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Pour enough water into a pot to cover the chicken tenders by 1 inch (do not add the chicken to the pot just yet).
Add the chicken bouillon powder and stir to dissolve.
Bring the water to a gentle simmer (not a full boil).
Add the chicken tenders and simmer until fully cooked (internal temperature of 165°F).
Remove the chicken from the pot and set aside to cool completely.
Once cooled, shred the chicken.
Combine the shredded chicken, mayonnaise, dry ranch dressing mix, dill, and finely chopped cucumber in a large bowl.
Mix thoroughly.
Cover and refrigerate for at least 30 minutes before serving.
Serve chilled.