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

Scale

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