Deli Chicken Salad Recipe
Introduction
This deli chicken salad is a creamy, tangy, and protein-packed dish perfect for sandwiches, salads, or a simple snack. Made with tender shredded chicken and a zesty Greek yogurt dressing, it’s refreshing and easy to prepare.
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
- Step 1: Chop the chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil, then carefully add the chicken. Reduce heat to medium-high and cook for 8 to 9 minutes, or until the internal temperature reaches 165°F. Drain and set aside.
- Step 2: Shred the cooked chicken using a stand mixer fitted with a flat beater attachment, starting at low speed and increasing to high until shredded, about 30 seconds. Alternatively, shred with two forks or chop finely with a knife. Set aside.
- Step 3: In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, sugar (if using), garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.
- Step 4: Add the diced red onion, celery, pickles or relish (if using), and shredded chicken to the bowl. Mix until everything is evenly coated with the dressing.
- Step 5: Transfer the chicken salad to a covered bowl or airtight container. Chill in the refrigerator for at least 30 minutes to allow flavors to meld. For best flavor, prepare a day ahead and refrigerate overnight.
- Step 6: Serve in sandwiches, over greens, with crackers, or enjoy on its own.
Tips & Variations
- Substitute Greek yogurt with mayonnaise if you prefer a richer, creamier texture.
- Add a touch of smoked paprika or chopped fresh herbs like dill or parsley for extra flavor.
- Use rotisserie chicken for a quicker preparation without boiling.
- Include chopped apples or grapes for a sweet contrast and added crunch.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended; enjoy the salad cold for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked chicken for this salad?
Yes, leftover cooked chicken works perfectly. Just shred or chop it before mixing with the dressing.
Is it necessary to chill the chicken salad before serving?
Chilling the salad for at least 30 minutes helps the flavors blend well, but it can be served immediately if you’re short on time.
Print
Deli Chicken Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Deli Chicken Salad recipe offers a creamy, tangy, and flavorful twist on classic chicken salad, utilizing Greek yogurt and Dijon mustard for a lighter dressing. Tender chicken breasts are boiled, shredded, and combined with crisp vegetables and optional sweet pickles for added texture and taste. Perfect for sandwiches, salads, or as a protein-packed snack, this homemade deli-style chicken salad can be made ahead for enhanced flavors.
Ingredients
Chicken
- 1 1/2 lbs. chicken breast (boneless, skinless)
Dressing
- 1 heaping cup Greek yogurt (or mayo as a substitute)
- 1 heaping tablespoon Dijon mustard
- 1/4 cup fresh lemon juice (or juice from 1 large lemon)
- 1/2 teaspoon sugar (white granulated or brown sugar, optional)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Mix-ins
- 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
- Cook the chicken: Chop chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil, then carefully place the chicken into the boiling water. Reduce heat to medium-high and let cook for about 8 to 9 minutes, or until the internal temperature of the chicken reaches 165°F. Remove from heat, drain, and set aside.
- Shred the chicken: Using a stand mixer fitted with the flat beater attachment, place the cooked chicken into the mixer. Start on low speed, gradually increasing to high speed for about 30 seconds until the chicken is shredded evenly. If you don’t have a mixer, shred the chicken using two forks or chop finely with a knife. Set aside.
- Prepare the dressing: In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, sugar, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed to balance flavors.
- Combine ingredients: Add the diced red onion, celery, chopped pickles or relish (if using), and shredded chicken into the dressing. Mix well so everything is evenly coated. Taste again and add more salt or pepper if required.
- Chill and serve: Transfer the chicken salad to a covered bowl or airtight container and refrigerate for at least 30 minutes to allow flavors to meld. The salad can be made up to one day in advance for enhanced taste. Serve cold on sandwiches, with greens, crackers, or enjoy on its own.
Notes
- Greek yogurt can be substituted with mayonnaise for a richer flavor, adding more if needed for consistency.
- Adding sugar is optional and helps balance the tanginess of lemon and mustard.
- Use fresh lemon juice for the best flavor.
- For shredding chicken without a mixer, two forks or fine chopping works well.
- The salad tastes even better when chilled overnight, making it perfect for meal prep and gatherings.
- Variations: Add grapes, nuts, or herbs like dill or parsley for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: deli chicken salad, chicken salad recipe, healthy chicken salad, chicken salad with Greek yogurt, easy chicken salad
