Ingredients
Equipment
Method
Step 1
- Cook the chicken breasts in lightly salted water until fully cooked, about 15 minutes. Let the chicken cool slightly before shredding or chopping.

Step 2
- Finely mince the celery and onion. Smaller pieces help create the classic creamy deli-style texture.

Step 3
- Place the chicken into a large mixing bowl and add mayonnaise. Stir gently until evenly coated.

Step 4
- Add minced celery, onion, brown sugar, garlic powder, salt, and black pepper into the bowl.

Step 5
- Mix everything together carefully until creamy and fully combined. Do not overmix or the chicken can become mushy.

Step 6
- Cover the bowl and refrigerate the chicken salad for atleast 1 hour before serving for the best flavor.

Step 7
- Serve chilled on sandwich bread, croissants, crackers, or lettuce wraps.

Notes
- Full-fat mayonnaise gives the closest deli-style flavor and texture.
- Rotisserie chicken can be used for a faster version.
- This chicken salad tastes even better the next day after chilling overnight.
- Store leftovers in the refrigerator for up to 4 days.
- Add crispy bacon or dried cranberries for extra flavor variations.
