Copycat Chicken Salad Chick Buffalo Barclay is one of those recipes I resisted making at home for way too long because I thought there was no way I could get it right. Turns out I was completely wrong. Tender shredded chicken tenderloins, Duke's mayonnaise, Frank's Red Hot buffalo sauce, finely minced celery, and a little ranch seasoning all come together into something that tastes so close to the original it's honestly a little ridiculous. Served on toasted bread with a crisp butter lettuce leaf and a side of crackers, just like you see in the photo above, this one is pure comfort.
This recipe is perfect any time of year, but it really shines during game day season, summer cookouts, and busy school-year lunches when you need something that feels special without spending an hour in the kitchen. If your family loves the Chicken Salad Chick menu, or you live somewhere without a location nearby, this is about to become your new go-to. We make a big batch on Sundays and it disappears by Wednesday every single time.
Jump to:
- Why You'll Love This Copycat Chicken Salad Chick Buffalo Barclay
- Ingredients for Copycat Chicken Salad Chick Buffalo Barclay
- How to Make Copycat Chicken Salad Chick Buffalo Barclay
- My Top Tips for Copycat Chicken Salad Chick Buffalo Barclay
- Little Moments in the Kitchen
- Substitutions for Copycat Chicken Salad Chick Buffalo Barclay
- Variations on Copycat Chicken Salad Chick Buffalo Barclay
- Equipment for Copycat Chicken Salad Chick Buffalo Barclay
- Storage Tips for Copycat Chicken Salad Chick Buffalo Barclay
- Olivia's Tip for Copycat Chicken Salad Chick Buffalo Barclay
- FAQ about Copycat Chicken Salad Chick Buffalo Barclay
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Copycat Chicken Salad Chick Buffalo Barclay
- Spot-on copycat flavor. Using Duke's mayonnaise and Frank's Red Hot is the key to getting that signature taste that actually tastes like the real Buffalo Barclay and not just a generic buffalo chicken salad.
- Ready in 30 minutes. You poach the chicken tenderloins, shred them, mix everything together, and you're done. Simple, fast, and genuinely delicious.
- Low carb and totally versatile. Eat it on toasted bread, scoop it into butter lettuce cups, pile it onto crackers, or stuff it into a wrap. It works every single way.
Ingredients for Copycat Chicken Salad Chick Buffalo Barclay
You really don't need much to make this recipe sing. The ingredient list is short on purpose, and every single item is here for a reason. The magic in this one isn't a long list of spices. It's using the right brands and the right technique to get that fluffy, creamy texture that Chicken Salad Chick is famous for.
What You'll Need
For the Chicken:
- 1.5 lbs chicken tenderloins
- Chicken stock or chicken broth
- Salt
For the Buffalo Barclay Mixture:
- Duke's mayonnaise
- Frank's Red Hot buffalo sauce
- Finely minced celery
- Ranch seasoning packet
- Celery salt (to taste, see note in directions)
- Black pepper
For Serving:
- Toasted bread or croissants
- Butter lettuce leaves
- Buttery round crackers (like Ritz)
Why These Ingredients Matter
- Duke's mayonnaise, not just any mayo. This is not negotiable if you want the real Chicken Salad Chick flavor. Duke's has a tangier, richer taste than other brands and no added sugar, which keeps the flavor clean and savory. Chicken Salad Chick is well known for using Duke's, and once you try it in this recipe you'll understand why. Regular mayo works in a pinch but the flavor is noticeably different.
- Frank's Red Hot buffalo sauce. The buffalo flavor in this recipe has to come from Frank's. It's the right balance of tangy, buttery heat without being too sharp or too mild. Other buffalo sauces can throw off the whole flavor balance, so stick with Frank's here if you can.
- 1.5 lbs of chicken tenderloins, not chicken breasts. Starting with exactly 1.5 lbs keeps the mayo-to-chicken ratio perfect so you end up with a creamy, well-coated salad that's not too wet and not too dry. Tenderloins are also more tender than larger chicken breasts, shred more easily, and absorb the poaching liquid better. They break down into that signature fluffy, almost cloud-like texture that makes the Buffalo Barclay so recognizable.
If you love bold, saucy chicken recipes, my Buffalo Chicken Wraps use the same great Frank's Red Hot flavor in a totally different but equally satisfying way.
How to Make Copycat Chicken Salad Chick Buffalo Barclay
Step-by-Step Directions
1. Poach the chicken tenderloins. Place the 1.5 lbs of chicken tenderloins in a medium saucepan and cover completely with chicken stock. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Cook for 12 to 15 minutes, until the chicken is completely cooked through with no pink remaining and the internal temperature reads 165°F on an instant-read thermometer. The stock should be at a low, lazy bubble the whole time, not a rolling boil.
2. Save the poaching liquid. Before you drain anything, ladle the leftover chicken stock into a mason jar or airtight container and pop it in the fridge.
Chef Jasmine Tip: That poaching liquid is liquid gold. The chicken has released all its flavor into that stock while cooking, which means it's now a rich, seasoned chicken broth. I use it as a base for soup later in the week. It makes the most flavorful starting point for a quick chicken noodle soup or a simple rice soup with whatever vegetables I have on hand. Don't pour it down the drain. Your future self will thank you.
3. Drain and cool the chicken. Transfer the tenderloins to a large bowl or the bowl of a stand mixer. Let them cool for 10 minutes until warm but not steaming hot. Do not try to shred them while they're too hot or they'll turn into mush instead of fluffy shreds.
4. Shred the chicken using the Paddle Attachment (Secret to Fluffy Texture). Fit your stand mixer with the Paddle Attachment and run it on low speed for about 20 seconds, until the chicken breaks down into fine, fluffy shreds. This is genuinely the secret to fluffy texture that sets this copycat apart from every other buffalo chicken salad recipe out there. If you don't have a stand mixer, use two forks and shred by hand, aiming for fine shreds rather than large chunks. You want the chicken broken down fine and even, which is what gives this salad its signature smooth, scoopable consistency.
5. Build the dressing gradually and taste as you go. In a separate small bowl, add the Duke's mayonnaise and Frank's Red Hot buffalo sauce first and whisk them together. Add only half the ranch seasoning packet to start, then stir in the black pepper. Taste the dressing before adding any celery salt. Because Frank's Red Hot and your chicken stock are both already fairly high in sodium, you may find you need very little celery salt at all, or none. Add the remaining ranch seasoning a little at a time, taste after each addition, and only add the celery salt at the very end if the dressing still feels like it needs that extra savory depth.
Note: This gradual seasoning step is important. Over-salting is the most common mistake with this recipe because people add everything at once without tasting. Go slowly, trust your palate, and remember you can always add more but you can't take it away.
6. Combine everything. Add the finely minced celery to the shredded chicken, then pour the dressing over the top. Fold everything together gently using a rubber spatula until the chicken is evenly coated and the celery is distributed throughout. The mixture should look creamy, slightly orange-pink from the buffalo sauce, and hold its shape when scooped.
7. Chill and serve. Cover the bowl and refrigerate for at least 30 minutes before serving. This rest time lets the flavors come together and the texture firms up into that perfect, scoopable consistency. Serve on toasted bread with a butter lettuce leaf and a round cracker on top, just like the photo above.
Hint: The Paddle Attachment on your stand mixer is the single most important tool in this recipe. Twenty seconds on low produces that signature fluffy, fine-shred texture that makes Chicken Salad Chick famous. Skip it and hand-shred into large pieces, and you'll lose that light, creamy consistency entirely.
My Top Tips for Copycat Chicken Salad Chick Buffalo Barclay
The most important thing I've learned making this copycat over and over is to start with less buffalo sauce than you think you need, taste it, and then add more. The heat level is personal, and it's so much easier to add another splash of Frank's than to try to dial back a bowl that's too spicy. Start conservative and build up to your perfect heat level.
Gold Tip: Always chill this salad for at least 30 minutes before serving. I know it's tempting to dig in right away, but that rest in the fridge is what takes it from good to great. The mayo and buffalo sauce meld together, the celery softens just slightly, and the whole thing comes together into that signature creamy, scoopable texture that makes Chicken Salad Chick so addictive.
Little Moments in the Kitchen
The first time I made this, Olivia walked in while I was using the stand mixer to shred the chicken and she stopped dead in her tracks. "Mom. Why are you mixing chicken?" She had never seen that trick before and she could not get over it. She stood at the counter watching the whole thing like I was performing some kind of kitchen magic. When it came out looking perfectly fluffy she actually clapped.
Then came the taste test. She dipped a cracker in, took a bite, chewed slowly, and then looked at me with genuinely wide eyes and said "Wait. This tastes like the restaurant." She then proceeded to eat half the bowl before I could get it into the fridge to chill. I had to make her step back and let it rest so the rest of us could actually have some. She still talks about the chicken mixer trick like it's the coolest thing she's ever seen.
Substitutions for Copycat Chicken Salad Chick Buffalo Barclay
- Duke's Mayo: If you can't find Duke's, Hellmann's (Best Foods) is the closest substitute. Avoid light or reduced-fat mayo since the texture and flavor both suffer significantly.
- Frank's Red Hot: Any cayenne-based buffalo sauce works, but Frank's gives the most authentic flavor. Crystal hot sauce mixed with a little melted butter is a good homemade alternative.
- Chicken Tenderloins: Boneless, skinless chicken breasts poached in stock work fine. They take a few minutes longer to cook, so always check for 165°F before shredding.
- Ranch Seasoning Packet: Mix dried dill, garlic powder, onion powder, and dried parsley in equal parts as a homemade swap. About one teaspoon total replaces a full packet. Remember to still add gradually and taste as you go.
- Dairy-Free: Use a good dairy-free mayo like Vegenaise. The ranch seasoning packet is typically dairy-free, but check the label on your specific brand to be sure.
- Lower Calorie: Swap half the mayo for plain Greek yogurt. The flavor is slightly tangier but still really good, and it cuts the calorie count down noticeably.
Variations on Copycat Chicken Salad Chick Buffalo Barclay
- Kickin' Kay Lynne Style. If you love the Chicken Salad Chick flavors that lean spicier, this one's for you. Add a pinch of cayenne pepper and a few extra dashes of Frank's Red Hot into the dressing before mixing to get you closer to that Kickin' Kay Lynne heat level. It bumps up the fire significantly without changing the base recipe, and it's perfect for anyone who finds the regular Buffalo Barclay a little too mild.
- Classic Carol Crossover. Want a milder, crowd-pleasing version everyone at the table can enjoy? Leave out the buffalo sauce entirely, swap the ranch seasoning for a little onion powder and garlic powder, and you have a version that tastes very close to the beloved Classic Carol. It's a great way to make one base batch of 1.5 lbs of chicken and split it two ways so you can serve both styles at the same gathering without doubling your effort.
- Buffalo Barclay Sandwich. Scoop a generous portion of this chicken salad onto a toasted croissant with a layer of crisp butter lettuce and a slice of sharp cheddar. The buttery, flaky croissant with the tangy buffalo chicken salad is absolutely next level and exactly what you want for a weekend lunch. Olivia requests this version every single time.
Craving more bold, satisfying chicken salads? My Green Goddess Chicken Salad is a completely different flavor direction but just as easy to make and just as good for meal prep.
Equipment for Copycat Chicken Salad Chick Buffalo Barclay
- Stand mixer with Paddle Attachment. This is the game-changer for getting that signature fluffy, fine-shred texture. Twenty seconds on low speed does what would take five minutes of hand-shredding to achieve. If you don't have one, two forks work, just aim for fine shreds not chunks.
- Medium saucepan. For poaching the 1.5 lbs of chicken tenderloins in stock. A pan that's too small crowds the chicken and leads to uneven cooking.
- Instant-read meat thermometer. Always check for 165°F. Chicken that's slightly undercooked is unsafe, and chicken that's overcooked gets dry and stringy. A thermometer takes the guesswork out completely.
- Rubber spatula. For gently folding the dressing and celery into the shredded chicken without overworking the mixture. A spoon can compact the chicken too much and you lose that fluffy texture.
- Mason jar or small airtight container. For saving that leftover poaching liquid straight away before it goes cold. Don't skip this step.
Storage Tips for Copycat Chicken Salad Chick Buffalo Barclay
- Fridge: Store in an airtight container for up to 3 days. The flavor actually gets better on day two once everything has had more time to come together. Keep it separate from any bread, crackers, or lettuce.
- Serving components: Store your bread, croissants, crackers, and lettuce separately from the chicken salad mixture and assemble right before eating. This keeps everything at its best texture.
- Poaching liquid: Store the leftover chicken stock in a sealed jar in the fridge for up to 4 days, or freeze it for up to 3 months to use as a soup base later.
- Do not freeze the salad: Mayo-based chicken salad does not freeze well at all. The mayo separates completely after freezing and thawing, and the texture becomes watery and unpleasant. Make only what you'll eat within 3 days.
- Meal prep tip: This recipe doubles beautifully using 3 lbs of tenderloins. Make a double batch on Sunday and portion it into individual containers for the whole week. It stays fresh and delicious through Thursday.
Love bold, Southwest-inspired flavors alongside your chicken dishes? My Southwest Ground Beef and Sweet Potato Skillet is a perfect weeknight dinner that pairs really well with this salad for a full spread.
Olivia's Tip for Copycat Chicken Salad Chick Buffalo Barclay
"Use the mixer to shred the chicken. Don't skip that part. Also eat it on a croissant, not regular bread, because croissants are better and make everything taste fancier. And put a cracker on top just like in the picture because that's the best part." Olivia, age 11, croissant enthusiast and now an official stand mixer convert.
FAQ about Copycat Chicken Salad Chick Buffalo Barclay
What's in the Buffalo Barclay at Chicken Salad Chick?
The Buffalo Barclay at Chicken Salad Chick is made with their classic finely shredded chicken base mixed with buffalo sauce, mayo, celery, and seasonings. The result is a creamy, tangy, mildly spicy chicken salad with that signature fluffy texture they're known for across all their flavors. My copycat version uses 1.5 lbs of chicken tenderloins poached in stock, Duke's mayonnaise, Frank's Red Hot buffalo sauce, finely minced celery, ranch seasoning added gradually, and celery salt to taste to get as close to the real thing as possible.
What mayonnaise does Chicken Salad Chick use?
Chicken Salad Chick is well known for using Duke's mayonnaise in their chicken salads. Duke's is a Southern staple that's tangier than most national brands and contains no added sugar, which gives their chicken salads that clean, savory flavor. If you want your copycat to taste as close to the original as possible, Duke's is the one to use. It's widely available at most grocery stores and online.
What is the flavor of Buffalo Barclay?
Buffalo Barclay tastes creamy, tangy, and mildly spicy all at the same time. It's not overwhelmingly hot, but there's definitely a pleasant buffalo heat that builds as you eat it. The ranch seasoning adds an herby, savory note that rounds out the buffalo sauce beautifully. It's a more grown-up, flavor-forward version of classic chicken salad without being so spicy that it scares off people who prefer milder food.
What does Chicken Salad Chick have in their chicken salad?
All Chicken Salad Chick flavors start with the same Classic Carol base, which is finely shredded chicken, Duke's mayonnaise, celery, and seasonings. From there, each flavor adds its own twist. The Buffalo Barclay adds buffalo sauce and ranch seasoning. The Kickin' Kay Lynne adds more heat and spice. Each flavor uses that same signature fluffy, finely shredded chicken texture that makes the whole menu so recognizable and craveable.
Conclusion
This copycat Chicken Salad Chick Buffalo Barclay is one of those recipes that genuinely delivers on its promise. It tastes like the real thing, it comes together in about 30 minutes, and it makes enough to feed the whole family or meal prep a week of really satisfying lunches. Once you make it once, you won't need to make a special trip to the restaurant anymore.
If you want to explore more ways to enjoy buffalo chicken flavors, check out this Easy Buffalo Chicken Salad from AllRecipes for another great take on this classic flavor combo. And if you try my version, please leave a comment below and let me know how it turned out in your kitchen. I genuinely love hearing from you!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Copycat Chicken Salad Chick Buffalo Barclay:
📖 Recipe
Easy Copycat Chicken Salad Chick Buffalo Barclay
Ingredients
Equipment
Method
- Place your chicken tenderloins in a saucepan and cover them with chicken stock. Bring it to a boil, then turn it down to a low simmer. Cook for about 12-15 minutes. Olivia loves to help me check the "bubbles" to make sure they aren't too big!
- Remove the chicken and let it rest for 10 minutes. While we wait, I usually have Olivia mince the celery as small as she can. We want it fine enough that it just blends right into the creaminess!
- Put the warm chicken into your stand mixer. Using the paddle attachment, mix on low for 20 seconds. This is Olivia's favorite part, watching the chicken turn from chunks into fluffy clouds! It's the secret to that real Chicken Salad Chick texture.
- In a small bowl, whisk together the Duke's mayonnaise, Frank's Red Hot buffalo sauce, dry ranch seasoning, celery salt, and black pepper. It should be a beautiful pale orange color.
- Pour that tangy dressing over your shredded chicken and add the minced celery. Gently fold it all together with your spatula until it's perfectly coated and smells absolutely divine.
- Cover the bowl and pop it in the fridge for at least 30 minutes. I know it's hard to wait, but this helps the flavors "marry" each other. Olivia usually uses this time to set out the crackers and lettuce leaves for our lunch!
Nutrition
Notes
- The Mayo Secret: If you can't find Duke's in your part of California, Hellmann's is the next best thing, but try to find the blue label Duke's if you can!
- Make it "Fancy": Olivia suggests serving this on a toasted croissant with a leaf of butter lettuce to make it feel like a "fancy tea party" lunch.
- Storage: Keep leftovers in an airtight container for up to 3 days. It actually tastes even better the next day!
- Variations: For a "Kickin' Kay Lynne" twist, add a teaspoon of Sriracha and a tablespoon of crumbled bacon.
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