Cranberry Kelli is the Chicken Salad Chick flavor that wins over almost everyone. It takes the brand’s creamy original chicken salad and folds in sweet dried cranberries and crunchy slivered almonds, so every bite is a little sweet, a little savory and a little crunchy.
You can grab it at the restaurant, or you can make it at home with the easy air fryer copycat recipe in this post. Keep reading for what’s in the Cranberry Kelli chicken salad, the full ingredient list, step-by-step instructions and the best ways to serve it.
What’s in Cranberry Kelli?
Cranberry Kelli starts with Classic Carol, Chicken Salad Chick’s original recipe of shredded chicken, finely minced celery, mayonnaise and a secret seasoning blend. Two add-ins make it Kelli:
- Dried cranberries bring tart-sweet chew and a pop of ruby color.
- Slivered almonds add a light, nutty crunch that balances the creamy base.
Chicken Salad Chick describes the flavor as a balance of sweet cranberries and slivered almonds in every bite. Because it contains almonds, guests with tree nut allergies should check with their local restaurant before ordering.
Ingredients You’ll Need
This copycat uses simple pantry staples. Exact amounts are in the recipe card at the bottom of the post.
- Chicken tenderloins: Tenderloins have a finer grain than breasts, so they shred into the soft, restaurant-style texture. Rotisserie chicken works in a pinch.
- Mayonnaise: The creamy binder. Duke’s gives the closest Southern-style flavor.
- Celery: Minced very finely for subtle crunch.
- Onion powder and garlic powder: A light, savory seasoning that keeps the base classic.
- Dried cranberries: The sweet-tart signature of Cranberry Kelli.
- Slivered almonds: Toasting them in the air fryer deepens their nutty flavor.
How to Make Copycat Cranberry Kelli
Step One: Toss the chicken tenderloins with a little olive oil and salt, then arrange them in a single layer in the air fryer basket.
Step Two: Air fry the chicken until the thickest piece reaches 165°F. Let it rest for 10 minutes so it stays juicy.
Step Three: Shred the warm chicken with a stand mixer or hand mixer on low. This is the secret to that fine, smooth Chicken Salad Chick texture.
Step Four: Toast the slivered almonds in the air fryer until lightly golden. Stir the mayonnaise, onion powder, garlic powder, salt and pepper together in a large bowl.
Step Five: Add the shredded chicken and minced celery, then fold in the dried cranberries and toasted almonds.
Step Six: Cover and chill for at least an hour, then serve on a croissant, with crackers or over greens.
Recipe Tips and Variations
- Get the base right. Cranberry Kelli is Classic Carol plus add-ins. For more on nailing that base, see our Copycat Chicken Salad Chick Classic Carol.
- Mince the celery tiny. Restaurant-style chicken salad has barely visible celery, so cut it as small as you can.
- Chop the cranberries. Rough-chopped cranberries spread the sweetness through every bite.
- Lighten it up. Replace half the mayonnaise with plain Greek yogurt.
- Make it nut-free. Leave out the almonds or use sunflower or pumpkin seeds.
- Try pecans. For a cranberry pecan version with a touch of honey, make our Buc-ee’s Chicken Salad.
- Want lemon and celery crunch? Our Cranberry Almond Chicken Salad is a brighter, chunkier take on the same flavors.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. Freezing isn’t recommended because the mayonnaise and celery change texture when thawed.
Why Cranberry Kelli tastes like fall
Cranberry Kelli is on the menu year-round, but cranberries and nuts are the flavors of Thanksgiving tables and holiday boards. That makes it the most festive scoop in the lineup.
A homemade batch is an easy make-ahead for Friendsgiving, office potlucks and holiday open houses. It’s also a smart way to use leftover holiday chicken or turkey.
How to order Cranberry Kelli at Chicken Salad Chick
At the restaurant, you can get Cranberry Kelli several ways:
- As a sandwich on bread or a croissant.
- As a scoop with crackers and sides.
- On a salad over fresh greens.
- As a Quick Chick, a grab-and-go container to take home.
- For catering, in trays and boxed lunches for parties and meetings.
Menu options vary by location, so check your local Chicken Salad Chick menu or app for current offerings.
Serving ideas for homemade Cranberry Kelli
Cranberry Kelli leans sweet, so it’s best with something savory, crisp or warm on the side:
- On a croissant. A buttery croissant is the classic. Our Copycat La Madeleine Chicken Salad shows how to build one, and it’s another almond-studded chicken salad worth trying.
- With crackers. Serve a scoop with crackers and fresh vegetables for a light lunch.
- Over greens. Spoon it over lettuce or spring mix for a lower-carb plate.
- With a warm soup. A hot bowl of soup next to a cool scoop is a perfect fall lunch.
If you love fruit-and-nut chicken salads, try our Homemade Copycat Arby’s Chicken & Pecan Salad, made with air-fried chicken, apples and pecans.
Cranberry Kelli FAQ
What is in Chicken Salad Chick’s Cranberry Kelli? It’s the original Classic Carol chicken salad mixed with dried cranberries and slivered almonds.
Does Cranberry Kelli have nuts? Yes. It contains slivered almonds. For a nut-free homemade version, leave out the almonds or use sunflower or pumpkin seeds.
Is Cranberry Kelli seasonal? No. It’s one of Chicken Salad Chick’s twelve signature flavors, though it’s especially popular in fall and winter.
Can I make Cranberry Kelli at home? Yes. The copycat recipe card below uses air fryer chicken tenderloins, mayonnaise, dried cranberries and slivered almonds, and it’s ready to chill in under 30 minutes.
How long does homemade cranberry chicken salad last? Store it in an airtight container in the refrigerator and enjoy it within 2 to 3 days. Freezing isn’t recommended because the dressing and celery don’t thaw well.
Bring Cranberry Kelli home
Sweet cranberries, crunchy almonds and creamy chicken salad make Cranberry Kelli an easy favorite. Make a batch of this copycat tonight and keep it in the fridge for lunches all week. If you love it, try our Copycat Chicken Salad Chick Classic Carol next.
Copycat Cranberry Kelli Chicken Salad Recipe
Description
Ingredients
- 1 pound boneless, skinless chicken tenderloins , (about 2 cups shredded)
- 1 teaspoon olive oil
- 3/4 cup mayonnaise, Duke’s is closest to the restaurant flavor
- 1 rib celery, very finely minced (about 1/4 cup)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- 1/3 cup sweetened dried cranberries, roughly chopped
- 1/3 cup slivered almonds, lightly toasted
- Shortcut: Swap the tenderloins for 2 cups of shredded rotisserie chicken and skip the air fryer step.
Instructions
- Season the chicken. Toss the chicken tenderloins with the olive oil and a pinch of salt.
- Air fry. Place the tenderloins in a single layer in the air fryer basket. Air fry at 370°F for 6 minutes, flip, then cook 4 to 6 minutes more, until the thickest piece reaches 165°F.
- Cool. Let the chicken rest for 10 minutes so it stays juicy and shreds cleanly.
- Shred finely. Mix the warm chicken on low with a stand mixer or hand mixer for 30 to 60 seconds, or pulse a few times in a food processor. You want fine shreds, not paste.
- Toast the almonds. Air fry the slivered almonds in a small pan at 320°F for 3 to 4 minutes, shaking once, until lightly golden. Let them cool.
- Make the dressing. In a large bowl, stir together the mayonnaise, onion powder, garlic powder, salt and pepper.
- Combine. Add the shredded chicken and minced celery and stir until evenly coated. Fold in the cranberries and almonds.
- Chill and serve. Cover and refrigerate for at least 1 hour. Taste, adjust the salt, and serve on a croissant, with crackers or over greens.
Equipment
- Instant-read meat thermometer
- Stand mixer with paddle attachment, hand mixer or food processor (for shredding)
- Large Mixing Bowl
- Airtight storage container
Nutrition
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