Chicken Salad Chick Cranberry Kelli Copycat
This creamy, tangy, and sweet Chicken Salad Chick Cranberry Kelli copycat recipe brings together shredded chicken, dried cranberries, almonds, and mayo for the ultimate Southern-style lunch—easy to make, easier to love.
Equipment
- Mixing Bowl
- Cutting board
- Sharp knife
- Measuring Spoons
- Spoon or Spatula
- Airtight container (for storage)
Ingredients
- 2 cups cooked chicken breast shredded
- 2 tbsp celery finely minced
- 2/3 cup Duke’s mayonnaise
- 1/8 tsp onion powder
- 1/4 cup dried cranberries chopped
- 2 tbsp slivered almonds
Instructions
- Shred your cooked chicken finely using a stand mixer, food processor, or two forks by hand.
- Finely mince celery into small pieces for a subtle, balanced crunch.
- In a large bowl, stir together mayonnaise and onion powder until smooth and creamy.
- Add the shredded chicken to the bowl and fold it into the mayo mixture until fully coated.
- Stir in the minced celery, chopped cranberries, and slivered almonds until evenly combined.
- Taste and adjust with a pinch of salt and pepper if desired.
- Cover and refrigerate for at least 2 hours to allow flavors to meld and cranberries to soften slightly.
- Serve chilled on bread, croissants, wraps, crackers, or over a bed of greens.
Notes
Toast your almonds for added flavor. Add grapes or apples for variation, or swap Duke’s mayo with your favorite brand. The salad keeps well for quick weekday lunches.
Nutrition
Calories: 320kcalCarbohydrates: 7gProtein: 24gFat: 23gSaturated Fat: 4gCholesterol: 65mgSodium: 370mgPotassium: 280mgFiber: 1gSugar: 5gVitamin A: 90IUVitamin C: 1mgCalcium: 20mgIron: 1.3mg
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