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.
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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
- Copycat Chicken Salad Chick Jalapeno Holly
- Copycat Chicken Salad Chick Broccoli Salad
- Copycat Chicken Salad Chick Kickin’ Kay Lynne
Copycat Chicken Salad Chick Cranberry Kelli
Equipment
- hand mixer or stand mixer to shred the chicken
- food processor for the celery
Ingredients
- 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
Instructions
- 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.
- Add the mayonnaise, celery, and seasonings to the shredded chicken. Stir well. Add the cranberries and slivered almonds and then stir again.
- Serve over salad, toasted bread, or with crackers.
Na says
Amazing found it because my husband loves this salad at the restaurant. He said it came out better than the original. Thanks for sharing!
Allison says
I found this recipe for my mom bc she was looking to make her own chicken salad and the Cranberry Kelli is her favorite. She says this tastes pretty darn close and is delicious! Printing this and saving it for later 🙂
Traci says
What is a serving? I track my calories, fat and carbs and would like to know. I had this chicken salad at the restaurant and this recipe is as good.
Audrey says
I think the easiest way would be to split the batch up into four equal parts. 1/4 of the total batch is the serving.
Keli says
Do you think I could substitute canned chicken breast?
Audrey says
Yes, you can.
Tyanne says
I love the cranberry ingredient! Definitely different than most chicken salads.
Audrey says
I like the addition of cranberries too! Such a yummy twist.
Pete says
Love this, so easy to make, and Dukes Mayo is the best!
Audrey says
Thank you so much, Pete!