Copycat Willow Tree Chicken Salad
So, Here’s My Little Chicken Salad Secret
You know when you find something at the grocery store that you wish you could eat every single day, but your wallet disagrees? Well, that’s totally me with Willow Tree Chicken Salad. I remember the first time I tried it at my friend Lisa’s cookout – the stuff disappeared in minutes, faster than my uncle finishing his third plate (he’s always one step ahead of the crowd). After weeks of craving it (and, let’s be honest, a couple of embarrassing price-checks at the store), I decided to roll up my sleeves and figure out my own copycat Willow Tree Chicken Salad at home. Not saying it’s identical, but it hits the spot when the craving comes running. Plus, nobody’s peeking into your kitchen judging your mayo choices, right?
Why Do I Even Bother Making This?
I make this chicken salad when I’m hungry for something that’s snug as a bug—chicken salad just feels like a cozy lunch to me. My family goes a little bonkers for this because (get this) they say it’s better than the OG. Flattering, right? I blame the extra-smushy chicken—and a teeeeeny bit more mayo than you’re “supposed” to add. And after wrestling with chunky chicken salads that fall out of my sandwich, this one is nice and scoopable. Plus, when I want lunch but can’t deal with another boring ham sandwich, this is my savior. (Full disclosure: cleaning the food processor is the only part I absolutely dread… but hey, worth it.)
What Goes In – And What You Can Swap
- Chicken breast: Cooked and chopped or shredded. (Honestly, rotisserie chicken works when I’m too lazy to poach. Even leftover roast is fine, as long as it’s not too herby.)
- Mayonnaise: Willow Tree is surprisingly creamy, so I go big here. (My grandma swears Hellmann’s is the only way, but I’ve used store-brand and survived, so…)
- Celery: Chopped tiny. If you’re like my cousin and ~hate~ celery, just skip it. Sometimes I use a bit of sweet onion in its place.
- Salt & pepper: Don’t skimp, but honestly, I forget the pepper half the time and nobody notices.
- Lemon juice (optional): Gives it a bit of brightness. Sometimes I add it; sometimes I forget. No biggie.
- Poultry seasoning (pinch – optional): Some say it’s a must; I probably use it only half the time, but it’s there if you want the full Willow Tree vibe.
How I Throw It All Together
- Start with the chicken. (This is where I usually munch a piece just to “test”). Chop it fine, or, for the classic Willow Tree texture, pulse it in a food processor a few times. Don’t pulverize! It should look like little pebbles, not chicken dust. If you don’t have a processor, just keep slicing and dicing—think “almost ground,” not chunky.
- Add your mayo. It’ll look like too much, but it’s not, I swear. I use about 1 cup for 3 cups chicken, but add in globs until it feels right. If you like it drier, go easy; my lot prefers things creamy.
- In with the celery (and/or onion, or nothing — you’re the boss). About 1/4 cup, finely chopped. Too much and it starts feeling like a sad veggie tray, so keep it modest.
- Season up. Pinch of salt. Little bit of pepper. Squeeze of lemon if you want zing, and a pinch of poultry seasoning if you’re feeling fancy. Stir everything up. This is the part where it looks a bit yellowy-pale and gloopy, but trust – it’ll settle after chillin’.
- Chill out. If you can resist, let it hang out in the fridge for at least an hour (I think this tastes even better the next day, but honestly, sometimes I start eating right away with a spoon).
Notes From My Many (Many) Attempts
- If you over-process the chicken, it gets weirdly pasty. Been there, regretted that.
- I used Greek yogurt once instead of mayo—technically edible, but not the same comfort-food vibe.
- Sometimes I add a tiny bit of sugar (like 1/2 tsp); it smooths things out if your mayo is extra tangy, but completely optional.
- No lemon? A splash of white vinegar can brighten things instead. Actually, I think it’s a little punchier that way.
Weird And Wonderful Variations I’ve Tried
- Added cranberries and walnuts: My aunt loved it, my dad thought I’d lost the plot.
- Used smoked chicken: “Interesting” flavor – not my style, but maybe you’ll like it?
- Chopped pickles instead of celery: Honestly, it was fine, but I wouldn’t serve it to a crowd.
Stuff You Might Want (But Don’t Need)
- Food processor: Gives you that iconic texture, but a knife and some patience work fine. Or, in a pinch, tear it up with your hands – a bit rustic, but what’s life without a little charm?
- Mixing bowl: Any old bowl. I’ve used a pot when every bowl was dirty. Don’t judge.
- Rubber spatula: Just makes mixing easier, though a big spoon does the trick.
How To (Try To) Store It
Keep it in the fridge, covered. Technically, you could get 3 days out of it, but honestly, in my house it never lasts more than a day—someone’s always sneaking extra bites. If the salad seems dry after sitting, just stir in a bit more mayo and it plumps right back up. Not rocket science.
How I Love to Serve It
Classic: on squishy white bread with a leaf or two of lettuce. Brioche buns are nice if you’re feeling posh, or just heap it onto crackers for a lazy lunch. I’ve even eaten it with a fork straight from the bowl at midnight (don’t tell my partner). When my cousin’s over, we scoop it onto a green salad and pretend we’re being healthy. Sometimes there’s a tiny bowl of red grapes on the side—no idea why, just a habit from my childhood.
Pro Tips (Aka Lessons Learned the Hard Way)
- Letting the chicken cool fully before mixing is key. I once rushed it—ended up with watery chicken mayo soup. Not my finest hour.
- Don’t oversalt up front. The flavors seem bland at first, but after chilling, everything comes together.
- If you skip the chill time, it’s good but not magic. Actually, it’s a little gluey if you don’t let those flavors settle.
Friend-to-Friend: Your Questions, Answered
- “Does it freeze well?” Ah, afraid not! Mayo turns weird in the freezer. I tried once – learned my lesson.
- “Can I use dark meat?” Sure thing. It’s a touch richer, maybe a bit softer. If you like thigh meat, go for it.
- “Why is my chicken salad dry?” Probably the chicken was a bit overcooked or just not enough mayo. Just add a bit more until you’re happy. No shame.
- “Can I make it spicy?” Why not?! Sprinkle in a pinch of cayenne or diced jalapeños – though purists might raise an eyebrow.
- “Do I HAVE to use a food processor?” Nah, mate. Takes longer, but a knife works. Or embrace the chunks! Life’s too short for kitchen stress.
Okay, if you made it this far, I commend your patience—and hope you love your Copycat Willow Tree Chicken Salad as much as my motley crew does. Let me know how it goes (or if you tried any oddball variations! I’m always up for a kitchen adventure, even if it backfires now and then).
Ingredients
- 2 cups cooked chicken breast, diced
- 1/2 cup mayonnaise
- 1/3 cup finely chopped celery
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
Instructions
-
1In a large mixing bowl, add the diced cooked chicken breast.
-
2Add mayonnaise, chopped celery, lemon juice, black pepper, salt, onion powder, and sugar to the bowl.
-
3Mix all ingredients thoroughly until chicken is well coated and salad is creamy.
-
4Cover the bowl and chill chicken salad in the refrigerator for at least 30 minutes before serving.
-
5Serve on your favorite bread, croissant, or over a bed of greens.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
