Chicken Salad Chick Classic Carol Chicken Salad
A creamy, classic chicken salad with tender poached chicken, crisp celery, and savory Ranch seasoning.
Equipment
- Large Pot
- Tongs or slotted spoon
- Stand mixer with paddle attachment (optional)
- Two forks (for shredding if not using mixer)
- Medium Mixing Bowl
- Measuring cups and spoons
- Airtight container
Ingredients
- 1 1/2 pound chicken tenders
- 32 ounce low-sodium chicken stock
- 1/2 cup mayonnaise
- 2 tablespoons finely minced celery
- 2 teaspoons dry Ranch salad dressing mix
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place the chicken tenders in a large pot and pour in the low-sodium chicken stock so the chicken is mostly submerged.
- Bring the stock to a gentle simmer over medium heat and poach the chicken for about 15 to 20 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Remove the chicken from the stock and let it cool slightly, then shred finely using a stand mixer with the paddle attachment or by pulling apart with two forks.
- Pat the shredded chicken dry with paper towels if needed to avoid a watery salad.
- In a medium bowl, combine the mayonnaise, finely minced celery, dry Ranch dressing mix, salt, and ground black pepper; stir until well blended.
- Add the shredded chicken to the dressing mixture and mix thoroughly until the chicken is evenly coated.
- Transfer the chicken salad to an airtight container and chill for a couple of hours to let the flavors meld before serving.
- Serve the chicken salad in sandwiches or on a bed of lettuce as desired.
Notes
- Chill the salad for a couple hours to let flavors meld.
- Dice the celery extra fine for a subtle texture.
- Use room-temperature mayonnaise for a smoother dressing.
- Use tenderloins rather than breasts for the intended texture.
- Pat shredded chicken dry to prevent excess moisture.
- If too dry, add mayonnaise one tablespoon at a time until desired consistency.