Best Copycat Chicken Salad Recipes

COSTCO CHICKEN SALAD COPYCAT

Steps:

• 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!

COPYCAT CHICKEN SALAD

Steps:

• Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

COPYCAT OF ARBY'S CHICKEN SALAD SANDWICH

Steps:

• 1. Combine the first six ingredients and mix well.
• 2. Use two pieces of bread and one lettuce leaf for each sandwich.
• 3. Slide lettuce leaf on to one piece of bread.
• 4. Put two large scoops of chicken salad mixture on lettuce leaf; top with other piece of bread.
• ENJOY!

CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)

Steps:

• In a small bowl, combine the lime dressing ingredients and mix well.
• In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
• Pour the lime dressing over the salad and toss to combine.
• Transfer the salad to 4 salad plates.
• In another bowl, combine the ingredients for the peanut sauce and mix well.
• Drizzle each salad with the peanut sauce and serve.

GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)

Steps:

• Cook the pasta according to the package directions, NOT al dente. You don't want it to be too gummy or too mushy. Drain in a colander and run COLD water over until it's completely cold. Transfer to a large bowl.
• Sprinkle the chicken breasts with lemon pepper. "Grill" the chicken breasts by whatever method you prefer. You may use a panini type grill, a barbecue grill, or simply bake in the oven. Your cooking times will vary based on your method, but just make sure the breasts are fully cooked by reaching an internal temperature of 165 degrees, or when the juices run clear. Allow the chicken pieces to cool until you can handle them. Slice the chicken thinly, then cut slices in half so they are bite-sized. Spread out to cool completely while you prepare the remaining ingredients.
• Pour the dressing ingredients (mayo, oil, vinegar, sugar, salt, pepper) into the bowl and whisk until incorporated.
• After the chicken and pasta are completely cooled, add all the remaining ingredients to the bowl and stir gently. Refrigerate until ready to serve.
• TIPS: If the salad is too stiff after prolonged refrigeration, you can make it creamy again by stirring in a tiny bit of olive oil, milk or warm water. Gorgonzola cheese is similar to bleu cheese, but slightly milder. It is an acquired taste for some people, so feel free to use more or less to taste. I use MORE! For best results, don't substitute or omit ingredients. I usually try doing things to lower fat or calories, but in this case, the results will NOT be the same.

PANERA BREAD ASIAN SESAME CHICKEN SALAD - COPYCAT

Steps:

• Preheat the oven to 350°.
• Cut the wonton wrappers into 1/4-inch strips.
• Heat about 2 inches of canola oil to 365° in a heavy skillet. Fry the wonton strips in the oil until they are crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
• Spread the almonds out on a baking sheet. Toast them in the oven for 5 minutes, toss them around, and then toast for 5 minutes more. Remove from the oven and let cool.
• To make the dressing, in a bowl, mix together all of the ingredients except the oil. Use a wire whisk to blend well and then slowly drizzle in the oil to create an emulsion.
• To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, chicken and dressing.
• Transfer to plates and top with the sesame seeds and almonds.

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Dressing:.
• Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.
• Marinade:.
• Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.
• When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.
• Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.
• Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
• Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.
• While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.
• Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!
• Recipe created by Todd Wilbur www.TopSecretRecipes.com.

ASIAN SESAME CHICKEN SALAD (COPYCAT PANERA) RECIPE - (4.1/5)

Steps:

• CHICKEN: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices. DRESSING: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine. Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.

EARL'S COPYCAT SANTA FE CHICKEN SALAD & PEANUT LIME VINAIGRETTE

Steps:

• CAJUN CHICKEN: Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into 1/4" wide slices. PEANUT LIME VINAIGRETTE: Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime. SALAD: Up to one day ahead: 1) prepare deep fried tortilla pieces: slice tortillas into pieces 1/8" wide and 1" long. Heat oil in a small pot or skillet to 375 degrees. Drop tortilla pieces in batches; drain on paper towel; sprinkle on salt (may be kept loosely covered at room temperature for 1 day)(coarsely crushed tortilla chips or purchased deep fried chow mein noodles may be substituted) 2) grill corn: rub corn with vegetable oil; place over medium-high grill. Cook, rotating until lightly brown tinged. Remove kernels. (May be chilled until using.) To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat. Add corn, dates and black beans and half the feta cheese and tortilla piece into lettuces; gently toss. Divide lettuce mixture between 4 dinner plates. Thinly slice avocado and divide between 4 plates, placing on the side. Top each salad with crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts, if desired.

COPYCAT SUBWAY® ORCHARD CHICKEN SALAD SUB

Steps:

• In a medium bowl toss apples, celery, raisins, cranberries and chicken.
• Season with celery salt, salt and pepper to taste and mix.
• Stir in mayonnaise.
• Slice a 6 inch roll in half.
• Add 2 heaping tablespoons chicken salad to bottom slice of roll and spread.
• Add your toppings.

MOROCCAN CHICKEN SALAD (CALIFORNIA PIZZA KITCHEN COPYCAT)

Steps:

• To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
• While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
• Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

ZESTY CHICKEN AND BLACK BEAN SALAD - STARBUCKS COPYCAT

Steps:

• Place first 7 ingredients into a cruet or shaker.
• Shake until well blended. Set aside.
• Divide quinoa onto individual plates or bowls.
• Divide salad greens and layer on top of quinoa.
• Divide tomatoes, black beans, corn, jicama, and feta cheese on top of each salad.
• Layer sliced chicken breast on top.
• Drizzle with salad dressing.
• Enjoy!

COPYCAT WENDY'S CHICKEN/PECAN SALAD

Steps:

• 1. Layer items in your salad bowl in order given,
• 2. Heat chicken before adding to salad
• 3. add pomegranete vinegarette dressing, toss and enjoy

EARL'S COPYCAT TROPICAL CHICKEN SALAD WITH COCONUT LIME VINAIGRETTE

Steps:

• COCONUT LIME VINAIGRETTE: Chill can of coconut milk overnight or until solid; pour off watery juice. Place remaining 1/2 cup solid coconut cream in a small food processor; add lime juice, crushed red peppers, fish sauce, brown sugar and ginger; process until peppers are well crushed (mixture may separate - that's OK) Stir in cilantro mint and coconut. Chill until using (overnight OK). CHICKEN: Cut chicken breasts in half; place in resealable bag and pour in enough teriyaki sauce to cover well. Chill for 4-24 hours. Preheat grill to medium high; just before serving grill chicken until just cooked. Allow to rest for 5 minutes then cut diagonally. SALAD: Place all vegetables, fruit and cashews in a large bowl; toss with enough dressing to just barely coat. Top with deep fried tortilla pieces (or deep fried chow mein noodles) and sliced chicken pieces.

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Add the Enchilada mix and stir to coat chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
• Allow to cool and serve.

COPYCAT PANERA ASIAN SESAME CHICKEN SALAD RECIPE

Steps:

• 4 cups baby spinach leaves 4 cups chopped romaine lettuce 4 boneless skinless chicken breasts Marinade: 3 Tablespoons soy sauce 3 teaspoons brown sugar 1 teaspoon sesame oil ½ teaspoon garlic powder ½ teaspoon ground ginger Dressing: ½ cup rice vinegar ¼ cup sugar 2 Tablespoons canola oil salt and pepper to taste ½ teaspoon toasted sesame seeds Toppings for salad: Fresh cilantro, chopped ½ cup sliced almonds 1 (11 ounce) can mandarin oranges, drained 1 cup wonton strips

COPYCAT HUG-HES CHICKEN PASTA SALAD

Steps:

• In a large bowl, combine your chicken, pasta, broccoli, carrots, and kidney beans. Mix until fully combined.
• In a smaller bowl, whisk together your sugar, red wine vinegar, oil, salt, pepper, and tabasco sauce.
• Pour the dressing mixture over the pasta mixture, and toss.
• Store in fridge for 30 minutes (We prefer to have the dressing sink into the pasta and vegetables, so they taste less like vegetables, and more like the dressing).
• Serve cold.

NEIMAN MARCUS CHICKEN SALAD COPYCAT

Steps:

• In a large bowl, toss chicken, mayonnaise, celery, grapes and parsley together adding salt and pepper to taste. -- Just before serving, whip cream to soft peaks and gently fold into the chicken mixture. -- Toast almonds in a dry skillet until golden brown, and stir into the mixture, reserving a few for garnish. -- Serve the salad in lettuce leaf cups or spooned into croissants to make sandwiches.

WILLOW TREE COPYCAT CHICKEN SALAD

Steps:

• 1. Chop celery and onion in a food processor. Transfer to mixing bowl.
• 2. Place cooked chicken in the food processor and chop. Transfer to mixing bowl.
• 3. Add additional ingredients. Blend & chill.
• 4. Optional- One drop orange oil or zest. Cranberries, walnuts.

CHICKEN SALAD V. SATTUI WINERY COPYCAT

Steps:

• Mix all ingredients together.
• Refrigerate for an hour.
• Serve cold.