Copycat Buffalo Barclay Chicken Salad
Shredded chicken in a Buffalo hot sauce and mayonnaise dressing with celery and a little celery salt, like the Buffalo Barclay at Chicken Salad Chick. Wing flavour you can put on a sandwich.
Shredded chicken in a Buffalo hot sauce and mayonnaise dressing with celery and a little celery salt, like the Buffalo Barclay at Chicken Salad Chick. Wing flavour you can put on a sandwich.
Copycat Buffalo Barclay Chicken Salad
Ingredients
Chicken
- 1 ½ lb (700 g) chicken tenderloins
- 4 cups low-sodium chicken stock, or enough to cover
Dressing
- ½ cup mayonnaise
- ⅓ cup Buffalo wing sauce, such as Frank's RedHot
- ⅓ cup very finely minced celery
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ 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.
Stir the mayonnaise, Buffalo sauce, celery, garlic powder, celery salt and pepper together in a large bowl.
- Shred.
Shred the chicken finely with two forks, or with a stand mixer and the paddle on low for 20 to 30 seconds. Stop before it turns to paste.
- Combine.
Add the shredded chicken and fold until every piece is coated and evenly orange.
- 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.
Shred it fine: The restaurant's chicken salad is shredded very small, almost fluffy. A stand mixer paddle does this in seconds.
Less mayonnaise: The Buffalo sauce adds creaminess and moisture, so this uses less mayonnaise than the Classic Carol.
More heat: Add another tablespoon of Buffalo sauce, or a few drops of a hotter sauce.
No added salt: Buffalo sauce and celery salt are both salty. Taste after chilling before you add any.
On the side: Good with celery sticks and a little blue cheese or ranch on the side.
Serving: Pile it on a croissant or toasted bread, spoon it into lettuce cups, or serve it with crackers.
Storage: Keeps in an airtight container in the fridge for up to 3 days. It does not freeze well, as the mayonnaise separates.