Start by filling a large pot with the chicken tenders and low sodium chicken stock. Bring it to a gentle simmer over medium heat. This is where the magic begins, as the chicken will poach beautifully, becoming tender and juicy. Keep an eye on it and make sure it cooks for about 15 to 20 minutes until fully cooked.
Once the chicken is cooked, remove it from the pot and let it cool for a few minutes. Shredding can be done either by using two forks or a stand mixer with a paddle attachment for ease. Aim for bite-sized pieces for the best texture.
In a medium-sized bowl, combine the finely minced celery, mayonnaise, dry Ranch dressing mix, salt, and ground black pepper. Stir everything together until it’s well mixed. This creamy mixture is what gives the salad its rich flavor.
Add the shredded chicken back into the bowl and mix thoroughly. You want every bit of chicken to be coated in that luscious dressing. If the salad seems a bit dry, feel free to add a splash more mayonnaise.
Once everything is well combined, store the chicken salad in an airtight container. Let it chill in the refrigerator for a couple of hours before serving. This step is crucial as it allows the flavors to meld beautifully.
When you’re ready to serve, enjoy the Classic Carol Chicken Salad in a sandwich, on a bed of lettuce, or however you prefer. Each bite will remind you of those sunny afternoons filled with laughter and good company.
