Copycat Jersey Mike’s Chicken Salad
Tender cooked chicken forms the hearty base of this creamy salad.Mayonnaise creates a smooth and rich dressing.Finely chopped celery adds fresh crunch and texture.Onion and simple seasonings provide savory flavor.Chilling allows the ingredients to blend beautifully.Perfect for sandwiches, wraps, salads, crackers, and easy lunches.
Ingredients
For the Chicken Salad
- 3 cups cooked chicken, finely chopped or shredded
- ¾ cup mayonnaise
- ¼ cup finely chopped celery
- 2 tablespoons finely minced yellow onion
- 1 tablespoon sweet pickle relish, optional
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh parsley, optional
For Serving
- 6 soft submarine rolls or sandwich buns
- Lettuce leaves
- Tomato slices
- Thinly sliced onion
- Pickles
- Salt and black pepper, to taste
- Banana peppers, optional
Instructions
Prepare the Chicken
- If starting with raw chicken, cook boneless, skinless chicken breasts or thighs until they reach an internal temperature of 165°F (74°C).Allow the chicken to cool completely.For the most consistent deli-style texture, finely chop the chicken rather than shredding it into very large pieces.If using leftover chicken or rotisserie chicken, remove the skin and bones before chopping.
Prepare the Vegetables
- Finely dice the celery and onion.The smaller the pieces, the more evenly they will distribute throughout the chicken salad.If using pickle relish, drain any excess liquid before adding it.
Combine the Chicken and Vegetables
- Add the chopped chicken, celery, onion, pickle relish, and parsley to a large bowl.Pour the dressing over the mixture.
Mix Gently
- Fold everything together with a spatula or large spoon.Mix until the chicken is evenly coated but avoid excessive stirring, which can make the texture pasty.
Adjust the Texture
- Taste the chicken salad.If you prefer a creamier consistency, add another tablespoon of mayonnaise.If you prefer a brighter flavor, add a small squeeze of lemon juice.Adjust salt and pepper as needed.
Chill
- Cover the bowl and refrigerate for at least 30 minutes.For the best flavor, allow the chicken salad to chill for 1–2 hours.
Prepare the Sandwich
- Slice the submarine rolls lengthwise.Add a layer of lettuce.Spoon a generous portion of chicken salad onto the roll.Add tomato slices, onion, pickles, banana peppers, or other preferred toppings
Serve
- Serve immediately while chilled.For an even more deli-style presentation, wrap the sandwich tightly in parchment paper for a few minutes before serving.
Notes
- Chicken: Rotisserie chicken is a convenient shortcut for this recipe.
- Texture: Finely chopped chicken gives the salad a classic deli-style consistency.
- Mayonnaise: Full-fat mayonnaise creates the richest texture.
- Celery: Finely chopping the celery distributes its crunch without overpowering the chicken.
- Onion: Use a mild onion if you prefer a softer flavor.
- Relish: Pickle relish is optional and can be omitted for a more savory version.
- Chilling: Refrigerating the salad allows the flavors to blend.
- Copycat disclaimer: This is a homemade copycat-inspired recipe, not an official restaurant recipe.