Cooking Chicken: Season chicken tenderloins with salt, pepper, onion powder, and garlic powder. In a skillet over medium heat, cook the seasoned chicken tenderloins until fully cooked and no longer pink in the center (about 6-8 minutes per side). Once cooked, allow the chicken to cool before shredding it into bite-sized pieces.
Prepare the Dressing: In a mixing bowl, combine Duke’s mayonnaise, buffalo wing sauce, sriracha, ranch dressing, and celery salt. Mix the dressing thoroughly until all ingredients are well incorporated.
Assemble the Salad: In a large mixing bowl, combine the shredded chicken, diced pickled jalapenos, bacon bits, and shredded sharp cheddar.
Add the Dressing: Pour the prepared dressing over the chicken mixture. Gently toss the ingredients until the chicken is evenly coated with the dressing.
Adjust Seasoning: Taste the salad and add salt and black pepper as needed.
Chill and Serve: Refrigerate the Kickin Chicken Salad for at least 1 hour to allow flavors to meld. Serve chilled and enjoy!
