New York Deli Chicken Salad
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
513 kcal
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Course
Main Course
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Cuisine
American
New York Deli Chicken Salad
Description
This chicken salad starts with chicken breasts gently poached in salted water flavored with chicken base for added taste. Once cooled and chopped, the chicken is seasoned with salt, white pepper, granulated garlic, and sugar to enhance its flavor. Diced celery and onions add crunch and freshness, with the onions soaked to reduce sharpness. The dressing combines mayonnaise and Dijon mustard for creaminess and mild tang.
The salad’s texture is creamy with tender chicken chunks alongside crisp celery and subtle onion notes. Refrigerating the salad overnight thickens the mixture as the ingredients meld and extra moisture is removed. This results in a robust-sounding deli-style chicken salad ready to serve in sandwiches, wraps, or on greens.
Drain any liquid from the salad before serving to maintain a pleasant texture. Adjust seasoning after refrigeration, adding more salt or pepper if needed. Leftovers keep well refrigerated for up to three days.
Ingredients
- 3 large chicken breast about 1 1/2-2 pounds
- 2 tablespoons Better Than Bouillon chicken base
- 1/2 cup celery finely diced
- 1/4 cup onion finely diced
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1 tablespoon granulated sugar plus more to taste
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
Instructions
- Soak the diced onion in water. Drain the onions before mixing the chicken salad in step 5 below.
- Heat a large saucepan or pot of water with the chicken base so that the chicken breasts will be submerged by at least 3 inches of water.
- Once boiling, add the chicken breasts and cover. Bring back to a boil and once boiling, remove the pot from the heat and set aside for at least 20 minutes.
- Chop the chicken breasts into chunks and spread out on a cutting board to cool. Sprinkle the pepper, salt, granulated garlic, and sugar on top of the chicken pieces so that it absorbs all of the flavor.
- Once the chicken is cool, add it to a large bowl along with the celery, drained onion, mustard, and mayonnaise. Taste test and season with more salt and pepper if required.
- It is highly recommended to cover and refrigerate the chicken salad overnight. The next day, any excess liquid should be drained, and a bit more mayo can be mixed in before serving. Enjoy!
Notes
- Refrigerate the chicken salad overnight to enhance flavor and allow excess liquid to be drained before serving.
- Drain onions well after soaking to reduce sharpness in the salad.
- Store leftovers covered in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 61.2g | 122% |
| Fat | 24g | 37% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 193mg | 64% |
| Sodium | 967mg | 40% |
| Potassium | 556mg | 12% |
| Fiber | 0.4g | 2% |
| Sugar | 5.1g | 10% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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