Deli-Style Chicken Salad
Ingredients
- 500 grams of boneless chicken breast, diced
- 300 grams of boneless chicken thigh, diced
- 2 tablespoons of olive oil
- ½ teaspoon of sea salt
- ¼ teaspoon of black pepper
- ½ teaspoon of granulated onion
- ⅔ cup of mayonnaise
- 3 stalks of celery, diced
- Sea salt and black pepper to taste
Instructions
- Step 1: Begin by preparing the chicken. Lightly coat the diced chicken breasts and thighs with olive oil, then season with granulated onion, cracked black pepper, and sea salt.
- Step 2: Place the chicken in a baking dish and loosely cover it with aluminum foil. Bake at 350°F (175°C) for 25 to 30 minutes, or until the internal temperature of the chicken (in its thickest part) reaches at least 165°F (74°C).
- Step 3: Once baked, let the chicken cool for about 10 minutes. Then, refrigerate it for at least an hour. When the chicken has fully cooled, dice the breasts and thighs into small pieces, about 1/4-inch thick and 1/2-inch wide. Place the diced chicken, celery, and mayonnaise in a large bowl, and mix well.
- Step 4: Ensure all ingredients are thoroughly combined, then cover the mixture and refrigerate for at least one to two hours, or ideally overnight. This allows the flavors to meld and enhances the taste of the chicken salad.
- Step 5: Before serving, taste the salad and adjust the seasoning with additional salt and pepper, if needed. Serve chilled and enjoy!
This Deli-Style Chicken Salad is perfect for sandwiches, wraps, or served on a bed of fresh greens. The flavors truly develop overnight, making it a great make-ahead option for lunch or dinner.
