I fell for Chicken Salad Chick’s Classic Carol on a trip to Franklin, Tennessee, and now there’s one just miles from my house, so I can check my copycats against the real thing anytime. This copycat Chicken Salad Chick recipe uses Duke’s mayo, just like they do, plus a simple secret seasoning that isn’t ranch. Stick around and I’ll tell you how I figured that out!
⭐️⭐️⭐️⭐️⭐️ Cindy said, “I love this recipe, I’ve made it several times with Duke and apple cider. Amazing flavor.”
At a glance
- 10 minutes to mix, plus 30 minutes to chill if you can wait.
- Just 8 ingredients: shredded chicken, celery, Duke’s mayo, apple cider vinegar, onion powder, garlic powder, salt, and pepper.
- Naturally gluten-free, dairy-free, and low-carb.
- 9 Chicken Salad Chick flavor variations, from Sassy Scotty to Kickin’ Kay Lynne.
- Serves 6, about 246 calories each.
How I Cracked This Chicken Salad Chick Copycat
That first bite in Franklin hooked me. Light, fresh, simple.
There wasn’t a Chicken Salad Chick anywhere near Denver back then. So I went home and got to work.
Every Chicken Salad Chick dupe online swears the secret seasoning is ranch. I tried ranch mix. Then a splash of ranch dressing. Neither one tasted like what I remembered.
So I pulled up their nutrition info. No dairy listed anywhere. Ranch has buttermilk, so that theory went right out the window.
What I landed on is way simpler: apple cider vinegar, onion powder, and garlic powder. That tiny splash of vinegar gives it the tang people mistake for ranch.
Reader Bill caught it on his first batch: “It must be the apple cider vinegar that really adds a new layer of flavor.”
Fast forward a few years, and one opened just down the road. Dangerous! I’ve been back to study their Sassy Scotty and their Chicken and Wild Rice Soup, and I retasted Classic Carol while I was there.
They’re close. Really close. But in my humble opinion, mine tastes a little better. 😉
Why You’ll Love This Chicken Salad Chick Copycat
- 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.
Classic Carol Chicken Salad Chick Ingredients
- Chicken: All white meat shredded chicken or rotisserie chicken. Small shreds work best. Chicken Salad Chick poaches chicken tenders; I use 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, and it’s finally on shelves in Colorado, so that’s what I use. My backup is Chosen Foods avocado mayo. It’s a touch milder, but still delicious.
- Apple Cider Vinegar is my secret ingredient. Just a teaspoon gives it that signature tang.
- Seasonings: Onion powder, garlic powder, kosher salt, and black pepper. That’s 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! Want every method, from poaching to Instant Pot? Here’s how to cook chicken for chicken salad, or let the crockpot do the work.
How to Make The Chicken Salad Chick Classic Carol
- 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. Can’t wait? Serve it right away. The chicken salad police won’t beat down your door! 😉
Seriously, that’s it! Wasn’t that easy?
Chicken Salad Chick Copycat Tips
- Stick with full-fat mayo. Light mayo works, but you’ll taste the difference.
- Taste before you add the vinegar. Duke’s already has a little tang, so try the dressing first. I still add the vinegar every time, but now you’ll know why it’s there.
- Shred it small. Fine shreds give you that classic Chicken Salad Chick texture, almost spreadable.
- How to finely dice celery: Cut 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 Copycat Recipe Substitutions
- 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, healthier 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.
Chicken Salad Chick Chicken Salad Variations
Classic Carol is their basic chicken salad recipe. Add a few ingredients here and there, and you can make almost any flavor on their menu! Want even more ideas? Here are my 16 Best Chicken Salad Recipes.
- Buffalo Barclay: Add a splash of buffalo sauce and a bit of blue cheese or ranch dressing for a tangy, spicy twist.
- Cranberry Kelli: Stir in dried cranberries and slivered almonds for a sweet-tart crunch. Want a fuller version? My Cranberry Chicken Salad is a close cousin while I keep testing a true copycat.
- 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, chopped bacon, and a sprinkle of dry ranch seasoning for a rich, savory version. Or skip the guesswork and make my full Sassy Scotty copycat.
- Barbie-Q: To give the chicken salad a sweet, smoky flavor, add a few spoonfuls of your favorite barbecue sauce.
Classic Carol Chicken Salad Chick Serving Suggestions
- Crackers or Crostini: Perfect for scooping or spreading.
- 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) for a lighter, low-carb, gluten-free meal.
- Bread or Croissants: Make sandwiches or sliders using your favorite bread, rolls, or buttery croissants.
- Make it a Trio CSC Style: My favorite combo is Classic Carol with Broccoli Salad and Grape Salad. A scoop of my Pimento Cheese is a close third.
- Soup: Go full Chicken Salad Chick with a bowl of my Chicken and Wild Rice Soup. Or keep it light with tomato basil or classic chicken noodle.
Chicken Salad Chick Recipe Storage
Store it in an airtight container in the refrigerator. It keeps for 3 to 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.
Frequently Asked Questions
Chicken Salad Chick keeps it a secret, and most copycats guess ranch. But their nutrition info lists no dairy, and ranch mix has buttermilk. My version uses apple cider vinegar, onion powder, and garlic powder. I’ve tasted it side by side with theirs, and it’s a close match.
Duke’s. It’s tangy with no added sugar, so it’s what I use here too. Can’t find it? Any full-fat mayo works. My backup is avocado mayo. I’d skip Miracle Whip, though; it’s too sweet.
Yes. Every flavor starts with a creamy mayo base, then gets its own mix-ins: bacon and cheddar, jalapeños, fruit and nuts, and so on. Want it lighter? Check my substitutions section for a Greek yogurt swap.
It’s Chicken Salad Chick’s original flavor and their simplest. Finely shredded white meat chicken, minced celery, mayo, and seasoning. No fruit, no nuts, no pickles. That’s why it works as the base for so many of their other flavors.
Nope. It’s savory with a little tang, and my version has less than 1 gram of sugar per serving. If you’re craving something sweeter, my Cranberry Chicken Salad is a good next stop.
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.
Try these Other Popular Copycats
More Recipes to Try
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
- Pyrex Glass Bowls with Lids
Ingredients
- 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, Duke’s or avocado mayo
- 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
- Taste and season with additional salt and pepper if desired.¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Allow the chicken salad to chill in the fridge for at least 30 minutes for optimal flavor. May be served immediately of course!
Notes
Success Tips for Classic Carol
- Stick with full-fat mayo. Light mayo works, but you’ll taste the difference.
- Taste before you add the vinegar. Duke’s already has a little tang, so try the dressing first. I still add the vinegar every time.
- Shred it small. Fine shreds give you that classic Chicken Salad Chick texture, almost spreadable.
- Season to taste. How much salt and pepper you need depends on how well-seasoned your chicken is.
Storage: Keep it in an airtight container in the fridge for 3 to 5 days. Give it a stir before serving. A little dry? Add a spoonful of mayo or a splash of lemon juice. I don’t recommend freezing it.
Scroll up for my full copycat tips, how to dice celery fine, easy shredded chicken, substitutions, and 9 Chicken Salad Chick flavor variations, like Sassy Scotty and Kickin’ Kay Lynne!Nutrition
Eddy Hayes
This Chicken Salad Recipe is Da Best as we say in Chicago. I really liked the addition of a dash of Apple Cider Vinegar. It was a little charged up. Much better than the $12/lb
salad everyone in my neighborhood raves about (County Fair Foods, 108th & Western Ave. Chgo.) thanks Kathleen
Thank you so much for your kind comment, Eddy! So glad you liked it!
Sara Benedix
Do you have a copycat for their Cranberry Kelli chicken salad? It’s my absolute favorite.
I don’t Sara – yet! I’ve developed a Sassy Scotty that will be out soon but I’ll have to work on the cranberry one!
JUDY MADDOX
I Love all favors of the chicken salad -it is the BEST I have ever eaten
Thank you, Judy!
Cindy C.
I love this recipe, I’ve made it several times with Duke and apple cider. I also add 2 green onions thinly sliced just bc I like them. Amazing flavor.
Thank you Cindy! I love that you stay true to the brand! Along with your twist!
Joelle
I really love the madame curry. Did you have that one? Do you have. Copy cat recipe for it?
I don’t but will have to add that to my list!!
Carolyn
So good! I love Chicken Salad Chick. I can get Duke’s mayonnaise from Walmart in Colorado Springs, and now King Soopers here carries it (at a higher price).
Whoop!! That’s great to know!! Thanks so much!
MonumentFan
Quick question. Now that we can use Duke’s mayonnaise, should we still add 1 teaspoon apple cider vinegar?
Good question, I still would because like the flavor but maybe wait and take a taste of the dressing before you add it to see if you like it without.
Christi
This was great. I used 4 – 10 cans of chicken, as I was in a hurry. I also had to add quite a bit more salt, but otherwise this was great. I will make it again.
Thanks so much Christi!
Kay
Delicious! We used rotisserie chicken and it was fast, simple and fresh tasting.
I love it, Kay!! Thank you for your sweet comment!
Patti
So simple and now my favorite! Used kewpie mayo and also added some red onion. Delish!
Yum Patti! Great twist!
Bill
Wow! Great and easy chicken salad recipe. I followed the recipe and ingredients to a T except I added a small amount of diced red onion. It must be the apple cider vinegar that really adds a new layer of flavor.
Love your twist on it Bill! Thanks for your kind comment!!
Janet Palo
Excellent and easy
So glad you liked it!!