This copycat Chicken Salad Chick Classic Carol recipe is perfect on a sandwich, salad, or with crackers. It is the perfect copycat recipe for Chicken Salad Chick fans to make at home!
This Classic Carol recipe is the base for almost all of their other chicken salad recipes! It is perfect for those who enjoy a classic chicken salad.
Chicken Salad Chick is one of my favorite restaurants. Their chicken salad is just perfect for lunch. Some of my other favorite copycat Chicken Salad Chick recipes are their Lauryn’s Lemon Basil chicken salad, Sassy Scotty chicken salad and their pimento cheese, YUM!
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Ingredients needed
For this chicken salad recipe, you will need:
- Chicken tenderloins: I think for the closest taste to the restaurant version it is best to use chicken tenderloins. You can sub chicken breast or cooked and pulled rotisserie chicken but it will not be as close.
- Water: To boil the chicken tenderloins in.
- Celery: You will need one rib of celery, finely diced. I ran mine through a food processor to keep things easy.
- Mayonnaise: I use Duke’s brand mayonnaise in my Chicken Salad Chick copycat recipes. I think this brand will give you the closest taste to the restaurant version.
- Garlic powder, onion powder, salt, and pepper: To season the chicken salad with.
Equipment needed
You will need a large pot, mixing bowl, and a hand mixer or food processor.
Recipe instructions (step by step guide)
Fill a large pot with water. Add the chicken tenderloins with the water and then bring the water to a boil.
Once the water is boiling, reduce the heat to low and cover the pot. Cook the chicken for 8 to 10 minutes. Do not overcook or it will become rubbery. The chicken should register at 165 degrees with a meat thermometer (or you will also able to tell it is done when you shred it).
Once the chicken is cooked, remove it from the water and let it cool. Use a hand mixer or food processor to shred the chicken. I like using a hand mixer is best because it is quicker and it helps get the chicken very fine.
Next, run your celery through a food processor or finely dice it.
Add the mayonnaise, celery, and seasonings to the shredded chicken. Stir well and then serve. Refrigerate any leftovers.
Tips
- If you can, use Duke’s mayonnaise for this recipe. If you can’t find Duke’s, use a full-fat mayonnaise not a light mayonnaise.
- You can substitute chicken breast or rotisserie chicken meat but I think the closest taste is with chicken tenderloins.
How to store leftovers
Store any leftover chicken salad in your fridge. It will be good for four days after making.
Other copycat Chicken Salad Chick recipes:
Copycat Chicken Salad Chick Classic Carol
Equipment
- Large pot
- hand mixer or food processor to shred the chicken
Ingredients
- 1 pound chicken tenderloins this will yield about 2 cups of shredded chicken if you are using rotisserie or chicken breast
- 1 large celery rib finely diced
- ¾ cup Duke's mayonnaise
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 pinch salt or to taste
- 1 pinch black pepper or to taste
Instructions
- Fill a large pot with water. Add the chicken tenderloins into the water and then bring the water to a boil.
- Once the water is boiling, reduce the heat to low and cover the pot. Cook the tenderloins for 8 to 10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a meat thermometer or you will also able to tell it is done when you shred it.
- Once the chicken is cooked, remove it from the water and let it cool. Use a mixer or food processor to shred the chicken. I find that using a hand mixer is best because it is quicker and it helps get the chicken very fine.
- Next, use your food processor to dice your celery fine pieces.
- Add the mayonnaise, celery, and seasonings to the shredded chicken. Stir well and then serve.
Heidi says
I am always looking for tasty fun copycat recipes to make… and I am in love with your Carol’s Chicken Salad dupe. You’ve made this recipe so easy and the flavors are spot on!
Lisa & Danielle Ardion says
My bestie and I came across this recipe while scrolling through Pinterest and said why not! And since the bestie is the cook and baker she made it but added dill relish and a splash of garlic lemon pepper seasoning to it! And oh my goodness! It’s D-LICIOUS!! 😋
Thank you for allowing us to “Copycat” this recipe!
It should be a hit at the shower next weekend! 💙🍼💙
Eric from Arkansas says
I’ve made this several times and I’ve already had someone ask me for the recipe! The only thing I do different is boil the tenders in chicken broth. And I add some sweet relish to the final mix. Other than that, it’s the bomb!
Harper says
I am just skimming through the recipe as a former CSC employee trying to help my mom out, but I wanted to confirm for you that CSC does use Duke’s mayonnaise! I worked in the front of house when it first opened in my hometown, and I remember seeing the prep team opening the industrial sized containers of Duke’s mayonnaise!
Audrey says
Awesome- Thank you so much for confirming!! 🙂 I think a lot of restaurants use it, it is a really high quality mayo. I never knew so much about mayo until I started my recipe website lol
Mandy says
Harper, do you know if they used dry ranch seasoning?
Amy Liu Dong says
I love how easy and tasty this recipe is.
My husband loves it so much!