Copycat Barbie-Q Chicken Salad
Poached chicken tenders shredded into mayonnaise, barbecue sauce and dry ranch mix, like the Barbie-Q at Chicken Salad Chick. Smoky, tangy and creamy. Make it a few hours ahead for sandwiches, crackers or lettuce cups.
Poached chicken tenders shredded into mayonnaise, barbecue sauce and dry ranch mix, like the Barbie-Q at Chicken Salad Chick. Smoky, tangy and creamy. Make it a few hours ahead for sandwiches, crackers or lettuce cups.
Copycat Barbie-Q Chicken Salad
Ingredients
Chicken
- 1 ½ lb (700 g) chicken tenderloins
- 4 cups low-sodium chicken stock, or enough to cover
Dressing
- ¾ cup mayonnaise
- ¼ cup barbecue sauce
- 2 teaspoons dry ranch dressing mix
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Poach the chicken.
Lay the tenders in a single layer in a wide pot and pour in enough stock to cover them by about 1/2 inch. Bring to a gentle simmer over medium heat, then lower the heat so it barely bubbles. Cook for 15 to 20 minutes, until the thickest piece reads 165°F (74°C).
- Cool.
Lift the chicken out of the stock and let it cool until it is just warm. Strain the stock and keep it for soup or rice.
- Mix the dressing.
Whisk the mayonnaise, barbecue sauce, ranch mix, salt and pepper together in a large bowl.
- Shred and combine.
Shred the chicken with two forks, or with a stand mixer and the paddle on low for 20 to 30 seconds. Add it to the dressing and fold until every piece is coated.
- Chill.
Cover and refrigerate for at least 2 hours so the flavours come together. Taste and adjust the salt before serving.
Notes
Let the chicken cool first: Hot chicken melts the mayonnaise and makes the salad greasy. Wait until you can handle it comfortably.
Keep the poach gentle: A hard boil tightens the chicken and makes it stringy. Small bubbles at the edge of the pot are enough.
Choose the sauce: The barbecue sauce decides the flavour. A sweet Kansas City style gives a mild salad; a smoky or vinegar-based sauce gives more bite. Taste before adding the salt, since sauces and ranch mixes vary in saltiness.
Serving: Pile it on a croissant or toasted bread, spoon it into lettuce cups or a hollowed-out tomato, or serve it with crackers.
Same method, plainer salad: The classic chicken salad uses the same poach-and-shred method with a simpler dressing.
Storage: Keeps in an airtight container in the fridge for up to 3 days. It does not freeze well, as the mayonnaise separates.