Ingredients:

  • 10 ounces Canned White Meat Chicken, drained very well
  • 2 medium Celery stalks, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 1/4 cup Dill Pickles (or sweet gherkins), finely chopped
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Fresh Tarragon, finely chopped (optional)
  • 1/2 cup Full-Fat Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon White Wine Vinegar (or Apple Cider Vinegar)
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
  • Pinch of Smoked Paprika

Instructions:

  1. Prepare the Chicken: Open the cans of chicken and place the contents into a fine-mesh sieve. Press gently with the back of a spoon to ensure maximum liquid is removed. Transfer the drained chicken to the mixing bowl.
  2. Shred/Flake: Using your fingers or a fork, gently break down the chicken into small, uniform flakes. Avoid turning it into a paste—we want texture!
  3. Add Vegetables & Herbs: Add the finely diced celery, minced red onion, chopped pickles, parsley, and tarragon (if using) to the bowl.
  4. Whisk the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, vinegar, salt, pepper, and smoked paprika until smooth and homogenous.
  5. Combine and Fold: Pour the dressing over the chicken mixture. Use a spatula to gently fold everything together until just combined. Be careful not to overmix.
  6. Taste and Adjust: Taste a small portion. Adjust seasoning now—add more salt, lemon juice, or pepper as needed.
  7. Chill (Crucial Step): Cover the bowl tightly with cling film and refrigerate for at least 30 minutes before serving to allow the flavours to meld.