity. Eat them on their own, or serve them with your favorite creamy dip.Â
Deviled Eggs. Old-school, sure. Tasty, most definitely. Deviled Eggs are simple to make, store decently, and are endlessly customizable. Perhaps you are someone who doesn’t like to mess with tradition. In that case, you’ll want to try this Classic Deviled Eggs recipe. Want to find more ways to use your backyard smoker? Why not make these Smoked Deviled Eggs? Neither piques your interest? Here are 99 other recipes for Deviled Eggs – there is sure to be something you love!
Storage & Food Safety
- Quality Indicators: Discard if chicken salad develops off odors, unusual texture, or has been stored beyond recommended timeframe
- Refrigerator Storage: Store in airtight containers for up to 3 days after cooking the chicken, maintaining optimal freshness and safety
- Temperature Control: Keep consistently refrigerated at 40°F or below to prevent bacterial growth
- Serving Guidelines: Serve chilled and return to refrigeration within 2 hours of serving
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Chicken Salad Chick Dill-icious Diva Copycat
Ingredients
- 2 teaspoons Knorr chicken bouillon powder
- 1 1/2 pounds chicken tenders
- 2/3 cups Duke’s mayonnaise
- 2 teaspoons dry ranch dressing mix
- 2 teaspoons chopped fresh dill
- 1/3 cup finely chopped cucumber remove seeds before chopping
Instructions
- Pour enough water into a pot to cover the chicken tenders by 1 inch (do not add the chicken to the pot just yet). Add the chicken bouillon powder and stir to dissolve. Bring the water to a gentle simmer (not a full boil). Add the chicken tenders and simmer until fully cooked (internal temperature of 165°F). Remove the chicken from the pot and set aside to cool completely. Once cooled, shred the chicken.
- Combine the shredded chicken, mayonnaise, dry ranch dressing mix, dill, and finely chopped cucumber in a large bowl. Mix thoroughly.
- Cover and refrigerate for at least 30 minutes before serving. Serve chilled.
So ready for this new recipe to try!