Ingredients:

  • 450g cooked chicken breast, chilled and cubed
  • 60g celery, roughly chopped
  • 120ml high-quality mayonnaise
  • 2 large hard-boiled eggs, peeled and chilled
  • 30g sweet pickle relish, drained
  • 1/4 tsp celery salt
  • Salt to taste
  • Black pepper to taste
  • 8 slices toasted white bread
  • 4 leaves Bibb or butter lettuce

Instructions:

  1. Place the chilled, cubed chicken and chopped celery into the bowl of a food processor. Pulse in short, 1-second bursts about 5 to 7 times until the mixture reaches a fine, shredded consistency resembling coarse breadcrumbs.
  2. Add the chilled hard-boiled eggs directly into the processor with the chicken and celery. Pulse 2 to 3 more times until the eggs are finely minced and evenly distributed throughout the protein.
  3. Transfer the mixture to a large mixing bowl. Using a rubber spatula, fold in the mayonnaise, sweet relish, and celery salt. Mix until the chicken is completely coated and the mixture is cohesive. Season with salt and black pepper to taste.
  4. Cover and refrigerate the mixture for at least 30 minutes to allow flavors to marry. To assemble, spread the chicken salad onto 4 slices of toasted white bread, top with lettuce, and close with the remaining bread slices.