Copycat Chicken Salad Chick Dixie Chick

Onion lovers unite! This copycat Chicken Salad Chick Dixie Chick recipe is an easy way to bring one of your restaurant favorites home.

Chicken Salad Chick is one of my go to restaurants for lunch or even for an easy dinner during hot summer months. I don’t know about you, but I’m a huge fan of onions in chicken salad. The Dixie Chick is one of my favorite chicken salads!

Ingredients needed

For this recipe, you will need:

• Chicken tenderloins: I think for the closest taste to CSC it is best to use chicken tenderloins. You can substitute chicken breast or cooked and pulled rotisserie chicken, if desired.
• Water: To boil the chicken in.
• Celery: You will need one rib of celery, finely diced.
• Onion: To make this a Dixie Chick which has onion.
• Mayonnaise: I used Duke’s brand mayonnaise and I think it makes a big difference in the recipe.
• Garlic powder, onion powder, salt, and pepper: To season the chicken salad with.

Equipment needed

You will need a food processor (or you can chop everything finely with a knife) and I recommend using your hand mixer to separate the chicken but if you don’t have one you can also use two forks to pull the meat.

How to make

To make this Dixie chick chicken salad, begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.

Once the water has come to boiling, reduce the heat to low and cover the pot. Cook 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. You will also be able to tell it is done when you shred it.

Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken in a large bowl. I find that using a mixer is best because it is quicker and it helps get the chicken very fine.

Next, use your food processor to dice your celery and onion into fine pieces.

Add the mayonnaise, celery, onion, and seasonings to the shredded chicken. Stir well and then serve.

How to store leftovers

Store any leftovers in your fridge in an airtight container. It will be good for 3-4 days after making.

What to serve with this chicken salad

This chicken salad goes great on crackers, toast, or even on a salad. It is great as a snack, lunch, or even dinner during hot summer months.

Other Chicken Salad Chick copycat recipes:

• Copycat Chicken Salad Chick Lauryn’s Lemon Basil
• Copycat Chicken Salad Chick Pimento Cheese
• Copycat Chicken Salad Chick Cranberry Kelli
• Copycat Chicken Salad Chick Sassy Scotty
• Copycat Chicken Salad Chick Classic Carol

Copycat Chicken Salad Chick Dixie Chick

Audrey

Onion lovers unite! This copycat Chicken Salad Chick Dixie Chick recipe is an easy way to bring one of your restaurant favorites home.

5 from 20 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Lunch

Cuisine American

Servings 4 servings

Calories 429 kcal

Equipment

• ▢
  food processor
• ▢
  Hand mixer

Ingredients

  

1x2x3x

• ▢ 1 pound chicken tenderloins this yields about 2 cups of shredded chicken if subbing rotisserie chicken
• ▢ 1 large rib of celery finely diced
• ▢ 1 medium onion finely diced (about ½ cup)
• ▢ ¾ cup mayonnaise I recommend Duke's for the closest taste to the original
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ⅛ teaspoon salt or to taste
• ▢ ⅛ teaspoon pepper or to taste

Instructions

 

• Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.
• Once the water has come to boiling, reduce the heat to low and cover the pot. Cook 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. You will also be able to tell it is done when you shred it.
• Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken in a large bowl. I find that using a mixer is best because it is quicker and it helps get the chicken very fine.
• Next, use your food processor to dice your celery and onion into fine pieces.
• Add the mayonnaise, celery, onion, and seasonings to the shredded chicken. Stir well and then serve.

Notes

Store leftovers an airtight container, this chicken salad will last four days in the refrigerator.

 

You can also substitute chicken breast or shredded rotisserie chicken but I find chicken tenderloins give this recipe the closest taste to CSC.

 

Nutritional information is an estimate only.

Nutrition

Serving: 1servingCalories: 429kcalCarbohydrates: 1gProtein: 25gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 471mgPotassium: 436mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 1mgCalcium: 11mgIron: 1mg

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