Chicken Salad Chick Egg Salad

1 1/2 pounds chicken tenders
32 ounces low sodium chicken stock
1/2 cup mayonnaise
1/3 cup pickle relish
2 tablespoons finely minced celery
2 teaspoons dry Ranch salad dressing mix
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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, pickle relish, mayonnaise, 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.