Chicken Salad Chick Kickin' Kay Lynne Recipe
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.
Servings: 4 servings
Calories: 519kcal
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.
Nutrition
Calories: 519kcal | Carbohydrates: 6g | Protein: 29g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1565mg | Potassium: 490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 1mg