Ingredients:

  • 5 oz (about 350g) Canned or Cooked Chicken, drained and flaked
  • 2 medium stalks Celery, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 1/4 cup Fresh Parsley, chopped
  • 1 tablespoon Fresh Dill, chopped
  • 1/2 cup Mayonnaise (full fat recommended)
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon White Wine Vinegar (or apple cider vinegar)
  • 1 teaspoon Fresh Squeezed Lemon Juice
  • 1/2 tsp Salt (to taste)
  • 1/4 tsp Freshly Ground Black Pepper (to taste)
  • 2 tablespoons Sweet Pickle Relish (drained)
  • 1/4 cup Toasted Pecans or Walnuts, roughly chopped (optional)

Instructions:

  1. Drain the canned chicken thoroughly. Place it in the large mixing bowl. Use your hands or two forks to shred and flake the chicken until it resembles the texture of pulled meat.
  2. Finely dice the celery and mince the red onion. Chop the fresh herbs. Add all diced vegetables and herbs to the bowl with the chicken.
  3. In a small separate bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and fresh lemon juice until smooth and emulsified.
  4. Season the dressing generously with salt and freshly ground black pepper. Taste it—it should taste slightly sharp!
  5. Pour the dressing over the chicken and vegetable mixture. Add the drained pickle relish.
  6. Use the spatula to gently fold all ingredients together until just combined. Be careful not to overmix.
  7. Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavours to marry properly.
  8. Before serving, taste again and adjust seasoning if needed. Stir in toasted nuts (if using) and serve.