• 1½ pounds chicken breast
  • 1-2 teaspoons olive oil (for brushing chicken)
  • 1 tablespoon Old Bay seafood seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery salt
  • ½ cup celery (finely diced)
  • ½ cup onions (finely diced)
  • 5 hard-boiled eggs, chopped
  • 2 tablespoons sweet relish
  • ¼ teaspoon dill weed
  • ¾ cup Duke’s mayonnaise (may need more or less)
  • 1 tablespoon dried parsley
  • fresh cracked black pepper (a sprinkling)
  • salt, pepper, +extra seasonings, if desired (see note)


  • Preheat oven to 350 F. Line a pan with aluminum foil. Set aside.
  • Brush the chicken very lightly with a little olive oil.
  • To season the chicken, mix together Old Bay Seasoning, garlic powder, onion powder, and celery salt.
  • Sprinkle chicken generously with seasoning on top and bottom.
  • Place chicken on prepared pan and bake for 20-25 minutes. (You may need more or less time depending on the thickness of your chicken)
  • Once the chicken is done, let it cool and then dice it up into small chunks and place in a large bowl.
  • Add diced celery, diced onions, diced eggs, sweet relish, and dill weed to the large bowl. Stir to combine.
  • Next, stir in the mayonnaise a little at a time until your desired creaminess is reached.
  • Stir in parsley and black pepper
  • Taste and adjust the seasonings if needed. (see note)
  • Cover and refrigerate until chilled. (about 1 hour)
  • Stir before serving. Serve with crackers or on buttered croissants.