Dixie Chick Chicken Salad Chick Copycat Recipe

One for the onion lovers! This Dixie Chick Chicken Salad Chicken Copycat Recipe is a simple chicken salad that has been amped up with lots of finely minced onion. Serve with crackers, on a sandwich, or in a lettuce wrap.

The Dixie Chick is the only chicken salad that Chicken Salad Chicken offers with onions. Made with the same ingredients as the Classic Carol, just with added finely diced yellow onion for loads of flavor. 

I love adding green onion to chicken salad, such as in my lemon tarragon chicken salad. But I have to say, mincing yellow onion finely is really a great way to add extra onion flavor and I am a fan. 

Ingredients

• Dukes Mayo- Duke's mayonnaise is necessary for this chicken salad, as it is what the restaurant uses and it made with extra egg yolks, giving it a richer, thicker taste.
• Chicken Tenderloins- Chicken tenderloins is the only meat that Chicken Salad Chicken uses. My favorite way to cook the chicken is by poaching, which gives it a similar texture to the restaurant. You can also use already cooked, shredded chicken.
• Onions- Use minced or grated yellow onions for best texture.
• Celery- Just like with all of the Chicken Salad Chick recipes, there is a bit of finely minced celery.
• Spices- The restaurant uses a secret spice mix, which is similar to what you'll find in dry ranch seasoning. You can use that if you want, but this copycat chicken salad uses a simple blend of onion powder, garlic powder, salt, and pepper. 

How to Make the Dixie Chicken from Chicken Salad Chick 

To cook chicken tenderloins

In a large pot, bring 4 cups of chicken stock (or water) to a boil. Once boiling, add uncooked chicken tenderloins. The chicken can be snug, but keep do not stack it, to ensure it all cooks through. Cover with a lid and remove from heat. Set timer for 25 minutes. The carryover residual heat will perfectly cook the chicken while keeping it very moist. 

To prepare chicken salad

Step 1. Add cooked chicken tenderloins to the bowl of the food processor.

Step 2. Process for ten seconds. Double check to make sure it there are no large chunks.

Step 3. Add chopped chicken to a mixing bowl, with mayo, minced celery, minced onions, onion powder, garlic powder, salt, and pepper.

Step 4. Mix well to combine. For best taste, allow chicken salad to chill for an hour in the fridge. Serve cold. 

Recipe Tips

• If you want the onions to be extra fine, you can grate the onion instead of mincing it. 
• Let the finished chicken salad sit in the fridge for a few hours to let the flavors come together. This will mellow the taste of the onions.
• Shredded rotisserie chicken or canned chicken can be used in place of chicken tenderloins, but the texture won't be the exact same.
• If you do not have a food processor, you can chop the chicken by hand or use a stand mixer to shred the chicken.

How to serve

Chicken Salad Chick serves the chicken salads scooped on top of leaf lettuce, on a sandwich, wrap, or with crackers.

I love it on it's own or on croissant with lettuce.

Storage

Store leftover chicken salad in the fridge in an airtight container for up to 4 days. 

I do not recommend freezing chicken salad.

Dixie Chick Chicken Salad Chick Copycat Recipe

Sarah Baumeister

One for the onion lovers! This Dixie Chick Chicken Salad Chicken Copycat Recipe is a simple chicken salad that has been amped up with lots of finely minced onion. Serve with crackers, on a sandwich, or in a lettuce wrap.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course chicken, Lunch

Cuisine American

Servings 2 servings

Calories 667 kcal

Ingredients

  

1x2x3x

• ▢ 1 lb. chicken tenderloins around 2 cups of cooked chicken
• ▢ ½ cup Duke's mayonnaise
• ▢ 1 celery rib minced
• ▢ ½ cup onion minced
• ▢ ½ tsp. onion powder
• ▢ ½ tsp. garlic powder
• ▢ ½ tsp. salt
• ▢ ½ tsp. pepper

Instructions

 

How to Prepare Chicken Tenderloins for Salad

• In a large pot, bring 4 cups of chicken stock (or water) to a boil. Once boiling, add uncooked chicken tenderloins. The chicken can be snug, but keep do not stack it, to ensure it all cooks through. Cover with a lid and remove from heat. Set timer for 25 minutes. The carryover residual heat will perfectly cook the chicken while keeping it very moist. 

How to Prepare Chicken Salad

• Add cooked chicken tenderloins to the bowl of the food processor. Process for ten seconds. Double check to make sure it there are no large chunks.
• Add chopped chicken to a mixing bowl, with mayo, minced celery, minced onions, onion powder, garlic powder, salt, and pepper.
• Mix well to combine. For best taste, allow chicken salad to chill for an hour in the fridge.
• Serve cold.

Nutrition

Calories: 667kcalCarbohydrates: 7gProtein: 50gFat: 48gSaturated Fat: 8gPolyunsaturated Fat: 26gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 169mgSodium: 1101mgPotassium: 957mgFiber: 1gSugar: 2gVitamin A: 121IUVitamin C: 6mgCalcium: 37mgIron: 1mg

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