I’ll be honest—this Buffalo Chicken Salad Recipe came to life because I was craving something that felt like comfort food but didn’t scream “I gave up.” Enter this Copycat Chicken Salad Chick Buffalo Barclay: creamy, spicy, and weirdly addictive. Think of it as your favorite Buffalo Chicken Salad, but with fewer mystery ingredients and no drive-thru guilt.
I first tried this at Chicken Salad Chick on a road trip (don’t judge), and let’s just say I ended up hoarding those tiny plastic containers like they were gold.
With tender shredded chicken, a generous scoop of mayo, and a hit of Frank’s Buffalo Sauce, this Chicken Salad Chick Recipe Copycat nails that tangy, creamy, slightly chaotic vibe we all secretly love. Serve it in a wrap, on crackers, or eat it straight from the bowl like the champion you are.
Chicken Salad Chick Buffalo Barclay
EQUIPMENT (PAID LINKS)
- Hand mixer or stand mixer
Ingredients
- 1 pound chicken tenderloins or 2 cups shredded cooked chicken like rotisserie
- ¾ cup mayonnaise preferably Duke’s
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 pinch celery salt
- 1 pinch salt
- 1 pinch black pepper
- 3 tablespoons mild buffalo wing sauce like Frank’s, or to taste
Instructions
- Boil the Chicken: Bring a large pot of water to a boil. Add the chicken tenderloins and cook for 8 to 10 minutes, or until the chicken is fully cooked and reaches 165°F inside.1 pound chicken tenderloins or 2 cups shredded cooked chicken
- Cool the Chicken: Remove the chicken from the pot and let it cool for a few minutes before handling.
- Shred the Chicken: Use a hand mixer or stand mixer to shred the chicken into fine pieces. This makes the texture super creamy and smooth—just like the Chicken Salad Chick version.
- Mix It Up: Add the mayonnaise, onion powder, garlic powder, celery salt, regular salt, pepper, and wing sauce to the shredded chicken. Mix until everything is well combined. You can add more wing sauce to taste if you like it hotter. If you're a spice wimp (no shame), start with 2 tablespoons and ease into it.¾ cup mayonnaise, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 pinch celery salt, 1 pinch salt, 1 pinch black pepper, 3 tablespoons mild buffalo wing sauce
- Serve It: Scoop it onto toast, pile it into a sandwich, or just go wild with crackers. It’s delicious any way you eat it.
Tips, Tricks & Tiny Truths About This Copycat Chicken Salad Chick Buffalo Barclay 🥄 (Because Yes, I Have Made It 100 Times)
👑 Use Duke’s or Don’t Bother
Look, I’m not saying other mayo brands are bad… I’m just saying they’re not Duke’s. If you want that rich, tangy, slightly magical mayo flavor, skip the bargain brands and grab the good stuff.
🐔 Rotisserie Chicken Is Your Lazy Best Friend
Don’t feel like boiling chicken? Totally fine. Grab a store-bought rotisserie chicken, shred it up, and pretend you cooked for hours. Just ditch the skin—this is chicken salad, not chicken skin salad.
🌀 Mixer > Fork (Unless You Love Suffering)
If you’re trying to shred chicken with two forks, bless your heart. Use a hand mixer or stand mixer and get that perfectly fine, fluffy texture like they do at Chicken Salad Chick—without the carpal tunnel.
🌶️ Start Mild, Then Burn Your Face (Optional)
Frank’s Buffalo Sauce brings the heat, but you control the chaos. Start with 2 tablespoons if you’re spice-sensitive. Want it hotter? Add more until your eyes water and your ancestors feel it.
🥬 Salad Wraps for the “Healthy Vibes”
Trying to keep it low carb? Throw a scoop in some romaine leaves and call it a day. Bonus: it looks like you tried. Or, just eat it with a fork straight from the mixing bowl—we’ve all been there.
🥒 Add-Ins That Totally Work (But Aren’t Required)
Want crunch? Toss in some chopped celery. Want extra heat? A dash of cayenne. Want people to stop asking what’s in it? Keep it classic and smile mysteriously.
🧊 Chill Before Serving (If You Have That Kind of Patience)
This Buffalo Chicken Salad tastes even better after chilling in the fridge for an hour or two. But if you have zero self-control, no judgment—it’s still bomb straight from the bowl.
📦 Leftovers = Lunches for Days
Store it in an airtight container and you’ve got buffalo chicken salad wrap material for the whole week—or until you stand at the fridge eating it with a spoon and swear you’ll save some “for tomorrow.”
