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Creamy diced chicken salad with small pieces of celery in a white bowl

Deli-Style Chicken Salad

Creamy chicken salad with small pieces of baked chicken, finely diced celery and mayonnaise. Chill the chicken before mixing, then let the finished salad chill before serving.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting and chilling 2 hours 10 minutes
Total Time 3 hours
Course lunch, Salad
Servings 6 servings

Ingredients
  

  • 500 grams boneless, skinless chicken breasts about 1.1 lb
  • 300 grams boneless, skinless chicken thighs about 10.6 oz
  • 2 Tbsp olive oil
  • ½ tsp sea salt plus more to taste
  • ¼ tsp black pepper plus more to taste
  • ½ tsp granulated onion
  • ⅔ Cup mayonnaise
  • 3 stalks celery finely diced

Instructions
 

  • Heat the oven to 350°F (175°C). Coat the chicken breasts and thighs with the olive oil. Season evenly with the granulated onion, sea salt and black pepper.
    Chicken breasts and thighs coated with oil and simple seasonings in a baking dish
  • Arrange the chicken in a baking dish and cover loosely with foil. Bake for 25 to 30 minutes, until the thickest part of each breast and thigh reaches 165°F.
    Cooked chicken breasts and thighs resting in a baking dish with a little cooking juice
  • Let the chicken rest in its juices for 10 minutes. Transfer to a shallow container and refrigerate for at least 1 hour, until completely cold.
  • Cut the cold chicken into small pieces, roughly ¼ inch by ½ inch.
    Small bite-size pieces of cooked chicken in a stainless mixing bowl
  • Put the diced chicken, finely diced celery and mayonnaise in a large bowl. Fold gently until evenly coated.
    Diced cooked chicken topped with finely chopped celery and mayonnaise in a mixing bowl
  • Cover and refrigerate for 1 to 2 hours, or overnight. Stir gently, taste and add more sea salt or black pepper if needed before serving.
    Diced chicken and celery evenly coated with mayonnaise in a stainless bowl

Notes

Makes about 6 servings; the yield depends on how the salad is served. Times are estimates and include 20 minutes of preparation, 30 minutes of baking, 10 minutes resting, at least 1 hour chilling the chicken and at least 1 hour chilling the mixed salad. A longer final chill adds to the total time.
Use cold chicken and finely diced, dry celery. Fold gently to keep the chicken pieces intact. Taste after the final chill before adding extra salt or pepper.