Creamy, savory, and perfectly seasoned—this Deli-Style Chicken Salad brings classic deli counter flavor right to your own kitchen. Made with tender chicken, crunchy celery, and a tangy dressing, it’s a satisfying lunch or light dinner that never goes out of style. Whether you spoon it onto toasted bread, stuff it into lettuce wraps, or serve it with crackers, this chicken salad is sure to become a go-to favorite.
Ingredients
You only need a few everyday ingredients to make this timeless dish:
- 2 ½ to 3 cups cooked chicken, chopped or shredded (rotisserie works great)
- ½ cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely diced
- 2 tablespoons red onion or scallions, finely diced
- 1 tablespoon fresh parsley, chopped (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1–2 teaspoons fresh lemon juice for brightness
How to Make Deli-Style Chicken Salad
Step 1: Prep the Chicken
Chop or shred your cooked chicken into bite-sized pieces. You can use rotisserie, poached, grilled, or even leftover roast chicken.
Step 2: Make the Dressing
In a large mixing bowl, stir together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, garlic powder, onion powder, and lemon juice if using. Season with salt and pepper to taste.
Step 3: Add the Mix-Ins
Fold in the diced celery, onion, and parsley for crunch and flavor.
Step 4: Combine
Add the chicken to the bowl and gently stir until everything is evenly coated in the dressing.
Step 5: Chill and Serve
Cover and refrigerate the chicken salad for at least 30 minutes before serving. This helps the flavors meld together beautifully.
Helpful Tips
- Use cold chicken: It’s easier to chop and absorbs the dressing better.
- Don’t overdress: Start with less mayo if you prefer it lighter, and add more to taste.
- Add crunch: Chopped almonds, walnuts, or even diced apple work great for texture.
Substitutions and Variations
- Low-Fat Version: Use Greek yogurt in place of sour cream and half of the mayo.
- Herb Blend: Add dill, chives, or tarragon for a gourmet deli twist.
- Sweet Style: Stir in halved grapes or dried cranberries and a dash of honey.
- Keto Option: Serve in lettuce cups or on cucumber slices.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It tastes even better after a few hours in the fridge. Make it up to 2 days in advance.
How do I cook chicken for this?
Poach chicken breasts in lightly salted water for 12–15 minutes or roast at 400°F until cooked through. Then cool and shred.
Can I freeze chicken salad?
Not recommended—the mayo-based dressing doesn’t freeze well and may separate when thawed.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Not recommended. The texture changes once thawed.
Serving Suggestions
This deli-style chicken salad is versatile and delicious in so many ways:
- On toasted sourdough or croissants
- Inside lettuce wraps or low-carb tortillas
- With crackers or pita chips for dipping
- Scooped on top of a green salad for a protein boost
More Recipes to Try
Craving more easy and flavorful lunch ideas? Try these:
- Tuna Salad with Greek Yogurt – A lighter twist on another deli classic.
- Egg Salad with Avocado – Creamy and satisfying with a healthy twist.
- Pasta Salad with Chicken and Veggies – Great for meal prep or picnics.
- Creamy Cucumber Dill Salad – Crisp, cool, and perfect as a side.
Deli-Style Chicken Salad is the kind of recipe that never goes out of fashion—simple, adaptable, and always satisfying. With just the right blend of creaminess, crunch, and seasoning, it’s the perfect companion to your favorite bread, wraps, or greens. Give it a try, and make lunch something to look forward to!