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Chicken Salad Chick Copycat

A homemade version of the beloved Chicken Salad Chick sandwich with creamy, perfectly balanced flavors that captures the rich, savory goodness of the original.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast, diced
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 hard-boiled egg, chopped
  • 1/4 cup celery, finely diced
  • 2 tablespoons yellow mustard
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Method
 

  1. If using raw chicken, poach 2-3 chicken breasts in seasoned water for 18-20 minutes until they reach 165°F internally. Let cool completely before dicing into bite-sized pieces.
  2. In a large mixing bowl, combine mayonnaise, yellow mustard, sugar, salt, and pepper. Whisk until the mixture is completely smooth and the sugar dissolves.
  3. Fold in the sweet pickle relish and chopped hard-boiled egg. Mix gently to avoid mashing the egg.
  4. Add the finely diced celery for crunch. The celery should be cut small enough to distribute evenly but large enough to provide texture contrast.
  5. Add the diced chicken and lemon juice to the bowl. Gently fold everything together until the chicken is evenly coated with the creamy dressing.
  6. Refrigerate for at least 30 minutes before serving to allow all the flavors to meld together.

Notes

Can be prepared up to 2 days in advance - flavors improve as they meld together. Make sure chicken is completely cooled before adding to prevent mayonnaise from breaking. Chill for at least 30 minutes before serving. Store covered in refrigerator for up to 4 days. Does not freeze well due to mayonnaise base.