Copycat Sassy Scotty Chicken Salad
Shredded chicken salad with ranch dressing, crisp bacon and shredded cheddar, like the Sassy Scotty at Chicken Salad Chick. Creamy, smoky and salty.
Shredded chicken salad with ranch dressing, crisp bacon and shredded cheddar, like the Sassy Scotty at Chicken Salad Chick. Creamy, smoky and salty.
Copycat Sassy Scotty 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 ranch dressing
- ⅓ cup very finely minced celery
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Mix-ins
- 6 slices bacon, cooked crisp and crumbled
- ½ cup finely shredded mild cheddar
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, ranch, celery, garlic powder 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 bacon and cheddar.
- 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: Ranch, bacon and cheddar are all salty. Taste after chilling and add salt only if it needs it.
Ranch: Bottled ranch works. For homemade, stir 1 tablespoon dry ranch mix into 1/3 cup sour cream.
Bacon stays crisp longer if you fold it in shortly before serving.
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.