Description
Indulge in a nostalgic, restaurant-quality chicken salad that is perfect for any occasion. This Classic Carol copycat recipe delivers a creamy, savory, and perfectly seasoned experience with every bite. Featuring tender shredded chicken, crunchy celery, and a signature savory Ranch flair, this salad is simple to assemble and perfect for meal prep. It is an ideal protein-packed solution for busy weeknight dinners or quick, healthy lunches on the go.
Ingredients
1 1/2 pounds chicken tenders
32 ounces low sodium chicken stock
1/2 cup high-quality 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 into a large pot and cover with chicken stock.
Poach the chicken over medium heat for 15 to 20 minutes until thoroughly cooked.
Remove the chicken from the liquid and allow it to cool slightly.
Shred the chicken using a stand mixer with a paddle attachment on low speed or two forks.
In a medium bowl, whisk together the mayonnaise, celery, dry Ranch mix, salt, and pepper.
Fold the shredded chicken into the dressing until evenly coated.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For added variety, consider folding in toasted pecans or diced grapes just before serving. Ensure the chicken is cooled before mixing to maintain the creamy texture of the mayonnaise.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Poaching
- Cuisine: American