• Gather your ingredients so that you have everything close at hand.

Cook and Shred the Chicken

• Place 1 1/2 pounds chicken breast in a saucepan filled with water. Add 1 cube chicken bouillon, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a boil over medium-high heat. Reduce to a simmer and continue cooking for 12-15 minutes until chicken is tender.
Chicken should register 165℉ on a digital meat thermometer.
• Allow the chicken to cool for a few minutes, and then slice into 2 or 3-inch chunks. Place chicken in a food processor and pulse 4-5 times until all of the meat is shredded. (Or you may shred with a fork for a rougher texture.)

Prepare the Vegetables

• While the chicken is cooking, prepare the remaining ingredients. Using a knife and cutting board, thinly slice 2 stalks celery. Mince 1 cup red onion, and chop 1 cup sweet pickles into small pieces.

Assemble the Salad

• In a large bowl, combine the shredded chicken, 1 cup mayonnaise, sliced celery, minced red onion, sweet pickles, and 1 tablespoon pimento. Add in 2 tablespoon sweet pickle juice, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until everything is combined.
• Taste for seasoning, and if needed, add more kosher salt, freshly ground black pepper, and/or pickle juice.
• Spoon salad into a serving bowl and if desired, garnish with 1/2 teaspoon paprika for garnish and fresh curly parsley. Cover and refrigerate until ready to serve. Serve on sandwiches or with crackers. This recipe will serve 8-10 people.