Deli Style Chicken Salad

Deli Style Chicken Salad 1 to 1-1/2 cups real mayonnaise, or to taste 1/4 cup sweet pickle relish, undrained 1/2 teaspoon poultry seasoning 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly cracked black pepper, or to taste 4 cups cooked and shredded, mixed chicken 1 cup finely diced celery (about 2 ribs) In a medium bowl, whisk together 1 cup of the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken and celery and toss, adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together. Taste and adjust seasonings as needed. Notes: Deli rotisserie chickens are highly seasoned already, so if you're using one to make this, please taste before adding any additional seasonings, especially salt. Poultry seasoning typically contains thyme, sage, marjoram, rosemary, pepper and nutmeg, perfect for a chicken salad and why I love to use it. If you prefer, you can simply add elements of those as your seasoning. I also use Bell's seasoning when I have it. It contains those ingredients and a few others. Variation: Prepare as above, except add 2 or 3 peeled and chopped boiled eggs. Bacon Ranch Chicken Salad: Cook 5 strips of bacon until crisp; drain and set aside. Crumble or chop once cooled. Whisk 1/2 cup of mayonnaise along with 1/2 cup prepared Ranch dressing with pickle relish and seasonings, add chicken and celery and additional mayonnaise as needed to moisten to desired consistency. Stir in bacon before serving, reserving a pinch for garnish. Honey Mustard Chicken Salad: Prepare as above, except add one can of drained chopped green chilies (or other chili pepper), 4 to 6 tablespoons honey, 2 tablespoons mustard (yellow or brown) and add 1/2 cup of finely chopped purple onion. May also add 1/3 cup of finely chopped pecans.