I used to feel like the sandwich king but I cannot own that one because of JEFF MAURO.  I always made myself a sandwich every Sunday.

I got away from that idea but this Homemade Chicken Salad brings me back to those days.  I hope it brings you back to your favorite deli.  I used to go out for lunch all the time before I started all my cooking.  One of my favorite chicken salad sandwiches was at PERRY’S DELI here in Chicago.  I provided a youtube link from an old Chicago TV show so you could see how big these sandwiches were.

My chicken salad is quite basic.  I love the spice mixture I used for this recipe.  I used adobo seasoning for my salt.  Of course, I used celery salt.  Instead of traditional black pepper, I used lemon pepper.  It is my new favorite spice.  I also added a real good grainy mustard to the mayo.

The other trick in this chicken salad I learned from Ina.  We could all learn a lot from Ina.  She always started with skin on, bone in chicken breasts.  I spiced them liberally with the above referenced spices.  The breasts are baked in the oven and cooled.  The chicken has so much flavor from the spices, skins and bones. 

I have made quite a variety chicken salad sandwiches.  A couple of my favorites include a SRIRACHA VERSION and a CURRY VERSION.  My recipe for this Homemade Chicken Salad is pretty traditional.  I added red onions as well as the celery.  I like the additional crunch and sweetness the onions provide.

The cast of characters.

The assembling of the chicken salad.

Homemade Chicken Salad Plated.

The Recipe

Homemade Chicken Salad

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A traditional homemade chicken salad a Feed Your Soul Too spin on spices adding adobo seasoning for the salt and lemon pepper.

Recipe By Feed Your Soul Too

Prep10 minutes mins

Cook40 minutes mins

Total50 minutes mins

Servings6 people

Scale

1x2x3x

Ingredients 

• ▢ 4 Whole Bone in, Skin on, Chicken Breasts
• ▢ 3 Stalks Celery, rough chop
• ▢ 1/2 Medium Red Onion, diced
• ▢ 2 Tbsp Adobo Seasoning, divided
• ▢ 2 Tbsp Lemon Pepper, divided
• ▢ 1 Tbsp Celery Salt, divided
• ▢ 1/4 Cup Mayonnaise
• ▢ 2 Tbsp Grainy Mustard

Instructions 

• Begin by taking 1/2 of the spices and liberally applying to the chicken.  Bake in a 325 degree oven for 20 minutes.  Remove from the oven and let cool.

  Once cool, pull the chicken off the bone.  Cut into 1″ cubes.  

  In a bowl, combine the chicken, red onion, mayo, mustard and remaining spices.  mix well.

  To make the sandwich use whatever you like.  I used gluten free bread that I toasted and added lettuce and a good slice of a beefsteak tomato.

  Serve and enjoy!