Chicken Salad Chick Classic Carol
A copycat of the plain Classic Carol chicken salad: finely shredded chicken tenderloins, finely diced celery, mayonnaise, onion powder and garlic powder.
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Ingredients
- 1 pound chicken tenderloins
- 1 rib celery finely diced
- 3/4 cup Duke's mayonnaise
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch salt or to taste
- 1 pinch black pepper or to taste
Instructions
- Fill a large pot with water, add the chicken tenderloins and bring the water to a boil.
- Reduce the heat to low, cover and cook for 8 to 10 minutes. Check with a food thermometer. The chicken must reach 165°F.
- Remove the cooked chicken from the water and let it cool. Use a hand mixer or food processor to shred it finely.
- Use a food processor to dice the celery into fine pieces.
- Add the mayonnaise, celery, onion powder, garlic powder, salt and pepper to the shredded chicken. Stir well and serve.
Notes
This is a home copycat, not the restaurant's own recipe. The total does not include the time for the chicken to cool. Keep refrigerated.
Nutrition
Serving: 1servingCalories: 426kcalCarbohydrates: 1.1gProtein: 26.1gFat: 34.4gSodium: 399mgFiber: 0.3gSugar: 0.4g
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