Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, gently add 1 pound of boneless, skinless chicken tenders or breasts, and reduce the heat to a simmer. Cook for 8-10 minutes until the chicken reaches an internal temperature of 165°F.

After cooking, carefully remove the chicken from the pot and place it on a cutting board. Allow it to cool completely for about 15 minutes.

Once the chicken has cooled, use a stand mixer or food processor to shred it finely.

Finely mince one stalk of celery into 1/8-inch pieces.

In a large mixing bowl, combine the shredded chicken, minced celery, and mayonnaise, along with onion powder, garlic powder, salt, black pepper, and paprika.

Carefully fold the mixture together until well combined, taking care not to overwork the chicken.

Transfer the combined salad into an airtight container and refrigerate for at least 30 minutes.

Once chilled, your Classic Carol Chicken Salad Chick is ready to serve!