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Classic Carol Chicken Salad

A creamy, flavorful chicken salad perfect for any occasion, easy to prepare and versatile enough for lunches, brunches, or dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 lb chicken tenderloins Fresh or frozen, thawed if frozen.
  • 16 oz chicken stock For boiling the chicken.
  • 1/3 cup mayonnaise
  • 1.5 tbsp finely chopped celery
  • to taste Salt and pepper Adjust to your preference.
  • 1.5 tsp dry ranch dressing seasoning

Method
 

Preparation
  1. Bring the chicken stock to a boil in a saucepot.
  2. Add the chicken tenderloins, reduce the heat to medium, and simmer until fully cooked, about 15-20 minutes.
  3. Remove the chicken from the pot and allow it to cool until manageable.
  4. Shred the cooled chicken using two forks.
  5. In a large bowl, combine shredded chicken with mayonnaise, celery, salt, pepper, and ranch seasoning. Stir until well mixed.
  6. Cover and refrigerate the salad for about 30 minutes to let the flavors meld.
Serving
  1. Serve the chicken salad on a bed of lettuce or in a sandwich, as per preference.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days. For longer storage, consider freezing, but note that texture may change.