Chicken Salad Chick is known for its creamy, flavorful chicken salads in a variety of styles. Two of the most loved recipes are the Classic Carol and Sassy Scotty. Making these at home is easier than you think—and just as delicious. With the right ingredients and simple tips, you can recreate these favorites in your own kitchen. Whether you’re meal prepping or hosting a get-together, these copycat recipes will impress. Let’s dive into how to make them.
Introduction to Chicken Salad Chick & Why You’ll Love These Copycat Recipes
Chicken Salad Chick is a Southern favorite, offering a variety of unique chicken salad flavors—from classic and simple to bold and zesty. What sets them apart is their consistency, fresh ingredients, and creamy texture that keeps fans coming back.
Two standout flavors are:
-
Classic Carol: A traditional chicken salad made with shredded chicken, mayo, and just the right balance of seasoning. It’s clean, simple, and delicious.
-
Sassy Scotty: A bold twist featuring shredded chicken, crispy bacon, and shredded cheddar cheese. It’s creamy, smoky, and full of flavor.
Why make them at home?
- Cost-effective: You can make a big batch for a fraction of the price.
- Customizable: Adjust ingredients to your taste or dietary needs.
- Meal prep friendly: Perfect for lunches, snacks, or entertaining.
Key Ingredients & Substitutions
To recreate the famous Chicken Salad Chick flavors at home, it all starts with quality ingredients. Here’s a breakdown of what you’ll need, along with helpful substitutions to suit your preferences.
Core Ingredients for Chicken Salad
Cooked Chicken
- Use boneless, skinless chicken breasts for the best texture.
- Shredded chicken works best to match the Chicken Salad Chick consistency.
Substitution:
- Rotisserie chicken for added flavor and convenience.
- Canned chicken (drained well) in a pinch, though it alters texture slightly.
Mayonnaise
- A creamy, rich mayo like Duke’s or Hellmann’s gives the best flavor.
- It binds the salad and adds smoothness.
Substitution:
- Greek yogurt or avocado mayo for a healthier version.
- A blend of sour cream and mayo for a tangier taste.
Salt & Pepper
Basic seasoning, but essential. Add gradually and taste as you go.
Celery (optional, for Classic Carol)
Adds crunch and freshness.
Substitution:
Chopped green onions, bell peppers, or even sweet pickles for a flavor twist.
Sassy Scotty Specific Ingredients
Bacon
Cooked until crisp and crumbled. Adds smoky depth and crunch.
Tip:
Bake the bacon for even crispiness and less mess.
Shredded Cheddar Cheese
Gives a savory richness to the Sassy Scotty version.
Substitution:
- Colby Jack or a sharp cheddar for bolder flavor.
- Skip it for a lighter version.
Ranch Seasoning (optional)
Some versions of Sassy Scotty include a hint of ranch flavor.
Substitution:
Homemade ranch mix or a splash of ranch dressing.
Other Optional Add-Ins for Variety
- Chopped pecans or almonds for crunch.
- Grapes or cranberries for a sweet contrast.
- Boiled eggs for extra protein and richness.
Pro Tips:
- Use cold, cooked chicken: Warm chicken can cause the mayo to break or separate.
- Chill before serving: Letting the salad sit in the fridge helps the flavors meld together.
- Season lightly at first: It’s easier to add more than to fix over-seasoning.
How to Make Shredded Chicken from Scratch
The secret to a great chicken salad—especially a Chicken Salad Chick copycat—is perfectly cooked and finely shredded chicken. It should be tender, moist, and easy to mix with your other ingredients. Here are several methods to make shredded chicken from scratch, each with simple steps and tips for the best results.
Method 1: Poaching (Best for Moisture and Flavor Control)
Steps:
- Place 2–3 boneless, skinless chicken breasts in a large pot.
- Cover with water or low-sodium chicken broth for added flavor.
- Add optional flavor boosters: a pinch of salt, a few peppercorns, garlic cloves, or a bay leaf.
- Bring to a gentle boil, then reduce to a simmer.
- Cover and cook for 12–15 minutes, or until the chicken reaches 165°F (74°C).
- Remove from the liquid and let cool slightly.
- Shred using two forks, your hands, or a stand mixer with the paddle attachment.
Tips:
- Don’t overcook. Dry chicken won’t blend well into the salad.
- Let it rest before shredding to retain juices.
Method 2: Baking (Great for Batch Cooking)
Steps:
- Preheat your oven to 375°F (190°C).
- Place chicken breasts on a baking tray. Brush lightly with oil and season with salt and pepper.
- Cover with foil for moisture retention.
- Bake for 20–25 minutes, or until the internal temperature hits 165°F.
- Let it cool, then shred finely.
Tip:
You can bake several breasts at once and freeze portions for future use.
Method 3: Slow Cooker (Hands-Off and Flavorful)
Steps:
- Add chicken breasts and 1/2 cup broth or water to the slow cooker.
- Cook on LOW for 3–4 hours or HIGH for 2–3 hours.
- Once tender, remove and shred.
Pro Tip:
Add seasonings or herbs (like onion powder or garlic powder) directly to the slow cooker for infused flavor.
Method 4: Pressure Cooker/Instant Pot (Fast and Tender)
Steps:
- Place chicken in the pot with 1 cup broth or water.
- Seal and cook on high pressure for 10 minutes.
- Use quick release and check for doneness.
- Let cool and shred.
How to Shred Chicken Easily
- Fork method: Pull the meat apart using two forks.
- Hand method: Shred by hand for more control.
- Mixer method: Use a stand mixer with the paddle attachment on low for fast, even shredding.
Classic Carol Chicken Salad – Copycat Recipe
The Classic Carol is one of the most loved recipes at Chicken Salad Chick—and for good reason. It’s creamy, simple, and packed with flavor from perfectly seasoned chicken and mayo. This copycat version delivers that same comforting taste using just a handful of ingredients.
Ingredients
- 3 cups shredded cooked chicken (see Section 3 for methods)
- ½ to ¾ cup mayonnaise (adjust to your preferred creaminess)
- 1 teaspoon finely minced celery (optional for crunch)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Optional: pinch of garlic powder or onion powder for a subtle flavor boost
Instructions
Prepare the Chicken
Use cold, fully cooked and finely shredded chicken. For the closest texture to Chicken Salad Chick, shred it as finely as possible using a stand mixer or your hands.
Mix the Base
In a large mixing bowl, combine the shredded chicken and mayo. Start with ½ cup mayo and add more as needed for your desired consistency.
Add Seasonings
Stir in salt, pepper, and any optional seasonings. Mix well until everything is fully coated and creamy.
Add Celery (Optional)
Fold in the finely minced celery if you like a little crunch and freshness.
Chill
Cover and refrigerate for at least 1 hour before serving. This helps the flavors blend and improves texture.
Notes & Tips
Don’t overdo the mayo. Start small—you can always add more, but it’s hard to fix a runny salad. Use freshly shredded chicken, not cubed or chunky, to match the smooth, scoopable consistency of the restaurant version. Taste and adjust seasonings after chilling. Sometimes a little extra salt or pepper is needed once it’s cold.
Serving Suggestions
Serve on buttery croissants, crackers, lettuce wraps, or sandwich bread. Perfect for picnics, potlucks, or light lunches. Add a side of fruit, chips, or the Chicken Salad Chick broccoli salad (coming in Section 6).
Sassy Scotty Chicken Salad – Copycat Recipe
If you love a bold, savory twist on traditional chicken salad, the Sassy Scotty is for you. This Chicken Salad Chick favorite combines tender shredded chicken with crispy bacon, shredded cheddar cheese, and creamy mayo. It’s rich, smoky, and packed with flavor—perfect for those who like a little extra sass in their salad.
Ingredients
- 3 cups shredded cooked chicken (cold and finely shredded)
- ½ to ¾ cup mayonnaise (adjust to taste)
- ½ cup shredded cheddar cheese (mild or sharp)
- ½ cup crispy cooked bacon, crumbled
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Optional: ½ teaspoon ranch seasoning (for a hint of tangy flavor)
Instructions
Prepare the Ingredients
Make sure the chicken is finely shredded and chilled. Cook the bacon until crispy, then crumble once cooled. Shred the cheese and set everything up for easy mixing.
Mix the Chicken and Mayo
In a large bowl, combine shredded chicken and mayonnaise. Start with ½ cup mayo and adjust based on desired creaminess.
Add Bacon and Cheese
Fold in the crumbled bacon and shredded cheddar cheese. Stir gently to distribute without breaking the bacon too much.
Season
Add salt, pepper, and ranch seasoning (if using). Mix well and taste, adjusting seasoning if needed.
Chill Before Serving
Refrigerate for at least 1 hour to allow flavors to develop. Serve chilled for best taste and texture.
Tips & Tricks
Use thick-cut bacon for more crunch and stronger flavor. Don’t overmix after adding cheese—this keeps the texture balanced. If using pre-shredded cheese, pat it dry slightly to avoid excess moisture.
Variations
Add a dash of hot sauce or cayenne pepper for a spicy kick. Use smoked cheddar or pepper jack cheese for extra boldness. Substitute turkey bacon or plant-based bacon for a lighter version.
Serving Suggestions
Serve on toasted bread, in a wrap, or as a stuffed tomato. Great as a high-protein snack with celery sticks or cucumber rounds. Pairs well with potato chips, coleslaw, or a side of fruit salad.
Bonus: Copycat Chicken Salad Chick Broccoli Salad
While Chicken Salad Chick is famous for its variety of chicken salads, their Broccoli Salad is a hidden gem. Creamy, crunchy, sweet, and savory—it’s the perfect side dish to pair with any chicken salad, especially Classic Carol or Sassy Scotty. This copycat recipe brings that irresistible side to your kitchen.
Ingredients
- 4 cups fresh broccoli florets (bite-sized, raw or blanched)
- ½ cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- ¼ cup red onion, finely diced
- ½ cup shredded cheddar cheese
- ½ cup crispy cooked bacon, crumbled
Optional: ¼ cup sunflower seeds or raisins for extra texture and flavor
Instructions
Prep the Broccoli
Wash and cut the broccoli into small, bite-sized pieces. For a softer texture, blanch it (see tip below).
Make the Dressing
In a small bowl, mix mayonnaise, vinegar, and sugar. Whisk until smooth and creamy.
Assemble the Salad
In a large bowl, combine broccoli, red onion, shredded cheese, and bacon. Pour the dressing over the salad and toss to coat evenly.
Chill Before Serving
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Stir and Serve
Stir once more before serving. Add sunflower seeds or raisins if desired.
How to Blanch Broccoli (Optional but Recommended)
Blanching softens the broccoli slightly while preserving its bright green color and crunch.
Steps:
- Boil water in a pot and prepare a bowl of ice water.
- Add broccoli to boiling water for 60–90 seconds.
- Immediately transfer to ice water to stop cooking.
- Drain and pat dry before using.
Tips for Success
- Use real mayo for the creamiest texture (avoid low-fat varieties if possible).
- Balance the flavors: Adjust sugar or vinegar based on how tangy or sweet you like it.
- Add-ins like sunflower seeds or cranberries give extra crunch and sweetness.
Pairing Suggestions
- Serve as a side dish with Classic Carol or Sassy Scotty sandwiches.
- Great for potlucks, picnics, or as part of a make-ahead lunch.
- Also delicious on its own as a light, crunchy snack.
Serving Suggestions – How to Enjoy Your Chicken Salad Chick Copycats
One of the best things about Chicken Salad Chick recipes is how versatile they are. Whether you’re hosting a brunch, prepping lunches, or planning a picnic, there are countless ways to serve your homemade chicken salads. Here’s how to present and enjoy Classic Carol, Sassy Scotty, and even the Broccoli Salad like a pro.
Serve It as a Sandwich
Bread Options:
- Croissants: Buttery and flaky, they pair perfectly with creamy chicken salad.
- Brioche or white sandwich bread: Soft and slightly sweet.
- Whole grain bread: For a healthier, hearty option.
- Mini slider buns: Great for party platters and small portions.
Tip:
Lightly toast the bread for added texture and flavor.
Go Low-Carb with Lettuce Wraps
Use romaine leaves, butter lettuce, or iceberg cups to wrap a scoop of chicken salad. Great for keto, paleo, or gluten-free diets. Add slices of tomato or avocado for extra freshness.
Serve with Crackers or Chips
Club crackers, butter crackers, or pita chips make excellent scooping vessels. Serve on a platter with a variety of dippers for a crowd-pleasing appetizer. Great for portioning into lunchboxes or snack plates.
As a Protein-Packed Salad Topper
Serve a scoop of chicken salad over mixed greens, spinach, or arugula. Add cherry tomatoes, cucumber slices, boiled eggs, or nuts for a full meal. Drizzle lightly with balsamic glaze or a splash of lemon juice.
Stuffed Vegetables or Bites
- Tomato cups: Hollow out medium tomatoes and fill with chicken salad.
- Bell pepper halves: Crunchy and colorful vessels for serving.
- Mini cucumbers: Cut lengthwise and hollow slightly for bite-size boats.
Perfect for Picnics & Meal Prep
Portion into small containers with crackers and fruit for grab-and-go meals. Pack with the broccoli salad or grapes for a well-rounded lunch. Easy to refrigerate and enjoy throughout the week.
Creative Serving Ideas
Serve with a side of broccoli salad for the full Chicken Salad Chick experience. Use as a dip for pretzels or vegetable sticks (especially Sassy Scotty). Layer it into mason jars with greens, nuts, and dressing for a portable salad.
Storage & Make-Ahead Tips
Proper storage is key to keeping your Chicken Salad Chick copycat recipes tasting fresh, creamy, and safe to eat. Whether you’re meal prepping for the week or saving leftovers, follow these guidelines to get the most out of your chicken salads and sides.
How to Store Chicken Salad
Refrigerate Immediately:
Transfer your chicken salad to an airtight container as soon as you’re done preparing it.
Keep it in the refrigerator at or below 40°F (4°C).
Shelf Life:
Chicken salad stays fresh for 3 to 5 days in the fridge. After that, it may lose its texture or develop off flavors.
Storage Containers:
Use glass or BPA-free plastic containers with tight-fitting lids. Avoid storing in metal containers, as this may affect flavor over time.
Separate Ingredients (Optional):
If you’re adding crunchy elements like nuts, bacon, or celery, consider storing them separately and mixing them in just before serving to maintain texture.
Can You Freeze Chicken Salad?
Freezing chicken salad is not recommended due to the high mayonnaise content. Mayo tends to separate and become watery when thawed, affecting both texture and flavor.
Alternative:
You can freeze the cooked, shredded chicken separately and combine it with fresh mayo and ingredients later when you’re ready to eat.
Make-Ahead Tips
Prep Chicken in Advance:
Cook and shred chicken ahead of time. Store in the fridge for up to 3 days or freeze for up to 3 months.
Mix Just Before Serving (Optional):
For maximum freshness, you can prep all ingredients and combine them just before serving—especially if you’re hosting or serving guests.
Chill Before Serving:
Always let chicken salad chill for at least 1 hour after mixing. This allows the flavors to develop fully.
Storing Broccoli Salad
Refrigeration:
Store broccoli salad in an airtight container for up to 3 days. It may become softer over time but will still taste great.
Avoid Freezing:
Like chicken salad, broccoli salad doesn’t freeze well due to its creamy dressing and fresh ingredients.
Make-Ahead Tip:
Prep the dressing and salad components separately. Mix them together a few hours before serving for the best texture.
Extra Tips
- Label containers with the date you made the salad to keep track of freshness.
- Stir before serving leftovers to redistribute any moisture or dressing separation.
- If your salad appears dry after storing, add a small spoonful of mayo and stir to refresh it.
Expert Tips, Variations & Substitutions
Once you’ve mastered the basics of Chicken Salad Chick’s copycat recipes, it’s time to make them your own. Whether you’re aiming to match the restaurant flavor exactly or want to put your own twist on it, these expert tips, creative variations, and smart substitutions will help you customize with confidence.
Expert Tips for Perfect Chicken Salad
Shred the Chicken Finely
For authentic Chicken Salad Chick texture, shred the chicken very finely. Use a stand mixer with the paddle attachment or your hands for best results.
Use High-Quality Mayo
Dukes or Hellmann’s are the top picks for creamy, tangy results. Avoid low-fat versions if you’re after that rich, classic flavor.
Season in Layers
Always taste and adjust seasoning after chilling. The flavor will mellow out as it sits, so a touch more salt or pepper may be needed later.
Serve Cold, Not Room Temp
These salads taste best when fully chilled. Cold chicken salad has a firmer texture and a more refreshing taste.
Avoid Overmixing
Gently fold ingredients to keep bacon crispy and cheese intact in versions like Sassy Scotty.
Substitutions
Chicken
Swap with rotisserie chicken for convenience. Use canned chicken in a pinch (drain and shred well). Try turkey breast as a leaner option.
Mayonnaise
Use Greek yogurt or sour cream for a tangy, lighter version. Blend half mayo and half plain yogurt for a balanced alternative.
Bacon
Use turkey bacon or plant-based bacon for lighter or vegetarian versions.
Cheese
Replace cheddar with Monterey Jack, Colby, or pepper jack for variety.
Seasonings
Add ranch seasoning, paprika, fresh herbs, or a dash of hot sauce for extra flavor.
Creative Variations
Fruity Chicken Salad
Add halved grapes, diced apples, or dried cranberries for a touch of sweetness. Best with Classic Carol.
Nutty Crunch
Toss in sliced almonds, chopped pecans, or walnuts for texture and richness.
Spicy Twist
Mix in jalapeños, chipotle powder, or a splash of buffalo sauce to turn up the heat.
Mediterranean Style
Add chopped olives, feta cheese, and a squeeze of lemon juice.
Avocado Chicken Salad
Replace some mayo with mashed avocado for a creamy, nutrient-rich version.
Vegan Option
Substitute chicken with chickpeas, mashed lightly, and use vegan mayo. Add celery, onions, and herbs for flavor.
Pro Tip: Create a Chicken Salad Sampler!
Just like at Chicken Salad Chick, you can serve a variety of mini chicken salad scoops. Make half batches of Classic Carol, Sassy Scotty, and one or two custom versions. Serve with crackers or small rolls for a fun and shareable platter.
Nutrition Notes
Recreating Chicken Salad Chick recipes at home is not only fun—it’s rewarding. You get to enjoy the same delicious flavors using fresh, familiar ingredients, all while customizing to your taste, dietary needs, and budget. Whether you’re a fan of the timeless Classic Carol, the bold Sassy Scotty, or the fresh and crunchy Broccoli Salad, these recipes are sure to become go-to favorites in your kitchen.
Why These Copycat Recipes Are Worth Making
Simple Ingredients, Big Flavor:
Most of the recipes use pantry staples and basic kitchen tools, making them incredibly accessible.
Customizable to Your Needs:
From low-carb to high-protein to dairy-free options, you can tailor the ingredients easily.
Meal-Prep Friendly:
These salads hold up well in the fridge, making them perfect for weekly lunches or grab-and-go snacks.
Budget-Conscious:
A single batch costs significantly less than multiple trips to the restaurant—and you get more!
Family-Approved:
The variety of textures and flavors appeal to kids and adults alike.
Nutrition Highlights (Estimates)
Classic Carol (per ½ cup serving):
- Calories: ~250–300
- Protein: ~15–20g
- Fat: ~20g
- Carbs: ~1–2g
Sassy Scotty (per ½ cup serving):
- Calories: ~350–400
- Protein: ~18–22g
- Fat: ~30g
- Carbs: ~2–3g
Broccoli Salad (per ½ cup serving):
- Calories: ~200–250
- Protein: ~5g
- Fat: ~18g
- Carbs: ~8–10g (depending on sugar and add-ins)
Note: These are estimates and can vary depending on ingredients and portion sizes. Use a nutrition calculator for precise tracking.
Conclusion
Bringing the flavors of Chicken Salad Chick into your own kitchen is easier than you think. With just a few simple ingredients and customizable options, you can recreate favorites like Classic Carol, Sassy Scotty, and even the signature Broccoli Salad with delicious results. Whether you’re meal prepping for the week, planning a picnic, or looking for a quick lunch idea, these copycat recipes offer the perfect mix of comfort, convenience, and flavor. Try them once, and they’re sure to become a regular part of your recipe rotation.
FAQS
Chicken Salad Chick Copycat Recipe
Ingredients
Method
- Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
- Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment. Or you can shred the chicken tenders with two forks.
- In a medium sized bowl add celery, mayonnaise, dry Ranch dressing mix, salt and black pepper. Stir until well blended.
- Add shredded chicken and mix in well. Store chicken salad in an air tight container.
- The chicken salad tastes better if prepared a couple of hours before it is consumed.
- Serve in a sandwich or on a bed of lettuce.