Step 1: Cook the Chicken: If starting with raw chicken, bake, boil, or grill the chicken until fully cooked. Ensure the internal temperature reaches 165F (74C). Let the chicken cool completely.
Step 2: Dice the Chicken: Cut the cooled chicken into small, bite-sized pieces. Uniform size helps create an even distribution of flavor and texture throughout the salad.
Step 3: Prepare the Vegetables: Finely chop the celery and red onion. Halve the grapes if using. The smaller the chop, the more the flavors will meld into the salad.
Step 4: Mix the Dressing: In a large bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, garlic powder, black pepper, and salt. Adjust seasonings to taste.
Step 5: Combine Ingredients: Add the diced chicken, chopped celery, red onion, and grapes (if using) to the bowl with the dressing. Gently fold all ingredients together until evenly coated. Be careful not to overmix, as this can make the chicken mushy.
Step 6: Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the chicken salad on croissants, crackers, lettuce cups, or as a sandwich filling.
For a creamier salad, add an extra tablespoon or two of mayonnaise. If you prefer a tangier flavor, add a splash more apple cider vinegar. Pecans or walnuts can be added for extra crunch.