Copycat Classic Carol Chicken Salad Chick
A homemade version of the beloved Classic Carol chicken salad, featuring finely shredded chicken and a creamy, flavorful dressing.
- Prep Time: 15
- Cook Time: 10
- Total Time: 125
- Yield: 4 servings
- Category: Lunch, Salad
- Method: No-Cook (after chicken is cooked)
- Cuisine: American
Ingredients
Scale
- 1 lb chicken tenders or breast
- 1 celery stalk
- 1 cup mayonnaise
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Bring a pot of water to a boil.
- Add the chicken tenders or breast to the boiling water.
- Return the water to a boil.
- Lower the heat to a simmer.
- Cover the pot with a lid.
- Simmer the chicken for 8-10 minutes, until the internal temperature reaches 165°F.
- Remove the chicken from the pot.
- Let the chicken cool completely.
- Finely shred the cooled chicken using a stand mixer with a paddle attachment or a food processor.
- Finely mince the celery stalk into 1/8-inch pieces.
- In a large bowl, combine the shredded chicken, mayonnaise, and minced celery.
- Sprinkle the onion powder over the chicken mixture.
- Sprinkle the garlic powder over the chicken mixture.
- Sprinkle the salt over the chicken mixture.
- Sprinkle the black pepper over the chicken mixture.
- Sprinkle the paprika over the chicken mixture.
- Fold all ingredients together gently and thoroughly until evenly distributed.
- Transfer the chicken salad to a serving dish or container.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Ensure chicken is completely cooled before shredding for best texture.
Finely mince celery for even crunch distribution.
Refrigerate for at least 30 minutes to enhance flavors.
Duke’s mayonnaise is recommended for authentic flavor.