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Deli-Style Chicken Salad: A Classic, Creamy Delight

There’s something comforting about a well-made deli-style chicken salad. It’s creamy, savory, and versatile—perfect for sandwiches, wraps, or even on a bed of fresh greens. Making it at home is surprisingly simple, and you get to control the flavor, texture, and ingredients to your liking. Let’s explore the secrets to making this classic deli favorite from scratch.

Ingredients You’ll Need

For a batch that serves about 4-6 people, gather the following:

• 3 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
• 1/2 cup mayonnaise (use full-fat for creamier results or light mayo for a healthier version)
• 1 tablespoon Dijon mustard (for that subtle tang)
• 1/4 cup finely chopped celery (adds crunch)
• 1/4 cup finely chopped red onion (adds a mild bite)
• 2 tablespoons sweet pickle relish (optional, for a touch of sweetness)
• 1 teaspoon fresh lemon juice (brightens the flavors)
• Salt and freshly ground black pepper, to taste
• Optional extras: chopped fresh herbs like parsley or dill, a pinch of paprika, or halved grapes for a sweet contrast

Step-by-Step Method

Step 1: Prepare the Chicken

If using raw chicken, poach or roast it first. To poach:

1. Place chicken breasts in a saucepan and cover with water or low-sodium chicken broth.
2. Add aromatics like a bay leaf, garlic, or peppercorns if desired.
3. Bring to a gentle simmer and cook until the chicken reaches an internal temperature of 165°F (74°C).
4. Let it cool, then shred or dice into bite-sized pieces.

If using rotisserie chicken, simply remove the skin and shred the meat. The goal is tender, evenly-sized chicken pieces.

Step 2: Chop the Vegetables

Dice the celery and red onion finely. Smaller pieces ensure the salad has consistent texture, giving that classic deli feel where every bite blends seamlessly.

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