Copycat Dixie Chick Chicken Salad
Classic shredded chicken salad with a generous amount of finely minced yellow onion, like the Dixie Chick at Chicken Salad Chick. For people who like a strong onion bite.
Classic shredded chicken salad with a generous amount of finely minced yellow onion, like the Dixie Chick at Chicken Salad Chick. For people who like a strong onion bite.
Copycat Dixie Chick 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
- 1 rib celery, very finely minced
- ½ cup very finely minced yellow onion
- ½ teaspoon garlic powder
- 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.
Stir the mayonnaise, celery, onion, garlic powder, 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 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.
Shred it fine: The restaurant's chicken salad is shredded very small, almost fluffy. A stand mixer paddle does this in seconds.
The base: This flavour starts from the Classic Carol and adds to it. Here the onion powder is swapped for fresh minced onion.
Mince the onion very fine: Small pieces blend into the salad. A food processor pulsed a few times works well.
Milder onion: Soak the minced onion in cold water for 10 minutes, then drain and pat it dry before adding.
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.