By This Deli-Style Chicken Salad balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Deli-Style Chicken Salad captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Deli-Style Chicken Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
500 grams.Of chicken breast boneless – diced.
300 grams.Of chicken thigh boneless – diced.
2 Tbsp.Of olive oil.
½ Tsp.Of sea salt.
¼ Tsp.Of black pepper.
½ Tsp.Of granulated onion.
⅔ Cup.Of mayonnaise.
3 stalks.Of celery – diced.
Sea salt and black pepper.
How To Make Deli-Style Chicken Salad
Step 1:
Prepare the chicken breasts and thighs by lightly coating them in oil. Add some granulated onion, cracked black pepper, and salt from the sea.
Step 2:
Put in a baking dish and cover with aluminum foil in a loose manner. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the internal temperature of the breast, as measured in the thickest portion, reaches at least 165 degrees.
Step 3:
The chicken should be allowed to cool for at least ten minutes before being placed in the refrigerator for at least an hour. When the chicken has had time to cool, dice the breasts and thighs into pieces that are 1/4 of an inch long and approximately 1/2 an inch wide. Place the diced chicken, celery, and mayonnaise in a large bowl and stir well.
Step 4:
Make sure that all of the ingredients are well combined, then cover and place them in the refrigerator for at least one to two hours, or perhaps overnight. Since all of the flavors will have had more time to combine, the chicken salad will taste far better the next day.
Step 5:
To adjust the seasoning, taste the dish and add more salt and pepper as necessary. Serve and enjoy!
PREPARATION STEPS
Continue with the recipe until cooked to your preference.
Continue with the recipe until cooked to your preference.
Continue with the recipe until cooked to your preference.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
