Transform canned chicken into a delicious, creamy chicken salad that tastes just like the famous Chicken Salad Chick version. This quick and easy recipe delivers restaurant-quality results in just 15 minutes.
Why You'll Love This chicken salad chick recipe
This copycat recipe captures the signature flavors of Chicken Salad Chick's classic chicken salad while being budget-friendly and convenient. Using canned chicken makes this recipe perfect for busy weekdays or last-minute entertaining.
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Ingredients
for the Base:
- 4 (12.5 oz) cans premium chunk chicken breast, drained
- 1 cup mayonnaise (preferably Duke's)
- ½ cup finely diced celery
- ¼ cup finely minced onion
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill
- 2 hard-boiled eggs, finely chopped (optional)
Instructions
Prepare the Chicken
- Drain the canned chicken thoroughly and place in a large mixing bowl
- Using two forks, shred the chicken into small, consistent pieces
- Pat the shredded chicken with paper towels to remove excess moisture
Mix the Ingredients
- Add mayonnaise to the shredded chicken
- Fold in diced celery and minced onion
- Add lemon juice and all seasonings
- Mix gently until well combined
- Fold in chopped eggs if using
Chill and Serve
- Cover and refrigerate for at least 1 hour to allow flavors to meld
- Taste and adjust seasonings before serving
- Serve on croissants, bread, or over lettuce
Pro Tips for Perfect Results
- Use a food processor to quickly chop celery and onions uniformly
- Choose high-quality canned chicken for best results
- Let the salad chill for optimal flavor development
- Adjust mayonnaise amount to reach desired consistency
Recipe Variations
- Spicy: Add diced jalapeños and cayenne pepper
- Mediterranean: Mix in chopped olives and feta cheese
- Fruity: Add halved grapes and chopped pecans
- Low-carb: Serve in lettuce cups instead of bread
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife for chopping vegetables
- Food processor (optional)
- Airtight storage container
Storage
- Refrigerate in an airtight container for up to 4 days
- Do not freeze, as mayonnaise can separate
- Stir well before serving leftover portions
FAQ
Yes! Substitute 4-5 cups of finely chopped rotisserie chicken for the canned chicken.
When properly stored in an airtight container, it stays fresh for up to 4 days in the refrigerator.
Use light mayonnaise and increase the celery content for a lighter version. Greek yogurt can replace half the mayonnaise.
this Chicken Salad Chick Recipe is the perfect blend of creamy, tangy, and crunchy textures, making it an ideal dish for quick lunches, light dinners, or even entertaining guests. It’s easy to prepare, versatile, and packed with fresh flavors that everyone will love.
If you enjoyed this recipe, you might also love trying our Steak Quesadilla Recipe
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Chicken Salad Chick Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Mixing spoon or spatula
- Airtight storage container
Ingredients
For the Base:
- 4 12.5 oz cans premium chunk chicken breast, drained
- 1 cup mayonnaise preferably Duke's
- ½ cup finely diced celery
- ¼ cup finely minced onion
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill
- 2 hard-boiled eggs finely chopped (optional)
Instructions
Prepare the Chicken
- Drain the canned chicken thoroughly and place in a large mixing bowl
- Using two forks, shred the chicken into small, consistent pieces
- Pat the shredded chicken with paper towels to remove excess moisture
Mix the Ingredients
- Add mayonnaise to the shredded chicken
- Fold in diced celery and minced onion
- Add lemon juice and all seasonings
- Mix gently until well combined
- Fold in chopped eggs if using
Chill and Serve
- Cover and refrigerate for at least 1 hour to allow flavors to meld
- Taste and adjust seasonings before serving
- Serve on croissants, bread, or over lettuce
Notes
- Pat chicken extra dry to prevent watery salad
- Finely dice vegetables for best texture
- Chill ingredients before mixing for better consistency
- Use Duke's mayonnaise for authentic taste
- Greek yogurt for half the mayo
- Rotisserie chicken for canned
- Red onion for white onion
- Fresh dill for dried (1 tbsp)
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