Chicken Salad Chick Copycat
Creamy, crunchy, and utterly delightful, this chicken salad chick copycat is the perfect dish for any gathering. Tender chicken combines with crisp celery and sweet grapes, all enveloped in a rich, velvety dressing. Ideal for lunches, picnics, or brunches, this recipe brings back warm memories while offering a fresh twist that will make you forget store-bought versions. Enjoy it on toasted bread, in lettuce wraps, or on its own—this versatile dish is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh celery, chopped
- 1 cup seedless grapes, halved
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- ½ cup chopped pecans (optional)
- Salt and pepper to taste
- 2 tbsp freshly squeezed lemon juice
Instructions
- Cook the chicken: Boil water in a large pot and add the chicken breasts. Cook for 15-20 minutes until no longer pink; cool slightly.
- Shred the chicken: Use two forks to shred the chicken into bite-sized pieces.
- Make the dressing: In a bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine ingredients: Gently fold in shredded chicken, celery, grapes, and pecans if using.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Enjoy on toasted bread or lettuce leaves.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg