The Best Chicken Salad Chick Recipe
A quick and easy copycat version of Chicken Salad Chick's classic recipe. Made with canned chicken, mayo, crisp celery, and perfect seasonings, this creamy chicken salad is ready in 15 minutes. Great for sandwiches, meal prep, or light lunches.
Print Pin Servings: 8
Calories: 280kcal
Cost: $14.1
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)
Nutrition
Calories: 280kcal | Carbohydrates: 2g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 450mg | Potassium: 200mg | Fiber: 1g | Calcium: 20mg | Iron: 1mg