Add chicken tenders and chicken stock to a large pot and cook for 15 to 20 minutes until the chicken is cooked.
Shred chicken with the help of two forks or in a stand mixer with a paddle attachment.
Add mayonnaise, dry Ranch dressing mix, celery, salt and black pepper in a bowl. Mix until well combined.
Add shredded chicken, mix everything well to combine and store in an airtight container.
Allow the salad to rest for an hour, then serve on lettuce or make sandwiches with this salad.