We love this Classic Chicken Salad Spread that’s perfect for spring or summer luncheons, picnics, or even tea parties! It’s based on a family recipe with a few tweaks, including the addition of pimento, chopped pickles, AND pickle juice. So good!
Cook and Shred the Chicken
Place 1 1/2 pounds of chicken breast or tenders in a saucepan filled with water. Add a cube of chicken bouillon and 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat. Reduce to a simmer and continue cooking for 12-15 minutes until chicken is tender. (Chicken should register 165 F on a digital meat thermometer.)
Allow the chicken to cool for a few minutes, and then slice into 2 or 3-inch chunks. Place chicken in a food processor and pulse 4-5 times until all of the meat is shredded.
Prepare the Vegetables
While the chicken is cooking, prepare the remaining ingredients. Using a knife and cutting board, thinly slice the celery. Mince the red onion, and chop the sweet pickles into small pieces.
Assemble the Salad
In a large bowl, combine the shredded chicken, mayonnaise, sliced celery, minced red onion, chopped pimento and sweet pickles. Add in the pickle juice, Dijon mustard, kosher salt, and freshly ground black pepper. Mix until everything is combined.
Taste for seasoning, and if needed, add more salt, black pepper, and/or pickle juice.
Spoon salad into a serving bowl and if desired, garnish with paprika and fresh curly parsley. Cover and refrigerate until ready to serve. Serve on sandwiches or with crackers. This recipe will serve 8-10 people.