Chicken Salad Chick Dixie Chick
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This copycat Chicken Salad Chick Dixie Chick recipe is a favorite on the menu and is for those onion lovers out there! It’s the Classic Carol but has minced onions added for more flavor and you can make it in just minutes!
What You Will ❤️ About Dixie Chick Chicken Salad
- Easy! Once you’re chicken is cooked – you can mix this up in just a couple of minutes.
- Creamy – I love Chicken Salad Chick because the chicken salad is always creamy!
- Versatile – This chicken salad is great on crackers, with lettuce or on a chicken salad sandwich!
Ingredients for Dixie Chick Chicken Salad
Chicken Salad Chick has a simple recipe with clean ingredients and that’s part of why it tastes so good! Here’s what you need for the Dixie Chick – one of the restaurant favorites:
- Chicken Breast – chicken breasts are such different sizes these days! but you’ll need 2 cups shredded chicken for this recipe. The easiest way to shred the chicken is using the paddle attachment on your mixer!
- Duke’s Mayonnaise – you can use what you like but they use Duke’s and so do I!
- Onion Powder – you could potentially skip it on this one since you’re adding onions but it’s just a little bit!
- Celery – the Classic Carol only has minced celery and that’s the base for all of their salads – and make sure it’s a tiny mince as this is really the only texture in their salad
- Onions – finely mince yellow onion – you could use white but it has a stronger flavor
Chicken Salad Chick Chicken Salad Varieties
With 12 varieties of chicken salad on the Chicken Salad Chick menu – you’ll find something you like! In addition to that, Chicken Salad Chick has egg salad, pimento cheese and a bevy of Southern Tradition side dishes round out the menu of this popular chain fast casual restaurant. Here are all the varieties of chicken salad (and my recipes for some – I’m workin on doing them all!):
- Classic Carol Chicken Salad – just the basics: mayo, celery, onion powder…and chicken and this is the PERFECT copycat recipe!
- Sassy Scotty – add cheddar, bacon & ranch
- Cranberry Kelli – Carol with dried cranberries and slivered almonds
- Fancy Nancy – it sure is fancy when you add fruit like fuji apples, seedless grapes and crushed pecans
- Fruity Fran – similar to the Nancy but replace the pecans with pineapple (and I liked it much better!)
- Olivia’s Old South – like the Carol but add hard boiled egg & sweet pickles
- Kickin’ Kay Lynne – buffalo sauce, ranch, bacon, shredded cheddar cheese, jalapeños, & Sriracha
- Jalapeño Holly – Diced Jalapenos
- Lauryn’s Lemon Basil – chopped pecans, fresh basil, & lemon
- Buffalo Barclay – with buffalo sauce
- Barbie-Q – with hickory bbq flavor
How to make CSC Dixie Chick Chicken Salad
The hardest part of this recipe is waiting for it to chill so the flavors can meld together! It’s best to make the day before you need it – but at least an hour to chill in the fridge is great. Here’s how to make it:
- If needed, use a mixer with the paddle attachment to shred your chicken. This is the KEY to getting the texture that Chicken Salad has!
- FINELY mince your celery and onion – to where you can barely see pieces.
- For the amount listed you only need 1/2 celery stalk and 1 slice of onion
- In a large bowl, add chicken, celery, onions, mayonnaise and onion powder and stir until mixture is combined.
- Refrigerate for 1-2 hours in a covered dish.
- Serve as a sandwich with lettuce on bread or a croissant, on crackers or add a scoop to a salad.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week.
Feel free to taste your chicken salad and if you feel it’s lacking – go ahead. I tasted this next to the Chicken Salad Chick and didn’t feel it needed any.
You can poach the chicken – Place chicken breasts in water, chicken broth or chicken stock and bring to a boil. Turn heat to low and simmer for 20 minutes or until internal temperature of chicken is 165º. Remove from liquid and shred.
Or you can air fry the chicken. I sprinkle with salt and pepper and cook at 360º for 10-15 minutes (depending on size of chicken breast) until internal temperature is 155º. Let it rest until it comes to 165º.
Check the temperature of your chicken with an instant read meat thermometer.
Sure! They only use white meat – so if you want to stay true to them – just use the chicken breast.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Side Dish Copycat Chicken Salad Chick recipes
Chicken Salad Chick’s Grape Salad is among the most popular sides and I have recipes for all of them!
Chicken Salad Chick Chicken Salad Recipes
- Classic Carol – just the basics: mayo, celery, onion powder…and chicken
- Sassy Scotty – add cheddar, bacon & ranch
- Cranberry Kelli – Carol with dried cranberries and slivered almonds
- Fancy Nancy – it sure is fancy when you add fruit like fuji apples, grapes and crushed pecans
- Fruity Fran – apples, grapes & pineapple
- Olivia’s Old South Chicken Salad – hard boiled eggs & sweet pickles
- More Chicken Salad Chick Recipes
Chicken Salad Chick Dixie Chick
Equipment
Ingredients
- 2 cups cooked chicken breast shredded
- 2 tbsp celery finely minced
- 2/3 cup Dukes mayonnaise
- 1/8 tsp onion powder
- 2 tbsp minced onion
Instructions
- Use a food processor or Kitchen Aid to shred your chicken. This is the KEY to getting the texture that Chicken Salad has!2 cups cooked chicken breast
- FINELY mince your celery – to where you can barely see pieces.2 tbsp celery
- In a medium bowl, add chicken, celery, minced onions, mayonnaise and onion powder and stir until combined.2 cups cooked chicken breast, 2/3 cup Dukes mayonnaise, 1/8 tsp onion powder, 2 tbsp minced onion, 2 tbsp celery
- Refrigerate for 1-2 hours in a covered dish.
- Serve with bread, crackers or on a salad.
Just a quick correction: In the INGREDIENTS part of this post (up at the top, with the orange box around it; not down at the bottom where the recipe is), in the CELERY part, you say the “Classic Carol” when I believe you meant to say “Dixie Chick.”
I meant that because the Classic Carol is the base for all of the salads. Thanks
Great! I fixed the basic chicken salad. Added a little dill and pickle relish juice to the recipe. Great for sandwiches.
delicious! added a lot more onion powder as well as a bit of salt and fresh cracked pepper. let it sit in the fridge overnight and it’s even better.
I don’t have a food processor, but if you chop the chicken extra fine and then grind it in your fingers you get that same result.