For the chicken salad:
Using a large mixing bowl, combine the Greek yogurt, dijon mustard, lemon juice, sugar, garlic powder and salt and pepper. Whisk until smooth. Taste and adjust any seasonings as needed.
Add in the diced red onions, celery and chopped bread and butter pickles or sweet pickled relish*** (if using), and the shredded chicken. Mix until everything is combined and everything is nicely coated in the dressing mixture. Taste one more time and season with more salt and pepper if needed.
Transfer your chicken salad to a bowl (covered) or airtight container with lid and chill in the refrigerator for at least 30 minutes so that the flavor can meld together.
MAKE AHEAD: if you are making this chicken salad for an event, brunch or lunch, you can make in advance and chill in the fridge overnight. The chicken salad tastes even better the next day! Enjoy in a sandwich, with some greens, with crackers or just on its own!
Notes
You can also use roast chicken or rotisserie chicken if desired for this recipe. If using, rotisserie chicken, taste before you season with salt. You might not need as much.
*or if you prefer, you can use mayonnaise instead
**I find that the chicken shreds up easier in the stand mixer when it’s freshly cooked and moist; not cold and hard.
***feel free to add chopped pecans, dried cranberries, red grapes, sweet relish, whatever you want!
Deli Chicken Salad Sandwich:
For extra flavor, spread some mayo on your bread slices, add the chicken salad, add my pickled red onions and some fresh arugula. Serve the sandwich with your favorite chips and bread and butter (or dill) pickles!