Copycat Kickin' Kay Lynne Chicken Salad
Shredded chicken salad with Buffalo sauce, sriracha, ranch, bacon, cheddar and pickled jalapeños, like the Kickin' Kay Lynne at Chicken Salad Chick. The spiciest and most loaded of the flavours.
Shredded chicken salad with Buffalo sauce, sriracha, ranch, bacon, cheddar and pickled jalapeños, like the Kickin' Kay Lynne at Chicken Salad Chick. The spiciest and most loaded of the flavours.
Copycat Kickin' Kay Lynne 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
- 3 tablespoons Buffalo wing sauce
- 1 tablespoon sriracha
- 1 tablespoon dry ranch dressing mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Mix-ins
- 6 slices bacon, cooked crisp and crumbled
- ¾ cup finely shredded sharp cheddar
- 3 tablespoons finely diced pickled jalapeños
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, Buffalo sauce, sriracha, ranch mix, onion powder and garlic powder 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 bacon, cheddar and jalapeños.
- 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.
No added salt: The Buffalo sauce, ranch mix, bacon and cheddar bring plenty. Taste after chilling and add salt only if it needs it.
Heat level: Start with half the sriracha if you are unsure, and add more after tasting.
Crisp bacon: Cook it until fully crisp and let it cool before crumbling, or it turns chewy in the dressing.
Related flavours: It is the Sassy Scotty with the heat of the Buffalo Barclay and jalapeños added.
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.