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Copycat Chicken Salad Chick Buffalo Barclay

This incredibly flavorful and easy-to-make chicken salad perfectly balances tangy buffalo sauce with tender chicken, creating a deconstructed buffalo wing experience. It's versatile for sandwiches, wraps, or lettuce cups and is a definite crowd-pleaser.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken from a rotisserie chicken or 2 large chicken breasts (approx. 1.5 lbs), boiled or baked
  • 1/2 cup mayonnaise good quality full fat recommended, light mayo also works; adjust to desired creaminess
  • 1/4 cup Frank's RedHot Buffalo Wing Sauce or your preferred buffalo sauce; adjust to desired tang and spice
  • 1 stalk celery finely diced
  • 1/4 tsp salt or to taste
  • 1/4 tsp freshly ground black pepper or to taste

Method
 

  1. Prep Your Chicken: If using a rotisserie chicken, remove skin and bones, then shred the meat. If using boiled or baked chicken breasts, ensure they are completely cooled, then shred them. Aim for shredded pieces with texture, not finely minced.
  2. Dice the Celery: Finely dice the celery stalk(s). Aim for small pieces, about the size of a grain of rice, to add crunch without dominating the flavor or texture.
  3. Combine the Wet Ingredients: In a large mixing bowl, combine the mayonnaise and buffalo sauce. Stir them together until completely combined and you have a smooth, orange-tinted creamy mixture.
  4. Add Chicken and Celery: Add the shredded chicken and diced celery to the bowl with the mayonnaise and buffalo sauce mixture.
  5. Mix It All Up: Using a spatula or large spoon, gently fold all ingredients together. Ensure the chicken and celery are evenly coated with the creamy sauce, being careful not to mash the chicken.
  6. Season to Taste: Taste the chicken salad and add salt and pepper as needed. Start with about a quarter teaspoon of salt and a few grinds of black pepper, then adjust. If more tang or spice is desired, add another tablespoon of buffalo sauce and taste again.
  7. Chill Out: Cover the bowl and refrigerate the chicken salad for at least 30 minutes, or ideally 1-2 hours. This allows the flavors to meld and develop, and the mayonnaise to firm up for better texture. Do not skip this step for best results.

Notes

For the best flavor and texture, use good quality full-fat mayonnaise and Frank's RedHot Buffalo Wing Sauce. Ensure chicken is completely cooled before mixing to prevent the mayonnaise from breaking down. Avoid overmixing to keep the chicken tender. Chilling the chicken salad for at least 30 minutes (preferably 1-2 hours) is crucial for flavors to meld. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freezing is not recommended as mayonnaise tends to separate. This recipe is excellent for meal prepping.