Prepare the Chicken: If you’re not using pre-cooked chicken, cook 2-3 chicken breasts by boiling them in water or chicken broth until fully cooked (about 20-30 minutes). Once cooled, shred the chicken with forks or chop it into small pieces.
Mix Wet Ingredients: In a large mixing bowl, combine mayonnaise, sour cream, and Dijon mustard. Mix the ingredients until they are well blended and smooth.
Add the Chicken and Veggies: To the wet mixture, add the shredded chicken, carrots, chopped celery, and onion. Mix well to ensure the chicken is evenly coated with the dressing.
Season: Add the sweet pickle relish, lemon juice, garlic powder, salt, and pepper to the bowl. Stir the chicken salad until all the ingredients are well incorporated. Taste and adjust seasoning if necessary.
Add Optional Ingredients: If you’re using almonds, pecans, grapes, or dried cranberries, gently fold them into the salad at this point.
Chill: For the best flavor, cover the bowl with plastic wrap and refrigerate the chicken salad for at least an hour before serving. This enables the flavors to harmoniously blend together.
Serve: Serve the chicken salad on a bed of lettuce, as a sandwich filling, or with a side of crackers. You can garnish it with boiled eggs. It’s versatile and perfect for a light lunch or picnic.
