Start by placing boneless, skinless chicken breasts in a large pot filled with salted water. Heat the water over medium heat until it reaches a gentle simmer, then cover and poach the chicken for about 15-20 minutes until it reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken and set it aside to cool.

After the chicken has cooled, refrigerate it for about 30 minutes to ensure it's easy to handle. Once chilled, use two forks to shred the chicken into bite-sized pieces.

While the chicken cools, finely dice your celery, red onion, and green bell pepper. Additionally, chop your hard-boiled eggs.

In a large mixing bowl, combine the shredded chicken with the diced vegetables and chopped hard-boiled eggs. Gently fold these ingredients together.

Mix in good-quality mayonnaise, sweet pickle relish, Dijon mustard, and freshly squeezed lemon juice. Stir gently until all the ingredients are coated.

Sprinkle in salt, pepper, and paprika. Taste and adjust the seasoning as necessary.

If using nuts, fold them in gently at this stage. Sprinkle over fresh parsley if desired.

Cover the bowl and place your Chicken Salad Olivia's Old South in the refrigerator for at least 2 hours, or ideally overnight.

Serve the chicken salad on croissants, crackers, or lettuce cups.