Classic "Chicken Salad Chick" Recipe
A blend of shredded chicken, crunchy celery, onions, and a medley of seasonings bound together by a creamy, tangy dressing.
Ingredients
- 1 ½ pounds chicken tenderloins
- 32 ounces chicken broth or stock
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2-3 stalks celery, finlely diced about ½ cup
- ½ red onion, finley 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 your chicken isn't already cooked, poach it in chicken stock.
- Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 minutes or until the chicken is fully cooked.
Mix it all together
- In a large mixing bowl add celery, onion, mayonnaise, Dijon mustard, dry Ranch dressing mix, salt, and black pepper. Stir until well blended.
- Add shredded chicken and mix in well.
- Wrap with plastic wrap and allow to sit in the refrigerator for at least one hour before serving.
- Store leftover chicken salad in an air tight container for 4-5 days
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.