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    Home » Recipes » Chicken Recipes

    Best Chicken Salad – Deli Style

    Published: Jun 15, 2020 · Modified: Jun 9, 2021 by Chef Dennis Littley

    1.0K shares
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    • Yummly
    4.98 from 70 votes
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    pinterest image for chicken salad

    When it comes to making the best chicken salad, the star of the show should always be the chicken. With that being said there are many additions you can make to this classic recipe that will make it just the way you like it.

    half of a chicken salad sandwich with lettuce on grain bread on a white plate

    Personally, I like my chicken salad bare bones. Chicken, celery, mayonnaise, salt, pepper and granulated onion. That’s my favorite chicken salad recipe (you can also add a squeeze of lemon juice or pinch of cayenne pepper if you like a little heat).

    The truth is making a classic dish like chicken salad shouldn’t be difficult. There are no special cooking techniques to master this dish. And in fact, it can be made of any leftover chicken you have on hand.

    But in the restaurant, we cook chicken specifically for this dish. And how we cook it might surprise you. But I’ll get to that.

    Ingredients for Chicken Salad

     Ingredients to make recipe

    Start by gathering the ingredients to make this delicious classic deli salad. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    What type of chicken should I use for Chicken Salad?

    When making this deli classic you want to use white and dark meat. The ratio is usually 60% white meat (chicken breast) and 40% dark meat (chicken thighs).

    Of course, you can use whatever type of chicken you like. Some restaurants use all breast meat in their chicken salad thinking that their customers will perceive better quality ingredients. But the truth is those recipes lack the flavor the dark meat adds.

    *There is more flavor in dark meat and that’s why I use both when I make this dish. Of course, if I have leftover chicken and it’s all breast meat, I use what I have.

    Can I use Rotisserie Chicken for Chicken Salad?

    You, sure can. It’s a great way to cut down on prep time and the whole chicken can be used to make this deli classic!

    It’s all about adapting the recipe to the ingredients you have on hand.

    How should I cook the chicken?

    Many recipes will tell you to poach the chicken. Which means cooking it in water or stock on the stovetop. So basically you’re cooking the chicken in water (sort of boiling the chicken), and lots of the flavor comes out in the water. And some chicken can get a little rubbery cooking this way.

    If I’m making soup this is fine. But if I’m making chicken for a salad topping or chicken salad I’m going to roast the meat. This would be the same if I was cooking a whole chicken or pieces with the bone in and skin on.

    3 boneless skinless chicken breasts and 3 boneless skinless chicken thighs season with salt and pepper in a glass baking dish

    First coat the chicken with a little olive oil (or cooking oil of your choice), season with sea salt and black pepper.

    Feel free to use any seasoning you like, to create your own flavor of chicken salad. These are some of the different spices I’ve used.

    • cajun seasoning
    • lemon pepper
    • old bay
    • taco seasoning

    Your favorite fresh herbs can be a nice addition as well.

    Add a little water to the bottom of the baking dish (¼ cup) and cover the dish with foil. Place the dish in a preheated 350 degree F oven for 25-30 minutes or until a thermometer in the thickest part of the breast reads a minimum of 165 degrees.

    cooked seasoned boneless, skinless chicken breasts and thighs in a glass baking dish on a wooden cutting board

    When the chicken is ready, allow the cooked chicken to cool to room temperature. When the chicken has sufficiently cooled, place it in the refrigerator for at least 2 hours to chill.

    Cooking the chicken ahead of time is a good idea. Make it today for lunch tomorrow.

    chopped chicken, diced celery and mayonnaise in a glass bowl on a wooden cutting board

    When the chicken has fully cooled in the fridge, you can cut it up into ¼ – ½ inch pieces. I like it on the smaller side, but not so small you can’t recognize that it’s chicken.

    And don’t get me started on the ground chicken version; I have teeth and want to see what kind of chicken you’re using. If it’s ground it could be anything.

    Place the diced chicken into a large bowl with the celery, mayonnaise, and granulated onion (if you don’t like onion leave it out) to make the chicken salad mixture.

    I like to mix this all together so I can taste it before I reseason with sea salt and black pepper.

    What can I use besides mayonnaise?

    • plain Greek yogurt
    • ranch dressing
    • combination of sour cream (or Greek yogurt) and mayonnaise
    • blue cheese dressing (add hot sauce to the chicken) to make it buffalo style
    overhead view of chicken salad in a glass bowl on a wooden cutting board

    Reseason the chicken salad mixture if needed, then place the finished chicken salad in the fridge for a few hours to let the flavors build.

    Making it early in the day or a day ahead of time will give you a better-tasting chicken salad.

    Some of my other favorite salads using chicken are my Blackened Chicken Salad and Perfect Summer Salad.

    What else can I add to Chicken Salad?

    I’ve seen a lot of other ingredients show up in this American Classic, here are some of my favorites:

    • added vegetables: carrots, roasted red peppers, onion, scallions
    • chopped olives
    • walnuts, pecans or pistachios
    • avocado
    overhead view of salad on a white plate consisting of chopped romaine, grape tomatoes, green olives, gorgonzola cheese crumbles and big scoop of chicken salad in the middle

    I love a big scoop of chicken salad on salad greens. Add your favorite dressing and toppings and you’ve got a light, delicious lunch or dinner.

    It’s also a nice filling for a stuffed tomato.

    Serving Chicken Salad Sandwiches:

    half of a chicken salad sandwich with lettuce on grain bread on a white plate with the other half behind it

    When it gets right down to it, nothing beats a good chicken salad sandwich. Whether you make a club sandwich by adding, lettuce, tomato, and bacon or simply adding a slice of cheese or garden-fresh tomato slices, it’s going to be a sandwich to remember.

    These Sandwiches can be served on any type of roll, bread, or lettuce wrap. I love my chicken salad on a croissant, 21-grain bread, hoagie roll, or good old-fashioned sandwich bread.

    Recipe FAQ’s:

    Can you put eggs in chicken salad?

    The classic southern recipe for chicken salad includes chopped hard-cooked eggs and dill pickle relish. It’s an interesting combination that will add a lot of flavor to the salad.

    How long is chicken salad good for?

    Refrigerated in airtight containers, and properly stored, it will last for 3 to 5 days.

    How do I fix salty chicken salad?

    Adding an acidic ingredient such as lemon juice, or apple cider vinegar will counteract some of the saltiness. You can also add other ingredients such as avocado, hard-cooked eggs, or additional chicken and mayonnaise to cut the saltiness.

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    close up of half a chicken salad sandwich on a white plate
    Print Recipe Save Saved!
    4.98 from 70 votes

    Best Chicken Salad Recipe

    When it's time to make a delicious sandwich, turn to the American Classic, Chicken salad. There is no secret to making chicken salad, just a few simple instructions that will change a lack luster sandwich into a deli-style sandwich!
    Prep Time15 mins
    Cook Time25 mins
    refrigerate3 hrs
    Total Time40 mins
    Course: Entree, sandwich
    Cuisine: American
    Servings: 6
    Calories: 424kcal
    Author: Chef Dennis Littley

    Ingredients

    • 16 oz chicken breast boneless skinless – ¼ – ½ dice
    • 12 oz chicken thigh boneless skinless – ¼ – ½ dice
    • 2 tbsp olive oil
    • ½ tsp sea salt
    • ¼ tsp black pepper
    • ½ tsp granulated onion optional
    • ⅔ cup mayonnaise more or less as desired
    • 3 stalks celery small dice- more if desired
    • sea salt and black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Lightly oil the chicken breasts and thighs. Season with sea salt, black pepper and granulated onion.
      Place in a baking dish and lightly cover with foil. Bake at 350 degrees f for 25- 30 minutes or until the temperature in the thickest part of the breast reaches at least 165 degrees.
    • Allow chicken to cool for for 10 minutes, then refrigerate for at least one hour.
    • When chicken has chilled, dice the breasts and thighs into pieces ¼ – about ½ inch.
    • In a large mixing bowl add the diced chicken, celery and mayonnaise. Mix all the ingredients together well, cover and refrigerate for 1-2 hours or overnight.
      The chicken salad will taste better the next day as all the flavors fully mingle.
    • Taste and reseason as needed with salt and pepper. Serve and enjoy!

    Video

    Nutrition

    Calories: 424kcal | Carbohydrates: 1g | Protein: 26g | Fat: 35g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 484mg | Potassium: 411mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Jo

      June 22, 2020 at 4:53 am

      5 stars
      Oh perfect! Love this salad. It looks so delicious sandwiched between bread.

      Reply
    2. Jagruti's Cooking Odyssey

      June 22, 2020 at 3:12 am

      Your recipe for chicken salad looks so good. Love the flavours that you have used and the tips for variations.

      Reply
    3. Paige

      June 21, 2020 at 6:47 pm

      5 stars
      This looks and tastes exactly like restaurant chicken salad! So good!

      Reply
    4. Elaine

      June 21, 2020 at 5:42 pm

      5 stars
      This is literally a life saver. There is just nothing better than a good old chicken salad that you can use in so many different and delicious ways. Can’t wait to experiment with your recipe now.

      Reply
    5. Jenny

      June 21, 2020 at 1:46 pm

      5 stars
      Your chicken salad recipe is just what I needed today. It is so easy and looks absolutely delish! I am making it today. for lunch.

      Reply
    6. Heidy

      June 20, 2020 at 9:53 am

      5 stars
      This recipe for the chicken salad was amazing! I loved the tips for adding additional ingredients and decided to add a few pistachios. That was a huge hit with the children, This recipe is a game-changer for chicken salad. I am saving this recipe link to share with my friends. I bet they will love it too.

      Reply
    7. Lathiya

      June 19, 2020 at 3:47 pm

      5 stars
      The chicken salad look scrumptious. I loved how you made this delicious dish with minimum ingredients.

      Reply
    8. Diane Policastro

      June 18, 2020 at 4:41 pm

      I love these recipes.

      Reply
    9. Anna

      June 18, 2020 at 6:54 am

      5 stars
      Loved reading all your helpful tips for how to cook the chicken. During this time of the year, I eat mainly salads for lunch or dinner, so this one is being added to my meal planning to try!

      Reply
    10. Patrice

      June 16, 2020 at 5:30 pm

      5 stars
      Love all your tips and variations on this classic dish!

      Reply
    11. Leslie

      June 16, 2020 at 1:15 pm

      5 stars
      I never thought to add dark meat with my chicken salad. Great idea!

      Reply
    12. Jen Talley

      June 16, 2020 at 11:01 am

      5 stars
      I really enjoyed reading all your tips for cooking the chicken! I love chicken salad!

      Reply
    13. Michele Peterson

      June 16, 2020 at 9:49 am

      5 stars
      Thanks for the tip on baking rather than poaching the chicken. It made a big difference in flavour and texture! And I so agree about ground chicken. It’s a no-go for me!

      Reply
    14. Lizet Bowen

      June 15, 2020 at 5:01 pm

      5 stars
      I always poached my chicken, and I didn’t realize I was loosing a lot of the flavor. I will try your method next time. Thanks for the great tips!

      Reply
    15. Gloria Duggan

      June 15, 2020 at 1:22 pm

      5 stars
      I have always loved chicken salad…even from a kid. Always a hit. Easy to make…and always delicious to eat. In fact, I try to make extra chicken so I can make chicken salad sandwiches.

      Reply
    16. Marina

      June 15, 2020 at 12:50 pm

      5 stars
      This chicken sandwich looks so amazing, great lunch recipe

      Reply
    17. Emily Flint

      June 15, 2020 at 12:18 pm

      5 stars
      This chicken salad did not disappoint. Your tip to bake the chicken instead of poaching was just what this dish needed!

      Reply
    18. Sue

      June 15, 2020 at 10:54 am

      5 stars
      Yes! Dark meat has so much flavor – I love the idea of combining both white and dark meat to make this. I’m definitely a fan of a classic chicken salad on a buttery croissant – can’t resist!

      Reply
    19. Jas @ All that's Jas

      June 15, 2020 at 10:27 am

      5 stars
      Love that this classic chicken salad can be made from scratch and from leftover chicken. Restaurant-style dish with just a few ingredients and a little effort is always a plus in my book. 🙂

      Reply
    20. Maren

      June 15, 2020 at 9:45 am

      5 stars
      Chicken salads are such a great summer meal!

      Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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