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.
1poundchicken tenderloins this yields about 2 cups of shredded chicken
1large celery ribfinely diced
¾cupmayonnaiseI recommend using Duke's for the closest taste
½teaspoononion powder
½teaspoongarlic powder
⅛teaspoonsalt
⅛teaspoonpepper
3tablespoonsdried cranberriesor add more to taste
3tablespoonsslivered almondsor 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.
Stir well. Add the cranberries and slivered almonds and then stir again.
Serve over salad, toasted bread, or with crackers.
Notes
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.