Chicken Salad Chick’s Sassy Scotty features the delicious flavors of sharp cheddar, bacon, and ranch in a zesty chicken salad perfect for serving on a croissant, with crackers, or on a bed of lettuce.
You guys have been loving these Chicken Salad Chick Copycat recipes, so I am doing my best to keep them coming! The nice part is, they generally all start with the same base of shredded chicken tenderloins, Duke’s mayonnaise, and minced celery, and then a variety of different seasonings are added to give them their distinct flavors.
Chicken Salad Chick is well known for their delicious chicken salads and unique flavors. A few of their most popular being the Fancy Nancy, Kickin Kay Lynne, and this one, the Sassy Scotty!
The Sassy Scotty is actually very similar to the Kickin’ Kay Lynne, with ranch, bacon, and cheese, that one just has a spice added to it!
Here’s what you’ll need to make it.
Ingredients
- Chicken tenderloins: Using chicken tenderloins and pulsing them in the food processor will give you that classic texture we love in a restaurant-style chicken salad.
- Duke’s mayo: Using Duke’s mayonnaise is key for a true copycat version, as it’s what the restaurant uses!
- Celery: Fine mince the celery so that there are no big pieces.
- Bacon: I suggest cooking it up a bit crispy and crumbling it. Bacon bits can be used in a pinch, but the flavor won’t be quite as good.
- Shredded Cheddar Cheese: Sharp cheddar is best for this recipe.
- Ranch Seasoning: I prefer to use powdered ranch seasoning. It gives the most flavor. My favorite is from the brand Simply Organic, but Hidden Valley and Ken’s also make good ones!
- Seasoning blend: To season the chicken salad further, use a mixture of salt, pepper, onion powder, and garlic powder or to mimic the restaurant’s proprietary spice blend.
How to make Sassy Scotty Chicken Salad
Step 1. Boil water in a medium pot. Add in chicken tenderloins, reduce heat to medium and simmer for around 8 minutes. As soon as they’re cooked through and reach (165°F) remove chicken from the water and allow to cool.
Add cooked chicken tenderloins to a food processor or blender and pulse until finally shredded. Do not over process.
Step 2. To a large mixing bowl, add shredded chicken, mayonnaise, minced celery, crumbled bacon, shredded cheese, and seasonings.
Step 3. Mix well until everything is incorporated.
Step 4. Refrigerate before serving.
Recipe tips
Refrigerate chicken salad for a few hours or overnight to allow the flavors to marry and develop.
Duke’s mayo is key- if you can, use it for the closest restaurant taste.
What to serve with chicken salad
Serve a scoop on top of a buttery croissant, with crackers, or as part of a lettuce wrap.
More chicken salad recipes
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Chicken Salad Chick Sassy Scotty
Ingredients
- 1 lb. chicken tenderloins
- ⅔ cup Duke's Mayonnaise
- 1 Celery rib minced
- 4 bacon slices cooked and crumbled
- ½ cup shredded cheddar cheese
- 1 tbsp. ranch seasoning
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Boil water in a medium pot. Add in chicken tenderloins, reduce heat to medium and simmer for around 8 minutes. As soon as they’re cooked through and reach (165°F) remove chicken from the water and allow to cool.
- Add cooked chicken tenderloins to a food processor or blender and pulse until finally shredded. Do not over process.
- To a large mixing bowl, add shredded chicken, mayonnaise, minced celery, crumbled bacon, shredded cheese, and seasonings. Mix well until everything is incorporated.
- Refrigerate before serving.
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