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Shred your cooked chicken using two forks or your hands.
Dice the celery, eggs, and any additional add-ins.
Measure out your mayonnaise, mustard, and pickle relish.
Mix all the base ingredients together in a large bowl.
Stir gently until well combined, ensuring everything is evenly coated.
Taste and season with salt and pepper. Adjust other ingredients as needed.
Allow the salad to rest in the refrigerator for at least an hour to enhance the flavor.
Serve on toasted sourdough or buttery croissants, or with crackers.