This classic deli chicken salad combines canned white chicken breast with finely minced celery, red onion, and a creamy mayo-Dijon base. The key to perfect texture is mincing all vegetables uniformly for consistency in every bite.
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Finely mince the red onion.
Prepare the celery by removing the tough outer strings with a vegetable peeler or by snapping the stalk and pulling them off. Then, finely mince the celery.
Drain the canned chicken and add it to a large mixing bowl. Use your hands or a fork to shred the chicken into fine pieces.
Add the minced celery and red onion to the bowl with the chicken.
Add the Greek seasoning, mayonnaise, dijon mustard, and sweet relish to the bowl.
Mix all ingredients together until thoroughly combined.
Transfer the chicken salad to a container and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve with crackers, mini bell peppers, or on a sandwich.
Store in an airtight container in the refrigerator for 2–3 days. Do not freeze.
Yes. Prepare the salad up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors deepen as it sits.
Mincing ensures even distribution of celery and onion throughout the salad so every forkful has the same creamy, savory texture without large vegetable chunks.
Yes. Use about 2.5 cups of shredded or finely chopped cooked chicken breast as a substitute for the two 12.5 oz cans.
Yes, if served with gluten-free crackers or bread. All core ingredients are naturally gluten-free.
Refrigerated in an airtight container, it keeps for 2–3 days. Do not freeze.
