Chicken Salad Chick Copycat
A creamy, slightly tangy chicken salad made with shredded chicken and crisp celery, perfect for sandwiches, crackers, or salads.
Ingredients
Main Ingredients
- 3 cups shredded chicken (rotisserie or cooked chicken breast) shredded for texture
- 1 large rib celery, finely diced adds crunch and freshness
- 1/2 cup full‑fat mayonnaise base for creaminess
- 1 teaspoon apple cider vinegar gives a subtle tang
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Put the shredded chicken into a large mixing bowl.
- Add the finely diced celery.
- In the same bowl, spoon in the mayonnaise.
- Add the apple cider vinegar, onion powder, garlic powder, salt, and pepper.
- Mix everything thoroughly until evenly coated.
- Taste and adjust seasoning, adding a pinch more salt or a squeeze of vinegar if needed.
- Cover and refrigerate for at least 30 minutes.
Serving
- Serve chilled on crackers, in sandwiches, or over salad greens.
Notes
Store in an airtight container for up to 3–4 days. For a lighter version, substitute half of the mayonnaise with Greek yogurt. Avoid freezing mayonnaise-based salads.