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To make this chicken salad, begin by adding water to a large pot. Add your chicken tenderloins in with the water. Bring the water to a boil.
Once the water has reached boiling, reduce the heat to low and cover the pot. 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. You will also be able to tell if it’s done when you go to shred it.
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. I like using a mixer because it is very quick and it helps get the chicken very fine like the original at Chicken Salad Chick.
Using your food processor, run the celery rib (with ends removed) through until it is finely diced. Next, use it to chop your fresh basil.
Next, whisk or stir in the garlic powder, onion powder, salt, and pepper in with the mayonnaise. In a large bowl combine the shredded chicken, mayonnaise with seasonings, celery, and basil. Add in the lemon juice and stir well. Add diced pecans, if desired.
Serve over salad, toasted bread, or with crackers.