New York Deli Chicken Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 large chicken breasts (about 1 1/2-2 pounds)

2 tablespoons Better than Bouillon chicken base

1/2 cup finely diced celery

1/4 cup finely diced onion

1 teaspoon salt (plus more to taste)

1/4 teaspoon white pepper

1/4 teaspoon granulated garlic

1 tablespoon granulated sugar (plus more to taste)

2 teaspoons Dijon mustard

1 cup mayonnaise

Directions

Soak the diced onion in water. Drain the onions before mixing the chicken salad in step 5 below.

Heat a large saucepan or pot of water with the chicken base so that the chicken breasts will be submerged by at least 3 inches of water.

Once boiling, add the chicken breasts and cover. Bring back to a boil and once boiling, remove the pot from the heat and set aside for at least 20 minutes.

Chop the chicken breasts into chunks and spread out on a cutting board to cool. Sprinkle the pepper, salt, granulated garlic, and sugar on top of the chicken pieces so that it absorbs all of the flavor.

Once the chicken is cool, add it to a large bowl along with the celery, drained onion, mustard, and mayonnaise. Taste test and season with more salt and pepper if required.

It is highly recommended to cover and refrigerate the chicken salad overnight. The next day, any excess liquid should be drained, and a bit more mayo can be mixed in before serving. Enjoy!

Nutrition

• Calories: 513 kcal
• Total Fat: 24 g
• Saturated Fat: 5.5 g
• Cholesterol: 193 mg
• Sodium: 967 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 0.4 g
• Total Sugars: 5.1 g
• Protein: 61.2 g