Straubs Chicken Salad Recipe

I’ve always been a huge fan of a good chicken salad, and for years I’ve tried to replicate the amazing one from Straub’s.

After a few attempts, I think I’ve finally cracked the code to that perfectly creamy, savory, and refreshing taste.

I made a big batch for a family lunch last weekend, and it vanished in minutes! It’s become my signature dish for potlucks and quick weekday meals.

This Straubs Chicken Salad Recipe is simple, uses basic ingredients, and brings that beloved deli flavor right into your own kitchen.

Ingredients

Here are the simple, fresh ingredients you’ll need to create this classic chicken salad.

• 2 cups cooked chicken breast, shredded or diced: Using freshly cooked and cooled chicken breast provides the best texture. A rotisserie chicken is a fantastic time-saver.
• ½ cup mayonnaise: A quality mayonnaise like Duke’s or Hellmann’s makes a big difference in the creaminess and flavor of the dressing.
• ¼ cup diced celery: This adds that essential, refreshing crunch. Dice it finely so you get a little bit in every bite.
• ¼ cup diced red onion: Provides a mild, sweet-sharp flavor that cuts through the richness of the mayo. Soaking the diced onion in cold water for 10 minutes can mellow its bite.
• 1 tablespoon Dijon mustard: This gives the dressing a tangy depth that is key to the signature Straub’s flavor.
• Salt and pepper, to taste: Always season at the end, as the mayo and mustard already contain salt.

Note: This recipe yields several servings, perfect for meal prep or a small gathering.

Variations

This chicken salad is fantastic as is, but it’s also a great base for your own creative twists.

• Lighter Version: For a lower-fat option, substitute half of the mayonnaise with plain Greek yogurt. This will add a bit of tang and extra protein while keeping the creamy texture.
• No Mayo: If you’re not a fan of mayonnaise, a ripe, mashed avocado can work as a creamy binder. You may need to add a squeeze of lemon juice to prevent it from browning.
• Flavor-Enhancing Add-ins: Add a handful of halved red grapes or dried cranberries for a touch of sweetness. For more crunch and nutty flavor, stir in some toasted sliced almonds or chopped pecans. A little fresh dill or parsley can also brighten up the flavors.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 20-25 minutes (if cooking chicken)
• Total Time: 35-40 minutes (plus chilling time)

Equipment You Need

• Large Mixing Bowl: For combining all your ingredients without making a mess.
• Knife and Cutting Board: To dice your celery and red onion into fine, uniform pieces.
• Measuring Cups and Spoons: For ensuring the dressing-to-chicken ratio is just right.
• Airtight Container: For storing the chicken salad in the refrigerator to let the flavors meld.

How to Make Straub’s Chicken Salad Recipe?

Putting together this recipe is incredibly straightforward. The most important part is allowing the salad to chill, which helps all the individual flavors come together into one cohesive, delicious dish. Once your chicken is cooked and cooled, the rest is just simple mixing and seasoning. It’s a no-fuss process that delivers a truly satisfying result.

Prepare the Chicken

If you are not using a pre-cooked rotisserie chicken, you’ll need to cook the chicken breasts first. You can boil them for about 15-20 minutes or bake them at 400°F (200°C) for 20-25 minutes, until cooked through. Let the chicken cool completely before handling. Once cooled, you can either shred it with two forks or dice it into small, bite-sized pieces. I find that shredding creates a more integrated texture.

Mix the Ingredients

In a large mixing bowl, combine the cooked chicken, mayonnaise, diced celery, diced red onion, and Dijon mustard. Use a spatula or large spoon to gently fold all the ingredients together until the chicken is evenly coated with the dressing. Be careful not to overmix, as this can make the chicken tough. The goal is to have everything nicely combined.

Season and Chill

Once everything is mixed, it’s time to season. Add salt and pepper to taste. Start with a small amount, give it a taste, and add more if needed. The real magic happens when you let the salad chill. Cover the bowl or transfer the salad to an airtight container and refrigerate for at least 30 minutes. This resting period allows the flavors to meld and deepen significantly. An hour is even better if you have the time.

Additional Tips for Making this Recipe Better

Over the many times I’ve made this, I’ve discovered a few little secrets that make a big impact.

• I cannot stress this enough: let it chill! The flavor on day two is even better than on day one. I try to make it the night before I plan to serve it.
• To get the chicken extra tender, I sometimes poach it in chicken broth with a bay leaf and some peppercorns. It infuses the meat with a subtle, savory flavor from the inside out.
• For the best texture, dice your celery and onion as finely as possible. This ensures you get a pleasant crunch and flavor without being overwhelmed by large chunks.
• I always use full-fat mayonnaise. While lighter versions work, the richness of full-fat mayo is what gives this salad its classic, comforting deli-style creaminess.

How to Serve Straub’s Chicken Salad Recipe?

The beauty of this chicken salad is its versatility. For a classic lunch, serve it between two slices of toasted sourdough or a buttery croissant. It’s also delicious in a wrap with some crisp lettuce and sliced tomato. For a lighter, gluten-free option, scoop it onto a bed of mixed greens or into hollowed-out bell peppers or avocados. Serving it with a variety of crackers and veggie sticks, like cucumber and carrots, makes for a great appetizer or party snack.

Nutritional Information

Here is an estimated nutritional profile for one serving of this chicken salad.

• Calories: Approximately 350-450 (depending on the mayonnaise used)
• Protein: 25g
• Carbohydrates: 3g
• Fat: 28g

Make Ahead and Storage

This chicken salad is an excellent make-ahead dish, as the flavor improves with time.

You can store it in an airtight container in the refrigerator for up to four days. Be sure to give it a good stir before serving, as some separation can occur. I do not recommend freezing this chicken salad. Mayonnaise-based dressings tend to separate and become watery when thawed, which will ruin the creamy texture of the dish.

Why You’ll Love This Recipe?

Here are a few reasons why this recipe is sure to become a staple in your home.

• Simple and Quick: Aside from cooking the chicken, this recipe comes together in about 15 minutes with minimal effort. It’s perfect for a last-minute lunch or easy meal prep.
• Classic Comfort Food: It has that timeless, comforting flavor that reminds you of a classic deli sandwich. The balance of creamy, crunchy, and savory is simply perfect.
• Incredibly Versatile: You can serve it in so many ways—on sandwiches, with salads, as a dip with crackers, or as a main dish. It’s a recipe that adapts to any meal or occasion.
• Perfect for Meal Prep: This salad holds up wonderfully in the fridge for several days, making it an ideal choice for planning lunches for the week ahead.