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close up of half a chicken salad sandwich on a white plate
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4.97 from 63 votes

Restaurant Style 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
Course: Entree, sandwich
Cuisine: American
Servings: 6
Calories: 424kcal


  • 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
  • cup mayonnaise more or less as desired
  • 3 stalks celery small dice- more if desired
  • sea salt and black pepper to taste


  • 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!



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