Copycat Chicken Salad Chick Buffalo Barclay

5 from 13 votes

Copycat Chicken Salad Chick Buffalo Barclay

This zesty copycat Chicken Salad Chick Buffalo Barclay chicken salad recipe is so easy to make. The buffalo sauce is such a delicious twist on a classic recipe!

Prep Time10

Cook Time10

Total Time20

Course: Lunch

Cuisine: American

Servings: servings

Calories: 417kcal

Author: Audrey Wood

Cost: $5

Equipment

Large pot
hand mixer or food processor to shred the chicken

Ingredients

1 pound chicken tenderloins Use 2 cups of shredded chicken if you are using rotisserie chicken or chicken breast
¾ cup Duke's mayonnaise you can use another brand but Duke's is a really high quality mayo that a lot of restaurants use.
½ teaspoon onion powder
½ teaspoon garlic powder
1 pinch celery salt
1 pinch salt or to taste
1 pinch black pepper or to taste
3 tablespoons wing sauce (mild) I recommend Frank's mild wing sauce. You can add more to taste, if needed.

Instructions

Begin by bringing a large pot of water to a boil. Add the chicken tenderloins and cook for 8 to 10 minutes or until no longer pink. Chicken should register 165 degrees (Fahrenheit) with a meat thermometer.
Let the chicken cool.
Move the chicken to a large mixing bowl and shred with your hand or stand mixer. This will help the chicken get super fine just like the restaurant version.
Add the mayonnaise, seasonings, and wing sauce.
Serve with crackers, toast, or on a salad.

Notes

Nutritional information is an estimate only.

You can substitute the brands that you have on hand but I recommend using the brands mentioned above for the closest results

Store any leftover chicken salad in your fridge within an airtight container. It will be good for up to four days after making.

Nutrition