First, cook the chicken by poaching it 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.
Next, shred the chicken 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 the celery, mayonnaise, dry Ranch dressing mix, salt, and black pepper. Stir until well blended.
Add shredded chicken and mix in well. You can store the chicken salad in an airtight container until you're ready to serve. Serve in a sandwich with lettuce and tomatoes or on a bed of lettuce.
