Salads
This chicken salad recipe with mayo and relish transforms simple ingredients into a creamy, tangy masterpiece that’s perfect for sandwiches, wraps, or as a standalone dish.
The secret lies in perfectly cooked chicken—juicy yet tender—mixed with just the right balance of zesty relish and creamy mayo, all bound together with crisp celery and a touch of herbaceousness.
I’ve perfected this version over years of testing, ensuring every bite delivers that classic, nostalgic flavor without sacrificing texture or freshness.
The process starts with boiled or poached chicken, which shreds effortlessly into tender strands, ready to absorb the dressing. A simple mix of mayo, relish, and a pinch of seasoning creates the base, while finely diced celery and red onion add crunch and brightness.
The key? Don’t overmix—just enough to combine while keeping the ingredients distinct. This recipe is foolproof, with no fancy techniques, just a few pantry staples and 20 minutes of hands-on time.
What you’ll end up with is a creamy, tangy, and satisfying chicken salad that’s rich enough to stand alone but light enough for a summer picnic. The relish adds a bright, pickled zing that cuts through the richness of the mayo, while the celery keeps every bite fresh and crisp.
It’s the kind of dish that tastes even better the next day, making it ideal for meal prep or last-minute gatherings.
Serve it on toasted bread, stuffed into lettuce wraps, or alongside crackers for a no-fuss appetizer. The beauty of this recipe is its versatility—it’s hearty enough for a main dish but simple enough for a quick lunch. Let’s get started on creating your perfect batch.
Ingredients for chicken salad recipe with mayo and relish
Simple pantry staples and fresh ingredients create this nostalgic, creamy chicken salad masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 2 cups | Shredded, juicy, skinless, boneless |
| Mayonnaise 🥫 | ¾ cup | High-quality, full-fat preferred |
| Sweet Relish 🥒 | ½ cup | Pickle relish, not dill |
| Celery Stalks 🧅 | 2 whole | Fresh, crisp, finely diced |
| Red Onion 🧅 | ¼ cup | Finely diced, white or red |
| Fresh Dill 🌿 | 2 tbsp | Chopped, or 1 tsp dried |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🥫 | 1 tsp | For tangy depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Apple Cider Vinegar 🍎 | 1 tsp | For brightness |
| Honey 🍯 | 1 tsp | Optional, for subtle sweetness |
The chicken is everything here—juicy, tender, and perfectly shredded. Poached or boiled chicken breast stays moist and absorbs flavors beautifully. If you're short on time, rotisserie chicken works too, just remove the skin and shred finely. For the celery, grab the crispest stalks from the produce section—avoid the wilted ones in the back. The relish should be sweet, not dill—Heinz Sweet Gourmet is my go-to, but any pickle relish will do. Fresh dill adds that herbaceous note, but dried works in a pinch if you're prepping ahead.
No mayo? Greek yogurt or vegan mayo keeps it creamy without dairy. Short on relish? Pickle juice plus a pinch of sugar mimics the tangy-sweet balance. The Dijon mustard is non-negotiable—it adds depth that regular mustard can't match. For extra crunch, swap half the red onion for green apple or pear, thinly sliced. If you're making this ahead, hold off on adding the lemon juice and vinegar until serving—they'll keep the salad fresh but prevent the celery from softening.
This salad tastes even better the next day—3-4 days in the fridge is perfect. Store in an airtight container with parchment paper between layers to keep it crisp. For meal prep, portion into small containers with a tight seal. Serve it on toasted sourdough for sandwiches, or with crackers for a no-fuss appetizer. The flavors meld beautifully overnight, so make a double batch if you can—it disappears fast.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this salad takes less effort than microwaving leftovers. The celery and onion just need a rough chop—no precision slicing, no crying over uneven bits. Honestly, I’ve made it while scrolling through my phone, and it still tastes like I cared.
- Sweet-Savory Magic: That relish isn’t just an afterthought—it’s the star. The tangy crunch cuts through the mayo’s richness, while the onion adds this bright, almost pickled snap. Between us, it’s the kind of flavor combo that makes you want to eat it straight from the bowl.
- Lunchbox Legend: Pack it in wraps for a workday win, or slap it on crackers for a party appetizer. My kids ask for it in their lunches, and my book club devours it at potlucks. It’s the one dish that feels fancy but never tries too hard.
- Pantry-Proof Perfection: Use last week’s chicken breast? Done. A single jar of relish left over? Perfect. The ingredients won’t break the bank, and the leftovers keep for days without getting soggy. I’ll be real: this is my go-to when I’m too tired to grocery shop.
Step-by-step instructions for chicken salad with mayo and relish
Here's how to create a perfectly balanced chicken salad with crisp textures and bright flavors.
Shred the Cooked Chicken Breast
Take the 2 cups of cooked chicken breast and shred it using two forks or your hands. You want the pieces to be about the size of small grapes—this creates the perfect bite texture without making the salad too heavy. Avoid tearing the meat into tiny bits, as this can make the salad mushy when combined with the mayo.
If your chicken is particularly dry, you can add a splash of the lemon juice while shredding. This helps maintain moisture and adds a subtle brightness that complements the sweet relish. Work quickly to prevent the chicken from drying out further, especially if it's been sitting out for a while.
Finely Dice Celery and Red Onion
Cut the 2 whole celery stalks into small dice, about 1/8-inch pieces. The celery should be crisp and fresh—if it feels rubbery, it won't provide the satisfying crunch we're after. Place the diced celery in a medium bowl and set aside. Next, finely dice the 0.25 cup red onion, aiming for pieces just slightly larger than the celery. This ensures even distribution of flavor throughout the salad.
Here's a pro tip: To prevent your eyes from watering, chill the onion in the freezer for 10 minutes before dicing. This numbs the sharpness slightly and makes the process much more comfortable. The onion should be uniformly diced so it blends seamlessly with the other ingredients.
Mix Wet Ingredients for the Dressing
In a separate small bowl, combine the 0.75 cup mayonnaise, 0.5 cup sweet relish, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, and 1 tsp honey. Stir these ingredients together until they're fully incorporated and smooth. The relish and vinegar will give the salad its signature tangy sweetness, while the honey adds just a touch of depth.
Taste the mixture before combining with the chicken. You want it to be balanced—sweet from the relish and honey, tangy from the vinegar and lemon, and slightly sharp from the Dijon. Adjust the seasoning with a pinch of salt or a splash of lemon juice if needed. This is your flavor base, so getting it right now ensures the final salad will be perfectly seasoned.
Combine All Ingredients Gently
Add the shredded chicken to the bowl with the wet dressing mixture. Using a large spoon or spatula, gently fold the chicken into the mayo-relish combination. Be careful not to overmix—just combine until everything is evenly distributed. You want the chicken to be coated but still retain its distinct texture.
Next, stir in the diced celery, red onion, and 2 tbsp fresh dill. Mix gently again, just until everything is incorporated. The celery and onion should be evenly dispersed throughout the salad. At this point, taste the mixture again and adjust the seasoning if necessary. You may need a bit more salt or lemon juice to balance the flavors, especially if your chicken was previously seasoned.
Chill and Serve for Best Texture
Transfer the chicken salad to an airtight container and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together and the celery to maintain its crispness. If you're making this ahead of time, it actually tastes even better after a few hours in the fridge.
When ready to serve, give the salad one final gentle stir to redistribute any ingredients that may have settled. The texture should be creamy from the mayo, crisp from the celery and onion, and perfectly balanced in flavor. Serve on crusty bread, in lettuce wraps, or with crackers for a satisfying meal that delivers on every bite.
Pro Tips For Making Chicken Salad Recipe With Mayo And Relish
- Chop Chicken Cold: Pull your cooked chicken straight from the fridge—no need to thaw it first. Cold chicken shreds cleaner and stays firmer, which means your salad won’t turn into a mushy mayo soup after 20 minutes. (Yes, even if you’re impatient like me.)
- Soak Celery First: Toss chopped celery in ice water for 5 minutes before draining and adding it to the salad. This softens the tough fibers just enough to make every bite more tender—no one likes a mouthful of crunchy stalks when the rest is creamy.
- Balance the Relish: Sweet relish is the star, but too much turns your salad into a pickle jar. Start with 2 tablespoons per pound of chicken, then taste as you go. If it’s too sharp, add a pinch of sugar; if it’s too sweet, stir in a splash of lemon juice.
- Mix Mayo Last: Combine everything except the mayo first, then fold it in gently with a rubber spatula. This keeps the dressing from breaking and ensures every bite has that creamy, cohesive texture. (And yes, it’s worth the extra 30 seconds of stirring.)
Dietary considerations for chicken salad recipe with mayo and relish
Dairy-Free Swaps
For a dairy-free version, replace the mayonnaise with vegan mayo like Hellmann’s Vegan or Just Mayo. These brands mimic the creamy texture perfectly while keeping the salad rich and satisfying.
I’ve tested this swap and found it works especially well when paired with a touch of apple cider vinegar—it adds that tangy brightness that balances the sweet relish. 🥫
Gluten-Free Friendly
This recipe is naturally gluten-free, but always double-check your relish label—some brands contain hidden wheat. Heinz Sweet Gourmet is a safe bet, but if you're unsure, opt for a dedicated gluten-free relish like Bubbies or Kraus.
For serving, use gluten-free bread or crackers like Schar or Simple Mills to keep it safe for gluten-sensitive guests.
Lower-Carb Adaptations
To reduce carbs, skip the relish and replace it with 2 tbsp finely chopped dill pickles and 1 tbsp pickle juice. The tangy flavor remains, but without the sugar from relish. You can also swap the red onion for green onions—they add a milder crunch with fewer carbs.
For extra flavor, add a pinch of garlic powder or onion powder to compensate for the onion reduction.
Allergy Considerations
If you have egg allergies, use a mayo substitute like vegan mayo or Greek yogurt (for a tangier twist). For celery allergies, replace it with finely diced cucumber or green bell pepper—both add crunch and moisture.
Always read labels on relish and mayo, as cross-contamination can occur in shared facilities. I keep Kraft Mayo and Heinz Relish on hand for their clear labeling.
Protein Variations
For a higher-protein version, swap half the chicken for shredded rotisserie turkey or chicken thighs (skin removed). If you prefer plant-based protein, use shredded tofu or chickpeas—though texture will differ.
For a lower-fat option, use non-fat Greek yogurt** instead of mayo, but expect a slightly lighter consistency. The relish and lemon juice will keep it flavorful regardless.
Nutrition facts
Frequently asked questions
Can I use store-bought rotisserie chicken for this recipe?
Rotisserie chicken works perfectly—just remove the skin and shred it finely. For best results, choose a fresh rotisserie chicken (not leftovers from the deli case) and shred it while still warm. If the chicken seems dry, add a splash of chicken broth or lemon juice while mixing to keep it moist.
What's the best way to keep the celery crisp in chicken salad?
Chill the salad for at least 30 minutes before serving, and store it in an airtight container with parchment paper between layers. Avoid adding the salad to the fridge until fully assembled—this helps the celery retain its crunch. For extra crispness, add the celery just before serving rather than mixing it in from the start.
Can I make this chicken salad without mayo?
Yes! Swap mayo for Greek yogurt (full-fat for creaminess) or vegan mayo—both work well. For a lighter version, mix yogurt with 1 tbsp lemon juice to mimic mayo's tang. The salad will have a slightly different texture but still be delicious. Just reduce any other liquids slightly to maintain balance.
How long can I store this chicken salad in the fridge?
This salad stays fresh for 3-4 days in an airtight container. For best texture, store the dressing separately and mix it in just before serving. If the celery starts to soften after 2 days, add fresh diced celery when reassembling. The flavors actually improve overnight, making it perfect for meal prep!
What's the secret to getting the perfect texture?
The key is gentle mixing—don't overwork the salad! Shred the chicken into medium pieces (not too fine), and fold everything together just until combined. The celery and onion should stay distinct for that satisfying bite. Also, use freshly diced veggies—they hold their texture much better than pre-cut ones.