Step by step

Method

4 steps

1. 1

   Use about 3 cups cooked chicken, chopped or shredded (poach 1½ pounds boneless chicken in salted water 12–15 minutes to 165°F, or use leftover/rotisserie). Cool completely so the mayo doesn't melt into oil.

2. 2

   Dice 2–3 celery stalks fine, mince 2–3 tablespoons onion or scallion, and chop 2–3 sweet or dill pickle spears (or 2 tablespoons relish). Optional: handful of halved grapes or toasted pecans for a church-lady version.

3. 3

   In a bowl, stir ½–¾ cup mayonnaise with 1 teaspoon yellow or Dijon mustard, 1–2 teaspoons lemon juice or pickle brine, ½ teaspoon salt, black pepper, and optional pinch of sugar or celery seed. Fold in chicken, celery, onion, and pickles until coated but not swimming. Taste — it should be creamy, tangy, and well seasoned.

4. 4

   Chill at least 20–30 minutes if you can. Serve on soft white bread, croissants, crackers, or lettuce cups. You want creamy Southern chicken salad with crunch and a little pickle tang — not dry chicken clumps or a mayo soup.