Chicken Salad Chick Classic Carol Chicken Salad

Ingredients

• Chicken tenderloins - 1 1/2 pounds
• Low-sodium chicken stock - 32 ounces
• Mayonnaise - 1/2 cup
• Finely minced celery - 2 tablespoons
• Dry Ranch salad dressing mix - 2 teaspoons
• Salt - 1/2 teaspoon
• Ground black pepper - 1/2 teaspoon

Instructions

1. Cook the chicken by poaching in chicken stock.
2. Fill a large pot with the chicken tenders and chicken stock.
3. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
4. 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.
5. In a medium sized bowl, add celery, mayonnaise, dry Ranch dressing mix, salt, and black pepper.
6. Stir until well blended.
7. Add shredded chicken and mix in well.
8. Store chicken salad in an airtight container.
9. The chicken salad tastes better if prepared a couple of hours before it is consumed.
10. Serve in a sandwich or on a bed of lettuce.