Craving that Chicken Salad Chick Classic Carol Chicken Salad? You’re in luck! No need for fancy ingredients—just tender white meat chicken, celery, mayo, and a hint of my secret seasoning blend. Make your own Chicken Salad Chick recipe right at home!
Perfect for lunch, meal prep, or a quick snack, I’ll show you exactly how to recreate this fan favorite – it’s easier than you think!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Reasons to Love Classic Carol Chicken Salad
- Meal Prep: Make it on Sunday and enjoy it all week long, as a sandwich, on lettuce for low-carb, or with crackers in your lunchbox.
- Easy: For a quick, healthy option, use rotisserie chicken or shredded chicken. You can use chicken tenders (tenderloins), or boneless, skinless chicken breasts, poached and shredded.
- Classic: No fancy extras—just simple, traditional chicken salad.
- Serve a Crowd: This recipe easily doubles or triples for potlucks, tea parties, family gatherings, or picnics.
I’m all about simple, classic recipes, so I was hooked when I visited Franklin, TN, and tried Chicken Salad Chick for the first time! Their Classic Carol Chicken Salad was love at first bite – it’s so light and flavorful. Since there isn’t a location near me, I knew I had to figure out how to make it at home so I could enjoy it whenever the craving struck.
Their version uses some of their house dressing, which many believe is Ranch, but I didn’t see any dairy listed in their nutritional info. I tried experimenting with Ranch mix and even added a splash of Ranch dressing, but the flavors didn’t match the what I remembered. So, I crafted my own house-inspired blend using simple pantry staples like apple cider vinegar, onion powder, and garlic powder. The result is a spot-on copycat recipe!
I love creating copycat recipes, like these Panera Orange Scones, these Crumbl Chocolate Chip Cookies or this Broccoli Salad. The comments say it all!
As someone who loves easy, crowd-pleasing recipes, I can honestly say this Classic Carol Chicken Salad is one of those dishes you’ll keep coming back to. Whether it’s for lunch, meal prep, or bringing to a get-together, it’s bound to be a hit. I can’t wait for you to try it!
Classic Chicken Salad Ingredients
- Chicken: All white meat shredded chicken or rotisserie chicken. (Small shreds work best). CSC uses chicken tenders poached and shredded. I used chicken breasts.
- Celery: You want this to be diced small so it has crunch without an overwhelming celery taste in every bite.
- Mayonnaise: Chicken Salad Chick uses Duke’s mayonnaise, and since we don’t have that brand in Colorado, I used my favorite avocado mayo.
- Apple Cider Vinegar is my secret sassy ingredient! Many recipes use ranch dressing mix, but this little touch adds just the right tang!
- Seasonings: Onion powder, garlic powder, kosher salt, and black pepper—that’s it. We’re keeping it super simple!
Get the full recipe in the recipe card below.
How to Make Shredded Chicken From Scratch
To make quick shredded chicken, place boneless, skinless chicken breasts or chicken tenderloins in a large pot, cover with water or broth, and season if desired. Bring to a boil, then simmer for 10-15 minutes until the chicken reaches 165°F. Let it cool slightly, then shred with two forks or a hand mixer. It’s easy and perfect for any recipe!
How to Make Classic Carol Chicken Salad Recipe
Add the chicken, celery, mayonnaise, vinegar, and seasoning in a large mixing bowl. Stir until well combined.
Taste and season with additional salt and pepper if desired.
For the best flavor, chill the chicken salad in the fridge for at least 30 minutes, but it may also be served immediately, I mean the chicken salad police won’t beat down your door immediately! 😉
Seriously, that’s it! Wasn’t that easy?
Success Tips for Classic Carol
- Chicken Salad Chick uses Duke’s mayonnaise, but any full-fat mayo will work. Lighter mayo will, of course, work, but it won’t taste the same. However, use what you usually use in chicken salad. I do not recommend Miracle Whip, as it would be too sweet.
- Chicken Salad Chick makes this with all white meat. Rotisserie chicken works great too!
- How to finely dice celery: Start by cutting the stalks in half lengthwise (or into thirds if they’re long). Then, cut each half lengthwise again. Using a sharp knife, slice the celery into thin pieces. Once you’ve sliced it, pile it up and gently chop through the pile from all directions to achieve a fine texture.
- Season to taste: Adjust the salt and pepper to your liking. The amount needed may vary based on how well-seasoned your shredded chicken is.
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Storage Tips
Store it in an airtight container in the refrigerator. It will stay good for up to 3-5 days. When you’re ready to enjoy, give it a quick stir to refresh the flavors. If you find it’s a bit dry after being chilled, a small spoonful of mayo or a splash of lemon juice can bring it back to life. I don’t recommend freezing this recipe.
Substitution Ideas
- Chicken Substitutes: For convenience, you can swap out the shredded chicken for turkey or even canned chicken. It won’t taste quite the same, but it will work.
- Dressing Variations: Try using full-fat plain Greek yogurt or a mix of mayo and sour cream instead of mayonnaise for a lighter option.
- Celery Alternatives: If you’re not a fan of celery, substitute it with chopped cucumber, bell peppers, or even finely diced apples for a bit of crunch.
- Herb Options: Add fresh herbs like parsley, dill, or chives to give the salad a new flavor twist.
Frequently Asked Questions
Use two forks to pull apart and shred the chicken into bite-size pieces. My favorite way is to place your chicken in a large bowl and use a hand mixer or stand mixer on low speed to shred it to your desired consistency. For the finest shred, pulse lightly in a food processor. This will result in more of a “spread” consistency.
It’s not recommended to freeze chicken salad with mayonnaise, as it can change the texture when thawed. If you plan to freeze it, try leaving out the mayo and adding it after thawing.
Chicken Salad Chick Chicken Salad Variations
Classic Carol is their basic chicken salad recipe; you can create all of their recipes by adding ingredients here and there!
- Buffalo Barclay: Add a splash of buffalo sauce and a bit of blue cheese or ranch dressing for a tangy, spicy twist.
- Jalapeno Holly: Mix in diced fresh jalapeños (remove seeds for less heat) for a spicy kick, or pickled jalapeños for a tangy flavor.
- Kickin’ Kay Lynne: Add buffalo sauce, ranch dressing, bacon bits, and a mix of shredded cheddar, diced jalapeños and a splash of Sriracha for a spicy, creamy combination.
- Olivia’s Old South: Mix in sweet pickle relish and chopped hard-boiled eggs for a classic Southern twist—kinda like my Southern Tuna Salad!
- Lauryn’s Lemon Basil: Stir in fresh lemon juice, finely chopped pecans and chopped basil for a bright flavor.
- Dixie Chick: For a bolder flavor, add about a tablespoon of minced onions and a little more black pepper to amp up the savory taste.
- Sassy Scotty: Mix in shredded cheddar cheese, chopped bacon, and a bit of ranch dressing for a rich, savory version.
- Barbie-Q: To give the chicken salad a sweet, smoky flavor, add a few spoonfuls of your favorite barbecue sauce.
What is best to serve with Classic Carol Chicken Salad?
- Crackers or Crostini: Perfect for scooping or spreading the salad.
- Fresh Veggies: For a crisp, low-carb option, serve with cucumber slices, celery sticks, or bell peppers.
- Lettuce Wraps: Use lettuce leaves (I like butter lettuce or Romaine) to make it a lighter, low-carb meal and keep it gluten-free! Classic Carol Chicken Salad is naturally gluten-free.
- Bread or Croissants: Make sandwiches or sliders using your favorite bread, rolls, or buttery croissants.
- Make it a Trio CSC Style: My favorite combo was the Classic Carol with Broccoli Salad and Grape Salad.
- Soup: Pair with a light soup like tomato basil or a classic chicken noodle for a heartier meal.
Try these other popular copycats
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Chicken Salad Chick Chicken Salad
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Print Pin Save RateIngredients
- 3 cups shredded chicken all-white meat or rotisserie chicken. Small shreds work best. See notes.
- 1 large rib celery finely diced
- ½ cup mayonnaise full-fat
- 1 teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Add the chicken, celery, mayonnaise, vinegar, and seasonings in a large mixing bowl. Stir until well combined.3 cups shredded chicken, 1 large rib celery, ½ cup mayonnaise, 1 teaspoon apple cider vinegar, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Taste and season with additional salt and pepper if desired.
- Allow the chicken salad to chill in the fridge for at least 30 minutes for optimal flavor. May be served immediately of course!
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Notes
Chicken Substitutes: For convenience, you can swap out the shredded chicken for turkey or even canned chicken. It won’t taste quite the same, but it will work.
Success Tips for Classic Carol
- Chicken Salad Chick uses Duke’s mayonnaise, but any full-fat mayo will work. Lighter mayo will work, but it won’t taste the same. However, use what you usually use in chicken salad. I do not recommend Miracle Whip, as it would be too sweet.
- Chicken Salad Chick makes this with all-white meat, but rotisserie chicken works too.
- How to finely dice celery: Start by cutting the stalks in half lengthwise (or into thirds if they’re long). Then, cut each half lengthwise again. Using a sharp knife, slice the celery into thin pieces. Once you’ve sliced it, pile it up and gently chop through the pile from all directions to achieve a fine texture.
- Season to taste: Adjust the salt and pepper to your liking. The amount needed may vary based on how well-seasoned your shredded chicken is.
Chicken Salad Chick Chicken Salad Variations
- Buffalo Barclay: Add a splash of buffalo sauce and a bit of blue cheese or ranch dressing for a tangy, spicy twist.
- Jalapeno Holly: Mix in diced fresh jalapeños (remove seeds for less heat) for a spicy kick, or pickled jalapeños for a tangy flavor.
- Kickin’ Kay Lynne: Add buffalo sauce, ranch dressing, bacon bits, and a mix of shredded cheddar, diced jalapeños and a splash of Sriracha for a spicy, creamy combination.
- Olivia’s Old South: Mix in sweet pickle relish and chopped hard-boiled eggs for a classic Southern twist—kinda like my Southern Tuna Salad!
- Lauryn’s Lemon Basil: Stir in fresh lemon juice, finely chopped pecans and chopped basil for a bright flavor.
- Dixie Chick: For a bolder flavor, add about a tablespoon of minced onions and a little more black pepper to amp up the savory taste.
- Sassy Scotty: Mix in shredded cheddar cheese, chopped bacon, and a bit of ranch dressing for a rich, savory version.
- Barbie-Q: To give the chicken salad a sweet, smoky flavor, add a few spoonfuls of your favorite barbecue sauce.
How to Make Shredded Chicken From Scratch
To make quick shredded chicken, place boneless, skinless chicken breasts or chicken tenderloins in a large pot, cover with water or broth, and season if desired. Bring to a boil, then simmer for 10-15 minutes until the chicken reaches 165°F. Let it cool slightly, then shred with two forks or a hand mixer. It’s easy and perfect for any recipe!Nutrition
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