Instructions:
Step 1:
Treat the chicken breasts and thighs with a drizzle of olive oil. Sprinkle them with granulated onion, freshly cracked black pepper, and a pinch of sea salt.
Step 2:
Lay the seasoned chicken pieces in a baking dish, cover lightly with aluminum foil, and bake at 350°F (175°C) for about 25–30 minutes. Ensure the thickest part of the breast reaches at least 165°F (74°C) internally.
Step 3:
Allow the chicken to cool for at least 10 minutes before refrigerating for an hour. Once cooled, dice the chicken into ¼-inch-long and ½-inch-wide pieces. Mix with the diced celery and mayonnaise in a large bowl until well combined.
Step 4:
Cover the bowl and let it rest in the refrigerator for 1–2 hours (or overnight) to allow the flavors to meld beautifully.
Step 5:
Before serving, adjust the taste with more salt and freshly ground black pepper if needed.
Conclusion
Deli-style chicken salad stands as a testament to the enduring appeal of simple yet satisfying culinary creations. Tender chicken, crunchy vegetables, and creamy dressing come together in perfect harmony.
Whether enjoyed between slices of bread, atop fresh lettuce, or as a dip with crackers, its versatility makes it a true favorite. You can customize it with grapes, nuts, herbs, or even swap the mayo for Greek yogurt to suit your taste.
Beyond the recipe, chicken salad carries comfort and nostalgia, reminding us of family gatherings, picnics, and shared meals. It’s a dish that adapts effortlessly to any occasion, always impressing with its refreshing taste and satisfying texture.
