Ingredients:

  • 2 lbs rotisserie chicken meat, skin removed and deboned
  • 1.5 cups celery, very finely minced
  • 1.5 cups heavy mayonnaise
  • 1 tablespoon granulated sugar
  • 2 teaspoons distilled white vinegar
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions:

  1. Prep the chicken. Shred 2 lbs rotisserie chicken meat into bite-sized pieces using your hands or two forks.
  2. Mince the celery. Finely mince 1.5 cups celery until the pieces are no larger than a grain of rice.
  3. Whisk the base. In a separate small bowl, combine 1.5 cups heavy mayonnaise with 1 tablespoon granulated sugar and 2 teaspoons distilled white vinegar.
  4. Season the dressing. Add 1 teaspoon salt and 0.5 teaspoon black pepper to the mayo mixture.
  5. Combine the solids. Place the shredded chicken and minced celery into your large mixing bowl.
  6. Incorporate the sauce. Pour the dressing over the chicken mixture.
  7. Fold gently. Use a spatula to fold the dressing into the chicken.
  8. Taste and adjust. Give it a quick taste to see if the salt levels meet your preference.
  9. Chill the salad. Refrigerate for at least 30 minutes.
  10. Final stir. Give it one last gentle toss before serving to redistribute the juices.