Chicken Salad Filling

1-1/2  lb.		chicken tenders
32  ounces		low sodium chicken stock
1/2  cup		mayonnaise
2  tablespoons		finely minced celery
2		dry Ranch salad dressing mixes
1/2  teaspoon		salt
1/2  teaspoon		ground black pepper

Tip: For nutritional information on all the ingredients in Chicken Salad Filling just click on each ingredient name. Then adjust the serving size for any Chicken Salad Filling ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.

Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment. Or you can shred the chicken tenders with two forks.
In a medium sized bowl add celery, mayonnaise, dry Ranch dressing mix, salt and black pepper. Stir until well blended.

Add shredded chicken and mix in well. Store chicken salad in an air tight container.

The chicken salad tastes better if prepared a couple of hours before it is consumed.

Serve in a sandwich or on a bed of lettuce.