Place the shredded chicken into a large mixing bowl. Add the finely chopped celery and chopped hard-boiled eggs. Toss the ingredients lightly so they distribute evenly throughout the mixture.

In a separate small bowl, prepare the dressing. Combine mayonnaise, sweet pickle relish, onion powder, and pickle juice. Whisk the mixture until the dressing becomes smooth and creamy.

Pour the dressing over the chicken mixture and gently fold everything together using a spoon or spatula. Mix until the chicken, eggs, and celery are evenly coated with the creamy dressing.

Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 1–2 hours so the flavors can blend and the texture becomes richer.