Chicken Salad Chick Valdosta Ga

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Chicken Salad Chick Valdosta

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I have been to a few of their locations in the past month and you need to be aware of a few things before you pay out the nose for your lunch. There is NO quality control being instituted. You can ordered the exact same…salad from 3 different places and it will taste 3 different ways. My family and I have experienced it. Make sure you taste it first! REMEMBER, one sandwich has more than ALL of your TOTAL fat calories for one day. I guess the “leadership” has not figured out that reduced fat products don’t have that big of an impact upon taste, especially when you are putting 5-9 different items in a salad. Value wise, it is probably the worst value I have seen in a fast food organization. I understand they have a good amount of overhead but for me, I don’t think it is worth spending $11 for a chicken salad sandwich that is going to cost you not only the money, but all of your fat and cholesterol for the entire day.More

Chicken Salad Chick Opens 36th Georgia Unit

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Chicken Salad Chick is opening next week in Tifton, Georgia, marking the state’s 36th location. Featuring a drive-thru and patio seating and located at 2202 US Hwy 41 N., the store will celebrate its grand opening Tuesday by offering free chicken salad for a year to the first 100 guests, according to a company press release.

Franchisees Julie and Pete North of Potter LLC first connected with Chicken Salad Chick Founder Stacy Brown during their collegiate career at Auburn where their lifelong friendship began. Julie better known to Chick fans as Jazzy Julie after the sandwich named for her began her career as an emergency room nurse, where she worked for more than 12 years. As a nurse, she would frequently visit Chicken Salad Chick, bringing it to the hospital for her team as a treat. After continuous brand growth, Julie said it was the perfect time to become an owner, and she and Pete opened a location in Valdosta in October 2013. In 2016, Julie was named Chicken Salad Chick’s Owner of the Year, an accolade given to top Chick performers.

Founded in Auburn, Alabama in 2008, Chicken Salad Chick has grown to more than 200 restaurants in 17 states.

Read More About Our Chick Family In Valdosta

Meet Chicken Salad Chick of Valdosta owners Pete and Julie North. Julies connection to Stacy Brown goes back to their college days when they developed a rarebond that made them friends for life. Julie, who is better known as Jazzy Julie to Chicken Salad Chick fans, is honored to be one of the Chicks. Julie worked as an emergency room nurse for 12 years and claims her coworkers loved the chicken salad she brought back from Auburn. After watching founders Kevin and Stacy make Chicken Salad Chick what is today, she was convinced it was time to open one in Valdosta, GA. Julie and her husband opened Chicken Salad Chick of Valdosta in October 2013.

In addition to delicious food, Julie has an incredible love for animals and hopes to one day open an animal shelter. Her favorite guest compliment was from a woman who found Julies story to be inspirational and a blessing from God. As for her favorite Chick? The Fancy Nancy!

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Flavorful Fancy Nancy Chicken Salad

Chicken Salad Chick offers delicious homemade Southern favorites and specializes in chicken salad. They understand that everyone has a different notion of what the perfect chicken salad should be. You can choose from more than a dozen varieties, including simple, nutty, fruity, savory, or spicy. Theres a chicken salad for everyone.

This Chicken Salad Chick Fancy Nancy recipe is made with a generous amount of chicken tenders that shred easily when pulled apart after cooking. The chicken tenders are cooked in flavorful chicken stock, and the tenders absorb some of these flavors.

The celery is finely minced, so there are no large pieces. Dry ranch salad dressing mix contributes a special character, and the salad is dressed with Fuji apples for crispness, seedless grapes for a sweet crunch, and pecans for a touch of nuttiness. Fancy and tasty indeed!

If you are not lucky enough to be located near a Chicken Salad Chick restaurant, you can make this copycat Fancy Nancy Chicken Salad at home.

The great thing about chicken salad is that it fits every occasion lunch, light suppers, potlucks, baby showers, lake days, beach trips. You could say its the little black dress of spreads! Chicken Salad Chick uses Dukes mayonnaise, which is superior mayonnaise. However, Ive used Hellmanns with excellent results.

Serving Suggestions For Homemade Chicken Salad

Online Menu of Chicken Salad Chick Restaurant, Valdosta ...

You may wonder what you should eat your chicken salad with or what should you put it on. Lets cover how you can turn it into a copycat for Chicken Salad Chicken.

  • A bed of leaf lettuce if you want to enjoy it as a scoop, be sure to serve with some wheat Keebler crackers
  • A croissant with leaf lettuce and sliced fresh tomatoes
  • Wheat Berry bread with leaf lettuce and sliced fresh tomatoes

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How Do I Plan For The Amount Of Chicken Salad To Make Per Person

You may want to serve this recipe for a party or other gathering. The rule of thumb for chicken salad is to plan on 1 cup per person. This gives someone a very filled sandwich or an ample scoop of chicken salad to enjoy. This recipe makes about 6 cups of chicken salad. So this recipe will serve six people.

How Much Does Chicken Salad Chick In Georgia Pay

Average Chicken Salad Chick hourly pay ranges from approximately $7.25 per hour for Associate to $15.00 per hour for Caterer. The average Chicken Salad Chick salary ranges from approximately $15,000 per year for Cashier to $50,000 per year for Manager.

Please note that all salary figures are approximations based upon third party submissions to Indeed. These figures are given to the Indeed users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

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Chicken Salad Chick Salary Faqs

The average Chicken Salad Chick hourly pay ranges from approximately $11 per hour for a Cashier to $15 per hour for an Assistant Manager. Chicken Salad Chick employees rate the overall compensation and benefits package 2.9/5 stars.

The lowest-paying job at Chicken Salad Chick is an Assistant Manager with a salary of $45,000 per year.

Chicken Salad Chick employees attributed a compensation and benefits rating of 2.9/5 stars to their company. Read what they think about their salaries on our Compensation FAQ page for .

How To Make Chicken Salad With Apples Grapes And Pecans

CHICKEN SALAD CHICK® REVIEW | SASSY SCOTTY ð?ð¥ð?£
  • Cook the chicken in chicken stock until done. Use two forks or a stand mixer to shred chicken.
  • Add remaining ingredients to another bowl.
  • Add shredded chicken and stir to combine. For best flavor, make the salad a couple of hours in advance. Keep salad refrigerated until serving.
  • Serve on top of lettuce or in a sandwich.
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    Reviews For Chicken Salad Chick

    It was really tasty. My friend and I got it for lunch I got the classic chicken salad blt with grape salad and a sweet tea. I told my husband about it and we ate there for dinner too he also really enjoyed it. We’ll definitely be back. It’s a lot tastier than I was expecting good work y’all.?? ????

    Young Entrepreneurs Learn About Chicken Salad Chick

      Submitted PhotoYoung Entrepreneur Academy students celebrate their perfectly crafted chicken salad scoops after learning from Chicken Salad Chicks Julie North and Emily Carver.

      VALDOSTA Chicken Salad Chick hosted the Valdosta-Lowndes County Chamber of Commerces Young Entrepreneurs Academy students at its 3219B N. Oak St., restaurant for a behind-the-scenes look at what it takes to run a thriving restaurant.

      Perseverance is key and you must have a passion for the business,” she said. You cannot just be in the business for the money, you have to love it, if you want your business to grow.

      North said her employees play a huge part in the overall performance of her store. Her goal is to make sure they are happy and their work environment is that of family.

      Our company is so excited to have these talented young entrepreneurs visit with us. YEA! provides a terrific opportunity for the young people in our community, North said.

      In addition to learning about the company day-to-day operation, North and her team guided each student on how to form the perfect scoop, chamber officials said.

      YEA! provides classroom instructions and introduces students to all types of businesses through field trips and a variety of executive leaders through guest lectures and business mentorship.

      For more information on YEA! contact Betty Morgan, program director, at the Valdosta-Lowndes County Chamber of Commerce, 247-8100, ext. 234.

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      How To Make

      First, gather the ingredients for the aromatics and the spices. Chop the onion and mince the garlic.

      Next, gather the rest of the ingredients: chicken drippings and broth, plus the pulled meat and the veggies.

      Chop up the fresh vine ripened tomatoes, and weigh the pulled chicken and pulled pork.

      Heat up the oil in a large stock pot over medium high heat until shimmering. Sauté the onion until soft, then add the garlic and cook until fragrant.

      Reduce the heat to medium low and add the spices, liquid smoke, Worcestershire and Tabasco sauce. Cook for 3 minutes, stirring occasionally.

      Pour in the two kinds of BBQ sauce .

      Add the pulled chicken and the pulled pork.

      Stir well to coat the meat. Cover and cook for 10 minutes on medium low heat, stirring occasionally.

      Pour in the drippings from the roasted chicken. If you don’t have any, use chicken broth or chicken stock.

      Pour in the chicken stock.

      Stir with a large wooden spoon before adding the canned and fresh tomatoes.

      Finish by mixing in the yellow corn and butter beans. Cover and bring to a boil over medium high heat, stirring every so often to prevent it from burning.

      Once it starts to boil, lower the heat to medium low. Uncover the pot and let it simmer for at least 1 hour, stirring every 10 minutes.

      Once it’s done cooking, transfer most of the soup to a Dutch oven so it can fit in the fridge easier.

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