Prep Time: 20 mins Servings: 4 to 6
4 cups chopped cooked chicken
2 hard-boiled eggs, finely chopped
2 ribs celery, finely chopped
1/4 medium sweet or white onion, finely chopped
1/2 cup chopped pecans
2 tablespoons pickle relish (You can use dill or sweet. I much prefer dill.)
2 teaspoons Creole or spicy brown mustard
1/2-3/4 cup mayonnaise
Salt and pepper
In a large bowl, mix together chicken, eggs, celery, onions and pecans. Set aside.
In a medium bowl, make dressing by whisking together relish, mustard and mayonnaise.
Add dressing to the chicken mixture and toss to coat. Add salt and pepper to taste.
Cover and refrigerate at least an hour to allow flavors to meld. Serve on crackers, sandwiches, etc.
Stacey’s Recipe Note
For more flavor, toast pecans on a rimmed baking sheet at 350 F about 5 minutes or until they’ve darkened in color and are fragrant. Allow to cool completely before adding to the salad.