Chicken Salad Chick Recipe
how to make the perfect Classic Carol chicken salad chick recipe at home. This creamy, flavorful copycat version tastes just like the restaurant favorite
Equipment
- Mixing Bowl for combining ingredients.
- Knife and Cutting Board for chopping/mincing celery.
- Large Spoon or Spatula for mixing
- Measuring Cups and Spoons to measure ingredients accurately
- Mixer with Paddle Attachment (optional) - to shred the chicken if not shredding by hand.
Ingredients
- 2 cups Cooked chicken breast, shredded About 1 pound
- 2/3 cup Mayonnaise Duke's mayonnaise recommended
- 2 tablespoons Celery Finely minced
- 1/8 teaspoon Onion powder Optional for added flavor
- 1/8 teaspoon Garlic powder Optional
- 1/8 teaspoon Celery salt
Instructions
Cook and Shred Chicken
- Cook the chicken breast (boil or bake) until fully cooked, then allow it to cool. Shred the chicken into small, bite-sized pieces. (Tip: Use a mixer with a paddle attachment if you prefer a finer shred).
Prepare Ingredients
- Finely mince the celery and measure out all other ingredients.
Mix Ingredients
- In a large mixing bowl, combine the shredded chicken, mayonnaise, minced celery, onion powder, garlic powder (if using), celery salt, salt, and black pepper.
Combine and Chill
- Mix all ingredients thoroughly until well-combined. Cover the bowl and refrigerate for 1–2 hours to allow the flavors to meld.
Serve
- Serve the chicken salad on croissants, in lettuce wraps, or with crackers as desired. Enjoy!