New York Deli Chicken Salad
This classic New York deli style chicken salad is easy to make and perfect on sandwiches, with greens, or by itself!
Servings: 4
Ingredients
- 3 large chicken breasts about 1 1/2-2 pounds
- 2 tablespoons Better than Bouillon chicken base
- 1/2 cup finely diced celery
- 1/4 cup finely diced onion
- 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!
Video
Notes
- It is highly recommended to refrigerate overnight. The flavor will be far better and the chicken salad can be thoroughly drained to remove excess water.
- Leftovers can be saved in the fridge for up to 3 days.
Nutrition
Calories: 513kcal | Carbohydrates: 10g | Protein: 61.2g | Fat: 24g | Saturated Fat: 5.5g | Cholesterol: 193mg | Sodium: 967mg | Potassium: 556mg | Fiber: 0.4g | Sugar: 5.1g | Calcium: 43mg | Iron: 3mg
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