Chicken Salad Chick Classic Carol

Ingredients

• For the chicken
• 1½ lbs chicken tenderloins (or boneless skinless chicken breasts, cut into uniform strips)
• 4 cups low-sodium chicken broth — enough to submerge the chicken; add water if needed
• 1 bay leaf (optional — adds subtle flavor to the poaching liquid)
• For the chicken salad
• ¾ cup Duke's Mayonnaise — or Hellmann's Real; do not use light or low-fat mayo
• 3 tablespoons very finely minced celery — about 1 medium stalk; mince so fine it almost disappears into the mix (or grate on the large holes of a box grater)
• 2 teaspoons dry Ranch dressing mix (from a packet, such as Hidden Valley) — this is the seasoning shortcut that most closely matches the restaurant's blend
• ½ teaspoon kosher salt (Diamond Crystal) — use ⅜ teaspoon if using Morton; adjust to taste
• ½ teaspoon freshly ground black pepper
• Optional — serve with
• Butter croissants, white sandwich bread, toasted pita, butter crackers, or a bed of romaine or butter lettuce leaves

Instructions

1. 1.Poach the chicken. Place the chicken tenderloins in a medium saucepan in a single layer (or close to it). Pour in the chicken broth and add the bay leaf if using. Add water if needed so the chicken is just submerged by about an inch. Bring to a gentle simmer over medium heat — small bubbles should break the surface, but not a rolling boil. Cover and cook for 15 to 18 minutes until the internal temperature reads 165°F on an instant-read thermometer. Do not boil hard — a vigorous boil makes chicken rubbery and dry.
2. 2.Remove and cool. Transfer the cooked chicken to a cutting board or plate. Discard the poaching liquid (or save as a light broth for soup). Let the chicken cool for at least 20 minutes — the chicken should be no more than slightly warm before you shred it, and room temperature is better. Do not rush this step: warm chicken breaks the mayo emulsion and produces a greasy result.
3. 3.Shred fine. Using two forks, pull the chicken apart into small shreds — think cohesive and fine, not chunky. Alternatively: place cooled chicken in a stand mixer bowl with the paddle attachment. Mix on the lowest speed for 25 to 30 seconds. The mixer produces an even, restaurant-accurate texture quickly and without fatigue. Avoid a food processor — it over-processes the chicken to a paste. If the shreds look too long or stringy, run your forks through the pile a few more times.
4. 4.Mix with mayo and seasonings. Transfer the shredded chicken to a large mixing bowl. Add the Duke's mayonnaise, minced celery, dry Ranch mix, salt, and pepper. Gently fold everything together with a rubber spatula or large spoon until just combined — don't stir aggressively or you'll compress the chicken into a dense paste. Taste and adjust salt and pepper. If the salad feels dry, add 1 to 2 teaspoons more mayo and fold in.
5. 5.Chill before serving. Cover the bowl and refrigerate for at least 30 minutes before serving — the flavors sharpen significantly as it chills, and the texture firms up. Overnight is even better. Remove from the refrigerator 5 to 10 minutes before serving so it's not ice cold.
6. 6.Serve. Spoon onto butter croissants, serve in a scoop over a crisp romaine leaf or butter lettuce cup with butter crackers alongside, or pile onto toasted white bread for a sandwich. The restaurant-style 'scoop' is about ½ cup — two scoops is a standard meal serving. Season the plate with a crack of black pepper if desired.