Classic Carol Chicken Salad is my copycat or DIY version of the Chicken Salad Chick restaurant flagship recipe.
Classic Carol Chicken Salad
By Sue Lau | Palatable Pastime
Classic Carol Chicken Salad is my recipe of the day with the blogging group Foodie Extravaganza.
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Chicken Salad Chicks Classic Carol
The idea for the recipe comes from the restaurant chain Chicken Salad Chicks, which are spread across the Eastern half of the United States, mostly in the South. They specialize in salads and sandwiches mostly made with a variety of chicken salad types, of which the Classic Carol is the most basic.
Instant Pot Prep
I adapted their recipe to be made in the Instant Pot along with their “Secret Seasoning” (which really is not much of a secret).
The chicken I use is from the chicken tenderloin sold at Aldi, using half the package. You can either double the recipe or save the rest to bake or fry up as chicken tenders or in a stir-fry.
Serving Ideas for Chicken Salad
I put mine on some croissants. Or you can also serve it up on lettuce leaves.
The restaurant will put theirs on lettuce and give you a dill pickle spear and a wrapped iced shortbread cookie (Yum!) I had some nicer small dills which were very crunchy and delish.
Foodie Extravaganza
Baby Shower Recipes
We are sharing Baby Shower recipes to honor Lauren Goehring, former food blogger at From Gate to Plate, who set up Foodie Extravaganza as a blogging group years ago . We are welcoming the newest addition to her family!
- Classic Carol Chicken Salad from Palatable Pastime
- Cobb Dip from A Day in the Life on the Farm
- Coconut Filled Tartlets – East Indian from Sneha’s Recipe
- Melon Prosciutto Chevre Salad with Mint Dressing from Food Lust People Love
- Pink and Blue Sandwich Cake Cookies from Our Good Life
- Red Velvet Cupcakes from Passion Kneaded
- Toasted Sesame Seed Crackers from Karen’s Kitchen Stories
Classic Carol Chicken Salad
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Classic Carol Chicken Salad
Classic Carol Chicken Salad
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
Chicken:
- 1 pound chicken tenders
- 1 tablespoon granulated chicken bouillon
- 1 tablespoon ranch dressing mix
- 1 cup water
Dressing:
- 1 cup Duke's mayonnaise
- 1 teaspoon Ranch dressing mix
- 1/2 teaspoon salt
- 1/2 rib celery, (finely grated)
Instructions
- Place chicken tenders in Instant Pot with water, bouillon and ranch dressing mix.
- Place the lid on the cooker and set to seal.
- Cook at pressure on the high setting for ten minutes; use the quick release.
- Remove chicken and drain; when cool enough to handle, shred the chicken.
- Use a box grater to finely grate the celery or use a ginger grater. You should have 1/4 cup celery pulp.
- Mix the chicken with the dressing ingredients and celery pulp, stirring to mix well.
- Serve as a salad or in sandwiches.
Notes
Nutrition
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I am a fan of all chicken salads! The addition of ranch dressing powder is fabulous. Wish I could have a big scoop right now!
I have made this atleast 10 times probably more it’s 5 stars all day.
I have never heard of this restaurant but the recipe sounds easy and delicious.
Franchises here really didn’t start becoming widespread until the past couple of years. You might see one before long.
I haven’t had a chicken salad in so long. This looks so delicious and easy too.
This is amazing! Love how exactly you made a restaurant food! This looks and sounds delicious. Loved your photos!
I LOVE Chicken Salad Chick and the Classic Carolina, but I do not have an insta pot… how do you make it without one?
You could try poaching the chicken in the liquid over low heat until it was cooked. But the pressure cooker does force some extra flavor into the meat. You could also steam without the extra flavor. Just avoid cooking it in a skillet as the browning will make the meat a different texture.
This was delicious. I moved to the Midwest recently from the south and I have really missed chicken salad chick. My favorite was always the classic Carol. This tastes exactly like it! Thank you for sharing!
Glad you liked it!
This looks so good! Any advice for someone without an instant pot? My options are oven, stove-top, or slow cooker.
You can get it done the fastest by simmering in milk or broth for about 15minutes or until the juices run clear or about 165F inside. Best to cook it moist so it doesn’t dry out.