Copycat Chicken Salad Chick Cranberry Kelli

Name: Copycat Chicken Salad Chick Cranberry Kelli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Copycat Chicken Salad Chick Cranberry Kelli

Ingredients

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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 powder1/2 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon pepper3 tablespoons dried cranberries (or add more to taste)3 tablespoons slivered almonds (or add more to taste)

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Instructions

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Step 1

Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.

Step 2

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.

Step 3

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.

Step 4

Next, run the celery rib through your food processor until it is finely diced.

Step 5

Stir well. Add the cranberries and slivered almonds and then stir again.

Step 6

Serve over salad, toasted bread, or with crackers.