Looking to spice up your chicken salad game? Check out this copycat recipe for the Chicken Salad Chick Kickin’ Kay Lynne. Tender shredded chicken is mixed with lots of heat from jalapenos, buffalo sauce, and sriracha. This one is for all the spicy food lovers.
We have been having a lot of chicken salad in our house as I have been working on these copycat recipes for you guys. And I think it’s safe to say that this is one of, it not THE favorite of my husband! He loves anything with a bit of spice to it.
The Kickin’ Kay Lynne features the classic base of finely shredded chicken, celery, and Duke’s mayo, and amps it up with a bit of heat from buffalo sauce, sriracha, and pickled jalapenos.
This recipe is very similar to the Sassy Scotty, but with some extra kick to it! For some other Chicken Salad Chicken copycat recipes, check out Lauryn’s Lemon Basil, Dixie Chick, Jalapeno Holly, and the Classic Carol.
Ingredients
- Dukes Mayonnaise: This is key to a true copycat version. This is the brand the restaurant uses.
- Chicken Tenderloins: Something that sets Chicken Salad Chick apart is their use of chicken tenderloins. By poaching them, they stay tender and juicy.
- Celery: Minced well is key here!
- Ranch Seasoning: I like to use Simply Organic’s Ranch seasoning blend, because it has clean ingredients. The Hidden Valley ranch packet will work as well (it is the base of Wingstop’s Ranch Recipe). Rumor has it, Ken's Dressing is the brand Chicken Salad Chick uses.
- Spice Blend: Chicken Salad Chick has a proprietary spice blend that is top secret. A blend of salt, pepper, garlic powder, and onion powder will get you a similar flavor.
- Pickled Jalapenos: You can choose mild or hot depending on your preferences.
- Buffalo Sauce: Frank’s is the most well known brand, but you can use any.
- Sriracha: Adding a second hot sauce may seem redundant, but it gives a nuanced heat and extra flavor! Plus, it’s what the restaurant does.
- Bacon Pieces: You can use bacon bits, but I prefer to cook and crumble the real thing.
- Shredded Cheddar: Sharp cheddar really compliments the spiciness and the bacon!
How to Make this Kickin’ Kay Lynne Copycat
Step 1. Begin by preparing your chicken tenderloins. Bring a medium sized pot of water to boil. Once boiling, add chicken tenderloins and cook for around 8 minutes. The internal temperature of the chicken should reach 165 degrees F. Remove from the water and allow to cool until they are able to be handled.
Add chicken to a food processor and pulse until finely shredded, but do not over mix.
Step 2. Add shredded chicken to a large mixing bowl, along with mayo, cooked bacon pieces, minced celery, ranch seasoning, spices, shredded cheese, diced jalapeno, buffalo sauce, and sriracha.
Step 3. Mix until everything is well combined.
Step 4. Refrigerate before serving.
Recipe Tips
- If you don’t have a food processor, you can use a blender to get you a similar finely shredded texture to the chicken.
- My biggest tip for an authentic copycat recipe is using chicken tenderloins and Duke’s mayonnaise.
Storage
This chicken salad is best served fresh or the next day. In fact, letting it sit overnight in the fridge will give you the best flavor, as everything has time to marinate together.
For leftovers, store in an airtight container in the fridge for up to five days.
More Chicken Salad Chick Recipes
Did you enjoy this Chicken Salad Chick Kickin' Kay Lynne Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Chicken Salad Chick Kickin' Kay Lynne Recipe
Ingredients
- 1 lb. Chicken Tenderloins
- ¾ cup Duke's Mayonnaise
- 1 Celery Rib minced finely
- 2 tbsp. Pickled Jalapenos small dice
- 1 tablespoon Sriracha
- 2 tablespoon Buffalo Sauce
- ½ cup Shredded Sharp Cheddar Cheese
- 4 Bacon Strips cooked and crumbled
- 1 tbsp. Ranch Seasoning
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ½ tsp. salt
- ½ tsp. black pepper
Instructions
- Begin by preparing your chicken tenderloins. Bring a medium sized pot of water to boil. Once boiling, add chicken tenderloins and cook for around 8 minutes. The internal temperature of the chicken should reach 165 degrees F. Remove from the water and allow to cool until they are able to be handled.
- Add chicken to a food processor and pulse until finely shredded, but do not over mix.
- Add shredded chicken to a large mixing bowl, along with mayo, cooked bacon pieces, minced celery, ranch seasoning, spices, shredded cheese, diced jalapeno, buffalo sauce, and sriracha. Mix until everything is well combined.
- Refrigerate before serving.
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