Pan-Seared NYC Deli Style Chicken Salad

A healthier (and dare I say tastier?) take on the classic NYC Deli staple.

Hey gang!

I’m back with the third installment in my series where I answer the question “what if we made chicken salads that weren’t mayo-drenched, boring disasters?”

This time around is my take on a classic NYC deli style chicken salad; juicy seared chicken gets combined with thinly sliced celery, a little red onion, fresh herbs, and some lemon zest to brighten everything up and keep those tastebuds moving.

It’s got all of those nostalgic flavors you look for in a good chicken salad but delivered in a much healthier, protein-packed way (plus the browned chicken really takes the flavor to that next level). Scoop some onto a nice toasted roll and you’re SET.

Macros and Low-Calorie/High-Protein Version are at the bottom of this post.

I hope you enjoy!

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Pan-Seared NYC Deli Style Chicken Salad

Servings: 4-5 portions
Store in an airtight container and use within 3-5 days.

Salad Ingredients:
4 8 oz chicken breasts (900g total) *see note
1 tbsp neutral oil (15ml)
2 stalks celery, sliced thinly
1/4 red onion, minced
½ bunch parsley, minced
Zest from 1 lemon, juice from 1/2
1-3 tbsp of mayo (as needed to bind) (15-45ml)
Salt & pepper to taste (use LOTS of pepper)

*Note: If your chicken breasts are thick like the ones in my video above, I strongly encourage you to slice them in half lengthwise so they are cooked through by the time you finish searing them. Alternatively, you can sear your chicken and then transfer it to your oven to finish cooking through.

Instructions: