Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the Chicken: Place the chicken tenders in your Instant Pot. Add 1 cup of water, 1 tablespoon of granulated chicken bouillon, and 1 packet of ranch dressing mix. Seal the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Shred the Chicken: Once the cooking cycle is complete, carefully release the pressure and remove the lid. Allow the chicken to cool slightly, then shred it into bite-sized pieces.
- Grate the Celery: Finely grate about 1/4 cup of celery and set it aside.
- Mix the Salad: In a large mixing bowl, combine shredded chicken, 1/2 cup of Duke’s mayonnaise, additional ranch seasoning to taste, grated celery, and a pinch of salt. Stir until well blended.
- Serve and Enjoy: Spoon the salad onto flaky croissants or into lettuce leaves. Garnish as desired and enjoy!
Nutrition
Notes
For quicker preparation, consider using rotisserie chicken. Prepping the salad a few hours ahead enhances flavors.
