Description
Classic Carol Chicken Salad from Chicken Salad Chick is a creamy, flavorful chicken salad made with tender shredded chicken, crunchy celery, and a perfectly seasoned mayo-based dressing. It’s quick to prepare and versatile, perfect for sandwiches, wraps, crackers, or served over a fresh bed of lettuce for a light and satisfying meal.
Ingredients
Scale
Chicken
- 1 lb chicken tenderloins (or chicken breast)
Salad Dressing
- ½ cup Duke’s mayonnaise (or preferred mayo)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Additional Ingredients
- ½ cup celery, finely diced
Instructions
- Cook the Chicken: Bring a pot of water to a boil and add the chicken tenderloins. Boil for 8–10 minutes or until the internal temperature reaches 165°F (74°C). Be careful not to overcook to maintain tender texture.
- Shred the Chicken: Let the cooked chicken cool slightly, then shred finely using a hand mixer, food processor, or two forks, aiming for a smooth and creamy consistency.
- Prepare the Salad: In a mixing bowl, combine the shredded chicken with diced celery, mayonnaise, onion powder, garlic powder, salt, and black pepper. Stir thoroughly until well mixed and evenly coated.
- Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to blend and develop.
- Serve: Serve the chicken salad on sandwiches, crackers, wraps, or over lettuce as a delicious, protein-packed meal option.
Notes
- Use chicken breast as an alternative to tenderloins if preferred.
- Adjust salt and seasonings according to your taste.
- For extra texture, consider adding chopped onions or pickles.
- Perfect for meal prep or quick lunches throughout the week.
- Can be stored in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
