Sassy Scotty Chicken Salad (copycat recipe)
This copycat Chicken Salad Chick Sassy Scotty recipe is super simple to make and tastes just like the version from the restaurant. Studded with crispy bacon bits and Cheddar cheese, the creamy Ranch dressing-flavored chicken salad is something I find myself craving a lot.
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Servings: 4 cups
Equipment
- measuring spoons
- cast-iron skillet
- metal tongs
- dry measuring cups
- small bowl
- large mixing bowl
- rimmed baking sheet
- food processor
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- ¼ teaspoon kosher salt (optional)
- ¼ teaspoon freshly ground black pepper
- 4 slices bacon
- 1 cup mayonnaise (I like Duke's mayonnaise)
- 2 tablespoon Ranch dressing seasoning mix
- 1 stalk celery, minced
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350°F. Sprinkle the chicken with the salt and pepper and place in a rimmed baking sheet or in a baking pan. Bake for 25 to 30 minutes or until a meat thermometer inserted in the thickest portion registers 165°F. Remove to a plate.
- Cut the chicken into large chunks and add to the bowl of a food processor. Pulse until the chicken is shredded. Remove to a large bowl to cool completely.
- Meanwhile, cook the bacon in a cast-iron skillet until browned and crispy. Remove to paper towels to cool. Chop or crumble into small pieces.
- Stir together the mayonnaise and Ranch dressing mix in a small bowl.
- Add the bacon, mayonnaise mixture, celery, and cheese to the shredded chicken and stir until coated. Refrigerate until ready to serve.