This recipe for the ultimate Swiss roll cake yields a dessert that is not overly sweet and is delicate, fluffy, and spongy. Use whipped cream, jam, or ganache to fill this chiffon-style cake, which is easy to make with the advice I’ve provided below.

Childhood favorites are among the best dishes, as is well known. This recipe for airy, tender Swiss roll cake is fantastic! It’s a stunning cake that would amaze any gathering and isn’t as difficult to make as it seems!

This is the best Swiss roll cake recipe—I don’t intend to sound arrogant! Not only does it taste fantastic, but it also looks stunning and is really simple to make! Valentine’s Day, Mother’s Day, Christmas, or any other special occasion, this Swiss roll cake would be ideal!

This Homemade Swiss Roll Cake is one of my favorite desserts to bake and enjoy. Personally, I love airy cakes, and it’s not a secret they are my favorite. As long as you adhere to the advice I’ve provided below, making Swiss roll cakes is actually fairly simple.

What is a Swiss Roll Cake?

Roll cake, Jelly roll cake, cream roll cake, and Swiss log cake are further names for Swiss roll cake. (A variant that normally occurs around Christmas is the “Buche du Noel” or yuletide log.) In essence, it is a sponge cake wrapped up with whipped cream, chocolate ganache, or jelly as the filling.

The History of Swiss Roll Cake

Ever ponder the origins of some of these desserts? Such as cake rolls or roll cakes, as well as its varieties like Swiss roll cake or jelly roll cake? Ever wonder how certain tastes, like chocolate cake rolls or strawberry rolls, were started? It’s interesting stuff to ponder while savoring the delightful little cake.

Roll cakes, also known as Swiss rolls or cake, are desserts that resemble sponge cakes and are rolled with fillings. They are sometimes served with whipped cream. They are occasionally referred to as Swiss roll cakes. Strangely enough, that designation does not apply to the other desserts that are classified as roll cakes.

Even though there is some disagreement on where the roll cake, swiss roll cake, and its cousins originated, everyone can agree that it was in Europe. Almost everyone, I suppose. Who cares? You could be asking yourself. They taste great! True; however, it’s important to verify whether the roll cakes you’re eating are from a restaurant that claims to solely provide real and traditional European food. Take Sicilian Cannoli, for example (we’ve talked about them, and you can check the recipe); they are very important to Italians, especially Sicilians. 

Nobody is completely certain which is the frankest and shortest response. When a recipe for a sponge cake with jelly smear was published in upstate New York in 1852, it is believed that this is when the roll cake or jelly roll was first used.

The recipe, titled “To Make Jelly Cake,” depicts a contemporary “jelly roll” and says to bake quickly and apply jelly while it’s still hot. Roll it gently, then cover it with a cloth. Slices should be made for the table while cold.

The vocabulary used in the US has evolved through time. From 1852 until 1877, this delicacy was known by the titles Jelly Cake, Roll Jelly Cake, Swiss Roll, Jelly Roll, and Rolled Jelly Cake (1876). It didn’t take long for the nickname “Jelly Roll” to spread.

All around Europe, similar recipes have been discovered; while the fillings have changed, the names have remained constant. Food is strangely like an oral tradition.

When it comes to the Swiss roll, one thing is for certain: it wasn’t invented in Switzerland. In contrast to its northern cousin, the roll cake or Swiss roll, historic English recipes precede them.

France, Austria, Germany, and Hungry have been recommended by certain food experts. It may be discouraging to think that the creator of the exquisite dessert may never be found, but kudos to whoever did. Why this Swiss Roll Cake Recipe is great

This Swiss roll cake recipe has been proven and tested in our household for many years. The cake is not too sugary and is light in texture, moist and fluffy. Only a few simple ingredients are needed, together with an equal amount of egg yolks and whites. (A lot of recipes call for more egg whites than yolks.)

Ingredients required for Swiss Roll Cake

A swiss roll cake contains the following ingredients:

Eggs: the yolks and whites are separated and beaten separately, and the egg whites provide the cake its leavening. The eggs should first be separated; then, they should be allowed to warm up at room temperature.

Milk: You may use whatever sort of milk you have on hand as whole milk.

Cane Sugar: Granulated cane sugar, divided into equal portions for the egg white and yolk mixtures.

Cream of tartar: A cream of tartar is an acid that aids in keeping whipped egg whites stable. If you don’t have a cream of tartar, you may use some vinegar or lemon juice.

Vegetable oil: I prefer avocado oil for cooking, but you may use any light vegetable oil. This gives the cake moisture and elasticity.

Vanilla extract: Vanilla extract, or for variety, you can use any other flavor.

Cake flour (pastry flour): Less protein and gluten are present in this type of flour, which keeps the cake soft.

How to make Swiss Roll Cake?

Getting the eggs ready

The eggs must first be taken out of the refrigerator, and the egg whites and yolks separated, as was previously indicated. Why? When the eggs are cold, it is simpler to separate the egg whites from the yolks. To get enough volume during the beating, the egg whites must be at room temperature.

Make sure your basin is clean and free of oil before beginning to beat the egg whites. The egg whites’ ability to whip up well can be hampered by oil. A quick clean with a paper towel and some lemon juice or vinegar before adding the egg whites is a simple method to do this.

Prepare the egg yolk mixture.

2 Tablespoons (30g) of sugar and the egg yolks should be combined and whisked in a separate bowl. Whisk one more before adding the oil, milk, and vanilla extract.

The egg yolk mixture should be sifted over the cake flour and gently folded in until there are no lumps.

Beat the egg whites.

Add the egg whites at room temperature to a clean stand mixer bowl with a whisk attachment. Activate the mixer at a low speed.

Add a small amount of cream of tartar (you can also use vinegar or lemon juice) after the egg whites are frothy and bubbling. Slowly add the granulated sugar as you gradually increase the mixer’s speed.

The egg whites should be whipped until they are glossy, fluffy, and attain a gentle peak. (At the end of the whisk, the egg whites will create a curving tail.)

Combine the Swiss Roll Mixture

Fold roughly one-third of your egg whites into the mixture of yolks using a spatula. The egg yolk batter will become more fluid as a result. Note that folding differs from stirring.

To avoid deflating the beaten egg whites, you need to use less force. To fold, lower the spatula to the mixture’s bottom and scoop it up with a gentle flick of the wrist while you rotate the bowl by about 90 degrees. Fold and tilt the bowl as necessary to nearly completely homogenize the mixture.

When the egg whites are well absorbed into the batter, add the remaining third of the egg white mixture. Be careful not to overmix, or the egg whites will lose their volume.

Bake the Swiss Roll Cake 

Put parchment paper on a 9″ by 13″ baking sheet. Turn the oven on to 375°F and spread the batter onto a  baking pan (9 inches by 13 inches).

To get rid of any air bubbles that are trapped, tap the tray a few times. Bake the cake for 13–15 minutes at 375°F or until the top is dry, golden brown, and bouncy to the touch.

The cake should be taken out of the oven and dropped from a height of one foot right away. By doing this, the cake won’t shrink.

Allow the cake to chill on a cooling rack for 10 to 15 minutes, just long enough for it to become slightly warm but not frozen.

Make the Whipping Cream

Make the whipped cream while the cake is resting. Using a bowl that has been cold in the refrigerator can help the cream whip up properly.

The heavy cream should be poured into the cold basin along with the powdered sugar and whisked to firm peaks. (Avoid overwhipping; it will cause the cream to become butter.)

How to Roll Swiss Roll Cake?

• Place the upper side of the slightly warm cake down on a large sheet of parchment paper (the browned exterior). It goes without saying if you’d like, you may decide to roll it the other way.
• Place some whipped cream on top of the cake. The whipped cream should be applied to the whole cake using an offset spatula.
• Roll up the cake carefully, beginning at the short end using the parchment paper as support.
• To get the roll taut, use the parchment paper to push it slowly.
• Seal the parchment paper ends after ensuring the seam side is downward.
• In order to firm up, place the cake on a pan and refrigerate for at least 5 hours.

How to Serve Swiss Roll Cake?

The Swiss cake portions should ideally be sliced when you are ready to eat. Slice the ends of the cake with a sharp serrated knife after removing it from the refrigerator. With a warm, wet cloth, clean the knife.

Slice the cake into pieces that are about an inch thick, wiping the knife between each slice. Serve the cake plain or with fresh fruit. If you added a scoop of ice cream, that would be fantastic.

How to Store Swiss Roll Cake?

The Swiss roll cake should be refrigerated in an airtight container. If a filling besides whipped cream is being used, the cake can be kept at room temperature for up to 48 hours (in an airtight container).

Cake slices can also be sliced into pieces and frozen in separate freezer bags. For up to three months, freeze. Simply let the cake come to room temperature before serving if serving from the freezer.

Swiss Roll Cake Variations

Whenever I make a new kind of cake, I always turn to this Amazing Swiss Roll Cake recipe and play with the ingredients.

• Raspberry Roll Cake
• Earl Grey Blackberry Cream Roll Cake
• Chocolate Roll Cake
• Chocolate Mousse Cake Roll
• Cream-Filled Roll Cake
• Hojicha Roll Cake
• Swiss Roll Cake – Snow White

Change the flavor of the vanilla extract or experiment with the filling flavors. There are countless options!

In the past, I’ve made blackberry cream and a filling using fresh mango fruit.

It would be excellent to make blueberry jam, chocolate ganache, or even matcha chocolate cream.

Share the image below to your Pinterest board if you like this Swiss Roll Cake Recipe!

Swiss Roll Cake Recipe

Ok, now that we know everything we need to know about this amazing European Roll Cake (as we’ve determined that it doesn’t originate from Switzerland) we can start making it with the detailed instructions below. 

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Cooling Time: 5-6 hours

Ingredients

For the Cake:

• 3 egg yolks
• 2 TBSP of granulated cane sugar
• 2 TBSP of avocado oil or any light vegetable oil
• 2 TBSP of whole milk
• ½ tsp of vanilla extract
• 4 TBSP of cake flour sifted
• 3 room-temperature egg whites
• ¼ tsp of cream of tartar
• 2 TBSP of granulated cane sugar

Whipped Cream:

• ½ Cup of heavy whipping cream
• 1 TBSP of powdered sugar

Instructions

• Line a 9 by 13-inch baking sheet with parchment paper.
• Divide the egg yolks and whites into two separate bowls. Ensure your bowl is clean and free of oil before beating the egg whites. Before adding the egg whites, quickly wash the bowl and whisk with a paper towel and a little lemon juice or vinegar. 
• Set the oven to 375 °F / 190 °C.
• Whisk together the egg yolks and 2 Tablespoons of sugar. Whisk one more before adding the oil, milk, and vanilla extract.
• Add the cake flour by sifting it on top of the egg yolk mixture and whisking until there are no lumps.
• Add the egg whites at room temperature to a clean stand mixer dish with a whisk attachment.
• Switch the mixer on at a slow speed.
• When the egg whites start to foam and bubble, add some cream of tartar (alternatively, you can add vinegar or lemon juice).
• Slowly add the granulated sugar while gradually increasing the mixer’s speed.
• Whip the egg whites continuously until they are glossy and fluffy, and achieve a soft peak. (At the end of the whisk, the egg whites will create a curving tail.)
• Gently fold roughly one-third of the egg whites into the egg yolk mixture using a spatula. The egg yolk batter will become more fluid as a result.
• Hint: Folding differs from stirring. To avoid deflating the beaten egg whites, you need to use less force. To fold, lower the spatula to the mixture’s bottom and slowly flick your wrist upward while rotating the bowl by roughly 90 degrees. Fold and tilt the bowl as necessary to nearly completely homogenize the mixture.
• Fold the remaining third of the egg white mixture into the combination of egg yolks. Fold the rest of the egg white mixture into the batter until it is completely integrated, being careful not to overwork the egg whites, or they may lose their volume.
• Spread the cake batter onto a parchment-lined 9 by 13-inch baking sheet.
• Tap the tray a few times to let any air bubbles that may have been trapped escape.
• Bake the cake for 13 to 15 minutes at 375°F or until the top is golden brown and firm to the touch. When touched with a fingertip, the cake ought to spring back.
• After taking the cake out of the oven, dump it from a height of 1 foot right away. By doing this, the cake won’t shrink.
• Place the cake on a cooling rack and let it cool for 10 to 15 minutes, just long enough for it to become slightly warm but not entirely cold.

For The Whipped Cream

• Prepare the whipped cream while the cake is chilling.
• Hint: The cream will whisk up more easily if you use a cooled bowl (from the refrigerator).
• Place the powdered sugar in the cooled bowl with the heavy cream, then whisk to firm peaks. (Avoid overwhipping; it will cause the cream to become butter.)

Assembling the Swiss Roll Cake

• Place the top-side-down cake on a large sheet of parchment paper while it’s still warm (the exterior has browned). Naturally, you have the option to roll it to the other side if you prefer.
• Spread the whipped cream over the cake’s top. (At this stage, you might want to add some fruits like mango, banana, or whatever you like)
• To uniformly distribute the whipped cream over the whole cake, use an offset spatula.
• Begin by rolling up the cake carefully using parchment paper, beginning at the short end.
• Gently press the roll taut using the parchment paper.
• Seal the parchment paper’s ends, making sure the seam side is downward.
• Put the cake on a tray and refrigerate for at least 5 hours to harden it up.
• Use a serrated knife to trim the cake’s ends. In between cuts, wipe the knife with a warm, wet cloth. Slice thickly, then serve.

FAQs

Why did my Swiss Roll Cake crack?

You could have overwhipped the egg whites, in which case. When you pull out the whisk, the egg meringue should have a “tail,” which indicates that the peaks are soft.

There’s also a chance that you overbaked the cake. Simply continue to bake the top until it seems dry and springy. A cake that has been overbaked will be dry and may crack as a result.

How much cream do I need for the Swiss Roll Cake?

For the filling, you’ll need roughly 12 C (125ml) of heavy whipping cream. If you like a thicker cream layer, you may add extra without a doubt.

The top layer of my cake is stuck to parchment paper. 

If the top layer of your cake gets stuck on parchment, it may indicate that the cake needs a few extra minutes in the oven to finish baking.

Dry and resilient when softly pushed, the surface should not be moist.

Nutrition

• Calories: 179kcal
• Carbohydrates: 16g
• Protein: 4.3g | Fat: 11.9g
• Saturated Fat: 4.9g
• Cholesterol: 94mg
• Sugar: 8.5g
• Sodium: 29mg
• Potassium: 68mg
• Fiber: 1g
• Vitamin C: 1.5mg
• Vitamin A: 341IU
• Calcium: 28mg
• Iron: 1mg

This handmade version of Popeye’s blackened ranch sauce will thrill you if you like the original. It tastes fantastic when paired with vegetables, chicken tenders, or even a salad.

Whenever it relates to dips or dressings, the blackened ranch is unquestionably a hit. Crispy chicken tenders drenched in flavorful ranch sauce are irresistible. The fact that this dip is simple to make at home only serves to increase its allure.

Popeyes Blackened Ranch Sauce Recipe

This Blackened Ranch Dressing has a great Cajun taste and is smooth and tangy. It’s great as a salad dressing and dipping sauce for chicken wings, veggies, and other foods!

Popeyes won my selection for the most excellent fast-food fried chicken. The cuisine is based on home cooking from Louisiana and includes Cajun sides, New Orleans-style fried chicken, fried seafood, and distinctive sauces to accompany your meal.

Popeyes menu offers a variety of traditional sauces, including BBQ, buttermilk ranch, chili sauce, tartar sauce, and, if you’re lucky, blackened ranch.

As a dipping for blackened chicken tenders, and Dip’n Chick’n, Rip’n Chick’n, the blackened ranch made its debut on the menu in 2011, although it now appears to be phased out at many restaurants. What a bummer! Wrong! You can quickly make your own Popeyes blackened ranch dressing at home with this recipe!

This thick, creamy sauce is the finest ever. Consider drizzling a buttermilk ranch dressing with a spicy Cajun taste on top of a crispy chicken tender. This hot sauce can be created totally from scratch or, more simply, mostly with basic ingredients.

To enjoy this spicy sauce, just follow these simple directions. It will be available to you whenever you desire!

Ingredients for Popeyes Blackened Ranch Sauce

It’s actually rather simple to prepare this copycat dish at home. You will require the following:

• Sour cream: Use full-fat sour cream to get the finest results. The remainder of the ingredients pile on the sour cream to form a rich, tart dressing.
• Buttermilk: Aged cream with buttermilk gives it a more flavorful tang. Buttermilk is most likely to blame if you’ve ever questioned why store-bought ranch dressing never tastes as delicious as restaurant ranch.
• Mayonnaise: Mayo contributes to the density’s thick, dip-like consistency to this sauce. I advise using homemade mayo or utilizing full-fat mayonnaise.
• Ranch seasoning: For that distinctively spicy, herby ranch flavor, try this homemade version. Ranch seasoning packets from Hidden Valley, Great Value, Simply Organic, and Primal Palate is also suitable choices.
• Blackened seasoning: This spice mixture contains smoky, earthy, and smoky notes, as well as a cajun hot bite. There are several tasty, easily accessible choices, including Chef Paul Prudhomme’s Magic Seasoning, Phillips, Zatarain’s, and Louisiana Fish Fry Products.

How to make Popeyes Blackened Ranch Sauce

Step 1: Mix Cream Ingredients

Mix the ingredients for the cream. In a mixing dish, combine the mayo, buttermilk, and sour cream. Stir everything together completely.

Step 2: Add Spices

Add spices and stir. Incorporate the ranch seasoning and blackened seasoning into the dressing by adding them and whisking. Quickly taste it to see if the seasonings need to be changed.

Step 3: Chill the Sauce

Refrigerate before serving. Place the airtight jar with the blackened ranch dressing in the refrigerator for at least two hours to allow the flavors to meld. Enjoy!

Tips for Popeyes Blackened Ranch Sauce 

Try the sauce: You might or might not need to add salt because different blackening seasons have different salinity levels.

Don’t forget to refrigerate: The flavors have a chance to awaken and meld together by spending a couple of hours in the refrigerator with the dressing.

To thin out your sauce to the desired consistency if it is too thick, whisk in a small amount of buttermilk at a time. 

Use less buttermilk to create a ranch dip that is exceptionally thick.

How to store Popeyes Blackened Ranch Sauce

You can keep this buttermilk ranch dressing in the refrigerator for up to two weeks in a tightly sealed container. Don’t freeze!

FAQs

What distinguishes ranch from blackened ranch?

Everything you love about ranch dressing is included in blackened ranch, but with the addition of warm, earthy, and peppery tastes from blackened seasoning.

Is Blackened Ranch still available at Popeyes?

Local variations exist. Check with your local Popeyes to see if they still have it because it has been phased out in many places.

What might I use in place of buttermilk?

Milk combined with lemon or vinegar. One cup of milk should be mixed with one tablespoon of lemon juice or distilled white vinegar, then let to stand for five minutes. As a replacement for buttermilk, you may also add water to plain kefir, additional sour cream, or plain yogurt.

Does Popeyes sell blackened ranch sauce?

Popeyes restaurants don’t sell blackened ranch sauce in bulk like Chick-Fil-A sells their sauce, but this blackened ranch knockoff is simple to prepare and tastes just as good. Additionally, you can buy the sauce on eBay or some other online stores. 

Share the image below to your Pinterest board if you like this Popeyes Blackened Ranch Sauce!

Ingredients

• ½ cup of sour cream
• 4 TBSP of buttermilk
• 4 TBSP of  mayonnaise
• 1 TBSP of blackened seasoning

For the Ranch Seasoning

• 4 TBSP of  Dried Parsley
• 1 tsp of Dried Dill
• 2 tsp of Garlic Powder
• 2 tsp of Onion, Minced
• 1 TBSP of Dried Chives
• 1 tsp of Mustard Powder
• 1 tsp of Black Pepper

Instructions

For the Ranch Seasoning

• To a bowl, add all of the dry herbs and spices.
• Mix together everything until it is well combined.
• Put them in a container or jar with a lid that is airtight.
• Before using the ranch seasoning to season food, shake.

For the sauce

• Buttermilk, mayo, and sour cream should all be added to a mixing bowl. Stir constantly to fully incorporate.
• After that, add the ranch seasoning and blackened seasoning to the bowl and stir to completely combine the dry seasonings.
• Taste the food and, if necessary, adjust the spices.
• To allow the flavors to meld, transfer the blackened ranch sauce to an airtight container and store it in the refrigerator for at least two hours. Enjoy!

Conclusion

I hope you’ve enjoyed this Popeyes Blackened Ranch Sauce as much as I did making the recipe! If you’re a fan of Popeyes recipes, be sure to check this Popeyes Chicken Sandwich Copycat recipe I made. Also, If you have any questions or suggestions regarding Blackened Ranch sauce, please let me know in the comments section, and I’ll reply as always. 

Have you ever tried the Classic Carol Chicken Salad from Chicken Salad Chick? Some of us are fortunate enough to live close to a Chicken Salad Chick restaurant; if one sets up in your neighborhood, I urge you to visit.

But if you’re not anywhere near Chicken Salad Chick restaurants, no worries at all because this copycat of Carol’s delectable classic chicken salad will not lack in any way whatsoever.

Chicken Salad Chick classic Carol recipe is the coziest and most conventional recipe to prepare for a holiday feast. Despite being straightforward to prepare, this chicken salad dish is delicious.

A great meal to prepare for your family and recipe is a copycat from a famous restaurant, Chicken Salad Chick. It is quick and easy to prepare but also somewhat flavorful and sweet.

Chicken salad is ideal for Sunday brunches, potlucks, or even fast, lighter meals with a lovely cold glass of lemonade. Everybody cooks chicken salad slightly differently, but if you like Chicken Salad Chick, you’ll like this recipe for Chicken Salad Chick copycat that you can prepare at home.

You probably already have the essential ingredients for this dish, which is quite easy to make. It stands out because chicken tenders are poached in chicken broth or stock that adds to the dish’s rich taste. The dry Ranch salad dressing mix is the second component that adds flavor to this dish.

For this chicken salad dish, consistency is key. Before serving, ensure all ingredients are thoroughly combined and the celery is chopped extra fine. Sometimes I add chopped, hard-boiled egg pieces to my chicken salad for an added nutritional boost.

There are several ways to prepare and serve this Chicken Salad Chick. I love mine with tomatoes and lettuce on a sandwich, similar to my Chick-Fil-A Chicken Salad Recipe, or with a croissant, as shown in the photo above. It could also be served over a bowl of lettuce. Alternatively, you may serve it with some of your preferred crackers.

What is Chicken Salad Chick 

Based in Auburn, Alabama, Chicken Salad Chick is a fast-casual restaurant brand and chicken salad franchise.

The business has more than 200 franchisee restaurants and retail locations throughout around 20 different U.S. states as of July 2022.

In 2016, Chicken Salad Chick was listed as the 37th fastest-growing U.S. company on the Inc. 5000 list.

What Makes Chicken Salad Chick so Good

I believe this recipe is special due to a few different components.

Only chicken tenders are needed. After cooking, chicken tenders break apart beautifully to shred.

The celery is very finely diced, so there are no noticeable huge bits.

Dry Ranch salad dressing mix also imparts a distinct taste.

I decided to cook the chicken tenders using chicken stock for this recipe. I believe this gives the dish more taste levels. Onions, carrots, and celery are used to make high-quality chicken stock. Some of this taste is absorbed by the chicken tenders.

Salad Choices at Chicken Salad Chick Restaurant

Your best bet for a wide variety of delicious chicken salads is the Chicken Salad Chick restaurant. They provide a classic, sweet, nutty, savory, fruity, and hot chicken salad.

Are you seeking a fantastic chicken salad recipe? This salad is flavorful and just made. You’re going to start to love this recipe.

What Mayonnaise To Use For Chicken Salad Chick?

Chicken Salad Chick restaurant uses Duke’s mayo, so that’s the one we’re going to use with this recipe. If you want, you can also use Hellman’s mayo, but this is a copycat recipe after all, and to make it 100% authentic, we’re going to follow the recipe.

Is this Chicken Salad Chick Salad Recipe gluten-free?

Yes, if you follow the recipe, it is gluten-free. Hidden Valley Ranch Original Dressing Mix and Duke’s Mayonnaise are gluten-free products. The ingredients you use to make the salad will determine this.

To be certain, you must examine the label on each one. chicken stock from the grocery store has gluten in it.

Share the image below to your beautiful Pinterest board if you like this Chicken Salad Chick – Classic Carol Chicken Salad Copycat Recipe! 🙂

Ingredients

• 1 1/2 pounds of chicken tenders
• 32 oz of chicken stock, low sodium
• 1/2 cup of mayonnaise (Duke’s)
• 2 TBSP of finely minced celery
• 2 tsp of dry Ranch salad dressing mix
• 1/2 tsp of ground black pepper
• 1/2 tsp of salt

Instructions

• Poach the chicken in chicken stock to prepare it. Put the chicken in the boiling chicken stock, cover it, and remove it from the heat immediately. Remove the chicken from the pot after 20 minutes. 
• Next, shred the chicken. A stand mixer’s paddle attachment may be used to shred chicken. Alternatively, use two forks to shred the chicken tenders.
• Add Duke’s mayonnaise, celery, dry Ranch dressing mix, salt, and black pepper to a medium bowl and stir the mix well to combine.
• Stir in the chicken shreds after adding them. Chicken salad should be kept in an airtight container.
• If the chicken salad is made a few hours before serving, it tastes better. Serve Chicken Salad Chick on a lettuce bed or on a sandwich.

Notes

• This recipe calls for keeping it fresh in an airtight jar for 4 days after preparation.
• You could add 2 Tablespoons of bell peppers for variation.