Perfect for picnics, potlucks, or just a lazy Sunday lunch, this creamy chicken salad with eggs and pickle relish is a crowd-pleaser. Packed with flavors and textures, it’s a recipe that’s as fun to make as it is to eat.
Why This Recipe Works
- The combination of tender chicken, hard-boiled eggs, and crunchy pickle relish creates a delightful texture contrast.
- Mayonnaise and mustard blend together for a creamy, tangy dressing that binds all the ingredients perfectly.
- It’s incredibly versatile, serving as a sandwich filler, a lettuce wrap, or a standalone salad.
- Quick and easy to prepare, making it ideal for last-minute gatherings.
- The pickle relish adds a sweet and tangy kick that elevates the overall flavor profile.
Ingredients
- 2 cups cooked chicken, shredded
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup pickle relish
- 1 tablespoon mustard
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare the Ingredients
Start by shredding your cooked chicken into bite-sized pieces. Chop the hard-boiled eggs into small chunks. Having your ingredients prepped and ready to go makes the mixing process a breeze.
Step 2: Mix the Dressing
In a large mixing bowl, whisk together the mayonnaise, mustard, and pickle relish until smooth. This creamy dressing is the secret to the salad’s irresistible flavor.
Step 3: Combine the Ingredients
Add the shredded chicken and chopped eggs to the bowl with the dressing. Gently fold everything together until the chicken and eggs are evenly coated with the dressing. Be careful not to overmix to keep the texture just right.
Step 4: Season to Taste
Season the salad with salt and pepper to your liking. Remember, the pickle relish already adds some saltiness, so you might not need much extra salt.
Step 5: Chill and Serve
For the best flavor, cover the salad and refrigerate for at least an hour before serving. This allows the flavors to meld together beautifully.
Tips and Tricks
For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. If you’re short on time, store-bought rotisserie chicken works great in this recipe. For an extra crunch, add some diced celery or onions. To make it ahead, the salad can be stored in the refrigerator for up to 3 days. Just give it a good stir before serving.
Recipe Variations
- Add diced apples or grapes for a sweet twist.
- Swap the pickle relish for chopped dill pickles for a more tangy flavor.
- Incorporate curry powder for a warm, spicy note.
- Use avocado instead of mayonnaise for a healthier, creamy texture.
- Throw in some nuts or seeds for added crunch.
Frequently Asked Questions
Can I use canned chicken?
Yes, canned chicken can be used in a pinch, but for the best texture and flavor, freshly cooked or rotisserie chicken is recommended. Just make sure to drain the canned chicken well before using.
How long can I store the chicken salad?
This chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. Beyond that, the texture may start to change, and it’s best to enjoy it fresh.
Can I freeze the chicken salad?
Freezing is not recommended as the mayonnaise-based dressing can separate and become watery upon thawing, affecting the salad’s texture and flavor.
Summary
This creamy chicken salad with eggs and pickle relish is a versatile, flavorful dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.
Leave a Reply