If you’ve had Sassy Scotty at Chicken Salad Chick, you already know why you’re here. This copycat gets it right, from the finely shredded chicken to the creamy ranch-spiked dressing, and after two rounds of testing, my husband and I agree it’s just as good as the real thing.
What Makes This Copycat Chicken Salad Chick’s Sassy Scotty Recipe So Good
I have been obsessed with Chicken Salad Chick for years, and we finally got one just miles from home, which was genuinely one of the best days. I always order the Chick Trio so I can try different flavors, and yet Sassy Scotty somehow claims one of those spots every single time. I’ve stopped fighting it.
Partly because my brother is Scott and the sassy part just fits, but mostly because cheese and bacon in a chicken salad is a genius move. Classic Carol has become one of my top posts ever, and my copycat Broccoli Salad and Grape Salad are reader favorites too. I’m thinking Cranberry Kelli might be next? If you love recreating your favorite restaurant recipes at home, make sure to browse all my copycat recipes!
After two rounds of testing, I landed on two things that make all the difference: dialing back the ranch seasoning mix so it doesn’t overpower everything, and sticking with Duke’s mayo for that creamy, authentic texture. A lot of copycat recipes out there use prepared ranch salad dressing, but I found the dry mix gives you better flavor control while keeping the creaminess right where it needs to be. My husband and I devoured every single batch, and he kept asking if there was more even after it was gone. That’s all I needed to know.
Why You’ll Love This Sassy Scotty Chicken Salad Chick Recipe
- It tastes just like the real thing. Two rounds of testing, finely shredded chicken, Duke’s mayo, and a perfectly balanced ranch ratio give this copycat that signature Chicken Salad Chick flavor, without leaving your kitchen.
- It gets better as it sits. The flavors deepen after a chill in the fridge, making this ideal for meal prep and easy lunches all week long.
- Bacon and cheese in chicken salad. Yes, really. It sounds simple, but this combo is exactly what makes Sassy Scotty unforgettable and totally worth making on repeat.
Sassy Scotty Chicken Salad Chick Ingredients
- Boneless, Skinless Chicken Breasts: Poached chicken gives the closest texture to the original Chicken Salad Chick version. Rotisserie chicken works in a pinch, but freshly cooked chicken stays extra tender.
- Celery: Dice it finely with a sharp knife so it blends into the chicken salad for a gentle crunch!
- Mayonnaise: Duke’s mayonnaise gives the most authentic flavor! Start with ¾ cup, then add more if you like your chicken salad extra creamy.
- Ranch Dressing Dry Mix: This is what gives Sassy Scotty that signature savory ranch flavor. Hidden Valley-style packets work great here! I opted for an organic Ranch dressing mix.
- Onion Powder: Adds subtle savory flavor without the harsh bite of raw onion.
- Garlic Powder: Just enough to boost the flavor!
- Kosher Salt: The amount needed can vary depending on how salty your bacon and ranch mix are, so taste as you go.
- Black Pepper: To taste.
- Bacon: Thick-cut bacon gives the best smoky flavor and crispy texture. Make sure it’s fully crisp before chopping! Alternatively, you can use bacon bits.
- Green Onions: Add freshness and a mild onion flavor.
- Sharp Cheddar Cheese: Sharp cheddar gives the best flavor and tastes the closest to the original!
Get the full recipe in the recipe card below.
Equipment You’ll Need: The secret to that signature Chicken Salad Chick texture is all in how you shred the chicken. A stand mixer with the paddle attachment, a hand mixer, or a food processor all work great (just pulse in a food processor). You “can” shred by hand with two forks, but you won’t get it fine enough.
Be sure to check out the recipe card below for the full instructions and a step-by-step video!
How to Serve Sassy Scotty
This chicken salad is incredibly versatile, which is honestly part of why it’s so easy to eat on repeat. Here are some of our favorite ways to serve it:
- Croissants: The classic for a reason. That buttery, flaky croissant with creamy Sassy Scotty is a match made in heaven.
- Crackers: Perfect for snacking or serving as an appetizer at a party or shower.
- Lettuce cups or a bed of greens: A fresh, low-carb option that lets the chicken salad shine. Try butter lettuce, green leaf lettuce, red leaf lettuce or even radicchio.
- Sandwiches: White, wheat, or sourdough all work beautifully.
- Wraps: Roll it up in a flour or almond flour tortilla for an easy lunch on the go.
- Cucumber slices: Surprisingly good, and a great low-carb cracker substitute!
- Straight from the container: No judgment here, we’ve all been there.
Sassy Scotty Chicken Salad Chick Step-by-Step Instructions
Step 1: Prep the Chicken
Place chicken breasts in a single layer in a large pot and cover with water by about 2 inches. Add salt, peppercorns, and any desired aromatics like garlic, lemon, rosemary, or thyme. Bring to a gentle rolling boil over medium-high heat, then cover the pot and remove from heat. Let the chicken sit in the hot water, covered, for 10 to 15 minutes depending on size, until it reaches 165°F internally. Remove and let rest 5 minutes before shredding.
Chicken tenderloins will finish faster, start checking around 8 to 10 minutes. Chicken breasts need 10 to 15 minutes of resting in the hot water off the heat. Always verify 165°F with an instant-read thermometer.
Expert Tip: Cooking at high altitude? At 5,280 feet, plan on 16 to 20 minutes of resting time in the hot water and always confirm with a thermometer.
Step 2: Cook the Bacon
Cook the bacon until crisp, then transfer to paper towels to cool before chopping into small pieces.
Step 3: Make the Dressing
In a large bowl, whisk together the mayonnaise, ranch seasoning, onion powder, garlic powder, salt, and black pepper until smooth and creamy.
Step 4: Combine, Chill & Serve
Add the shredded chicken, bacon, celery, cheddar cheese, and green onions to the bowl. Stir the chicken mixture until evenly coated.
Refrigerate for at least 30–60 minutes so the flavors can develop and everything gets extra creamy and delicious. Serve and enjoy!
Sassy Scotty Chicken Salad Chick Recipe Variations & Substitutions
Since this is a copycat, I recommend staying close to the original, but here are a few gentle tweaks:
- No ranch mix? Use 2–3 tablespoons prepared ranch dressing
- Mayo swap: Duke’s is classic, but avocado oil mayo works beautifully
- Lighter version: Use part Greek yogurt + mayo (flavor will be slightly tangier)
- Extra crunch: Add a bit more celery or even a handful of chopped pecans
- Chicken: Use what you have! Chicken tenders simmer in just 8 to 10 minutes, chicken breasts need 12-15 minutes. Rotisserie and even canned chicken work too.
Dietary Notes
- Gluten-Free: Naturally gluten-free—just double-check your ranch mix
- Dairy-Free: Omit cheese or use a dairy-free alternative
- Low-Carb: Good news, this chicken salad is naturally low carb all on its own! To keep it that way, skip the croissant or bread and serve it scooped over a crisp bed of lettuce, wrapped in a low-carb or almond flour tortilla, or just grab some cucumber slices or celery sticks for scooping. All the flavor, none of the carb guilt!
Sassy Scotty Chicken Salad Chick Make Ahead and Storage Tips
This Sassy Scotty chicken salad recipe is fantastic for meal prep because the flavors get even better after a few hours in the fridge. I actually prefer making it ahead of time whenever possible!
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Stir before serving since the dressing may settle slightly.
- Do not freeze. Mayo-based salads tend to separate and become watery once thawed.
Sassy Scotty Chicken Salad Chick FAQs
Sassy Scotty is a delicious chicken salad that’s creamy, savory, cheesy, and smoky with lots of ranch flavor throughout. The combination of bacon, cheddar cheese, green onions, and chicken gives it a rich, comforting flavor that’s hard not to love.
Like most chicken salads, Sassy Scotty is higher in protein thanks to the chicken, but it is also fairly rich because of the mayo, cheese, and bacon. You can lighten it up a bit by using less mayo, swapping part of it for Greek yogurt, or scoop it on a bed of lettuce instead of on croissants or bread.
One serving is roughly one scoop, about 4 ounces or a generous half cup, similar to what you’d get at Chicken Salad Chick. This recipe makes approximately 8 to 10 scoop servings, which makes it absolutely perfect for meal prep, a luncheon, or feeding a small crowd. Though fair warning, it tends to disappear faster than expected!
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts equals about 3 cups shredded chicken, or rotissiere chicken, see first instruction for how to poach and ingredients (see notes for other options)
- 1 large rib celery finely diced
- ¾ – 1 cup mayonnaise try Duke’s for an authentic taste, I like mine creamier
- 1 tablespoon Ranch dressing dry mix see notes
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt to taste
- Black pepper to taste
- 3-5 slices bacon I like thick cut for this recipe
- 1-2 green onions sliced, small whites and greens
- 1 cup sharp shredded cheddar cheese grated
Optional Ingredients for poaching chicken for chicken salad
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 – 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
Instructions
- To Poach Chicken: Place chicken breasts in a single layer in a large pot and cover with water by about 2 inches. Add 1 teaspoon kosher salt, a few peppercorns, and any desired aromatics (garlic, lemon, rosemary, thyme). Bring to a gentle boil over medium-high heat, then cover and remove from heat. Let sit in the hot water for 10 to 15 minutes, until internal temperature reaches 165°F. Rest 5 minutes before shredding. At high altitude (5,000+ feet), plan on 16 to 20 minutes and always verify with a thermometer.1 ½ pounds boneless skinless chicken breasts , 2 sprigs thyme, 2 sprigs rosemary, 1 – 2 bay leaves, 1 teaspoon black peppercorns, 1 teaspoon kosher salt
- Check doneness: Chicken should reach 165°F internally (use instant read thermometer) If slightly under, cover and let sit, the residual heat will finish cooking. Remove from water, rest for 5–10 minutes.
- Shred the Chicken: Shred using two forks or my preference, break up chicken and place in the bowl of a stand mixer with paddle attachment; mix on low (my favorite for perfect texture!). You can also cube the chicken and place in a food processor, but pulse carefully, this can turn it from shreds to mush in no time.Tip: This finer shred helps the dressing coat every bite, so good! Set aside to cool (or until just slightly warm).
- Cook the Bacon: Cook bacon in a skillet or oven until crisp. Transfer to paper towels, cool, then chop.3-5 slices bacon
- Make the Dressing: In a large bowl, whisk together: Mayonnaise, Ranch seasoning, Onion powder, Garlic powder, Salt and pepper.¾ – 1 cup mayonnaise, 1 tablespoon Ranch dressing dry mix, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, Black pepper to taste
- Combine: Add to the bowl of dressing; shredded cooled chicken, bacon, celery, cheddar cheese and green onions, stir until everything is evenly coated.1 large rib celery, 1-2 green onions, 1 cup sharp shredded cheddar cheese
- Chill (Best Flavor!): Refrigerate 30-60 minutes before serving for best flavor. Or go ahead, enjoy right away if you can’t wait.
Notes
- Chicken: Homemade poached chicken gives you the most tender, finely shreddable result. Chicken breasts, chicken tenderloins, and even boneless skinless thighs all work beautifully. Rotisserie chicken is a great shortcut, just chop or shred it a little finer than you normally would. Canned chicken works in a pinch too!
- Ranch Dressing Mix: Hidden Valley works fine, but I prefer Simply Organic Ranch Dressing Mix for a cleaner ingredient list. Either way, start with the amount listed and adjust to taste, a little goes a long way!
Nutrition
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