Description
A Southern classic with tangy pickle notes and creamy mayonnaise. This no-pork version uses shredded chicken, celery, and relish for bold flavor. Perfect for lunch or potlucks with an easy, easy-to-prepare texture.
Ingredients
2 cups cooked chicken breast (shredded)
2 tbsp finely minced celery
2/3 cup Duke’s mayonnaise
1/8 tsp onion powder
2 hard-boiled eggs (peeled, diced)
3 tbsp sweet pickle relish
1 tbsp pickle juice
Instructions
Shred chilled chicken in a food processor until thread-like (30-second pulse)
Finely mince celery until nearly liquid
Dice peeled hard-boiled eggs into 1/4″ cubes
Combine chicken, celery, eggs, and relish in a bowl
Whisk mayonnaise, pickle juice, and onion powder, then gently fold into mixture
Refrigerate 1-2 hours before serving
Notes
Add 1 tbsp extra pickle juice for moisture, if needed
Use frozen relish cubes to keep mixture chilled
Top with fresh dill for herbaceous brightness
Avoid slicing celery too thick; must be finely minced
Use relish with ≤12g sugar per serving
- Prep Time: 20
- Cook Time: 60
- Category: Main Dishes
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 240mg