|Cooked chicken, celery, mayonnaise and a little pickle relish, makes up a classic, old-fashioned, deli style chicken salad. It's a favorite!|
Old-Fashioned Deli Style Chicken SaladRotisserie chicken purchased from your local grocery store deli is a great quick meal for those rushed weekday dinners. Buy the larger one and you'll have some leftover chicken, perfect for this chicken salad.
Otherwise, just prepare a whole chicken just like you do for soup or chicken and dumplings, or try my oven poached version, because this is one great sandwich!
There aren't too many versions of chicken salad I've run across that I don't love to be honest. Tarragon, even curry are a little unusual but tasty, though I lean more toward the dried cranberry and honey chicken salad, or my grown up tea room style with apple, grapes and pecans, and in my case, another little secret ingredient! The one that many of us love the most, is this very simple, old-fashioned, deli style. I often add chopped, boiled eggs to mine.
For a touch of nostalgia, serve the sandwiches wrapped in butcher paper or waxed paper. Simply place the sandwich on the paper with the top edge folded under. Fold the bottom up, and tuck the sides around the back of the sandwich. Helps hold in the filling and so country chic!
Try the cranberry version made with dried cranberries and chopped pecans, or the honey mustard version too - honey, mustard, green chilies - delish!
For more of my favorite chicken salad recipes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Deli Style Chicken Salad©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 1 to 1-1/2 cups real mayonnaise, or to taste
- 1/4 cup sweet pickle relish, undrained
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 4 cups cooked and shredded, mixed chicken
- 1 cup finely diced celery (about 2 ribs)
In a medium bowl, whisk together 1 cup of the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken and celery and toss, adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together. Taste and adjust seasonings as needed.
Cook's Notes: Poultry seasoning typically contains thyme, sage, marjoram, rosemary, pepper and nutmeg.
Variation: Prepare as above, except add 2 or 3 peeled and chopped boiled eggs.
Honey Mustard Chicken Salad: Prepare as above, except add one can of drained chopped green chilies (or other chili pepper), 4 to 6 tablespoons honey, 2 tablespoons mustard (yellow or brown) and add 1/2 cup of finely chopped purple onion. May also add 1/3 cup of finely chopped pecans.
Cranberry Pecan Chicken Salad: Prepare as above except omit pickle, and add 1/3 cup finely chopped pecans and 1/4 cup dried cranberries.
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©Deep South Dish
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