The perfect classic deli-style chicken salad recipe, perfect for sandwiches, wraps or scooped onto a plate with crackers.
The post may contain affiliate links.
I love how this classic deli-style chicken salad recipe is creamy, flavorful, and incredibly easy to make. Recently I went on a store bought chicken salad hunt and found a favorite. However, it was super expensive so I decided to recreate it at home. This easy chicken salad is filled with finely shredded chicken, mixed with crisp celery, mayo, and a touch of seasoning that gives it that deli taste. It’s perfect for sandwiches, wraps, or lettuce cups. If you’re interested in some chicken dinner options this Roasted Chicken & Veggies or these Buttermilk Fried Chicken Tenders are good ones.
Ingredients
Chicken Breast – You will need 1 1/2 pounds of chicken breast, about 2 breasts
Water – To gently poach the chicken
Salt – For flavoring the chicken as it poaches but also to flavor the chicken salad
Celery – Adds a bit of flavor and crunch, you will need 1 -2 stalks
Garlic Powder – For subtle garlic flavor
Onion Powder – Adds a subtle onion flavor
Black Pepper – Add to your taste
Mayonnaise – Helps to bind the chicken salad and give it creaminess
Instructions
Add the 2 chicken breasts to a large pot and fill it with 4 cups of water and 1 tsp of salt. You want to make sure the chicken is covered by the water so add a bit more if needed.
Bring the water to a boil then reduce the heat to low and simmer 15 – 20 minutes or until the chicken is cooked through 160°F.
Remove the chicken from the pot and let it cool.
Cut the celery into chunks measuring 1/4 cup and set it aside.
Add the chicken to the food processor and pulse a few times, then add 1/4 cup of the celery to the food processor. Continue to pulse until the chicken is finely shredded and in very small pieces.
Remove the chicken celery mixture from the food processor and place it into a bowl.
Add 3/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/4 tsp of black pepper, 1/2 tsp of fine sea salt and 3/4 cups of mayo to the chicken. Stir to combine.
Add more mayo if you want it extra creamy or more salt if needed. Taste and adjust any seasonings.
Place the chicken salad into the refrigerator for 2-3 hrs or overnight for the flavors to develop.
recipe tips
- Make sure the chicken is fully covered with water by an inch or so.
- The chicken should be very finely shredded, if you don’t like it so fine pulse the food processor to desired consistency
- Start with 3/4 cup of Mayo and increase if you want it more creamy.
- You can eat the chicken salad right away however, it tastes better if it sits a while
Storage Tips
Store the chicken salad in a sealed container in the fridge for up to 3 days.
Classic Deli Style Chicken Salad
Equipment
- 1 Food Processor
Ingredients
- 1 1/2 lb Chicken Breast
- 4 cups Water
- 1 1/2 divided tsp Sea Salt, fine
- 1/4 cup Celery, cut into chunks 1 -2 stalks
- 3/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Black Pepper
- 3/4 cup Mayonnaise
Instructions
- Add the chicken breasts to a large pot and fill it with 4 cups of water and 1 tsp of salt. You want to make sure the chicken is covered by the water so add a bit more if needed.
- Bring the water to a boil then reduce the heat to low and simmer 15 – 20 minutes or until the chicken is cooked through to 160°F. You can skim the foam off the water and discard it.
- Once the chicken is cooked, remove the breasts from the pot and placed them onto a plate and let them cool.
- Cut the celery into small chunks measuring 1/4 cup and set it aside.
- Add the chicken to the food processor and pulse a few times, then add the 1/4 cup of the celery to the food processor. Continue to pulse until the chicken is finely shredded and in very small pieces.
- Remove the chicken/celery mixture from the food processor and place it into a bowl.
- Add 3/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/4 tsp of black pepper, 1/2 tsp of fine sea salt and 3/4 cups of mayo to the chicken. Stir to combine.
- Add more mayo if you want it extra creamy or more salt if needed. Taste and adjust any seasonings.
- Place the chicken salad into the refrigerator for 2-3 hrs or overnight for the flavors to develop.
Notes
- Make sure the chicken is fully covered with water by an inch or so.
- The chicken should be very finely shredded, if you don’t like it so fine pulse the food processor to desired consistency.
- Start with 3/4 cup of Mayo and increase if you want it more creamy.
- You can eat the chicken salad right away however, it tastes better if it sits a while
- Chicken salad is best eaten within 3 days.
