Chicken Salad Chick Buffalo Barclay
Spicy, creamy, and straight-up addictive—this buffalo chicken salad doesn’t mess around. With tender chicken, Duke’s mayo, and Frank’s wing sauce, it’s basically your favorite bar snack disguised as lunch. You’re welcome.
Equipment
- Large pot
- Hand mixer or stand mixer
- Mixing bowl
- Measuring cups and spoons
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.
