Copycat Chicken Salad Chick Fruity Fran recipe is a delicious take on one of my favorite restaurant’s popular dishes. My homemade version tastes just like the restaurants and is so easy to make with simple ingredients.

 

I love a good, simple chicken salad recipe. It’s such an easy meal but there is something special about the combination of flavors and textures.

Since I can’t visit Chicken Salad Chick anymore because we moved to the West coast, I have decided to make my own copycat version of some of their popular recipes at home. This copycat Fruity Fran is full of tender chicken, creamy dressing, and chopped fruit. It’s such a great mixture of savory and sweet.

Don’t forget to serve it with a side of copycat grape salad, broccoli salad, and copycat Buffalo Barclay.

Ingredients needed

There are a few basic ingredients needed to make this recipe.

• Chicken – I recommend using chicken tenderloins for this recipe. You can substitute with chicken breast or rotisserie chicken.
• Chicken stock – This is used to cook the chicken and enhances the chicken flavor. You can substitute for chicken broth or water with chicken bouillon.
• Mayonnaise – I recommend using Duke’s mayonnaise for the best taste.
• Celery – You will need 1/4 cup of celery, or one large celery stalk.
• Apples, grapes, pineapple – Chicken Salad Chick uses Fuji apples in their recipe.
• Seasonings – Onion powder, celery salt, salt, and ground black pepper.

How to make copycat Chicken Salad Chick Fruit Fran

The great thing about making your own copycat versions at home is that you can adjust the ingredients. This recipe is what I have found to be closest to the restaurant. Feel free to adjust the seasoning to taste, the amount of mayonnaise, and the fruit you include.

Step one: Place the chicken in a pot of boiling chicken stock. Boil for about 10 minutes or until the chicken reaches 165 degrees F.

Heather’s tip: If you are using large chicken breasts, the cook time might take longer.

Step two: Place the cooked chicken in a food processor or a mixer. Pulse, or mix, until the chicken is shredded.

Step three: Place the mayonnaise and seasonings in a large bowl. Mix to combine. Stir in the chicken, celery, pineapple, apples, and grapes. Cover and store in the refrigerator until ready to eat.

Heather’s recipe tips

• Cook chicken: You can either boil the chicken or cook it in a slow cooker for the best, tender chicken. Rotisserie chicken also works great.
• Use a mixer or food processor: I recommend using an electric mixer or food processor to shred up the chicken into small, fine pieces. It’s best to shred it when it’s hot. If you use a food processor, make sure to just pulse it until it’s ready. This is a key to make the chicken salad so good and similar to the restaurant.
• Fruit: Dice up the fruit and celery small so it’s easy to eat.
• Mayonnaise: If you prefer a creamier chicken salad, you can add a little extra mayonnaise.
• Chill: I recommend letting the chicken salad chill in the refrigerator for at least an hour to let the flavors come together but you can serve immediately.

How to serve chicken salad

You can eat this straight from the bowl but a few other serving ideas include:

• Lettuce: Serve a big scoop over a bed of lettuce or salad.
• Sandwich: Make it a sandwich on your favorite bread.
• Wrap: It’s great served rolled up in a tortilla or flat bread.

How much chicken salad per person?

This recipe makes about 4 cups of chicken salad. You can easily double or even triple for a large crowd.

When serving, I would allow for about 1 cup of chicken salad per person.

How to store

Store any leftovers in an airtight container in the refrigerator. It will last for up to 3-4 days. Give it a good stir before serving.

I do not recommend freezing this chicken salad recipe.

More great salad recipes

• Salmon Salad – Simple salad made with canned salmon.
• Tuna Salad – A classic tuna salad recipe.
• Egg Salad – Hard boiled egg salad recipe.