Copycat Chicken Salad Chick Cranberry Kelli Food

COPYCAT CHICKEN SALAD CHICK CRANBERRY KELLI

Copycat Chicken Salad Chick Cranberry Kelli image

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.

Provided by Audrey

Categories Lunch

Time 30m

Number Of Ingredients 9

Ingredients

1 pound chicken tenderloins (this yields about 2 cups of shredded chicken)
1 large celery rib (finely diced)
3/4 cup mayonnaise (I recommend using Duke's for the closest taste)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons dried cranberries (or add more to taste)
3 tablespoons slivered almonds (or add more to taste)

Steps:

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.

Nutrition Facts : ServingSize 1 serving, Calories 495 kcal, Carbohydrate 12 g, Protein 26 g, Fat 38 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 472 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 30 g

COPYCAT CHICKEN SALAD

Copycat Chicken Salad image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.

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