Chicken salad chick cookie recipe – Chicken Salad Chick Cookie Recipe is a delightful and simple dessert recipe that is perfect for the whole family. It’s a quick and easy cookie recipe that offers a healthy twist, making it a perfect treat for those watching their calorie intake.
This recipe is not only perfect for family gatherings but is also an ideal option when you have unexpected guests. It is a quick and easy dessert that requires minimal preparation time and yields excellent results. Moreover, the recipe is versatile, so you can try different variations of the cookie to suit your preferences.
Overall, Chicken Salad Chick Cookie Recipe is a tasty and healthy alternative to traditional cookie recipes. Give it a try, and you won’t be disappointed!
Chicken Salad Chick cookie ingredients
- 1/2 cup Crisco shortening
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, firmly packed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 (6 ounces) container vanilla low-fat yogurt
- 3 eggs, lightly beaten
- Three cups finely shredded cooked chicken breast (may substitute any white meat such as turkey or pork. Dark meat will result in a greasy cookie.
Who makes Chicken Salad Chick cookies?
- Preheat your oven to 350 degrees.
- In a mixing bowl, combine shortening, sugar, and brown sugar.
- In a separate small mixing bowl, combine flour and baking soda.
- In a medium mixing bowl or food processor, combine vanilla yogurt, beaten eggs, and finely-shredded chicken. Whisk until well combined. Fold the dry ingredients into the wet ingredients until well properly mixed.
- Stir in the chicken breast until evenly distributed.
- Place the small mixing bowl containing the dry ingredients into the larger mixing bowl containing the wet ingredients. Mix until the dough is thoroughly combined.
- Using a spoon or cookie scoop, drop spoonfuls of the chicken salad mixture onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the cookies are golden brown and cooked through.
- Let the cookies cool on the baking sheet for 3 minutes before moving them to wire racks to cool completely.
Tips:
- It’s important to finely shred the chicken to ensure it cooks evenly and quickly in the cookies.
- While using a food processor may speed up the process, mixing the dough by hand in a bowl will result in more tender cookies. When using a food processor, the edges of the cookies may become dry.
Chicken salad chick cookie recipe
Chicken salad chick cookie recipe | Chicken Salad Chick copycat recipeChicken Salad Chick Cookie Recipe is a delightful and simple dessert recipe that is perfect for the whole family. It's a quick and easy cookie recipe that offers a healthy twist, making it a perfect treat for those watching their calorie intake.This recipe is not only perfect for family gatherings but is also an ideal option when you have unexpected guests. It is a quick and easy dessert that requires minimal preparation time and yields excellent results. Moreover, the recipe is versatile, so you can try different variations of the cookie to suit your preferences.Overall, Chicken Salad Chick Cookie Recipe is a tasty and healthy alternative to traditional cookie recipes. Give it a try, and you won't be disappointed!
Equipment
- bowl
Ingredients
- 2 pounds skinless boneless chicken breast halves
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper divided
- 3/4 teaspoon onion powder
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup sweet relish
- 3 p stalks green onions
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- 1/2 cup finely chopped celery
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder.
- Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don’t overcook.
- An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
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