Chic-fil-A Chicken Salad
Chef Charles Knight
It’s Salad Season… typically I do not frequent fast-food restaurants, but Chic-fil-A’s chicken salad was the exception to my long-standing rule. When they removed it from the menu I decided to see if I could reproduce the recipe and make as good or better. The key to maximize flavor is to process or grate combined ingredients as fine as possible.
Serves 4 / Preparation Time: 1 hour
Equipment: 1.7 quart sauté/saucepan with lid, French chef knife, cutting board, Original Rotary Food Cutter, mixing bowl
- 2 cooked chicken breasts (about 10 ounces), chopped fine
- 3 cups chicken stock or broth
- 2 large stalks celery, grated #1 cutting cone
- ½ onion, chopped fine #2 cutting cone
- 2 hard-cooked eggs, chopped fine
- 5 Durkin’s sweet pickles, chopped fine #2 cutter cone
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon celery salt
- ½ cup mayonnaise, less or more depending on how you like it
- 1 teaspoon paprika
NOTE: Bone-in chicken breast with skin will provide maximum flavor.
In the 1.7 quart, braise/simmer chicken breasts and eggs in chicken stock or broth over low heat 215°F (102°C). Cover, open the vent and cook until done, about 40 minutes.
Remove the chicken breasts and eggs from the broth and allow to cool sufficiently. Remove the skin, debone and chop fine. Place in a mixing bowl with all other ingredients and mix well. Chill in the refrigerator for 1 hour covered, or overnight.
To serve, place on a bed of lettuce and sprinkle with paprika. Variation, serve with slice avocado seasoned with fresh lemon juice and sea salt.