Best Ever Chicken Salad
Chicken Salad is a classic and versatile dish that brings a refreshing twist to a familiar favorite. Whether you're enjoying it as a sandwich filling or a standalone salad, this dish offers a delightful and wholesome experience.
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Servings: 4
Ingredients
- 1 ½ pounds chicken tenderloins
- 32 ounces chicken broth or stock
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2-3 stalks celery finely diced (about ½ cup)
- ½ red onion finely diced (about ½ cup)
- 1 tablespoon dry Hidden Valley Ranch dressing mix I like the spicy version, but either will work
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- If the chicken is not already cooked, simmer it in chicken stock by filling a large pot with chicken tenders and chicken stock. Poach over medium heat for approximately 15 minutes or until the chicken is fully cooked. Proceed to shred the chicken tenders using two forks.
- Combine all the ingredients by placing celery, onion, mayonnaise, Dijon mustard, dry Ranch dressing mix, salt, and black pepper in a large mixing bowl. Stir the mixture until it is well blended. Incorporate the shredded chicken and mix thoroughly.
- Wrap the mixture with plastic wrap and allow it to chill in the refrigerator for at least one hour before serving. Store any remaining chicken salad in an airtight container, and it will stay fresh for 4-5 days.
Notes
I've noticed that chicken breasts can turn dry and fibrous, especially in salads. When incorporating them, it's crucial to avoid overcooking to maintain their juiciness and tenderness.