Copycat Chicken Salad Chick Cranberry Kelli Recipes
CRANBERRY CHICKEN SALAD
Lunch for two has never been easier to whip up than with this cranberry chicken salad that can be served on any type of bread, lettuce or crackers.
Provided by Laura
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Add all ingredients to a bowl and stir to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for 20-30 minutes before serving.
- Serve on bread of choice, crackers or veggies like cucumber, red pepper or lettuce.
Nutrition Facts : Calories 398 kcal, Carbohydrate 9 g, Protein 33 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 368 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
COPYCAT CHICKEN SALAD
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
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.
COPYCAT CHICKEN SALAD CHICK DIXIE CHICK
Onion lovers unite! This copycat Chicken Salad Chick Dixie Chick recipe is an easy way to bring one of your restaurant favorites home.
Provided by Audrey
Categories Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.
- Once the water has come to boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell it is done when you 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 quicker and it helps get the chicken very fine.
- Next, use your food processor to dice your celery and onion into fine pieces.
- Add the mayonnaise, celery, onion, and seasonings to the shredded chicken. Stir well and then serve.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 1 g, Protein 25 g, Fat 34 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 471 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 27 g
COPYCAT CHICKEN SALAD CHICK CRANBERRY KELLI
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
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
RACHEL'S CRANBERRY CHICKEN SALAD
This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!
Provided by Rachel Mehl
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g
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- Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
- Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment. Or you can shred the chicken tenders with two forks.
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