Chicken Salad Recipe With Mayo and Relish: Classic Picnic Crunch

This timeless chicken salad delivers that nostalgic picnic flavor you remember from childhood gatherings. The combination of tender chicken, creamy mayo, and tangy relish creates a perfect balance that never goes out of style.

The secret is using poached chicken breast for the most tender texture, then folding in just the right amount of relish for that signature crunch. A touch of fresh celery adds brightness while keeping the focus on the classic flavors.

What you get is a creamy, slightly sweet salad with just enough zip from the relish. Serve it on soft bread, over greens, or with crackers for an easy meal that feels special.

Perfect for lunches, picnics, or quick dinners when you want something simple but satisfying. This version stays true to the original while ensuring every bite is packed with flavor.

Ingredients for Chicken Salad Recipe with Mayo and Relish

Simple ingredients that bring classic picnic flavor to every bite.

The chicken is the foundation here. Poached boneless, skinless breasts give that melt-in-your-mouth tenderness childhood memories are made of. Costco has great pre-portioned packs, but any grocery store works. For the mayo, Hellmann’s or Duke’s deliver that perfect creamy texture (trust me on the full-fat version). Sweet relish is non-negotiable—it’s what gives this that signature crunch and nostalgic taste.

No sweet relish? Dill pickle relish works but changes the flavor profile. Short on celery? Green bell pepper at half the amount adds a similar crunch. If you hate raw onion, green onions are milder. The dill is optional but recommended—fresh is ideal but dried at one-third the amount works fine. For a lighter version, Greek yogurt can replace half the mayo.

This keeps beautifully in the fridge for 3-4 days. Store in an airtight container with plastic wrap pressed directly on the surface to prevent browning. It actually tastes better after a night in the fridge once the flavors meld. Perfect for meal prep or picnics.

Step-by-Step Instructions for Chicken Salad With Mayo and Relish

Here’s how I make this creamy, crunchy classic that’s perfect for sandwiches or picnics.

Step 1: Poach and Shred the Boneless Skinless Chicken Breast

Place the 1.5 lb boneless skinless chicken breast in a pot and cover with cold water. Bring to a gentle simmer over medium heat, then reduce to low heat and cook for 15-18 minutes until the internal temperature reaches 165°F.

Remove the chicken from the water and let it rest for 10 minutes. Once cool enough to handle, shred it into bite-sized pieces using two forks. I prefer this method over chopping because it keeps the texture tender and juicy.

Step 2: Prepare the Vegetables and Hard-Boiled Eggs

Finely dice the 1 cup celery and 0.25 cup red onion—this ensures every bite has a balanced mix of crunch and flavor. The celery adds freshness, while the red onion provides a mild, sweet bite without overpowering the dish.

Chop the 2 whole hard-boiled eggs into small pieces. I like to keep the yolks slightly larger for a richer appearance. These add a subtle creaminess and a touch of protein that makes the salad more satisfying.

Step 3: Mix the Dressing Base

In a large bowl, combine the 1 cup mayonnaise, 0.5 cup sweet relish, 1 tbsp fresh lemon juice, 2 tsp Dijon mustard, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Stir until smooth and well blended.

The mayonnaise provides the creamy base, while the relish adds that signature sweet and tangy crunch. The lemon juice brightens the flavor, and the Dijon mustard gives it a subtle depth that ties everything together.

Step 4: Combine All Ingredients and Chill

Add the shredded chicken, diced celery, minced red onion, chopped hard-boiled eggs, and 2 tbsp fresh dill to the dressing. Gently fold everything together until evenly coated. The dill adds a fresh, herbal note that complements the other flavors beautifully.

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. This step is crucial—it allows the salad to develop its full, well-rounded taste and makes it easier to serve.

Flavor Customization for These Flavors

Spicy Kick

Add ½ tsp cayenne pepper or 1 tbsp hot sauce to the dressing for a little heat. This contrasts nicely with the sweetness of the relish. I love using Frank’s RedHot for its tangy warmth.

Herbal Twist

Swap the dill for 2 tbsp fresh tarragon or 1 tbsp dried tarragon for a more sophisticated flavor. Tarragon’s slight licorice note pairs beautifully with chicken. Fresh parsley also works if you want a milder herb. 🌿

Crunchy Upgrade

Stir in ½ cup toasted pecans or walnuts for extra texture. Toast them in a dry pan over medium heat for 3-4 minutes until fragrant. This adds a delightful nutty crunch.

Citrus Zing

Boost the brightness by adding 1 tbsp orange zest along with the lemon juice. The citrus oils elevate all the flavors. I also like adding 2 tbsp chopped scallions for a fresher onion taste.

Creamy Variations

For extra richness, mix in ¼ cup Greek yogurt or sour cream with the mayo. This makes the salad even creamier while keeping it light. The yogurt adds a subtle tang that works well. 💡

Sweet & Tangy

Replace sweet relish with ½ cup diced pineapple plus 1 tbsp apple cider vinegar for a tropical twist. The pineapple adds natural sweetness while the vinegar provides the signature tang.

Frequently Asked Questions