Preparation

1. ​Combine Base: In a large mixing bowl, stir together the mayonnaise, sweet pickle relish, yellow mustard, and smoked paprika until smooth.
2. ​Add Crunch: Fold in the finely diced celery and minced onion. These provide the essential textural contrast to the tender chicken.
3. ​Mix in Chicken: Add the shredded chicken to the bowl. Gently fold the ingredients together until the chicken is thoroughly coated in the dressing.
4. ​Season: Taste your mixture before adding salt and pepper, as the relish and mayonnaise already contain sodium. Adjust to your personal preference.
5. ​Chill: Cover and refrigerate for at least 1 hour. This resting time is crucial; it allows the onion and celery to release their flavors into the mayo, making the final dish much more cohesive.
6. ​Serve: Serve chilled. It holds up well in the refrigerator for up to 3 days.