Best Kellys Famous Chicken Salad Recipes

COPYCAT CHICKEN SALAD CHICK CRANBERRY KELLI

Copycat Chicken Salad Chick Cranberry Kelli image

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

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)

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

THE BEST CHICKEN SALAD

The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.