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Scoop of Cranberry Kelli chicken salad with dried cranberries and slivered almonds

Copycat Cranberry Kelli Chicken Salad Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 4 Servings

Description

This copycat Chicken Salad Chick Cranberry Kelli recipe brings the sweet-and-savory favorite home. Tender air fryer chicken is finely shredded and tossed in a creamy seasoned mayonnaise dressing with minced celery, dried cranberries and toasted slivered almonds. Serve it on croissants, with crackers or over greens for an easy lunch, meal prep or holiday party.

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

  • Air Fryer
  • Instant-read meat thermometer
  • Stand mixer with paddle attachment, hand mixer or food processor (for shredding)
  • Large Mixing Bowl
  • Airtight storage container

Nutrition

Serving: 1ServingCalories: 510kcalCarbohydrates: 11gProtein: 27gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 90mgSodium: 553mgPotassium: 530mgFiber: 2gSugar: 8gVitamin A: 107IUVitamin C: 2mgCalcium: 40mgIron: 1mg