Step 1: Prepare the Chicken

Open and drain the canned chicken thoroughly. Place it into a mixing bowl and use a fork or potato masher to shred the meat into bite-sized pieces. This step is essential for creating a consistent, creamy texture.

Step 2: Chop the Veggies

Dice the celery, red onion, and pickles or relish. Keep the pieces small so they blend smoothly into the salad without overpowering each bite.

Step 3: Mix the Base

In the same mixing bowl as the chicken, add the mayonnaise, Dijon mustard, lemon juice, and seasoning. Stir to combine. Adjust the amount of mayo to achieve your desired creaminess.

Step 4: Combine Everything

Add the chopped vegetables to the bowl and gently fold them in using a rubber spatula or spoon. Make sure the chicken is evenly coated with the creamy mixture.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors meld together beautifully. Serve chilled on bread, in wraps, over salad greens, or with crackers.