How to make the New York Deli Chicken Salad Sandwich

/ @potofplenty
Here are the ingredients listed in the image:
- 3 large chicken breasts (about 1 1/2-2 pounds or 680-900g)
- 2 tablespoons (26g) Better than Bouillon chicken base
- 1/2 cup (45g) celery, finely diced
- 1/4 cup (45g) yellow onion, finely diced
- 1 teaspoon (6g) salt, plus more to taste
- 1/4 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1 tablespoon (14g) granulated sugar, plus more to taste
- 2 teaspoons Dijon mustard
- 1 cup (220g) mayonnaise
Buns x6
Lettuce X1
Tomato x1
Instructions
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!
Notes
It is highly recommended to refrigerate overnight. The flavor will be far better and the chicken salad can be thoroughly drained to remove excess water.
Leftovers can be saved in the fridge for up to 3 days.
00:00 Preparation and chopping
04:04 Poaching chicken
06:02 Seasoning the poached chicken
09:22 Making the New York Delci Chicken Salad Sandwich
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[@konstantinch2388]

Looks delicious! Just in time for the picnic season too:)

[@arwiviv]

Im a sip and feast sub so I did see his video already. His recipes are all very solid, especially if you're into Italian-American food.

[@PotOfPlenty]

Believe it or not he's right about the next day it did taste better

[@arwiviv]

@@PotOfPlenty Yep. I think that holds true for most cold salads.

[@2Wheels_NYC]

Nice job! Jim from Sip & Feast only lives about a half hour from me! Great guy!

[@PotOfPlenty]

Does he have a restaurant?

[@2Wheels_NYC]

@PotOfPlenty Nope, but he's great in the kitchen, and had worked plenty in the industry here on Long Island. Do you have an Instagram I can follow?

[@PotOfPlenty]

Now that the channel is taking off, I should start posting to Insta frequently. @foodfighterzurich But I'm trying to change it to pot of plenty

[@theresahernandez6923]

❤Excellent recipe and demonstration. I grate a shallot instead of using a chopped onion. My husband can’t eat raw onions.

[@PotOfPlenty]

Thank you for the invaluable tip! I hope it helps other pot of plenty viewers. What other interesting videos have you been watching?

[@theresahernandez6923]

@@PotOfPlenty Thank you so much for responding. I have been looking for BBQ recipes. How to cook steaks, chops, chicken and fish. I think a good idea might be what to do when you plan a BBQ and it rains; how to cook everything inside? This might seem obvious but I have a few friends who are very upset because it’s Memorial Day in the USA Today and it’s raining in New York. The fact that you responded so quickly to my post is excellent. I have never had a chef do that. It makes for an interactive channel; one in which the viewer knows they will get a response. I subscribed to your channel and will tell my friends. Much luck and blessings to you and your family.

[@PotOfPlenty]

Hello there! Thank you for subscribing and your thoughtful comment. For a rainy day BBQ, here's how to bring the flavors inside: Steaks: Use a cast-iron skillet or grill pan. Sear steaks for 2-3 mins per side, finishing in the oven if needed. Chops: Sear and then oven-roast at 375°F until internal temp reaches 145°F, or broil on high. Chicken: Bake at 400°F until 165°F inside, or use a grill pan for grill marks. Fish: Bake at 400°F until it flakes easily, or pan-sear for a crispy exterior. Tips: Use smoked paprika or liquid smoke for BBQ flavor, and ensure good kitchen ventilation. Enjoy your Memorial Day BBQ!

[@theresahernandez6923]

@@PotOfPlenty Thank You so very much. I just told my friends about your channel and now I will tell them see what you wrote. You just saved the day!

[@SS4Xani]

Minus the celery/onion (for textural reasons) this actually sounds really good.

[@PotOfPlenty]

The onion and celery are essential, but if you dislike onion and celery, I can see where your are coming from.

[@2Wheels_NYC]

Very traditional here

[@PotOfPlenty]

Same here, I think the celery and onion is nice.

[@PotOfPlenty]

@2Wheels_NYC Do you ride a bike?

[@2Wheels_NYC]

@@PotOfPlenty Bicycles, motorcycle, dirt bikes...

[@daithi007]

😂😂😂