Chicken Salad Chick Classic Carol Recipe
Classic Carol Chicken Salad is a creamy, flavorful chicken salad made with shredded chicken, diced celery, mayonnaise, and a blend of seasonings. This recipe draws inspiration from the beloved Chicken Salad Chick version, striking a perfect balance of tangy, savory, and subtle spice notes. Ideal for sandwiches, wraps, or served over greens, it’s an easy and satisfying meal that you can make ahead and customize with variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Total Time: 40 minutes (includes chilling time)
- Yield: About 4 servings 1x
- Category: Salad
- Method: No-cook, mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken Salad Ingredients
- 3 cups shredded chicken (all-white meat or rotisserie chicken)
- 1 large rib celery, finely diced
- ½ cup full-fat mayonnaise
- 1 teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Chicken and Celery: Shred the chicken into small, uniform pieces for the best texture. Finely dice the celery by cutting the stalk lengthwise into thin strips, then chopping crosswise to achieve a fine dice.
- Combine Ingredients: In a large mixing bowl, add the shredded chicken, diced celery, full-fat mayonnaise, apple cider vinegar, onion powder, garlic powder, kosher salt, and black pepper. Stir well until the mixture is evenly combined.
- Taste and Adjust Seasoning: Taste the chicken salad and add additional salt and pepper if desired, adjusting according to your preference and the seasoning of the chicken.
- Chill for Optimal Flavor: Transfer the chicken salad to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. It can be served immediately if needed but chilling improves the taste balance.
Notes
- Chicken Substitutes: Use turkey or canned chicken if preferred, although flavor may vary slightly.
- Mayonnaise Choice: Full-fat mayo provides the best flavor; Duke’s mayonnaise is recommended but any full-fat will work. Avoid Miracle Whip as it is too sweet.
- How to Dice Celery: Cut celery stalks into thin strips lengthwise, then chop across to achieve a fine texture.
- Seasoning: Adjust salt and pepper to taste depending on how seasoned your chicken is.
- Storage: Store in an airtight container in the fridge for 3–5 days. Stir before serving; add a spoonful of mayo or a splash of lemon juice if too dry.
- Variations: Try adding buffalo sauce and blue cheese for Buffalo Barclay, jalapeños for Jalapeno Holly, or barbecue sauce for Barbie-Q among other flavorful twists.
- Making Shredded Chicken: Boil boneless, skinless chicken breasts or tenderloins until cooked through (165°F), then shred using forks or a mixer.
Nutrition
- Serving Size: 1/2 cup (about 120g)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 70mg
Keywords: Chicken Salad, Classic Chicken Salad, Chicken Salad Chick, Easy Chicken Salad, Chicken Sandwich Filling, Creamy Chicken Salad
