Salads
This classic chicken salad recipe with mayo and relish delivers the perfect balance of creamy, crunchy, and tangy flavors that make it a lunch staple.
The secret lies in perfectly poached chicken breast—juicy, tender, and easy to shred—paired with a bright mix of diced celery, crisp pickles, and a touch of lemon zest for freshness. I've perfected this version over years of testing, ensuring every bite stays moist and flavorful without drying out.
The magic happens in the texture contrast: crisp celery crowns cut through the creamy mayo base, while zesty relish adds a tangy pop that keeps the salad exciting.
You'll need just 20 minutes of active prep time, plus 15 minutes for the chicken to poach, making this an ideal make-ahead dish for busy mornings. The recipe scales easily too—double it for meal prep or potlucks without sacrificing quality.
What you'll end up with is a chicken salad so perfectly balanced it becomes a go-to for sandwiches, wraps, or even as a light dinner over greens.
The mayo stays creamy without turning greasy, the chicken remains juicy, and the celery and pickle combination delivers that satisfying crunch in every forkful. Trust me, this version will replace any store-bought or takeout option in your rotation.
Best of all, this salad keeps beautifully in the fridge for up to 4 days, making it perfect for meal prepping. Serve it on crusty bread, in lettuce wraps, or alongside crackers for a satisfying lunch that's both comforting and refreshing.
Let's get started on creating your new favorite chicken salad.
Ingredients for chicken salad recipe with mayo and relish
Juicy poached chicken, creamy mayo, and zesty relish make this salad a lunch game-changer.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for juicy texture |
| Mayonnaise 🥫 | ¾ cup | High-quality, not low-fat |
| Diced Celery 🧅 | 1 ½ cups | Fresh, crisp celery crowns |
| Sweet Pickle Relish 🥒 | ½ cup | Zesty, not vinegar-based |
| Lemon Zest 🍋 | 1 tbsp | Freshly grated for brightness |
| Fresh Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, not bottled |
| Dijon Mustard 🌶️ | 1 tsp | For depth of flavor |
| Kosher Salt 🧂 | ¾ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Red Wine Vinegar 🍷 | 1 tsp | For tangy balance |
| Fresh Dill 🌿 | 1 tbsp | Chopped, for freshness |
| Extra-Virgin Olive Oil 🫒 | 1 tsp | For richness |
The chicken is everything here. Buy the freshest breasts you can find—look for plump, pale pink ones with no grayish edges. Trader Joe's or Whole Foods usually have the best quality, but any grocery store's fresh case will work. Poaching keeps the chicken juicy, so don't skip it—boil the breasts for about 12-15 minutes until they hit 165°F. Let them cool completely before shredding, or you'll end up with a watery salad. For extra flavor, add a bay leaf or two to the poaching water. The celery should be crisp, not rubbery—cut off the ends and slice into fine dice for that perfect texture contrast.
No sweet relish? Mix diced pickles with a little sugar and vinegar for a quick substitute. The mayo is non-negotiable—Duke's or Hellmann's are my go-tos, but any good-quality brand works. Fresh lemon zest is a must, but if you're in a pinch, bottled lemon juice works too. For a lighter version, you can swap half the mayo for Greek yogurt, but trust me, the classic creamy texture is worth it. The dill adds freshness, but if you don't have it, fresh parsley works too. And if you're out of Dijon mustard, regular yellow mustard in a pinch—just know it won't have the same depth of flavor.
This salad keeps beautifully for 4 days in the fridge, making it perfect for meal prep. Store it in an airtight container, and give it a good stir before serving—sometimes the flavors settle. For extra crunch, add the celery and relish right before eating. If you're prepping for a crowd, double the batch—it's that good. And if you have leftovers, try it on toasted sourdough or in a wrap the next day. The flavors only get better as they meld together.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this trick—just shred that cooked chicken (or buy pre-cooked for extra laziness) and toss it with mayo, relish, and celery. Zero chopping, zero fuss, and honestly? The relish does all the work.
- Sweet-Savory Crunch: That pickle relish isn’t just an afterthought—it’s the star. The tangy crunch cuts through the richness of the mayo, while the lemon zest gives it a bright finish. My kids fight over the last bite, and I don’t even pretend to care.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The flavors hold up for days (yes, even on a Tuesday night), and it’s the one thing I can make ahead that doesn’t turn sad in the fridge. Wrap it in a tortilla, pile it on crackers—no judgment.
- Budget Win: Chicken breast is cheap, mayo lasts forever, and celery stays fresh. I make a big batch on Sunday, and it feeds my family for days without breaking the bank. Plus, the relish jar? Already in my pantry. Easy.
Step-by-step instructions for chicken salad with mayo and relish
Here's how to make a creamy, crunchy chicken salad bursting with fresh flavors.
Poach the Chicken Breast for Juicy Perfection
Place the 1.5 lb boneless, skinless chicken breast in a medium saucepan and add enough cold water to cover it by about 1 inch. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface, but no rolling boil. This keeps the meat tender and juicy.
Simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the meat is no longer pink in the center. The water should stay just below a simmer—if it boils vigorously, reduce the heat slightly. Remove from heat, drain, and let the chicken rest for 10 minutes before handling.
Shred the Chicken and Combine Wet Ingredients
Once cooled slightly, use two forks to shred the chicken into fine, even strands. Transfer to a large mixing bowl. In a small bowl, whisk together the 0.75 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp red wine vinegar, 1 tbsp lemon zest, 1 tsp extra-virgin olive oil, 0.75 tsp kosher salt, and 0.5 tsp freshly ground black pepper until smooth and fully combined.
Here's the thing—don't rush this step. The lemon zest and vinegar brighten the mayo while the mustard adds depth. The olive oil helps balance the richness of the chicken and mayo. Taste the mixture now—you'll want it tangy but not sour, creamy but not heavy.
Fold in Celery and Pickle Relish for Crunch
Add the 1.5 cups diced celery and 0.5 cup sweet pickle relish to the chicken. Celery adds that classic crunch while the relish brings sweet, tangy brightness. Gently fold these in with a rubber spatula, being careful not to overmix—you want the celery pieces to stay intact for texture.
I like to press down gently on the celery pieces as I fold to ensure they're fully coated in the creamy mixture. This is where the magic happens—the celery will soften slightly but maintain its bite, and the relish will distribute evenly throughout. The result should look like a vibrant, colorful mixture with even distribution of all ingredients.
Finish with Fresh Dill and Adjust Seasoning
Stir in the 1 tbsp chopped fresh dill just before serving. The fresh dill adds a bright, herbal note that cuts through the richness of the chicken and mayo. Give everything one final taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice to balance flavors.
This is the moment that matters: let the salad sit for 10-15 minutes before serving. This resting time allows all the flavors to meld together beautifully. The chicken will absorb the dressing completely, and the celery will soften just enough to create that perfect texture—creamy, crunchy, and tangy all at once.
Pro Tips For Making Chicken Salad Recipe With Mayo And Relish
- Poach, Don’t Boil: Chicken breast is finicky—throwing it in boiling water turns it rubbery. Instead, poach it in simmering water (160°F/71°C) for 12-15 minutes, then shock it in ice water. This keeps it tender and shreds easily for that classic creamy texture.
- Salt the Celery: Toss your diced celery with a pinch of salt right after cutting. Let it sit for 5 minutes before mixing into the salad. This draws out excess moisture, so your relish and mayo don’t turn watery.
- Don’t Overmix the Relish: Sweet pickle relish is picky—too much stirring and it’ll turn grainy. Fold it in gently at the end, just until combined. If you’re worried, chill the salad for 10 minutes first so the flavors meld without overworking.
- Use Lemon Zest, Not Juice: Lemon zest adds brightness without diluting the mayo. Skip the juice—it’s too acidic and will make the relish curdle. A teaspoon of zest is enough; grate it fresh right before mixing.
Common mistakes when making perfect results
Overcooking the Chicken
Poaching chicken too long turns it dry and rubbery, ruining your salad's texture. I've learned the hard way—simmer gently at 165°F for 12-15 minutes max. Use a meat thermometer to check internal temp. If you overcook, the chicken will release too much moisture, making your salad watery. 💧
Skipping the Resting Time
After poaching, always let the chicken rest for 10 minutes before shredding. This allows juices to redistribute. I once skipped this step and ended up with dry, stringy chicken. Trust me, patience here makes all the difference in keeping your salad creamy.
Using Low-Quality Mayo
Cheap mayo makes cheap salad. Duke's or Hellmann's are my go-tos because they're rich and stable. Low-fat versions separate and turn greasy. The fat content in full-fat mayo helps emulsify the dressing properly. I've tried lighter versions—they just don't hold up.
Overmixing the Ingredients
Gently folding is key—don't mash the celery into oblivion. You want visible crunch in every bite. I've seen people use electric mixers for this, and it turns the salad into a mushy mess. Use a rubber spatula and work carefully to maintain that perfect texture contrast.
Adding Celery Too Late
Celery softens quickly when mixed with mayo. Add it last and fold it in just before serving to keep that satisfying crunch. I've made this mistake and ended up with limp celery that didn't cut through the creaminess. The celery should stay crisp enough to provide that essential texture.
Ignoring the Lemon Zest
Fresh lemon zest is what elevates this salad from basic to brilliant. Don't skip it—it brightens the whole dish. I've made versions without it, and they just taste flat.
Use a fine grater for 1 tbsp of zest—it makes all the difference in balancing the richness of the chicken and mayo. 🍋
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached?
Rotisserie chicken works perfectly—just shred 1.5 cups of cooked meat (about 1 cup packed). Remove any skin or bones first, and you won't notice the difference. The poaching method ensures juiciness, but rotisserie saves time while keeping the same great texture. Just make sure it's fully cooled before mixing.
How can I make this salad lighter?
Swap half the mayo for Greek yogurt (about 0.375 cup) for a tangy, protein-rich twist. You can also add 1 tbsp Dijon mustard to help emulsify the lighter base. For extra freshness, fold in 1/4 cup chopped cucumber or 1/4 cup diced bell pepper—they add crunch without calories.
What's the best way to store leftovers?
Transfer to an airtight container and refrigerate for up to 4 days. For best texture, store the celery and relish separately and add them fresh when ready to eat. If you keep everything together, stir well before serving—the flavors meld beautifully, but the celery may soften slightly over time. Freezing isn't recommended as it alters the texture.
Can I add grapes or nuts for extra flavor?
Yes! For sweetness, add 1/2 cup halved grapes (red or green) just before serving. For crunch, try 1/4 cup chopped walnuts or pecans, toasted lightly in a dry pan for 2-3 minutes. Both work well, but add them last so they stay crisp. Just be mindful of nut allergies if serving to others.
Why does my chicken salad get watery?
This usually happens from overcooked chicken or not draining it properly after poaching. Always pat the shredded chicken dry with paper towels before mixing. If using rotisserie chicken, squeeze out excess juices. For extra insurance, chill the salad in the fridge for 1 hour before serving—this helps thicken the mayo mixture naturally.