Step 1: Prep the Chicken
Finely chop or shred your cooked chicken into small, uniform pieces. Rotisserie chicken works beautifully here. Remove skin and discard.
Step 2: Chop the Vegetables
Finely dice celery and red onion. Chop parsley. The smaller the pieces, the more evenly they distribute throughout the salad.
Step 3: Make the Dressing
In a small bowl, whisk together:
Mayonnaise
Sour cream or Greek yogurt
Lemon juice
Dijon mustard
Salt
Pepper
Garlic powder
Paprika
Step 4: Combine
In a large bowl, combine:
Chopped chicken
Celery
Red onion
Parsley
Add the dressing and fold gently until everything is evenly coated.
Step 5: Chill
Cover and refrigerate for at least 30 minutes (2 hours is even better). The flavors need time to meld.
Step 6: Serve
Serve on bread, croissants, lettuce cups, or with crackers.
Pro-Tips for Deli-Style Chicken Salad
1. Use Rotisserie Chicken
It’s the ultimate shortcut. Pick up a rotisserie chicken, shred the meat, and you’re halfway there.
2. Chop, Don’t Shred (for Deli-Style)
For that classic deli texture, finely chop the chicken rather than shredding it. It gives you a more uniform, spreadable consistency.
3. Chill Before Serving
Those 30 minutes in the fridge aren’t optional. The flavors meld and deepen.
4. Taste and Adjust
Add more salt, lemon, or pepper to suit your taste.
5. Make It Your Own
See variations below—this recipe is a canvas.
Endless Variations
Classic Deli:
As written—simple, timeless, perfect.
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