The best recipe for New York style deli chicken salad with mayonnaise, onion, celery and red wine vinegar. Copycat Round Swamp Farm Hampton style recipe.
Jump to:
The first time I recipe tested this chicken salad, I was surprised how much it tasted like store bought, but better. It’s such a classic and so simple to make.
Grab a scoop right out of the deli container. Great with crackers, topped on a salad, on a wrap, as a sandwich or with raw veggies. You'll love this deli tuna salad recipe.
Check out these delicious dips - Buffalo Chicken, Jalapeño Popper Chicken Dip, Cowboy Caviar, 2 Ingredients Nacho Cheese Sauce or White Queso and, Corn Dip with Cream Cheese.
Ingredients
Chicken- White meat is highly recommend, cuts like the breast or tenders. You can also substitute store bought rotisserie chicken breasts.
Vegetables- Fresh onion and celery.
Vinegar- Red wine vinegar is recommended. Any vinegar like white, apple, champagne, rice, or coconut would be great substitutes.
Mayonnaise - Choose your favorite mayo brand like Hellman’s, Best Foods, Duke’s, or Kraft.
Spices- Garlic powder, onion powder, salt, white pepper, and a sprinkle of poultry seasoning (when oven baking the chicken).
Techniques For The Best
The secret to deli style chicken salad is using the food processor. You want small pieces of celery, onion, and chicken. Try not to over process the chicken to prevent a paste like texture. Similar to Round Swamp Farm style recipe.
I recommend processing the chicken breast in pieces, a little at a time. It allows the food processor to evenly chop the chicken.
Most deli’s use thick mayo, Hellman’s or Best Foods and Duke's are really popular store bought choices. Full fat mayo has the most classic flavor.
When mixing the mayo into the chicken you want it to be warm. It helps the chicken soak in the flavors of the vegetables and creamy mayo.
I prefer baking the thinly sliced seasoned chicken, but poaching it in water or broth with spices is an alternative.
Check out these deli-style salads recipes- Tuna, Seafood, Egg Salad, and Pimento Cheese.
High Protein and Lower Fat Substitutions
If you would prefer a healthier chicken salad, substitute a 1:1 ratio. I like to use a combination of the following options.
Light Mayo - Reduced Fat brands like Hellman’s, Dukes and Kraft.
Mayo Alternatives - Organic, Avocado, Kewpie and Vegan.
Sour Cream - Full fat and Light or Reduced Fat.
Yogurt - High Protein Plain Greek Yogurt, Non and Reduced Fat.
Cottage Cheese - Blended Cottage Cheese is another delicious high protein alternative. You want to use a food processor or stick blender for a very smooth texture.
Popular Mix In’s
If you would like to add even more flavor or want to change up a few ingredients, check out these delicious options.
- Grapes
- Cranberries
- Apples
- Bacon
- Cheddar Cheese
- Green Onions
- Jalapeños
- Red Onion
- Cucumbers
- Pecans
- Walnuts
- Almonds
- Lemon Juice
- Italian Parsley
- Basil
- Dill
- Chives
- Dijon Mustard
- Dill Relish
- Sweet Relish
- Diced Pickles
- Hot/Buffalo Sauce
- Ranch Seasoning
- BBQ Sauce
Storage and Leftovers
Homemade chicken salad should be stored in an airtight container or deli container for up to 5 days in the refrigerator.
Recipe Testing
After testing this recipe a few times my best recommendation is to allow the chicken salad to chill for a minimum of 4 hour after mixing.
Honestly overnight is even better. It really allows the flavors to develop.
Step By Step Instructions
Cook The Chicken Breast
- Grab the chicken and spices.
2. On a sheet pan add chicken breast in one layer. Season with a light sprinkle of poultry seasoning, salt, pepper, onion powder, and garlic powder.
3. Oven bake at 350F for 18-25 minutes or until they have an internal temperature of 165F. Try not to overcook. Remove from oven and let cool for 5 minutes.
Food Processor
4. In a food processor add celery and onion.
5. Pulse until you have very small pieces. Remove and set aside.
6. Add half of the warm chicken to the food processor.
7. Pulse until it has been shredded to small pieces. It took three batches for me. Remove and place in mixing bowl. Try not to over process.
Mixing
8. In the mixing bowl with the shredded chicken add the processed celery and onion, red wine vinegar, and mayo.
9. With a rubber spatula mix well.
10. Add more mayo, salt and pepper if needed.
11. Place mixture into a deli container or air-tight bowl.
12. Chill the chicken salad in the refrigerator for at least one hour. Overnight is best, it really allows the flavors to meld together well. Enjoy.
Deli Chicken Salad
Equipment
- Food Processor
- Mixing Bowl
- Rubber spatula
- Measuring Tools
Ingredients
- 2 lbs. Chicken Breast, thin sliced or substitute
- 1 Celery Stalk, fresh
- 1 cup Mayo, plus if needed or substitute
- ⅓ piece Onion, fresh
- 1-2 teaspoon Red Wine Vinegar
- Salt, White Pepper, Onion Powder, Garlic Powder, Poultry Seasoning
Instructions
Cook The Chicken Breasts
- On a sheet pan add chicken breast in one layer. Season with a light sprinkle of poultry seasoning, salt, pepper, onion powder, and garlic powder.
- Oven bake at 350F for 18-25 minutes or until they have an internal temperature of 165F. Try not to overcook. Remove from oven and let cool for 5 minutes.
Food Processor
- In a food processor add celery and onion. Pulse until you have very small pieces. Remove and set aside.
- Add half of the warm chicken to the food processor. Pulse until it has been shredded to small pieces. Try no to over process, the texture will be pasty. It took two batches for me. Remove and place in mixing bowl.
Mixing
- In the mixing bowl with the shredded chicken add the processed celery and onion, red wine vinegar, and mayo.
- With a rubber spatula mix well. Add more mayo, salt and pepper if needed.
- Place mixture into a deli container or air-tight bowl. Chill the chicken salad in the refrigerator for at least one hour. Overnight is best, it really allows the flavors to meld together well. Enjoy.
Leave a Reply