Looking for the best chicken salad recipe that’s both quick and easy? This Deli-Style Chicken Salad is a summer favorite, perfect for picnics, lunches, or a light dinner. Made with tender chicken, crispy celery, and a creamy mayo dressing, this recipe is a crowd-pleaser that’s sure to become a staple in your kitchen.
Ingredients
- 50g diced, boneless chicken breast
- 300g diced, skinless chicken thighs
- 1.5 teaspoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1.5 cups mayonnaise
- 1 cup diced celery
Instructions
Step 1: Prepare the Chicken
Preheat your oven to 350°F (175°C). Lightly coat the chicken breasts and thighs with olive oil. Season generously with sea salt, black pepper, and onion powder. Arrange the chicken in a baking dish, cover loosely with aluminum foil, and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
Step 2: Cool and Chop
Let the chicken cool for 10 minutes, then refrigerate for 1 hour. Once chilled, dice the chicken into 1/4-inch by 1/2-inch pieces.
Step 3: Mix the Salad
In a large bowl, combine the diced chicken, celery, and mayonnaise. Stir until well combined. Season with additional salt and pepper to taste.
Step 4: Chill and Serve
Cover the bowl and refrigerate for at least 2 hours or overnight for the best flavor. This make-ahead chicken salad is even better the next day! Serve chilled and enjoy!
