Chicken Salad Chick Classic Carol: Copycat
  1. Place chicken tenders in a large pot with chicken stock. Poach over medium heat for 15–20 minutes until cooked through.

  2. Pat chicken dry and shred with a stand mixer (paddle attachment) or two forks until fluffy.

  3. In a bowl, stir mayonnaise, celery, Ranch mix, salt, and pepper until smooth.

  4. Fold in shredded chicken until evenly coated.

  5. Chill in the fridge for at least 2 hours before serving. Enjoy in sandwiches, with crackers, or on lettuce.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

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