Description
A creamy and flavorful chicken salad recipe inspired by Chicken Salad Chick’s Classic Carol. Made with tender shredded chicken, diced celery, and a blend of mayonnaise and spices, this salad is perfect for sandwiches, wraps, or as a protein-rich topping for crackers and greens. Ready in just 25 minutes, it’s a quick and satisfying meal option.
Ingredients
Scale
Chicken Salad Ingredients
- 1 lb chicken tenderloins (or chicken breast)
- ½ cup celery, finely diced
- ½ cup Duke’s mayonnaise (or preferred mayo)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Instructions
- Cook the Chicken: Bring a pot of water to a boil. Add the chicken tenderloins and cook for 8–10 minutes or until the internal temperature reaches 165°F (74°C). Be careful not to overcook to keep the chicken tender.
- Shred the Chicken: Let the cooked chicken cool slightly. Use a hand mixer, food processor, or two forks to finely shred the chicken until smooth and creamy in texture.
- Prepare the Salad: In a mixing bowl, combine the shredded chicken, finely diced celery, mayonnaise, onion powder, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are well mixed and evenly coated.
- Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and blend together.
- Serve: Serve your classic chicken salad on bread for sandwiches, spread on crackers, rolled in wraps, or over a bed of lettuce for a light, protein-rich meal.
Notes
- Use chicken tenderloins for a quicker boil time and tender results.
- Adjust salt and pepper to your taste preferences.
- For creamier texture, shred chicken finely using a food processor or hand mixer.
- Chilling the salad enhances flavor but can be served immediately if needed.
- Try adding chopped green onions or herbs like dill for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
