Ingredients
Scale
- 1 lb. chicken tenderloins around 2 cups of cooked chicken
- ½ cup Duke’s mayonnaise
- 1 celery rib minced
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Cook the Chicken
Begin by filling a large pot with chicken stock or water. Bring it to a boil, then add the chicken tenderloins. Although the chicken can be packed in, keep it in a single layer to ensure even cooking. Cover the pot and remove it from heat. Set a timer for 25 minutes, allowing the residual heat to fully cook the chicken. - Shred the Chicken
Once the chicken has cooled, place the cooked tenderloins in a food processor. Process the chicken for about 10 seconds or until there are no large chunks remaining. - Mix the Salad
Transfer the processed chicken into a mixing bowl. Add the mayonnaise, minced celery, and spices. Stir until the ingredients are well combined. - Chill and Serve
For the best flavor, refrigerate the salad for at least an hour before serving. The salad is best served cold.
Notes
- For a chunkier texture, chop the chicken instead of processing it.
- Mayonnaise selection is crucial; use high-quality mayo for a richer flavor.
- Add-ins like grapes, pecans, or boiled eggs can personalize the salad to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: American
Nutrition
- Serving Size: serving
- Calories: 651kcal
- Sugar: 0.5g
- Sodium: 1100mg
- Fat: 48g
- Saturated Fat: 8g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 49g
- Cholesterol: 169mg
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