Deli Chicken Salad Recipe
This is a classic Deli Style Chicken salad recipe. Start with this recipe and feel free to add chopped pecans, dried fruit, grapes, sweet relish, my pickled red onions, this Chipotle Honey vinaigrette. . whatever you want!You can also use roast chicken or rotisserie chicken if desired for this recipe. If using, rotisserie chicken, taste before you season with salt. You might not need as much. Prep time includes refrigeration time. Measurements below are guidelines. If you like a chunkier chicken salad, add more onions and celery. If you want it creamier, add more greek yogurt.
Servings: 4
Equipment
- stand mixer fitted with paddle attachment optional
Ingredients
- 1 1/2 lbs. chicken breast boneless, skinless
- 1 heaping cup Greek yogurt* or mayo + more if needed
- 1 heaping tablespoon Dijon mustard
- 1/4 cup fresh lemon juice or juice from 1 large sized lemon
- 1/2 teaspoon sugar white granulated or brown sugar; optional
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1/4 cup red onion finely diced
- 1/4 cup celery finely diced
- 1/4 cup chopped bread and butter pickles or sweet pickled relish optional
Instructions
For the chicken:
- For the chicken: chop chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil and once boiling, carefully place the chicken into the boiling water. Turn the heat down to medium high. Let cook for about 8 to 9 minutes, or until the internal temperature of the chicken is 165 degrees F. Remove from the heat, drain and set aside.**
- Using your stand mixer fitted with the flat beater attachment, place your cooked chicken into the stand mixer and starting at a low speed, let the mixer go, then slowly increase the speed to high and your chicken should be all shredded up (like the photo above) in about 30 seconds. If you don't have a stand mixer, shred up your chicken using two forks, or simply chop up with a knife. Set aside.
For the chicken salad:
- Using a large mixing bowl, combine the Greek yogurt, dijon mustard, lemon juice, sugar, garlic powder and salt and pepper. Whisk until smooth. Taste and adjust any seasonings as needed.
- Add in the diced red onions, celery and chopped bread and butter pickles or sweet pickled relish*** (if using), and the shredded chicken. Mix until everything is combined and everything is nicely coated in the dressing mixture. Taste one more time and season with more salt and pepper if needed.
- Transfer your chicken salad to a bowl (covered) or airtight container with lid and chill in the refrigerator for at least 30 minutes so that the flavor can meld together. MAKE AHEAD: if you are making this chicken salad for an event, brunch or lunch, you can make in advance and chill in the fridge overnight. The chicken salad tastes even better the next day! Enjoy in a sandwich, with some greens, with crackers or just on its own!
Notes
You can also use roast chicken or rotisserie chicken if desired for this recipe. If using, rotisserie chicken, taste before you season with salt. You might not need as much.
*or if you prefer, you can use mayonnaise instead
**I find that the chicken shreds up easier in the stand mixer when it's freshly cooked and moist; not cold and hard.
***feel free to add chopped pecans, dried cranberries, red grapes, sweet relish, whatever you want!
Deli Chicken Salad Sandwich:
For extra flavor, spread some mayo on your bread slices, add the chicken salad, add my pickled red onions and some fresh arugula. Serve the sandwich with your favorite chips and bread and butter (or dill) pickles!