Copycat Fancy Nancy Chicken Salad
Classic shredded chicken salad with diced Fuji apple, red grapes and toasted pecans, like the Fancy Nancy at Chicken Salad Chick. Sweet, crisp and crunchy.
Classic shredded chicken salad with diced Fuji apple, red grapes and toasted pecans, like the Fancy Nancy at Chicken Salad Chick. Sweet, crisp and crunchy.
Copycat Fancy Nancy 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 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mix-ins
- 1 Fuji apple, cored and cut into 1/4-inch dice
- 1 cup seedless red grapes, quartered
- ½ cup pecans, toasted and chopped
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 powder, 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 and fold until coated, then fold in the apple, grapes and pecans.
- 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.
Dice small: Quarter the grapes and cut the apple into small dice so the fruit is spread evenly through the salad.
Add the fruit last: If you make it the day before, stir in the apple and grapes a few hours before serving so they stay crisp and do not water down the dressing.
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.