Chicken Salad Chick Buffalo Barclay

1 pound chicken tenderloins (Use 2 cups of shredded chicken if you are using rotisserie chicken or chicken breast)

¾ cup Duke's mayonnaise (you can use another brand but Duke's is a really high quality mayo that a lot of restaurants use.)

½ teaspoon onion powder

½ teaspoon garlic powder

1 pinch celery salt

1 pinch salt (or to taste)

1 pinch black pepper (or to taste)

3 tablespoons wing sauce (mild) (I recommend Frank's mild wing sauce. You can add more to taste, if needed.)

Begin by bringing a large pot of water to a boil.
Add the chicken tenderloins and cook for 8 to 10 minutes or until no longer pink. Chicken should register 165 degrees (Fahrenheit) with a meat thermometer.
Let the chicken cool.
Move the chicken to a large mixing bowl and shred with your hand or stand mixer. This will help the chicken get super fine just like the restaurant version.
Add the mayonnaise, seasonings, and wing sauce.
Serve with crackers, toast, or on a salad.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m