3 Easy Deli-Style Chicken Salad Recipe Ideas

Chicken Salad Recipe fans, this is your deli counter—at home. Today we’re riffing on three classics that deliver tang, crunch, and creaminess without fuss: a honey mustard bowl with nutty snap, a bright and fruity Waldorf, and a cool-and-creamy cucumber-dill mix.

Each one is fast to assemble, perfect for make-ahead lunches, and friendly to swaps—so you can keep things interesting all week. Use leftover roast, poached breasts, or store-bought rotisserie to build an easy chicken salad that tastes like it came from your favorite deli case.

Along the way you’ll pick up chicken salad ideas for texture, seasoning, and serving—great for picnics, meal prep, and those chicken salads for dinner nights when you want something satisfying but light.

Chicken Salad Recipe: Deli-Style Game Plan

Start with cooked chicken you like—diced for a tidy chicken breast salad, or shredded for extra juiciness.

Build balance: creamy (mayo or Greek yogurt), crunchy (celery, nuts, cucumber), fresh (herbs, lemon), and tangy (mustard, vinegar). Season boldly and chill briefly so flavors marry. Serve in sandwiches, lettuce cups, or over greens.

The three versions below keep measurements flexible and focus on flavor principles, so you can make a true homemade chicken salad that fits your pantry and taste.

Honey Mustard Chicken Salad (Nutty Crunch)

Sweet meets tangy in this deli favorite. Dijon and honey bring zip and gloss; sliced almonds add a toasty crunch that keeps every bite lively. Green onions give gentle bite without overpowering. This version is a weeknight hero—bold enough for sandwiches, light enough for a scoop over arugula.

Ingredients (no exact amounts): cooked chicken breast or shredded rotisserie, Dijon mustard, honey, white vinegar, mayonnaise (or part Greek yogurt), sliced almonds, sliced green onions, a pinch of garlic and white pepper, and salt to taste.

How to make it (briefly): Whisk mayo with Dijon, honey, and a small splash of vinegar until smooth and glossy. Season with salt, a pinch of garlic and white pepper. Fold in chicken, green onions, and almonds until just coated. Chill for a short rest so the dressing sets. Serve on toasted sourdough, in croissants, or spooned into lettuce cups for a lighter plate.

Make it yours: Swap almonds for pecans or sunflower seeds. Add a squeeze of lemon for extra brightness or a spoon of yogurt for a lighter body. For a picnic-friendly Chopped Chicken Salad vibe, toss in chopped romaine and cucumbers right before serving.

Waldorf Chicken Salad (Crisp, Fruity, Classic)

This deli staple balances creamy dressing with juicy fruit and nut crunch. Diced apple and halved grapes bring natural sweetness while celery and walnuts add texture. A hint of lemon keeps the whole bowl lively and never heavy.

Ingredients (no exact amounts): cooked diced chicken, mayonnaise (or part yogurt), lemon juice, a tiny pinch of sugar, diced celery, chopped walnuts, diced red onion, diced apple, halved seedless grapes, salt and pepper to taste.

How to make it (briefly): Stir mayo with a splash of lemon and a light pinch of sugar to round the edges. Season with salt and pepper. Fold in chicken, celery, onion, walnuts, apple, and grapes. Taste and adjust lemon or salt. Chill until slightly set. It’s stellar on brioche or over baby greens with extra walnuts on top.

Make it yours: Swap apples for pear, or walnuts for toasted almonds. A touch of fresh tarragon brings perfume. To nudge it toward a sunny Summer Chicken Salad, add sliced strawberries and extra herbs, then serve it ultra-cold.

Creamy Chicken Cucumber Salad (Cool & Herby)

Think deli-meets-mediterranean: cool cucumber, red onion, and fresh dill folded into a tangy yogurt dressing. It’s refreshing, protein-forward, and perfect for warm days when you still want something satisfying.

Ingredients (no exact amounts): cooked chicken (diced or shredded), Greek yogurt, white vinegar or lemon, granulated garlic, a light pinch of sugar, fine sea salt and white pepper, seeded English cucumber (cut into half-moons), diced red onion, and plenty of minced fresh dill.

How to make it (briefly): Whisk yogurt with a splash of vinegar or lemon, plus garlic, sugar, salt, and white pepper.

Fold in chicken, cucumber, onion, and dill until creamy and cohesive. Chill to crisp the cucumbers and let the dill bloom. Serve in pita pockets or over quinoa and greens.

Make it yours: Add lemon zest for sparkle or swap part of the yogurt for mayo for a rounder mouthfeel. A handful of chopped parsley or basil layers in more freshness.

For a noodle-friendly twist, toss with small pasta or ramen noodles for a breezy Chicken Noodle Salad that’s picnic-ready.

Serving, Swaps & Time-Savers

Use what you have. Rotisserie meat delivers speed for an excellent rotisserie chicken salad; chilled poached breasts give the neatest cubes for a pristine deli look. Build sandwiches with toasted sourdough, croissants, or whole-grain bread, or keep it light with crisp lettuce cups. For crunch, rotate celery, fennel, cucumbers, nuts, or seeds. If you want a truly green-forward bowl, fold any of these mixes into a big broccoli chicken salad with blanched florets and extra lemon. When you crave variety all week, make two small batches instead of one large one so textures stay snappy.

Meal Prep, Storage & Dinner Ideas

Each salad holds up well in the fridge for 3–4 days when stored in airtight containers. Keep delicate add-ins (nuts, fresh herbs, lettuce) separate and stir them in before serving.

For effortless weeknights, set out a small deli spread with one fruity option, one nutty, and one herb-forward—everyone can assemble wraps, sandwiches, or bowls.

Add tomato slices, pickles, and extra herbs to keep things vibrant. If you want heartier chicken salads for dinner, spoon the salad over grains, roasted sweet potatoes, or a simple farro pilaf.

On hot days, lean on the cucumber-dill version as your go-to summer chicken salad—it’s cooling without feeling sparse.

Pro Tips for Next-Level Texture

Small details make deli style shine. Dice chilled chicken for clean cuts and a tidy chicken breast salad; shred warm meat if you prefer a softer, spreadable finish. Salt lightly and build seasoning with acid—lemon or vinegar—so the dressing stays bright, not heavy.

For body without excess heaviness, split mayo with Greek yogurt. Nuts taste better toasted; cool them before folding in so they don’t wilt the dressing. Finally, give any homemade chicken salad a short chill—flavors settle and the texture firms just enough for scooping.

Why Watch the Video

This post curates ideas inspired by Sip and Feast’s deli-style trio. The video shows techniques in action—how to balance sweetness and tang, how finely to chop, and how to assemble generous sandwiches—without requiring you to memorize strict measurements.

Watch to catch the creator’s timing, knife work, and seasoning style, then return to the flexible templates here to make them your own.

Watch the Video

See the techniques and inspiration straight from the source (creator credited below). Here’s the video we’re referencing:

Credit: Video by Sip and Feast on YouTube. This article summarizes ideas and inspiration and does not reproduce the creator’s exact measurements or step-by-step instructions.