Ingredients : 

• 1 1/2 pounds chicken tenders
• 32 ounces 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 : 

1. Cook the Chicken: Poach the chicken tenders in chicken stock by placing them in a large pot and cooking over medium heat for 15–20 minutes, or until fully cooked.
2. Shred the Chicken: Use a stand mixer with a paddle attachment for quick shredding, or shred manually with two forks for a more traditional approach.
3. Prepare the Dressing: In a medium-sized bowl, combine finely chopped celery, mayonnaise, dry Ranch dressing mix, salt, and black pepper. Stir until the mixture is well blended.
4. Combine Ingredients: Add the shredded chicken to the dressing mixture and stir thoroughly to ensure even coating.
5. Chill: Store the chicken salad in an airtight container. For the best flavor, prepare the salad a few hours in advance to allow the flavors to meld.
6. Serve: Enjoy the chicken salad in a sandwich, wrap, or on a bed of lettuce for a refreshing meal.