Have you had the chance to try the Classic Carol Chicken Salad from Chicken Salad Chick? If you’re lucky enough to live near one of their restaurants, it’s a must-try! But if not, don’t worry—I’ve got you covered with an easy copycat recipe for their Classic Carol Chicken Salad. It’s the perfect option for a light and satisfying lunch!
INGREDIENTS
- 1 1/2 pounds chicken tenders
- 32 ounces low-sodium chicken stock
- 1/2 cup mayonnaise
- 2 tablespoons finely minced celery
- 2 teaspoons dry Ranch salad dressing mix
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
INSTRUCTIONS
- Cook the Chicken: Place the chicken tenders in a large pot and cover with chicken stock. Poach over medium heat for 15 to 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Once cooked, shred the chicken using a stand mixer with a paddle attachment, or use two forks to pull it apart.
- Mix the Dressing: In a medium-sized bowl, combine the mayonnaise, minced celery, Ranch dressing mix, salt, and black pepper. Stir until well blended.
- Combine: Add the shredded chicken to the bowl and mix until evenly coated.
- Store: Transfer the chicken salad to an airtight container. For the best flavor, refrigerate for a few hours before serving.
- Serve: Enjoy the chicken salad in a sandwich or on a bed of lettuce for a light and delicious meal!
