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. For this chicken salad, you will need: 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. 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. You can serve this chicken salad on crackers, on a green salad, or on toasted bread. It is a very versatile recipe. Store any leftovers in your fridge in an airtight container.Ingredients needed
Equipment
How to make
How to serve
How to store leftovers
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
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