Chicken Salad Recipe With Relish: Tangy Crunch for Sandwiches

There’s a reason chicken salad remains a timeless classic—its versatility and satisfying texture make it a go-to for gatherings and quick meals alike.

This version elevates the standard with a bright, tangy relish that adds crunch and a burst of flavor to every bite. The key is balancing creamy richness with the sharpness of relish, creating a dish that’s both comforting and refreshing.

Simple to prepare and endlessly customizable, this salad works beautifully on sandwiches, crackers, or a bed of greens. It’s a foolproof option for picnics, lunches, or even a light dinner.

With just a few ingredients and minimal effort, you’ll have a dish that’s as practical as it is delicious. Let’s get started.

Ingredients for Chicken Salad Recipe with Relish

Bright, creamy, and packed with crunch—this is chicken salad at its best.

The chicken is the foundation here. Rotisserie from the grocery store saves time and stays juicy. If cooking from scratch, poach breasts in salted water—keeps them moist. Look for mayonnaise with clean ingredients (no high-fructose corn syrup). I grab Hellmann’s or Duke’s for that classic taste. The relish? Sweet pickle relish works best, but dill pickle relish adds a nice twist (drain the excess liquid so it doesn’t get watery).

No mayonnaise? Greek yogurt at a 1:1 ratio keeps it creamy. Out of relish? Finely diced pickles plus a touch of sugar gets you close. Want more tang? Add a teaspoon of apple cider vinegar. The celery can be swapped with fennel or bell pepper (same volume). If skipping eggs, bump up the chicken to 2.25 pounds to keep the texture right.

This keeps beautifully in the fridge for 3-4 days—the flavors meld and get even better. Store in an airtight container to prevent drying out. I like to make a double batch—half for now, half for later. Perfect for meal prep.

Step-by-Step Instructions for Chicken Salad With Relish

Here’s how I make this tangy, crunchy classic that’s perfect for sandwiches.

Step 1: Shred the Chicken and Chop the Eggs

Start by shredding or dicing the 2 lb cooked chicken breast into bite-sized pieces. I prefer shredding for a more traditional texture, but diced works great too. Make sure the chicken is completely cooled before handling—this prevents the mayonnaise from breaking down.

Next, chop the 2 whole hard-boiled eggs into small pieces. The eggs add richness and help bind the salad together. I like to keep the pieces slightly larger than the chicken for a nice visual contrast.

Step 2: Prepare the Vegetables and Herbs

Finely dice the 1 cup celery into small, even pieces—this ensures every bite has that signature crunch. Then, finely mince the 0.25 cup red onion to mellow its sharpness. If you’re sensitive to raw onion, you can soak the minced onion in cold water for 5 minutes before draining.

Chop the 2 tbsp fresh dill until you have fine, even pieces. If you’re using dried dill, remember that 2 tsp is the equivalent amount. The dill adds a bright, fresh note that balances the richness of the other ingredients.

Step 3: Mix the Wet Ingredients

In a large bowl, combine the 0.75 cup mayonnaise, 0.5 cup sweet relish, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp Worcestershire sauce. Whisk until smooth and fully incorporated. The relish should be drained slightly to prevent the salad from becoming too wet.

Add the 0.5 tsp salt and 0.25 tsp black pepper to the mixture. Taste and adjust seasoning if needed, but remember the relish and Worcestershire sauce already contribute saltiness, so go easy at first.

Step 4: Combine All Ingredients

Add the shredded chicken, chopped eggs, celery, red onion, and dill to the bowl with the wet mixture. Gently fold everything together until evenly coated. Be careful not to overmix—you want to keep some texture in the chicken and vegetables.

The salad should look creamy but still have visible pieces of chicken, egg, and vegetables. If it seems too dry, you can add a little more mayonnaise, but I find the 0.75 cup is perfect for this amount of chicken.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. This chilling time is crucial—it allows the salad to thicken slightly and the ingredients to marry properly.

Serve on your favorite bread, over a bed of greens, or with crackers. The salad will keep in the refrigerator for up to 3 days, though it’s best enjoyed within the first 24 hours when the textures are at their peak.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This dish naturally fits a gluten-free diet with no modifications needed. Just ensure your mayonnaise and relish are certified gluten-free—some brands add thickeners or stabilizers that contain gluten. I always check labels on Hellmann’s or Duke’s to be safe. 💪

Dairy-Free Adaptation

To make this dairy-free, simply omit the hard-boiled eggs or replace them with ½ cup diced avocado for creaminess. The mayonnaise remains the only potential dairy source—stick with traditional brands as they’re typically dairy-free.

Lower-Calorie Version

Swap the 0.75 cup mayonnaise for ½ cup Greek yogurt and ¼ cup light mayo to cut calories while keeping it creamy. The tang from the yogurt actually enhances the relish flavor beautifully.

Keto-Friendly Tweaks

Reduce the sweet relish to ¼ cup and add 2 tbsp dill relish to lower sugar content. Serve in lettuce wraps or over greens instead of bread. The celery and onion already provide great low-carb crunch. ⚡

Vegetarian Alternative

Replace the chicken with 2 cups chopped cauliflower or chickpeas for a plant-based version. The texture won’t be identical, but the flavor profile works surprisingly well with the relish and herbs.

Allergen Note

This contains eggs and mayonnaise (egg-based), so it’s not suitable for egg allergies. For nut allergies, verify your Worcestershire sauce—some brands contain anchovies processed in facilities with nuts.

Frequently Asked Questions