Chick Chicken salad chick recipe
The Chicken Salad Chick recipe restaurant prepares scratch-made chicken salad every day. They have traditional, savory, fruity, nutty, and spicy chicken salad. They also have delicious pimento cheese salad and egg salad. Are you looking for an excellent recipe for chicken salad? This salad is freshly made and full of flavor. This copycat Chicken Salad Chick recipe will soon become your favorite.
Equipment
- Dutch oven
- 9×13-inch baking dish
- Mixing bowls
- pan
Ingredients
- 1 1/2 ponds chicken tenders
- 32 ounces low sodium chicken stock
- 1/2 cup mayonnaise
- 2 tbsp finely minced celery
- 2 tbsp dry Ranch salad dressing mix
- 1/2 tbsp ground black pepper
- 1/2 tbsp salt
Instructions
- Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
- Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment. Or you can shred the chicken tenders with two forks.
- In a medium sized bowl add celery, mayonnaise, dry Ranch dressing mix, salt and black pepper. Stir until well blended.
- Add shredded chicken and mix in well. Store chicken salad in an air tight container.
- The chicken salad tastes better if prepared a couple of hours before consumption.
- Serve in a sandwich or on a bed of lettuce.
Notes
Notes
- For variety you can add a tablespoon or two of green bell pepper.
- This says fresh in an airtight container for 4 days after preparation.