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Willow Tree Chicken Salad Copycat with Bacon

A creamy and indulgent chicken salad that combines shredded chicken, smoky bacon, crunchy vegetables, and a touch of brown sugar for sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast (cooked and shredded) OR one large rotisserie chicken shredded Rotisserie chicken saves time and adds flavor.
  • 1 cup mayonnaise Swap half mayo and half plain Greek yogurt for a lighter version.
  • 6 slices bacon, cooked, cooled, and chopped or crumbled Use thick-cut for a meatier bite or turkey bacon for a lower-fat option.
  • 3 tablespoons celery, finely chopped
  • 3 tablespoons onion, finely chopped (red or sweet onion works well) Soak in cold water for 5 minutes for milder flavor.
  • 1 tablespoon brown sugar
  • 1/4 teaspoon garlic powder
  • to taste salt and pepper The bacon is salty; adjust salt after tasting.

Method
 

Preparation
  1. Shred cooked chicken into bite-sized pieces. If using raw chicken, poach or roast until an internal temperature of 165°F, then cool and shred.
  2. Fry or bake bacon until crisp. Drain on paper towels and chop or crumble once cool.
  3. Finely dice celery and onion so every bite has texture without large chunks.
  4. In a medium mixing bowl, combine shredded chicken, mayonnaise, chopped bacon, celery, onion, brown sugar, and garlic powder.
  5. Stir the mixture and taste. Add salt and pepper to your preference.
  6. Refrigerate for 15–30 minutes for flavors to meld, or serve immediately.
Serving Suggestions
  1. Serve on croissants, sliced bread, in lettuce cups, or over a green salad.

Notes

Store in an airtight container in the refrigerator for 3–4 days. Mayonnaise-based salads don’t freeze well; freeze only the shredded chicken for up to 3 months.