Description
Chicken Salad Chick’s Classic Carol is a creamy, flavorful chicken salad featuring tender shredded chicken mixed with celery and a seasoned mayonnaise dressing. This simple yet delicious recipe is perfect for sandwiches, wraps, or served over a bed of lettuce. Ready in just 25 minutes, it offers a quick and satisfying meal with a balanced blend of savory flavors and a smooth texture.
Ingredients
Scale
Chicken
- 1 lb chicken tenderloins (or chicken breast)
Salad Mix
- 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). Avoid overcooking to keep the chicken tender and juicy.
- Shred the Chicken: Allow the cooked chicken to cool slightly. Use a hand mixer, food processor, or two forks to finely shred the chicken to achieve a smooth, creamy texture for the salad.
- 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 evenly mixed and creamy.
- Chill: Cover the salad and refrigerate it for at least 30 minutes. This resting time allows the flavors to meld together for better taste.
- Serve: Serve the chicken salad as a sandwich filling, on crackers, in wraps, or over a bed of fresh lettuce for a delicious and protein-rich meal.
Notes
- Use chicken breast if tenderloins are unavailable; cooking time may vary slightly.
- Adjust salt and pepper to taste for personalized seasoning.
- Mayonnaise choice can be substituted with low-fat or flavored varieties depending on dietary preference.
- For extra crunch, add finely chopped celery or apples.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
