Chicken Salad with Relish
by Sommer Collier — last updated on Jun 1, 2026 
My chicken salad with relish is one of the recipes I make on repeat for easy lunches throughout the week. I fold tender chicken, crunchy apples, celery, almonds, and tangy pickle relish together for a sweet-and-savory chicken salad that’s packed with texture and flavor. It’s simple to make and perfect for sandwiches, wraps, or scooping onto crackers.
There’s nothing more refreshing and filling than a creamy, chunky homemade chicken salad, and this version with relish is one of my favorite upgrades on this classic dish. After several trials and feedback from friends and family, I’ve finally perfected this recipe. It strikes the right balance of mayonnaise and Dijon mustard, with a medley of tastes and textures from the celery, apples, sliced toasted almonds, and sweet pickle relish. Like my cranberry walnut chicken salad, it’s savory, slightly sweet, and crunchy. I always serve myself a heaping scoop of this creamy chicken salad… Whether it’s piled high over some toasted bread, on top of a bed of fresh lettuce, or served as a dip with some crackers, this recipe is seriously tasty!
Katie – ⭐⭐⭐⭐⭐ This takes chicken salad to an all new level! I love the flavors and the combinations of sweet and savory. Perfect lunch!
Table of Contents
Sommer’s Recipe Highlights
Quick and Easy – This flavor-packed chicken salad is so easy to make that you can pull it together in minutes. I simply chop up some celery, apples, and fresh herbs. Then shred a store-bought chicken, squeeze in some mayo, and stir in a handful of sweet pickle relish. That’s it!
Great for Meal Prep – I love to make a big batch of this salad at the beginning of the week and then keep it on hand for a quick and easy lunch, or after-work snack. Like with my famous potato salad recipe, it actually tastes even better once the ingredients have had some time to settle and chill in the fridge.
Versatile – There are so many delicious ways to eat this tender chicken salad. You can pile it high on a buttery toasted croissant, serve it inside of a lettuce wrap for a more nutritious option, enjoy it with some rice or cooked lentils, or just eat it as a snack with classic crackers!
Key Ingredients and Tips
- Rotisserie chicken – To save some time, I love to use store-bought rotisserie chicken. It’s convenient and always pretty tender, so it’s easy to shred or chop. You can always roast chicken breasts, or bone-in pieces, at home if you’ve got the time! I definitely prefer using both white and dark meat to make this salad, but you can go with just cooked breasts if you prefer.
- Mayonnaise – Creamy mayonnaise makes a rich base that helps tie together all the flavors and herbs. You can use a light or regular full-fat version here.
- Celery – For a pop of color and crunch, I love to add in some fresh chopped celery.
- Apple – Use whatever type of apple you prefer, just make sure that it’s firm. It adds the perfect hint of sweetness that really balances out all the flavors.
- Sweet pickle relish – For that tangy twist, I stir in some sweet pickle relish or dill relish, whatever I have on hand. I’m obsessed with pickles, so this is really the perfect addition to add a pop of flavor.
- Almonds – A handful of freshly toasted almonds adds a subtle nuttiness and buttery crunch to every bite.
- Dijon mustard – For some added depth and a burst of bold flavor, I mix in Dijon mustard. Yellow mustard also works, but it’s just a bit milder.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Toast the almonds – To kick off this recipe, I always start by toasting the almonds to get just the right amount of smokiness. I let them brown for a couple of minutes until they’re golden, and then I set them aside to cool.
Prep the chicken – Next, if I’m using rotisserie chicken, I remove the skin and shred the meat off the bones. I chop up the meat and set it aside. A fork is great for pulling the meat off the bone, but you can get in there with your hands as well!
Add the flavors – Then, I add a heaping scoop of mayo, mustard, chopped celery, and apples, some sweet pickle relish, sliced scallions, fresh dill, and the toasted almonds. I like my salad extra creamy, so I add in quite a bit of mayo here!
Stir – Finally, I stir everything up and make sure all the ingredients are coated in that sweet and tangy sauce. Be gentle, so you don’t break up all the chicken pieces. It’s nice to have some good chunks in there!
Chill – I always cover and chill this chicken salad for a couple of hours before serving it. This brings the temperature down and allows the flavors to mix and mingle.
Recipe Variations
- Fruit – I love swapping the apple for grapes, or using both together for an extra-sweet, tangy burst of flavor. The juicy fruit adds wonderful texture and freshness to every bite.
- Nuts – When I want to change things up, I use pecans or walnuts instead of almonds. Each adds its own unique nutty flavor and satisfying crunch.
- Greek yogurt – For a lighter version, I replace part of the mayonnaise with Greek yogurt. It keeps the chicken salad creamy while adding a delicious, tangy flavor.
- Herbs – Fresh herbs are an easy way to customize this recipe. I like adding parsley, tarragon, or thyme alongside the dill, or swapping them in for a completely different herby twist.
- Spicy – When I’m in the mood for a little heat, I stir in a dash of hot sauce or some finely chopped jalapeños. It adds just enough kick to balance the creamy dressing.
- Cranberry – Dried cranberries are one of my favorite additions because they bring a sweet-tart flavor that pairs beautifully with the chicken and relish.
- Avocado – For an extra creamy, rich version, I fold in diced avocado just before serving. It makes the salad feel even more luxurious and satisfying.
- Smoky – A sprinkle of smoked paprika or chipotle powder adds a subtle smoky depth that completely transforms the flavor profile.
- Curry – When I want something unexpected, I mix in 1–2 teaspoons of curry powder. It gives the chicken salad a warm, savory flavor with just a hint of sweetness and spice.
Serving Suggestions
Serve this delicious chicken salad on its own, garnished with extra toasted almonds and fresh dill for a pop of color and flavor. You can also add a dash of black pepper or a squeeze of lemon juice to brighten things up.
This chicken salad is perfect for stuffing into a buttery croissant or piled high on a toasted sandwich bun. It also works great as a topping for a fresh green salad, or served with crispy crackers, sliced cucumbers, or veggies for dipping. For a lighter option, scoop it into lettuce wraps for a refreshing twist!
Storing
This homemade chicken salad will keep well in the refrigerator for up to 5 days when stored in an airtight container. Prep this recipe beforehand, for meal prepping for chicken sandwiches.
Frequently Asked Questions
Any firm, crisp apple works for this recipe. Personally, I like to use Fuji, Honey Crispy, or Granny Smith. Try to avoid softer varieties like Golden Delicious.
I always pat the veggies and apples dry before chopping them up and adding them in. Celery, for example, can retain a lot of moisture.
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Chicken Salad with Relish
Video
Ingredients
- 1 whole rotisserie chicken, about 5 cups chopped chicken
- 1 ¼ – 1 ½ cups mayonnaise
- 1 cup chopped celery
- 1 cup diced apple, a firm variety
- ½ cup sweet pickle relish
- ½ cup toasted almonds
- ½ cup chopped scallions
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chopped dill
- salt and pepper
Instructions
- Place the almonds in a small dry skillet. Set over medium heat. Toss and brown for 3-5 minutes, until golden. Turn off the heat. Meanwhile, chop all the procduce.
- Remove the skin from the chicken and pull the cooked meat off the bones. Place all the chicken meat on a cutting board and roughly chop. Discard the skin and bones.
- Set out a large mixing bowl. Place the chicken in the bowl. Then add the mayonnaise, celery, diced apple, sweet pickle relish, toasted almonds, scallions, Dijon mustard, and dill.
- Stir well to evenly mix all the ingredients. Taste, then salt and pepper as needed.
- Cover and chill until ready to serve. (Chicken salad always tastes better after it has time to rest and chill. If possible, make a day ahead.)
If made a day in advance is there any issues with apples browning? Are granny smith too tart, maybe fuji is better?
Hi Denise!
No, the apples will be well coated with dressing, so they will be just fine. I like to select a tangy-sweet apple, so Fujis are a great choice. :)
Oh wow, this recipe for chicken salad is so good, so solid. Even if you have to tweak the recipe a tad (didn’t have everything on hand), the result is delicious! My tweaks were as follows: no apples, no almonds. Added a TBL of half-n-half (cuts the mayo flavor, makes it creamy), 1/4 slice of lemon squeezed, dried dill, and 1/4 cup chopped fresh Italian parsley. So darn good!
My husband is a big fan of chicken. I cook chicken dishes every week so I need many different chicken recipe ideas. Yesterday, I found this chicken salad recipe and decided to make it. I just wanna say: “Wowww!”. The taste was really really incredible. Thanks for the recipe!
Love how simple this is to make and how tasty it was! The relish is a nice touch!
This takes chicken salad to an all new level! I love the flavors and the combinations of sweet and savory. Perfect lunch!
This is such an amazing salad recipe!! A huge hit at my house!
I am looking for a salad recipe at dinner tonight, then I find this ultimate southern chicken salad recipe. It looks so yummy. I will make it for my family tonight. Thank you for the recipe.
I especially love the apples and almonds in this chicken salad recipe! So delicious!!
AMAZING ,EASY TO DO AND VERY HEALTHY !