Ingredients

The following ingredients have 2 Servings
  • 3/4 lb chicken tenderloins
  • Kosher salt and freshly ground black pepper
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons mayonnaise (reduced fat is okay)
  • 2 tablespoons sour cream (reduced fat is okay)
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon cider vinegar
  • 1 tablespoon minced fresh shallot
  • 1 tablespoon chopped fresh parsley
  • 2 to 3 strips cooked bacon (crumbled)
  • 2 stalks celery (sliced)

Instruction

  • If necessary, trim the white tendons from the ends of the tenderloins, then season on both sides with salt and pepper. Place them in a shallow frying pan, add the chicken broth, cover and bring to a slow simmer over medium heat.
  • Cook the chicken for 4 to 5 minutes, or until all traces of pink are gone. Be careful not to overcook. Transfer the chicken to a cutting board and as soon as it's is cool enough to handle, use two forks (or your hands) to shred the meat.
  • In the bottom of a mixing bowl, whisk the mayonnaise, sour cream, mustard, vinegar, shallot and parsley together until well combined.
  • Add the shredded chicken, bacon and celery and mix well. If the mixture seems a little dry, add a small amount of the broth you cooked the tenderloins in. Taste and adjust the seasoning as needed.
  • Serve on toasted bread or crackers.