Some recipes earn their place in the weekly rhythm — the ones you can mix together quickly, set in the fridge, and know they’ll be ready when you are. They’re dependable, flexible, and always feel like a small relief on a busy day. This is that kind of dish: unfussy, make-ahead, and just as good for a simple lunch as it is for sharing at the table.

Fresh and Creamy Made Easy

There’s a certain comfort in the mix of textures here — tender pieces of chicken folded into a creamy dressing, crisp celery for bite, and just enough tang from sweet relish to brighten it all. The boiled eggs add richness, making each bite satisfying without feeling heavy. Whether spooned into a croissant, piled high between soft sandwich bread, or enjoyed simply over greens, it’s the kind of food that tastes fresh yet familiar.

Ingredients:

• 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 2 boiled eggs, chopped
• ½ cup mayonnaise
• 2 celery stalks, finely diced
• ¼ cup sweet pickles, chopped (or 2 tbsp sweet relish)
• ½ small red onion, finely diced
• Salt and black pepper, to taste

Optional Add

• 2 tbsp bacon bits

Optional Light & Fresh Style

• Replace half (or all) of the mayo with plain Greek yogurt
• Add 1 tbsp lemon juice for brightness

Instructions:

1. Combine the base:
   In a large bowl, add the chicken, boiled eggs, celery stalks, onion, and pickles or relish.
2. Add the dressing:
   Mix in the mayonnaise and fold until everything is evenly coated.
3. Adjust consistency:
   If the mixture seems dry, add a spoonful or two of extra mayonnaise (or yogurt, if using the lighter option) until the salad holds together smoothly without excess liquid.
4. Season to taste:
   Sprinkle in salt and pepper, mixing well, and adjust gradually until the flavor is balanced.
5. Light & fresh option (optional):
   For a lighter version, replace some or all of the mayonnaise with Greek yogurt and stir in lemon juice for a brighter flavor.
6. Add extras (optional):
   Fold in bacon bits if you’d like a smoky crunch, mixing until evenly distributed.
7. Chill and serve:
   Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. Serve spooned into sandwich bread, layered inside croissants, over a bed of lettuce for a lighter plate, or alongside crackers for a snack-style meal.

Storage:

• Store the chicken salad in an airtight container in the refrigerator.
• It will keep well for up to 3 days.
• Do not freeze, as the mayonnaise or yogurt will separate and change the texture.
• If making sandwiches in advance, keep the chicken salad separate and assemble just before eating so the bread doesn’t become soggy.

Note:

• Rotisserie chicken works very well and saves time, but you can also use any leftover cooked chicken such as baked or poached.
• Sweet pickles or relish give a classic flavor, but you can adjust the amount for more or less tang.
• If you prefer a bit of crunch, you can add chopped nuts such as pecans or almonds.
• For a lighter version, the yogurt and lemon option keeps the salad creamy while adding brightness.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs