Chicken Salad Chick Copycat Recipe
I’ve made this Chicken Salad Chick copycat more times than I can count — it’s that reliably creamy, tangy chicken salad that disappears at potlucks. This version captures the simple Classic Carol profile: tender shredded chicken, crisp celery, mayo-forward creaminess, and a whisper of apple cider vinegar and savory spices. It’s perfect for quick lunches, picnic spreads, or an easy weeknight sandwich when you want comfort without a lot of fuss. If you like a crisp crunch and straightforward flavors, this is the recipe to keep in rotation. (Pro tip: rotisserie chicken makes it a five-minute assembly.)
Why you’ll love this dish
This chicken salad is fast, forgiving, and kid-approved. It uses pantry-friendly seasonings and keeps well for several days — which means a batch can feed lunches, sandwiches, or snacks all week. It’s also endlessly adaptable: keep it classic, add fruit or nuts for texture, or lighten the mayo if you prefer.
“Exactly the balance of creamy and bright I wanted — simple, nostalgic, and perfect for a backyard lunch.” — a fan-favorite review
If you’re short on time but still want homemade flavor, this beats store-bought tubs for freshness and control. And if you’re exploring other easy chicken recipes, try this take on air-fried chicken tenders for a crispy companion: https://mixmirth.com/air-fryer-honey-butter-garlic-chicken-tenders-recipe/.
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Shred cooked chicken into small pieces (small shreds give the best texture).
- Finely dice celery for crunch.
- Whisk together mayo, apple cider vinegar, and dry seasonings.
- Fold everything together and taste, adjusting salt and pepper.
- Chill briefly to let flavors marry, then serve.
Gather these items
- 3 cups shredded chicken (all-white meat or rotisserie chicken). Small shreds work best — see notes below.
- 1 large rib celery, finely diced
- 1/2 cup full-fat mayonnaise (best flavor and mouthfeel)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Notes and substitutions:
- Chicken: rotisserie or poached breasts are easiest. For poaching, simmer breasts in salted water with aromatics for 12–15 minutes, then shred when cool enough to handle.
- Mayonnaise: full-fat gives the best texture; for lighter versions use Greek yogurt (start with 1/4–1/3 cup and add more to taste).
- Vinegar: apple cider vinegar brightens the salad; lemon juice can be used instead (start with 3/4 teaspoon).
- Add-ins: optional diced apple, sliced grapes, pecans, or dried cranberries can transform this into a fruitier salad.
Step-by-step instructions
- Place 3 cups of shredded chicken and the finely diced celery in a large mixing bowl. Use small, uniform shreds so the dressing coats each bite.
- In the same bowl, add 1/2 cup mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Stir everything together until the chicken and celery are evenly coated. Mix gently to avoid mashing the chicken.
- Taste and adjust seasoning — add a pinch more salt or pepper if needed.
- Cover and chill for at least 30 minutes to let flavors meld. The salad can be served immediately if you’re in a hurry, but chilling improves texture and depth.
Best ways to enjoy it
- Classic sandwich: scoop between sliced sourdough or a buttery croissant with lettuce.
- Lettuce cups: spoon onto butter lettuce leaves for a low-carb, fresh presentation.
- Salad topper: serve over mixed greens with a drizzle of extra-virgin olive oil and lemon.
- Snack board: pair with crackers, pickles, and sliced veggies for a light spread.
For something more crunchy and Asian-inspired on the side, this Asian chicken crunch salad makes a fun contrast: https://mixmirth.com/asian-chicken-crunch-salad-a-delightful-culinary-experience-2/.
Storage and reheating tips
- Refrigerator: Store in an airtight container and keep chilled. Use within 3–4 days for best quality and safety.
- Freezing: Mayonnaise-based salads don’t freeze well because the mayo can separate. If you must freeze, freeze the chicken only (without mayo) for up to 2 months, then thaw and re-dress when ready.
- Reheating: This chicken salad is meant to be eaten cold or at room temperature. If you want warm chicken, reheat plain shredded chicken before mixing with mayo, or remove the mayo, warm the chicken, and then add fresh mayo afterward.
Food safety note: keep the salad at 40°F or below and discard if left out over 2 hours (1 hour in hot conditions).
Pro chef tips
- Shred chicken quickly: use two forks or pulse briefly in a stand mixer with the paddle attachment for even, small shreds.
- Texture matters: fine dice your celery so the crunch complements the creaminess without being overpowering.
- Season in layers: add a little salt, taste, then adjust. Vinegar brightens flavors, so don’t skip it.
- Make ahead: prepare the chicken the day before and assemble the salad the morning you’ll serve it to keep celery crisp.
For another crunchy chicken salad idea that’s great for meal prep, check this chicken cashew crunch salad recipe: https://mixmirth.com/chicken-cashew-crunch-salad-an-incredible-ultimate-recipe/.
Creative twists
- Fruity Classic: stir in 1/2 cup halved seedless grapes and 1/3 cup chopped pecans for texture and sweetness.
- Curry chicken salad: replace onion and garlic powder with 1–1.5 teaspoons curry powder and add a tablespoon of mango chutney.
- Lighter version: swap half the mayo for plain Greek yogurt and add a teaspoon of Dijon for tang.
- Kick it up: fold in 1–2 tablespoons diced pickled jalapeño or a dash of hot sauce for heat.
- Herb boost: stir in 2 tablespoons chopped fresh dill or chives for freshness.
Helpful answers
Q: Can I use leftover rotisserie chicken?
A: Absolutely — rotisserie is ideal. Shred it into small pieces for the best texture and to let the dressing coat evenly.
Q: How long does this chicken salad last in the fridge?
A: Stored in an airtight container, it keeps well for 3–4 days. Always use your best judgment — if it smells off, discard.
Q: Can I make this dairy-free or egg-free?
A: The recipe is naturally dairy-free. For egg allergy (some mayo contains eggs), use an egg-free mayonnaise alternative.
Q: Is there a low-fat version that still tastes good?
A: Yes — swap half the mayo for Greek yogurt and taste for seasoning. Expect a tangier, less rich result.
Q: Can I prep ahead for a picnic?
A: Prep the chicken and mix the dressing; toss together and chill just before serving. Keep it in a cooler to stay below 40°F.
Conclusion
If you want to compare versions or try another tried-and-true copycat, this Classic Carol copycat from The Fresh Cooky is a helpful reference: Chicken Salad Chick Classic Carol Recipe • The Fresh Cooky. For a different take with step-by-step notes, this copycat on Life With The Crust is also a useful read: Copycat Chicken Salad Chick Classic Carol – Life With The Crust.
Enjoy building this into your weeknight or weekend rotation — it’s one of those reliably comforting recipes that’s quick to make and even easier to love.
Chicken Salad
Ingredients
Main Ingredients
- 3 cups shredded chicken (all-white meat or rotisserie chicken) Small shreds work best.
- 1 large rib celery, finely diced Provides crunch.
- 1/2 cup full-fat mayonnaise Best flavor and mouthfeel.
- 1 teaspoon apple cider vinegar Can substitute with lemon juice.
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt To taste.
- 1/4 teaspoon black pepper To taste.
Instructions
Preparation
- Place shredded chicken and finely diced celery in a large mixing bowl.
- In the same bowl, add mayonnaise, apple cider vinegar, onion powder, garlic powder, kosher salt, and black pepper.
- Stir everything together gently until the chicken and celery are evenly coated.
- Taste and adjust seasoning as needed.
- Cover and chill for at least 30 minutes to let flavors meld.
