When it comes to chicken salad, the heart of the dish is always the chicken itself. The best chicken salads showcase tender, juicy chicken as the star ingredient, delivering that perfect balance of flavor and texture. But beyond that, this timeless deli-style chicken salad recipe is incredibly versatile. Whether you prefer it creamy, tangy, loaded with crunch, or a little spicy, this foundational recipe provides the perfect canvas to make it your own.
Why Chicken Salad Is a Summer Staple
There’s something undeniably nostalgic and satisfying about chicken salad, especially during the warmer months. For many of us, it’s a quintessential picnic or potluck dish—light enough to keep you cool but hearty enough to leave you feeling satisfied. Growing up, I remember the anticipation of reaching for a cool sandwich packed with chicken salad after a long day outside. The smooth creaminess combined with crisp celery and the subtle seasoning just hits differently. And it’s not just me; chicken salad is beloved across countless households in the U.S. for its comforting familiarity and adaptability.
Ingredients: What You’ll Need for This Recipe
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500 grams of boneless, skinless chicken breast, chopped into chunks
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300 grams of boneless, skinless chicken thighs, diced (for extra juiciness and flavor)
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1 ½ tablespoons of extra-virgin olive oil to keep the chicken moist and flavorful
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1 ½ teaspoons of fine sea salt to season the chicken perfectly
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¼ teaspoon of freshly ground black pepper for a gentle kick
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¼ teaspoon of onion powder to add a subtle depth of savory flavor
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1 ½ cups of creamy mayonnaise (feel free to use light or full-fat depending on your preference)
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3 stalks of celery, finely diced for that classic crunch and freshness
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Additional sea salt and black pepper to adjust the final seasoning to your liking
Step-by-Step Directions for the Perfect Deli-Style Chicken Salad
Step 1: Preparing the Chicken
Begin by gently coating the chopped chicken breast and thighs in the extra-virgin olive oil. This simple step helps lock in moisture and promotes even seasoning. Sprinkle the sea salt, black pepper, and onion powder evenly over the chicken pieces, making sure every bite is bursting with flavor. The combination of breast and thighs ensures your salad will have both lean tenderness and juicy richness.
Step 2: Baking the Chicken to Perfection
Transfer the seasoned chicken to a medium-sized baking dish, spreading the pieces out to ensure even cooking. Cover the dish loosely with aluminum foil—this traps steam and keeps the chicken tender while it bakes. Preheat your oven to 350°F (175°C), then place the dish inside. Bake the chicken for approximately 25 to 30 minutes, but the key is to check the internal temperature. Use a meat thermometer to ensure the thickest pieces have reached a safe 165°F (74°C). Once done, remove the dish from the oven and allow the chicken to rest.
Step 3: Cooling and Chopping
After baking, let the chicken cool on the counter for about 10 minutes. Then, place it in the refrigerator for roughly an hour to chill thoroughly—this makes chopping easier and helps the salad come together better later. Once chilled, cut the chicken into small, even pieces, approximately ¼ inch thick by ½ inch wide. This size is ideal for a smooth, well-mixed salad without giant chunks overwhelming your bite.
Step 4: Combining Ingredients
In a large mixing bowl, add the chopped chicken and diced celery. The celery adds the perfect crunch and a touch of freshness that balances the creamy mayonnaise. Pour in the mayonnaise and stir everything together until the chicken and celery are fully coated. The salad should look rich and inviting, with every piece of chicken luxuriously coated in mayo.
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