Copycat Chicken Salad Chick Buffalo Barclay Recipe
An amazing copycat recipe for Chicken Salad Chick Buffalo Barclay chicken salad.
Servings: 4
Ingredients
- 1 pound chicken tenderloins or chicken breast
- 8 cups chicken stock or chicken broth
- 1/2 cup mayonnaise
- 1/4 cup celery
- 1/4 cup buffalo sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Pour chicken stock into a large pot. Bring to a boil. Place the chicken in the brown and turn the heat to medium. Cook for 10 minutes or until internal temperature reaches 165 degrees F. (If you are cooking large chicken breasts, the cooking time might be longer.)
- Place the cooked chicken in a food processor and pulse until shredded. You can also use an electric mixer to shred the chicken.
- Place the mayonnaise, buffalo sauce, garlic powder, salt, and pepper into a large bowl. Stir to combine.
- Mix in diced celery and shredded chicken. Stir to fully combine.
- Serve immediately or cover and chill in the refrigerator.
Video
Notes
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- Chicken: I recommend boiling the chicken in chicken stock or broth for the most flavor. You can also use cooked rotisserie chicken.
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- Shredding chicken: Use a food processor or a mixer to shred the chicken into small pieces.
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- Mayonnaise: You can adjust the amount of mayonnaise to reach the creaminess you prefer.
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- Buffalo sauce: You can also adjust the amount of buffalo sauce. If you like it spicier, add another tablespoon of buffalo sauce. If you like it a little more mild, reduce the amount of sauce.
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- Serving: You can serve immediately or chill in the refrigerator if you like your chicken salad cold.
Nutrition
Calories: 1299kcal | Carbohydrates: 9g | Protein: 6g | Fat: 137g | Saturated Fat: 38g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 57g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1277mg | Potassium: 278mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg