How To Make NYC Deli Chicken Salad
This NYC deli-style chicken salad is made with tender poached chicken, mayonnaise, and celery. Simple, creamy, and perfect for sandwiches.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, about 4 chicken breast halves
- ½ cup mayonnaise (add more or less to your liking)
- ½ cup finely chopped celery (2 stalks)
- 2 tablespoons chopped parsley (optional)
- kosher salt to taste
Instructions
- Place the chicken breasts in a pot and cover with water. Bring to a gentle simmer and cook for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F. Let the chicken cool.
- Once cooled, shred the chicken using two forks or chop it into small pieces.
- In a large bowl, combine the chicken, mayonnaise, celery, and parsley.
- Season with additional salt if needed.
Notes
For the full recipe for poaching chicken, check out this article.
Optional mix-ins for added flavor: Add lemon juice, grated yellow onion (using the large holes of a box grater), dill, chopped sour pickles, and yellow mustard.
Storage: Store the chicken salad in an airtight container in the refrigerator for 2-3 days. Do not freeze.
Nutrition
Calories: 257.5kcalCarbohydrates: 0.4gProtein: 24.3gTotal Fat: 16.9gSaturated Fat: 2.8gCholesterol: 80.4mgSodium: 257mgPotassium: 447mgFiber: 0.1gSugar: 0.2g
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