Carolina Chicken Salad

Ingredients

4 cups cooked chicken breast, finely shredded

4 celery stalks, finely chopped

1/4 cup sweet pickle cubes, finely chopped

1/4 cup dill pickle cubes, finely chopped

3–4 tablespoons Duke’s mayonnaise

1 1/2 tablespoons Dijon mustard

Shred the cooked chicken breast into small, fine pieces using your hands, a knife, or kitchen shears.

Finely chop the celery stalks.

Place the shredded chicken and chopped celery into a large mixing bowl.

In a separate small bowl, combine the sweet pickle cubes, dill pickle cubes, mayonnaise, and Dijon mustard.

Stir the dressing until smooth and evenly blended.

Spoon the dressing over the chicken and celery mixture.

Toss everything together until the chicken is fully coated with the creamy dressing.

Cover the bowl and refrigerate for 2–3 hours to allow the flavors to blend.

Serve chilled on bread, crackers, lettuce cups, or as a side dish.