Deli-Style Chicken Salad

There’s something incredibly satisfying about a perfectly executed chicken salad that rivals your favorite deli counter. This homemade version brings together tender chunks of chicken, crisp celery, and just the right balance of creamy mayonnaise and seasonings.

Whether you’re meal prepping for the week ahead or planning a casual lunch gathering, this deli-style chicken salad delivers that classic taste you remember, but with the freshness and quality control that only home cooking can provide.

Why You’ll Love This

• Make-ahead friendly – stays fresh in the fridge for up to 3 days
• Customizable to your taste preferences
• No fancy ingredients required – uses kitchen staples
• Perfect for both sandwiches and light meals
• Great way to use leftover roasted chicken

Ingredients

• 3 cups cooked chicken, diced
• 1 cup celery, finely diced
• 1/3 cup red onion, minced
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon dried dill
• 1/2 teaspoon celery salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice

Instructions

1. Dice the cooked chicken into 1/2-inch cubes and place in a large mixing bowl.
2. Add the diced celery and minced red onion to the bowl.
3. In a separate bowl, whisk together mayonnaise, Dijon mustard, dill, celery salt, and pepper.
4. Pour the dressing over the chicken mixture and add lemon juice.
5. Gently fold everything together until well combined.
6. Cover and refrigerate for at least 30 minutes before serving.

Tips & Variations

• For extra crunch, add chopped almonds or water chestnuts
• Substitute Greek yogurt for half the mayonnaise for a lighter version
• Add halved grapes or diced apple for a sweet twist
• Use rotisserie chicken to save time
• Pat chicken very dry before mixing to prevent a watery salad

Serving Suggestions

Serve this chicken salad on a bed of crisp lettuce, between slices of toasted sourdough, or stuffed into fresh tomatoes for a low-carb option. For a complete meal, pair with fresh fruit and pickle spears on the side.

Notes

• Store in an airtight container in the refrigerator for up to 3 days
• Let sit at room temperature for 10 minutes before serving if made ahead
• If mixture seems dry after chilling, add a touch more mayonnaise

FAQs

• Can I freeze chicken salad? No, mayonnaise-based salads don’t freeze well.
• How do I prevent my chicken salad from being too wet? Make sure to thoroughly drain and pat dry your chicken before mixing.
• Can I use canned chicken? Yes, though freshly cooked chicken provides better texture and flavor.
• How long can this sit out at a picnic? No more than 2 hours at room temperature for food safety.

Deli-Style Chicken Salad

Recipe by Full Recipe

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There’s something incredibly satisfying about a perfectly executed chicken salad that rivals your favorite deli counter. This homemade version brings together tender chunks of

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 3 cups cooked chicken, diced
• 1 cup celery, finely diced
• 1/3 cup red onion, minced
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon dried dill
• 1/2 teaspoon celery salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice

Steps

1. Dice the cooked chicken into 1/2-inch cubes and place in a large mixing bowl.
2. Add the diced celery and minced red onion to the bowl.
3. In a separate bowl, whisk together mayonnaise, Dijon mustard, dill, celery salt, and pepper.
4. Pour the dressing over the chicken mixture and add lemon juice.
5. Gently fold everything together until well combined.
6. Cover and refrigerate for at least 30 minutes before serving.

Notes

• Store in an airtight container in the refrigerator for up to 3 days
• Let sit at room temperature for 10 minutes before serving if made ahead
• If mixture seems dry after chilling, add a touch more mayonnaise