Step 1

To make this chicken salad, begin by adding water to a large pot. Add your chicken tenderloins in with the water. Bring the water to a boil.

Step 2

Once the water has reached boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken will be rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell if it’s done when you go to shred it.

Step 3

Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken. I like using a mixer because it is very quick and it helps get the chicken very fine like the original at Chicken Salad Chick.

Step 4

Using your food processor, run the celery rib (with ends removed) through until it is finely diced. Next, use it to chop your fresh basil.

Step 5

Next, whisk or stir in the garlic powder, onion powder, salt, and pepper in with the mayonnaise. In a large bowl combine the shredded chicken, mayonnaise with seasonings, celery, and basil. Add in the lemon juice and stir well. Add diced pecans, if desired.

Step 6

Serve over salad, toasted bread, or with crackers.