Ingredients
Method
- Drain the canned chicken thoroughly, transfer to a medium bowl, and flake into chunky pieces with a fork.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth, about 30 seconds.
- Add the celery, red onion, and sweet pickle relish to the chicken. Pour the dressing over and fold to combine. Season with garlic powder, salt, and black pepper, then taste and adjust salt.
- Refrigerate for at least 20 minutes, then spoon into a serving bowl and finish with a few grinds of black pepper and sliced celery or chives on top.
Notes
The 20-minute chill is worth it. The dressing tightens up and the flavors even out in a way that just does not happen if you serve it straight away. If you are making this ahead for the week, hold off on adding the celery until the day you plan to eat it so it stays crisp.
