Copycat Chicken Salad Chick Cranberry Kelli
Learn how to make copycat Chicken Salad Chick Cranberry Kelli with this simple recipe. A delicious chicken salad filled with dried cranberries and almonds.
Servings: 4
Ingredients
- 1 pound chicken tenderloins or chicken breast You can also use rotisserie chicken.
- 8 cups chicken broth or stock
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon celery seed
- 1/4 cup diced celery
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds
Instructions
- Pour chicken broth in a large pot and bring to a boil. Add the chicken to the boiling broth. Turn the heat to medium and cook for 10 minutes or until internal temperature reaches 165 degrees F. Note: If you are cooking large chicken breasts, the cooking time might be longer.
- Place the cooked chicken in a food processor and pulse until shredded. Be sure not to over chop. You can also use an electric mixer to shred the chicken.
- In a large bowl, stir the mayonnaise, garlic powder, celery seed, salt, and pepper. Stir in the diced celery, cranberries, and slivered almonds.
- Mix in the shredded chicken. Serve or cover and refrigerate until ready to eat.
Video
Notes
- Chicken: Make sure to cook until the internal temperature reaches 165 degrees F. You can also just use leftover chicken or rotisserie chicken.
- Mayonnaise: Duke's mayonnaise gives this recipe a similar taste to the restaurant. You can substitute with your favorite mayo or plain Greek yogurt.
- Serve: This chicken salad can be served immediately but I recommend chilling it in the refrigerator for at least an hour for the flavors to come together.
Nutrition
Calories: 556kcal | Carbohydrates: 25g | Protein: 38g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1069mg | Potassium: 986mg | Fiber: 1g | Sugar: 14g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg