Go Back
–+ servings
Open faced classic deli style chicken salad sandwich on a plate. There is a side of potato chips on the plate.

Classic Deli Style Chicken Salad

Stillwood Kitchen
Creamy chicken salad that's perfect for sandwiches, wraps, or in lettuce cups.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course brunch, Lunch
Cuisine American
Servings 6
Calories 304 kcal

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.

Nutrition

Calories: 304kcalCarbohydrates: 4gProtein: 20gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 70mgSodium: 1939mgPotassium: 431mgFiber: 0.1gSugar: 1gVitamin A: 48IUVitamin C: 0.2mgCalcium: 22mgIron: 1mg
Keyword chicken salad
Tried this recipe?Let us know how it was!