Dinner

Deli-Style Chicken Salad Recipe

Bylilan Sage August 30, 2026August 30, 2026

Introduction

Deli-Style Chicken Salad is a classic, creamy dish perfect for sandwiches, salads, or as a snack. Combining tender baked chicken with crisp celery and a flavorful mayonnaise dressing, it’s an easy recipe that tastes even better after resting. This timeless favorite is sure to satisfy your cravings for a comforting, homemade meal.

A close-up view of a mixture in a clear glass bowl filled with shredded light pink chicken combined with small pieces of green celery and bits of purple-red onion, all coated in a creamy, white dressing. The mix has a soft texture with visible uneven shreds and small colorful chunks scattered throughout. The clear bowl sits on a white marbled surface, highlighting the dish inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams chicken breast, boneless, diced
300 grams chicken thigh, boneless, diced
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon granulated onion
⅔ cup mayonnaise
3 stalks celery, diced
Additional sea salt and black pepper, to taste

Instructions

Step 1: Lightly coat the chicken breasts and thighs in olive oil. Sprinkle with granulated onion, cracked black pepper, and sea salt.
Step 2: Place the chicken in a baking dish and cover loosely with aluminum foil. Bake at 350°F (175°C) for 25 to 30 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C).
Step 3: Let the chicken cool for at least 10 minutes, then refrigerate it for at least one hour. Once chilled, dice the chicken into pieces about ¼ inch long and ½ inch wide.
Step 4: In a large bowl, combine the diced chicken, celery, and mayonnaise. Stir well to mix all ingredients evenly.
Step 5: Cover the salad and refrigerate for 1 to 2 hours, or overnight for deeper flavor. Before serving, taste and adjust seasoning with additional salt and pepper if needed.

Tips & Variations

For extra crunch, add chopped toasted walnuts or pecans.
Substitute mayonnaise with Greek yogurt for a lighter version.
Add a teaspoon of Dijon mustard for a tangy twist.
Use cooked rotisserie chicken as a time-saving option.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed cold or at room temperature. Avoid freezing, as the mayonnaise may separate.

How to Serve

A close-up view of a clear glass bowl filled with a creamy shredded chicken salad. The salad has a light pinkish-white creamy texture with fine shreds of chicken mixed throughout. Small pieces of green celery and bits of purple-red onion are scattered evenly inside, adding color and texture. The creamy mixture looks thick but soft, with a slightly chunky feel due to the vegetables and chicken. The bowl is placed on a white marbled surface that contrasts gently with the salad colors, enhancing its fresh appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only chicken breast or thighs instead of both?

Yes, you can use just chicken breasts or thighs depending on your preference. Using both adds a nice balance of lean and juicy texture, but either works well alone.

How long should I let the chicken salad chill before serving?

Chilling for at least 1 to 2 hours is recommended to let the flavors meld. For best results, prepare it the day before and let it refrigerate overnight.