Deli-Style Chicken Salad

This deli-style chicken salad is simple, classic, and all about the chicken. Tender baked chicken breast and thighs are diced and mixed with crunchy celery and a creamy mayo dressing for that old-school deli flavor. It’s perfect for sandwiches, lettuce wraps, croissants, or just scooped onto a bed of greens. You can make it ahead, and it actually tastes even better the next day after the flavors meld. Keep a batch in the fridge for easy lunches, picnics, or quick, no-cook summer dinners.

Ingredients

• About 1 lb boneless, skinless chicken breast, diced
• About 10 oz boneless, skinless chicken thighs, diced
• 2 Tbsp olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp granulated onion (or onion powder)
• ⅔ cup mayonnaise
• 3 celery stalks, diced
• Additional sea salt and black pepper, to taste

Directions

1. Preheat the oven to 350°F. Lightly coat the chicken breasts and thighs with olive oil, then season with sea salt, black pepper, and granulated onion.
2. Place the chicken in a baking dish and cover loosely with aluminum foil. Bake for 25–30 minutes, or until the internal temperature in the thickest part reaches 165°F.
3. Remove the chicken from the oven and let it cool at room temperature for about 10 minutes, then refrigerate for at least 1 hour to chill.
4. Once cold, dice the chicken into small pieces (about ¼ inch thick and ½ inch wide) and place in a large mixing bowl.
5. Add the diced celery and mayonnaise to the bowl with the chicken and stir until everything is well combined and coated.
6. Taste and season with additional sea salt and black pepper as needed.
7. Cover and refrigerate for at least 1–2 hours, or overnight, before serving so the flavors can fully develop.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 170 minutes
Kcal: 320 kcal | Servings: 6

Tips

For the best texture and flavor, don’t skip chilling the cooked chicken before dicing—it’s much easier to cut neatly when cold, and it helps the salad stay firm instead of mushy.

Store the chicken salad in an airtight container in the refrigerator for up to 3–4 days; if it seems a bit dry after a day or two, stir in a spoonful of extra mayonnaise to refresh it.

FAQ

Can I use rotisserie chicken instead of baking my own?
Yes, rotisserie chicken works great and saves time—just remove the skin and dice the meat before mixing with the celery and mayo.

Can I lighten this up a bit?
You can replace part of the mayonnaise with plain Greek yogurt or use a light mayo to reduce the richness while keeping it creamy.

What can I add for extra flavor or texture?
Try mixing in chopped red onion, fresh herbs (like dill or parsley), sliced grapes, dried cranberries, or chopped nuts like almonds or pecans.

How should I serve deli-style chicken salad?
It’s delicious in sandwiches, on croissants, in wraps, on top of lettuce or mixed greens, or scooped with crackers or cucumber slices.

Can I freeze chicken salad?
It’s not recommended—mayonnaise-based salads tend to separate and change texture when frozen and thawed.