Chicken Salad Chick Buffalo Barclay
This Chicken Salad Chick Buffalo Barclay recipe is creamy, tangy, and packed with buffalo flavor. It is ready in 20 minutes and works great for sandwiches, wraps, salads, or crackers.
Equipment
- Large pot
- Large mixing bowl
- Food processor or electric mixer For finely shredding the chicken
Ingredients
- 1 pound chicken tenderloins or chicken breast
- 8 cups chicken stock or chicken broth
- ½ cup mayonnaise
- ¼ cup buffalo sauce
- ¼ cup finely diced celery
- ¼ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring the chicken stock or broth to a boil in a large pot. Add the chicken, reduce the heat, and cook until the chicken reaches 165°F internally, about 10 minutes.
- Remove the chicken from the broth and shred it finely using a food processor or electric mixer.
- In a large bowl, mix the mayonnaise, buffalo sauce, garlic powder, celery salt, salt, and black pepper until smooth.
- Add the shredded chicken and diced celery to the dressing. Stir until everything is evenly coated.
- Serve immediately or refrigerate until chilled for a colder, firmer chicken salad.
Notes
Use chicken stock instead of water for more flavor. Duke’s mayonnaise and Frank’s RedHot Buffalo Sauce give the closest copycat taste. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freezing is not recommended.