It has been a month since Chicken Salad Chick opened near us and I am a big fan. I’m slowly working my way through their flavors. My favorites so far, are Fancy Nancy and Patti Thai-riffic.
What happens when I get a craving for my favorite Chick and I can’t get my hands on any? Kathy get’s sad. So, have been on the lookout for a copycat recipe. I found one and have tweaked it to my liking. I served this on low carb sun-dried tomato wraps.
- 2 cups of chopped rotisserie chicken
- 1 fuji apple, chopped
- 1/2 C seedless red grapes, cut up
- 2 TBSP chopped pecans
- 1 cup mayo
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 1/2 tsp ranch seasoning
Add all ingredients into a bowl and stir until well combined.
Refrigerate for 30 minutes prior to serving.
Will keep in the refrigerator for up to 1 week.
Makes 4 servings
This was spot on. I did not put celery in because I am not a fan. You can add finely chopped celery like Chicken Salad Chick does if you would like.
You can experiment with lower calorie substitutes for the mayonnaise. I used Dukes, which I love. If you want to lighten it up but keep that mayo taste, use half mayo and half fat free greek yogurt.
I hope you get a chance to try this recipe. I made enough to supply me with lunches all week. This made my day.
Thanks for reading.