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Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.
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.
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.
Next, run the celery rib through your food processor until it is finely diced.
Add the mayonnaise, celery, and seasonings to the shredded chicken. Stir well. Add the cranberries and slivered almonds and then stir again.
Serve over salad, toasted bread, or with crackers.