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thecookingtwins
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Fill a pot with water and add chicken tenderloins. Bring to a boil.
Reduce heat, cover, and simmer for 8–10 minutes, until chicken reaches 165°F.
Remove and cool slightly, then shred chicken with a hand mixer or food processor.
Pulse celery in a food processor until finely diced.
In a bowl, combine shredded chicken, celery, mayonnaise, onion powder, garlic powder, salt, and pepper.
Stir well until creamy, chill for 30 minutes if desired, and serve.