I’ve tasted countless chicken salad recipes, but nothing quite compares to Straub’s world-famous version. The first time I tried it, I was shocked—how could something so simple be so addictive? The secret? Huge chunks of perfectly moist chicken, fresh celery, diced celery, and red pepper mixed with real Hellmann’s mayonnaise for that creamy, crunchy perfect taste sensation. My niece Olivia—who’s obsessed with this scrumptious salad—kept chatting about it in text messages, calling it a family-secret recipe from St. Louis. Intrigued, I dug deeper and found it’s their most popular item, made exclusively with fresh-never-frozen all-white meat chicken. No wonder people crave it everyday—it’s decadent yet balanced. After testing, I nailed a copycat version that’s close to the original, saving less $$ (they charge 10 a pound!) while keeping the taste spot-on. Now, whenever the mood strikes, I make it at home—no guilt, just pure satisfaction.
The Ingredients for Straub’s chicken salad recipe
- 2 pounds boneless skinless chicken breasts (or rotisserie chicken breast for shortcuts)
- 1 carrot, 1 rib celery, 1/2 medium yellow onion (simmered in chicken stock, water, bay leaf, black peppercorns)
- 1 cup real mayo (or reduced fat mayonnaise for lighter versions)
- 1/4 cup heavy cream (adds richness; skip if using reduced fat sour cream)
- 5 Tbsp lemon juice (brightens the creamy base)
- 1/2 tsp celery salt, 1/4 tsp white pepper, 1 tsp dried dill weed (key seasonings)
- 3 celery stalks, finely chopped (for crunch)
- 1/2 red bell pepper, diced (adds color and sweetness)
- 2 green onions, sliced (optional but fresh)
- 1/4 cup plus 2 Tbsp tomato-basil feta cheese (unique twist; skip for classic Straub’s)
- 1-2 tsp celery seed (enhances earthy flavor)
- 1-1.5 tsp salt (adjust to taste)
- 6 tablespoons HFCS-free mayonnaise (if avoiding high-fructose corn syrup)
- 1 (4 ounce) deli Pickin’ chicken (pre-cooked alternative)
- 2 large stalks fresh celery (double the crunch)
- 2 teaspoons black peppercorns (for simmering broth)
- 1 pinch white pepper (finishing touch)
How to make Straub’s chicken salad recipe
Here’s how I nail Straub’s chicken salad recipe every time. Start by simmering chicken breasts in a medium saucepan with chicken stock, water, carrot, celery, onion, bay leaf, and peppercorns. Let it boil, then reduce heat to simmer for 20 to 30 minutes until done. Remove the chicken, cool it, and shred into 1 inch pieces (you’ll get about 4 cups). Save that flavorful broth for soups or future batches. Mix the shredded chicken with mayonnaise, heavy cream, lemon juice, celery seed, salt, diced celery, and white pepper in a mix-until-creamy motion. Pack it into an airtight container and let it mellow in the fridge for 24 hours—this is where the magic happens.
When ready, taste and adjust seasoning with more salt or pepper if needed. For serving, toss in a serving bowl with red bell pepper and green onions. Want to level up? In a separate bowl, blend sour cream, feta cheese, and dill, then pour over the chicken mixture. Stir gently, refrigerate until cold, and serve immediately. Pro tip: That liquid from simmering? Gold for future uses. Just cover leftovers and keep chilled—enjoy the crunch!
Notes
- Save that broth! After simmering your chicken breasts with carrot, celery, and onion, strain and freeze the flavorful liquid – it’s gold for future soups or to make chicken salad again.
- For extra creaminess, swap half the mayonnaise with sour cream and add a pinch of dill – my secret trick to mimic Straub’s rich texture without being too heavy.
- Let it rest! The magic happens when the salad chills for 24 hours in an airtight container – the celery seed, white pepper, and lemon juice meld perfectly. If it’s too thick next day, loosen with a splash of the reserved chicken stock.
Nutrition
Straub’s chicken salad packs protein from chicken breasts while keeping carbs low, but watch portions – that mayonnaise and heavy cream add up (about 300 calories per serving). For a lighter twist, I use reduced-fat mayonnaise and skip the sour cream, cutting nearly 100 calories. The celery, onion, and lemon juice add freshness without guilt, while chicken stock keeps it moist without extra fat.
FAQS
Q: Can I use rotisserie chicken instead of boiling my own?
A: Absolutely! Rotisserie chicken works perfectly—just shred 2 cups of the white meat and skip the simmering step. The flavor will be slightly different, but it saves 20 to 30 minutes of cooking time.
Q: How long does this salad last in the fridge?
A: Stored in an airtight container, it stays fresh for 3-4 days. The mayonnaise and lemon juice help preserve it, but the celery and red bell pepper will soften over time—still tasty, just less crunchy!
Straub's Secret Chicken Salad Recipe – Irresistible!
Equipment
- 1 Medium saucepan
- 1 Mixing bowls
- 1 Airtight Container
- 1 Strainer for broth
Ingredients
- 2 lbs boneless skinless chicken breasts or rotisserie
- 1 carrot
- 1 celery rib
- ½ onion simmered
- 1 cup mayo or reduced-fat
- ¼ cup heavy cream optional
- 1.5 Tbsp lemon juice
- ½ tsp celery salt
- ¼ tsp white pepper
- 1 tsp dill
- 3 celery stalks chopped
- ½ red bell pepper diced
- 2 green onions optional
- ¼ cup + 2 Tbsp tomato-basil feta optional
- 1-2 tsp celery seed
- 1-1.5 tsp salt
- 2 tsp black peppercorns broth
- 1 bay leaf broth
- Chicken stock/water for simmering
Instructions
Simmer chicken:
- Cook chicken with carrot, celery, onion, bay leaf, and peppercorns in stock/water for 20-30 mins. Shred into 1" pieces (≈4 cups). Reserve broth.
Mix:
- Combine chicken with mayo, cream, lemon juice, celery seed, salt, diced celery, and white pepper.
Rest:
- Refrigerate in airtight container for 24 hours.
Serve:
- Adjust seasoning, add bell pepper/green onions. Optional: Top with feta-dill-sour cream mix.