Copycat Classic Carol Chicken Salad Chick

Why You’ll Love This Recipe

• Creamy and flavorful: A mix of mayonnaise and seasoning gives it rich, satisfying taste without overpowering the chicken.

• Quick prep: Ready in just 15 minutes—perfect for busy days or last-minute meals.

• Customizable: Adjust mayo, seasonings, or add-ins to match your preferences.

• Versatile serving: Great on sandwiches, croissants, crackers, or atop mixed greens.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound chicken tenders or chicken breast

• 8 cups chicken broth

• ½ cup mayonnaise

• 1 stalk celery, diced

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon celery salt

• ⅛ teaspoon ground black pepper

• ⅛ teaspoon salt

Directions

1. Add chicken broth to a large pot and bring to a boil.

2. Place chicken into the boiling broth, turn heat to medium, and cook for 10 minutes (or until internal temperature reaches 165 °F).

3. Drain and transfer chicken to a food processor; pulse to shred (don’t overdo it), or use two forks.

4. In a bowl, combine mayonnaise, garlic powder, onion powder, celery salt, salt, and pepper.

5. Mix in shredded chicken and diced celery.

6. Cover and refrigerate until ready to serve (chilling enhances flavor).

Servings and timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Tangy twist: Add 1 teaspoon Dijon mustard or a splash of fresh lemon juice.

• Crunch factor: Stir in chopped apples, grapes, or toasted walnuts.

• Herbal note: Add fresh dill or chives for brightness.

• Yogurt swap: Replace half the mayonnaise with Greek yogurt to lighten it.

• Spicy version: Add a pinch of cayenne or chopped jalapeños.

Storage/Reheating

• Store in an airtight container in the fridge for up to 3–4 days.

• Stir well before serving; if dry, add a bit more mayo or yogurt.

• Do not freeze—mayo-based salads separate when frozen.

FAQs

What can I substitute for mayonnaise?

You can use plain Greek yogurt, half mayo/half yogurt, or avocado for a healthier option.

Can I use rotisserie chicken instead of cooking it?

Yes, shredded rotisserie chicken works fine—skip the broth step and proceed with shredding.

How do I shred chicken without a food processor?

Use two forks to pull the chicken apart manually once it's cooled slightly.

Can I make this ahead of time?

Absolutely—make it a day in advance. Refrigerate overnight for flavors to meld.

Is there a gluten-free version?

Yes! All ingredients are naturally gluten-free. Just check specific mayonnaise brands for gluten-free certification.

How do I reduce sodium content?

Use low-sodium broth and mayo, or rinse cooked chicken before shredding.

Can I add fruit like apples or grapes?

Yes—add chopped apples or halved grapes for sweetness and texture.

Can I freeze chicken salad?

Not recommended; mayo separates when frozen and ruins the creamy texture.

What’s the best way to serve it?

Serve chilled on croissants, bread, lettuce wraps, or atop a bed of greens.

How long should it chill before serving?

For best flavor, chill for at least 30–60 minutes; you can serve immediately if needed.

Conclusion

This Copycat Classic Carol Chicken Salad Chick recipe delivers creamy, flavorful chicken salad in just 15 minutes. With its simple ingredients, easy prep, and versatile serving options, it’s sure to become a quick favorite. Customize it to suit your taste and enjoy it over the next few days—just keep it chilled and fresh.

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Copycat Classic Carol Chicken Salad Chick

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A delightful and creamy chicken salad that mimics the Classic Carol from Chicken Salad Chick, perfect for sandwiches, wraps, or salads.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 pound chicken tenders or chicken breast

8 cups chicken broth

½ cup mayonnaise

1 stalk celery, diced

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon celery salt

⅛ teaspoon ground black pepper

⅛ teaspoon salt

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Instructions

1. Add chicken broth to a large pot and bring to a boil.
2. Place chicken into the boiling broth, reduce heat to medium, and cook for 10 minutes or until internal temperature reaches 165 °F.
3. Drain and transfer chicken to a food processor; pulse to shred (do not over-process), or shred using two forks.
4. In a bowl, combine mayonnaise, garlic powder, onion powder, celery salt, salt, and pepper.
5. Mix in the shredded chicken and diced celery until well combined.
6. Cover and refrigerate until ready to serve to allow flavors to meld.

Notes

• Customize by adding Dijon mustard, lemon juice, apples, grapes, or herbs.
• Replace part of the mayo with Greek yogurt for a lighter version.
• Use rotisserie chicken for a quicker preparation.
• Chill for 30–60 minutes for best flavor before serving.
• Store in an airtight container in the fridge for 3–4 days; do not freeze.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 0g
• Sodium: 580mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 85mg