Ingredients:

  • 10 oz Canned Chicken Breast, Drained & Flaked
  • 1/2 cup Mayonnaise (Full-Fat Recommended)
  • 1/2 cup Celery, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 2 tablespoons Sweet Pickle Relish or finely chopped Dill Pickles
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • 1 tablespoon Fresh Dill, chopped (or 1 tsp dried)
  • 1/4 teaspoon Salt (or to taste)
  • 1/4 teaspoon Black Pepper, freshly ground (or to taste)
  • 2 large Hard-boiled Eggs, chopped (Optional)

Instructions:

  1. Open the can of chicken. Drain off all the liquid thoroughly. Place the chicken in a large mixing bowl and use a fork to gently flake it apart until no large chunks remain.
  2. Finely dice the celery and mince the red onion. If using optional eggs, chop them finely now.
  3. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and pickle relish until smooth to create the dressing base.
  4. Add the diced celery, minced red onion, chopped eggs (if using), and fresh dill to the flaked chicken. Pour the dressing mixture over the top.
  5. Using a spatula or sturdy spoon, gently fold all ingredients together until just combined—do not overmix, or the salad will become gluey.
  6. Season generously with salt and pepper. Taste and adjust seasoning (add more lemon or pepper as needed).
  7. For best flavour development, cover and chill in the refrigerator for at least 30 minutes before serving cold on your favourite bread, toasted English muffin, or atop crisp lettuce leaves.