🔥 Tiffany’s Kickin’ Kay Lynne Chicken Salad (Gluten-Free & Full of Flavor)

You know how Chicken Salad Chick has that Kickin’ Kay Lynne flavor that’s got just enough heat to make it fun? This is my own take—and let me tell you, it goes hard.

This gluten-free chicken salad is creamy, spicy, smoky, and packed with protein. It’s got ranch dressing, a splash of sriracha, chopped egg, crispy bacon, and a hit of fresh jalapeño for that kick. No layering, no baking—just mix it up and chill.

Perfect for meal prep, sandwiches, snack plates, or scooping straight from the bowl when you’re out of spoons and running on vibes.

🍗 Ingredients

(Makes 3–4 servings)

• 3 cups cooked shredded chicken (rotisserie chicken saves time!)
• 1/2 cup mayonnaise
• 1/4 cup ranch dressing (make sure it’s gluten-free!)
• 1–2 tbsp sriracha, depending on how bold you like it
• 1/2 cup shredded cheddar cheese
• 1 hard-boiled egg, chopped
• 2 slices crispy bacon, crumbled
• 1 small jalapeño, finely diced (seeds removed for less heat, or leave them in if you’re brave)
• Salt & pepper, to taste

🧄 Optional Add-Ins

• 1–2 oz softened cream cheese for extra creaminess
• Green onions or red onions for extra zip
• Pickle relish or chopped dill pickles for tang
• More egg or bacon (because why not?)

🥣 How to Make It

• In a large bowl, mix together the mayonnaise, ranch dressing, and sriracha until smooth and blended.
• Fold in the shredded chicken, cheddar, chopped egg, bacon, and jalapeño.
• Stir it all together until everything’s coated in spicy, creamy goodness.
• Taste and adjust seasoning—add more sriracha if you want a real kick, or more ranch for a cooler finish.
• Chill for at least 30 minutes to let the flavors really come together (if you can wait that long).

🧊 Storage Tips

• Store in the fridge in a sealed container for up to 4 days
• Not freezer-friendly (mayo and cheese textures change)
• Best eaten cold, straight from the fridge—or stacked high on a gluten-free wrap

🥗 Serving Suggestions

• Stuff into gluten-free lettuce wraps
• Serve it on gluten-free sandwich bread or croissants
• Scoop onto cucumber slices, celery sticks, or GF crackers
• Eat it straight out of the bowl with a fork—no judgment here

📌 Save This Recipe

This Kickin’ Kay Lynne remix is bold, creamy, spicy, and just the right amount of extra—basically like you made buffalo chicken dip behave long enough to be lunch. You’re going to want to save this one on repeat.