Easy Copycat Chicken Salad Chick Fancy Nancy Recipe
A creamy, slightly tangy chicken salad with grapes, apples, and pecans that's simple to make at home.
Equipment
- Large Pot
- Tongs or slotted spoon
- stand mixer with paddle or two forks
- Medium Bowl
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 1/2 pound chicken tenders
- 32 ounce chicken stock
- 3/4 cup mayonnaise (use Duke's if available)
- 2 tablespoons celery, finely minced
- 2 teaspoons dry ranch salad dressing mix
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3/4 cup red seedless grapes, halved if large
- 1/2 cup pecans, chopped
- 1/2 to 3/4 cup Fuji apple, chopped
Instructions
- Place the chicken tenders and chicken stock in a large pot and bring to a gentle simmer over medium heat.
- Poach the chicken for about 15 to 20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the stock and let cool slightly, then shred using a stand mixer with the paddle attachment or two forks.
- In a medium bowl, combine the mayonnaise, minced celery, dry ranch dressing mix, salt, and black pepper; stir until smooth.
- Add the shredded chicken to the dressing and mix until evenly coated.
- Fold in the halved grapes, chopped Fuji apple, and chopped pecans until incorporated.
- Chill for a couple of hours if possible, then serve on lettuce or as a sandwich filling.
Notes
- This chicken salad tastes better if prepared a couple of hours ahead of time.
- Use Duke's mayonnaise for a closer copycat flavor.