Place chicken tenders in a large pot with chicken stock. Poach over medium heat for 15–20 minutes until cooked through.
Pat chicken dry and shred with a stand mixer (paddle attachment) or two forks until fluffy.
In a bowl, stir mayonnaise, celery, Ranch mix, salt, and pepper until smooth.
Fold in shredded chicken until evenly coated.
Chill in the fridge for at least 2 hours before serving. Enjoy in sandwiches, with crackers, or on lettuce.
