Ingredients
- 1 lb chicken tenderloins (or chicken breast)
- ½ cup celery, finely diced
- ½ cup Duke’s mayonnaise (or preferred mayo)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Instructions
1️⃣ Cook the Chicken – Bring a pot of water to a boil. Add the chicken tenderloins and cook for 8–10 minutes, or until the internal temperature reaches 165°F (74°C). Avoid overcooking to keep it tender.
2️⃣ Shred the Chicken – Let the cooked chicken cool slightly. Use a hand mixer, food processor, or two forks to finely shred it for a smooth, creamy texture.
3️⃣ Prepare the Salad – In a mixing bowl, combine shredded chicken, diced celery, mayonnaise, onion powder, garlic powder, salt, and black pepper. Stir until well mixed.
4️⃣ Chill – Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5️⃣ Serve – Enjoy in a sandwich, on crackers, in a wrap, or over lettuce for a delicious, protein-packed meal.
Notes
✔ Add sweetness – Mix in grapes or dried cranberries for a touch of natural sweetness.
✔ Make it crunchy – Add chopped pecans or almonds for extra texture.
✔ Lighter version – Use Greek yogurt or half mayo, half sour cream for a lower-fat option.
✔ Spice it up – Add a pinch of cayenne pepper or a splash of hot sauce.
✔ Save time – Use rotisserie chicken instead of cooking chicken from scratch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Dish
- Method: Boiling, No-Cook
- Cuisine: Southern, American
- Diet: Gluten Free
