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Chicken Salad Chick Kickin Kay Recipe

Chicken Salad Chick Kickin Kay Recipe

Discover how to make the bold and flavorful Chicken Salad Chick Kickin Kay recipe, a spicy twist on classic chicken salad with just the right kick for sandwich or cracker pairings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 pound chicken tenderloins Use 2 cups of shredded chicken if you are using rotisserie or chicken breast
  • ¾ cup Duke's mayonnaise you can use another brand but Duke's is what a lot of restaurants use and will give you a very close taste to CSC
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 pinch celery salt
  • 1 pinch salt or to taste
  • 1 pinch black pepper or to taste
  • 3 tablespoons buffalo wing sauce mild I recommend Frank's
  • 1 teaspoon sriracha or more to taste
  • 2 tablespoons pickled jalapenos diced
  • 1 tablespoon ranch dressing I recommend Ken's
  • ½ cup bacon bits
  • ½ cup shredded sharp cheddar

Equipment

  • Large pot
  • ▢hand mixer or food processor to shred the chicken

Method
 

  1. Begin by bringing a large pot of water to a boil. Add the chicken tenderloins and cook for 8 to 10 minutes or until no longer pink. Chicken should register 165 degrees (Fahrenheit) with a meat thermometer.
  2. Let the chicken cool and gather your other ingredients.
  3. Move the chicken to a large mixing bowl and shred with your hand or stand mixer. This will help the chicken get super fine just like the restaurant version.
  4. Add the mayonnaise, seasonings, ranch, sriracha, and buffalo sauce. Mix well. Stir in the cheddar, bacon bits, and diced pickled jalapenos.
  5. Serve with crackers, toast, or on a salad.