Step 1: Poach the chicken breasts
Start by placing your chicken breasts into a pot of simmering water. Let them cook gently for about 20 minutes, or until they are fully cooked through and tender. Once done, remove the chicken from the water and allow it to cool slightly so it’s easier to handle.

Step 2: Chop the chicken
After the chicken has cooled, cut it into large chunks. Transfer the pieces into your Cuisinart or food processor. Pulse until the chicken is finely chopped, but be careful not to over-blend-it should have a light, flaky texture rather than turning into a paste.

Step 3: Season the base
Place the chopped chicken into a medium mixing bowl. Add a sprinkle of Himalayan salt and a generous dash of ground black pepper. Adjust the amount of seasoning based on your preference; if you like a bold flavor, don’t be shy with the pepper.

Step 4: Add the relish
Mix in one tablespoon of sweet relish to bring a touch of sweetness and balance to the savory chicken. Stir until the relish is evenly distributed throughout the mixture.

Step 5: Fold in the mayonnaise
Add mayonnaise gradually, starting with a few spoonfuls. Mix until the chicken salad reaches your desired consistency. For a drier version, use less mayo; for extra creaminess, add a bit more.

Step 6: Optional flavor boost and serve
For extra depth, stir in dehydrated onions or a squeeze of lemon juice. Chill the salad for at least 30 minutes before serving with crackers, toast, or fresh greens.