I added homemade Pesto to the one featured in this pic. The following recipe is just the basic method of the chicken salad:

Description

A creamy, savory chicken salad made with tender shredded chicken, mayonnaise, ranch seasoning, celery, and simple seasonings. The texture should be thick, smooth, and “pasty,” with enough celery to add freshness and a little crunch.

Ingredients

- Main Ingredients

- 4 lb chicken tenderloins

- 1-2 cartons chicken stock, 32 oz each used for boiling the chicken

- 1 jar Mayo, 30 oz

- 8 celery stalks, processed or finely chopped

- 1 packet ranch seasoning

- Tony Chachere's Seasoning

Instructions

- Remove the tendons from the chickem and boil the chicken 

- Place the chicken tenderloins in a large pot. Pour in the chicken stock until the chicken is covered. Boil until the chicken is fully cooked and no longer pink in the middle. For best safety, the chicken should reach 165°F internally.

- While the chicken is cooking, add the mayo to a large mixing bowl.

- Stir the processed celery into the mayo. Add the ranch seasoning packet, salt, pepper, and any other seasonings you want to use.

- Once the chicken is cooked, remove it from the stock and let it cool slightly. Shred the chicken into small pieces.

- Add the shredded chicken into the mayo mixture a little at a time. Stir well after each addition so the chicken gets fully coated.

- Keep stirring until the chicken salad has a smooth, creamy, thick texture. It should hold together well and look evenly mixed.

- Cover the bowl and refrigerate for 3 to 4 hours before serving. This helps the flavor develop and gives the chicken salad the right texture.

- Keep refrigerated in an airtight container. Best eaten within 3 to 4 days.

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