Place the chicken tenderloins in a large pot and pour in the chicken stock. Heat the pot over medium flame, letting the chicken cook gently for 15 to 20 minutes. Your goal is tender, fully-cooked chicken with a depth of flavor from the stock. If you enjoy experimenting with recipes like this, you might also love trying the buffalo chicken salad recipe for a spicy twist.

Once cooked, shred the chicken. For this step, you can use a stand mixer with a paddle attachment for speed and ease or stick to the classic two-fork method. Either way, aim for fine, even shreds that integrate beautifully with the dressing.

Take a large bowl and combine the mayonnaise, finely minced celery, dry Ranch mix, salt, and black pepper. Stir well to ensure all the ingredients are evenly incorporated into a smooth dressing.

Add the shredded chicken to the dressing. Fold gently until the chicken is thoroughly coated, and the flavors are evenly distributed. The result should be creamy yet light and full of texture.

Transfer the chicken salad into an airtight container. Chill it in the fridge for at least a couple of hours or overnight if time permits. Chilling allows the flavors to meld beautifully, taking the dish to the next level. If you’re craving variety, you can also explore the sassy scotty chicken salad recipe, which brings a delightful twist to traditional chicken salad.