Chicken Salad Chick Recipe
A creamy, flavorful chicken salad that tastes just like the famous Chicken Salad Chick restaurant version. Perfect for lunch, brunch, or a family gathering.
Ingredients
- 3 Cups Sooked chicken breast Shredded or finely chopped
- 1 Cup Mayonnaise Adjust to your desired creaminess
- 1 Tablespoon Dijon mustard
- 1 Teaspoon Fresh lemon juice
- 1 Teaspoon Sugar
- ½ Teaspoon Salt
- ¼ Teaspoon Black pepper
- ½ Cup Finely chopped celery
- ¼ Cup Sweet relish (optional)
- ¼ Cup Chopped pecans (optional for added crunch)
Instructions
Prepare the Chicken:
- Begin by cooking the chicken breast. You can either boil it in lightly salted water or bake it at 375°F until fully cooked (about 20-25 minutes). Allow it to cool before shredding or chopping finely.
Mix the Dressing:
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, sugar, salt, and pepper. Whisk until all ingredients are smooth and well combined.
Combine Ingredients:
- Add the cooled, shredded chicken to the bowl with the dressing. Stir in the finely chopped celery and optional ingredients like sweet relish or pecans. To guarantee that all of the ingredients are evenly coated, thoroughly mix.
Chill:
- For the best flavor, chill the chicken salad for at least an hour before serving. Serve it as a sandwich, on top of crackers, or over a bed of lettuce for a low-carb option.
Notes
Notes
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- Adjust the Mayo: You can always adjust the amount of mayonnaise depending on your preference—more for creaminess, less for a lighter texture.
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- Extra Texture: Adding pecans or grapes can enhance both the flavor and texture of this chicken salad.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25g |
| Carbohydrates | 4g |
| Fat | 23g |
| Saturated Fat | 3.5g |
| Sodium | 420mg |
| Dietary Fiber | 1g |