BBQ Chicken Salad Recipe

Dice 4 stalks of celery into small pieces, cutting each stalk in half for bite-sized crunch.

Remove skin from leftover barbecued chicken and shred the meat off the bones.

Chop the shredded chicken into smaller pieces by hand, avoiding a food processor for a coarser texture.

Add 1/2 small diced onion to the chopped chicken.

Season the mixture with 1/2 teaspoon pepper, 1 teaspoon garlic, and salt to taste.

Add 1 cup of sweet relish and 1 cup of dill relish to the mixture.

Incorporate 1/3 cup of chopped pecans into the salad.

Mix in approximately 1.5 cups of mayonnaise until the salad is creamy, adjusting to taste.

Taste the salad and adjust seasonings if necessary, ensuring there are no bones or gristle present.

Serve immediately or refrigerate for later to enhance flavors.

Equipment Needed

Allergens