Description
This Classic Carol chicken salad from Chicken Salad Chick is a creamy, savory dish featuring tenderly cooked and finely shredded chicken mixed with crisp celery and a flavorful mayo-based dressing. Perfect for sandwiches, wraps, or served over greens, this quick and easy recipe delivers a protein-packed, comforting meal with a perfect balance of seasoning.
Ingredients
Scale
Chicken
- 1 lb chicken tenderloins (or chicken breast)
Salad Mix
- ½ cup celery, finely diced
- 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
Instructions
- Cook the Chicken: Bring a pot of water to a boil. Add the chicken tenderloins and cook for 8–10 minutes or until the internal temperature reaches 165°F (74°C). Take care not to overcook to keep the chicken tender.
- Shred the Chicken: Let the cooked chicken cool slightly. Use a hand mixer, food processor, or two forks to finely shred the chicken for a smooth, creamy texture.
- Prepare the Salad: In a mixing bowl, combine the shredded chicken, finely diced celery, mayonnaise, onion powder, garlic powder, salt, and black pepper. Stir until the mixture is well blended.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together for the best taste.
- Serve: Enjoy your chicken salad in a sandwich, on crackers, in a wrap, or atop a bed of fresh lettuce for a delicious and protein-packed meal.
Notes
- Use chicken breast if tenderloins are unavailable; cooking times may vary slightly.
- Adjust seasoning, especially salt and pepper, according to your preference.
- For a smoother texture, shredding with a food processor is recommended, but two forks also work well.
- Allowing the salad to chill enhances the flavor combination.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
