Deli-Style Chicken Salad

Poached chicken breasts, tender to the bite, bound in a creamy dressing. The crunch of celery and lemon acidity balance the richness of the mayonnaise.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 522
• Protein: 33 g
• Carbs: 10 g
• Fat: 40 g

Ingredients

• 600 g White chicken ( poached and shredded )
• 150 g Japanese mayo ( well chilled )
• 2 piece Apium graveolens ( finely diced )
• 0.5 piece Red onion ( finely minced )
• 1 tbsp Lime juice ( freshly squeezed )
• 1 tsp Mustard ( for the kick )
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Classic mayonnaise

Instructions

1. Poaching the chicken

   Submerge the chicken breasts in a pot of simmering salted water. Cook for 12 to 15 minutes until the meat is opaque at the center but remains tender under finger pressure.

2. Vegetable preparation

   Cut the celery stalk into small even cubes for crunch. Finely slice the red onion. Coarsely chop the flat-leaf parsley.

3. Shredding

   Once the chicken has cooled slightly, shred it by hand or using two forks into irregular pieces. This allows the sauce to better cling to the fibers.

4. Binding

   In a large mixing bowl, combine the Japanese mayonnaise, classic mayonnaise, mustard, and lime juice. Add the chicken and vegetables. Mix until the sauce coats every piece.

5. Seasoning and resting

   Adjust salt and pepper. Let it rest in the refrigerator for at least 30 minutes: the cold firms up the sauce and develops the flavors.

Chef's tips

• Don't overcook the chicken; it needs to stay moist to absorb the dressing.
• Hand-shredding provides a much better texture than using a knife.
• Serve in a toasted brioche bun or on a bed of Romaine lettuce.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.