Chicken salad Chick recipe cranberry Kelli

This copycat Chicken Salad Chick cranberry Kelli is a great way to bring one of your restaurant favorites home. It goes great on toast, with crackers, or on a salad.

Chicken Salad Chick is one of my favorite restaurants to go to for lunch. I love to get a scoop of their delicious chicken salad on wheat toast with one of their delicious sugar cookies.

This recipe is pretty easy to replicate at home. I recommend that you use chicken tenderloins for the closest taste but you can also use chicken breast.

• Ingredients needed
• Equipment
• How to make
• How to serve
• How to store leftovers
• Tips
• Copycat Chicken Salad Chick Cranberry Kelli

Ingredients needed

For this chicken salad, you will need:

• Chicken tenderloins: I have seen other copycat recipes use rotisserie chicken or chicken breast (which you can substitute if needed) but I think chicken tenderloins give you the closest taste to the original.
• Water: To boil the chicken in.
• Celery: You’ll need one large rib of celery, finely diced.
• Mayonnaise: I used Duke’s and I have heard a rumor that is what Chicken Salad Chick uses.
• Garlic powder, onion powder, salt, and pepper: To season the chicken salad with.
• Dried cranberries and slivered almonds: These go in last. You can always add more of each, if needed.

Equipment

You will need a hand or stand mixer (or you can use two forks) to shred the chicken. You will need a food processor for the celery or you can dice it finely with a knife.

How to make

To make this cranberry Kelli chicken salad, begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.

Once the water has reached boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken will be rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell if the chicken is done when you go to shred it.

Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken in a large bowl. I find that using a mixer is best because it is very quick and it helps get the chicken very fine like the original recipe.

Next, run the celery rib through your food processor until it is finely diced.

Add the mayonnaise, celery, and seasonings to the shredded chicken. Stir well. Add the cranberries and slivered almonds and then stir again.

How to serve

You can serve this chicken salad on crackers, on a green salad, or on toasted bread. It is a very versatile recipe.

How to store leftovers

Store any leftovers in your fridge in an airtight container.

Tips

• You can substitute rotisserie or chicken breast, but chicken tenderloins will give you the closest taste to Chicken Salad Chick.
• I have heard (but cannot confirm) that Duke’s mayonnaise is used in the original. I used Duke’s when testing the recipe.

Other copycat Chicken Salad Chick recipes:

• Copycat Chicken Salad Chick Lauryn’s Lemon Basil
• Copycat Chicken Salad Chick Pimento Cheese
• Copycat Chicken Salad Chick Dixie Chick
• Copycat Chicken Salad Chick Sassy Scotty

This copycat Chicken Salad Chick cranberry Kelli is a great way to bring one of your restaurant favorites home. It goes great on toast, with crackers, or on a salad.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Lunch

Cuisine American

Servings 4 servings

Calories 495 kcal

• hand mixer or stand mixer to shred the chicken

• food processor for the celery

• 1 pound chicken tenderloins this yields about 2 cups of shredded chicken
• 1 large celery rib finely diced
• ¾ cup mayonnaise I recommend using Duke's for the closest taste
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 3 tablespoons dried cranberries or add more to taste
• 3 tablespoons slivered almonds or add more to taste

• Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.

• the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken will be rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell if the chicken is done when you go to shred it.

• Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken in a large bowl. I find that using a mixer is best because it is very quick and it helps get the chicken very fine like the original recipe.

• Next, run the celery rib through your food processor until it is finely diced.

• Stir well. Add the cranberries and slivered almonds and then stir again.

• Serve over salad, toasted bread, or with crackers.

Store leftovers an airtight container, this chicken salad will last four days in the refrigerator.

You can also substitute chicken breast or shredded rotisserie chicken but I find chicken tenderloins give this recipe the closest taste to CSC.

Nutritional information is an estimate only.

Serving: 1servingCalories: 495kcalCarbohydrates: 12gProtein: 26gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 472mgPotassium: 496mgFiber: 2gSugar: 9gVitamin A: 62IUVitamin C: 1mgCalcium: 32mgIron: 1mg

Keyword Copycat Chicken Salad Chick Cranberry Kelli

@twopinkpeonies

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