Classic Shredded Chicken Salad
Poached chicken tenders are shredded and folded into a creamy mayo dressing with celery, garlic powder, onion powder and celery salt.
Equipment
- Medium saucepan
- Instant read thermometer
- Large mixing bowl
- Two forks or food processor
Ingredients
Main Ingredients
- 1 lb chicken tenders
- 4 cup low sodium chicken broth for poaching
- ½ cup mayonnaise
- 1 celery stalk finely diced, about 1/4 inch pieces
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp celery salt
- ⅛ tsp ground black pepper
Instructions
Cooking
- Boil the broth. Pour the broth into a medium saucepan and bring it to a rolling boil over high heat, about 5 minutes.
- Poach the tenders. Reduce the heat to medium low, lower in the tenders in one layer and simmer gently for 10 minutes, until an instant read thermometer shows 165 degrees F. Transfer to a plate and cool for 5 minutes.
- Shred. Pull the chicken into fine shreds with two forks, or pulse in a food processor 4 to 5 times. Let the meat cool completely.
- Make the dressing. In a large bowl, whisk the mayonnaise, garlic powder, onion powder, celery salt and pepper until smooth.
- Toss. Stir the celery into the dressing, add the cooled chicken and mix until every piece is coated.
- Chill. Cover and refrigerate for 30 minutes before serving. Stir, then spoon onto lettuce, bread or crackers.
Notes
Substitutions: Use boneless skinless chicken breast cut into 3/4 inch strips, or 3 cups shredded rotisserie chicken and skip the poaching. Replace half of the mayonnaise with plain Greek yogurt.
Tips: Cool the chicken before mixing so the dressing stays creamy. Blot the shredded chicken dry if it feels wet.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.