Deli Chicken Salad
This New York deli style chicken salad has shredded chicken breasts, celery, onion, and mayo. Copycat Round Swamp Farm Hamptons recipe.
Servings: 8 32oz.
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.