Round Swamp Farm Chicken Salad Recipe

Introduction to Round Swamp Farm Chicken Salad Recipe

Round Swamp Farm is known for fresh, simple food made with care — and their chicken salad is a standout favorite. It’s creamy, flavorful, and perfectly balanced. Locals crave it, and visitors remember it. If you’ve ever wanted to recreate that homemade taste, you’re in the right place. This guide walks you through every step to make your own version at home. Let’s get started.

The Story Behind the Recipe

Round Swamp Farm is more than just a market — it’s a Hamptons institution. Known for its farm-fresh produce, baked goods, and prepared foods, the farm has earned a loyal following over the years. Among its most sought-after items is the chicken salad. It’s not fancy, but it’s unforgettable.

What makes it special is its simplicity and quality. The chicken is always perfectly cooked, never dry. The dressing is creamy but not overpowering. Each bite has just the right amount of crunch and flavor. For many locals, it’s a go-to lunch or picnic staple — something they grab without even thinking.

The recipe itself has roots in family tradition. Passed down and fine-tuned over time, it reflects the farm’s commitment to homemade, honest food. There are no shortcuts. Every batch is made with attention to detail and fresh, wholesome ingredients.

Ingredients Overview

To recreate the flavor of Round Swamp Farm’s chicken salad, the ingredients need to be simple, fresh, and high quality. This recipe doesn’t rely on fancy extras — it’s all about balance and clean flavors.

Core Ingredients:

Cooked Chicken

The star of the dish. Use boneless, skinless chicken breasts or thighs. Roasted or poached chicken works best. It should be moist and easy to shred or dice.

Mayonnaise

Provides the creamy base. Choose a good-quality mayo for the smooth, rich texture that ties everything together. For a lighter version, you can mix in some Greek yogurt.

Celery

Adds a crisp bite and fresh contrast. Finely chopped for even texture.

Salt & Pepper

Essential for seasoning. Keep it simple to let the natural flavors shine.

Optional (But Popular) Add-Ins:

Red or Green Grapes (halved)

For a sweet, juicy twist — often used in deli-style chicken salads.

Toasted Almonds or Pecans

Adds crunch and a subtle nutty flavor.

Fresh Herbs

Parsley or dill can brighten the dish. Use sparingly.

Lemon Juice

A splash adds brightness and balance to the creamy dressing.

The key is not to overload the salad with too many ingredients. Round Swamp Farm’s version is known for its clean, classic taste. Start simple, then adjust to suit your preferences.

Choosing the Right Chicken

The chicken you use can make or break this recipe. At Round Swamp Farm, the chicken is always tender, flavorful, and perfectly cooked — never dry or stringy. Here’s how to get it right at home:

Type of Chicken:

Boneless, Skinless Chicken Breasts

Lean, easy to shred or chop, and commonly used. They soak up the dressing well without overpowering the other flavors.

Chicken Thighs (Optional)

Juicier and more flavorful than breasts, but slightly richer. You can mix them in for added depth if you prefer.

Best Cooking Methods:

Poaching (Recommended)

Gently simmer the chicken in water or broth with a few aromatics like bay leaf, garlic, or peppercorns. This keeps the meat moist and subtly seasoned.

Roasting

Oven-roasting with olive oil, salt, and pepper enhances the flavor. It creates a slight golden edge, which adds a rustic touch.

Leftover Rotisserie Chicken

A quick shortcut if you’re in a hurry. Just remove the skin and shred. However, be mindful of salt content and seasoning.

Tips for Perfect Texture:

Cool Before Mixing:

Let the chicken cool completely before adding it to the dressing. Warm chicken can cause the mayo to separate.

Shred or Dice?

Shredded chicken gives a softer, more traditional deli-style texture. Diced chicken offers a chunkier bite. Choose based on your preferred texture.

Avoid Overcooking:

Use a meat thermometer. Chicken is done at 165°F (74°C). Overcooked chicken will turn rubbery and dry.

Step-by-Step Preparation Instructions

Making a great chicken salad is all about timing, texture, and balance. Follow these clear steps to replicate the flavor and feel of Round Swamp Farm’s famous chicken salad at home.

Step 1: Cook and Cool the Chicken

Option A: Poach the Chicken

Place boneless, skinless chicken breasts in a pot. Cover with water or broth. Add optional aromatics (bay leaf, garlic, peppercorns). Bring to a gentle simmer and cook for 12–15 minutes, until internal temperature reaches 165°F (74°C). Remove and let cool completely.

Option B: Roast the Chicken

Preheat oven to 375°F (190°C). Rub chicken with olive oil, salt, and pepper. Bake for 25–30 minutes. Cool before chopping or shredding.

Step 2: Prepare the Dressing

In a large bowl, mix the following:

• ½ to ¾ cup mayonnaise (adjust for creaminess)
• 1–2 tsp lemon juice (freshly squeezed)
• Salt and black pepper to taste

Optional: a dash of Dijon mustard or a small spoon of Greek yogurt for added depth.

Stir until smooth and well combined.

Step 3: Chop the Add-Ins

• Celery: Finely dice 1–2 stalks for crunch.
• Optional: Halve some grapes, chop a small handful of fresh herbs, or toast some nuts if using add-ins.

Step 4: Assemble the Salad

Shred or dice the cooled chicken into bite-sized pieces. Add chicken to the bowl with the dressing. Add chopped celery and any optional ingredients. Gently fold everything together until evenly coated. Don’t overmix.

Step 5: Chill Before Serving

Cover and refrigerate for at least 30 minutes. This allows the flavors to meld and gives the salad a firmer, creamier texture.

Customization Ideas

One of the best things about Round Swamp Farm–style chicken salad is how adaptable it is. While the original keeps things simple and classic, you can easily tailor the recipe to suit your preferences, dietary needs, or seasonal ingredients.

Add a Sweet Twist

Red or Green Grapes (halved):

These are a popular addition for a subtle pop of sweetness and juiciness. They complement the savory chicken beautifully.

Diced Apple or Pear:

Use crisp varieties like Honeycrisp or Bosc. Adds crunch and a fruity contrast.

Dried Cranberries or Golden Raisins:

Ideal for fall or holiday versions. Use sparingly to avoid overpowering the salad.

Add Crunch and Texture

Toasted Nuts:

Sliced almonds, chopped pecans, or walnuts add richness and bite. Toast lightly to bring out their flavor.

Red Onion or Scallions:

For a mild kick and depth. Finely mince to avoid overpowering the salad.

Cucumber or Bell Pepper:

Adds a crisp, refreshing crunch. Use in moderation.

Brighten It Up with Herbs

Fresh Dill:

Classic with chicken and mayo — adds freshness without dominating.

Parsley, Chives, or Tarragon:

Great for a subtle herbal lift. Chop finely and add at the end.

Lighten the Dressing

Greek Yogurt:

Swap out part of the mayo with plain Greek yogurt for a lighter, tangier dressing.

Sour Cream or Crème Fraîche:

A creamy alternative with a touch of sharpness.

Avocado (mashed):

For a creamy, healthy twist — pairs well with lime instead of lemon.

Spice It Up (If You Like Heat)

Dash of Hot Sauce or Cayenne:

Just a little goes a long way.

Diced Jalapeños or Crushed Red Pepper Flakes:

Great for a modern kick — especially if you serve it in lettuce wraps.

Make It Protein-Forward

Add Hard-Boiled Eggs (chopped):

Makes it heartier and more filling — a nod to classic deli-style salads.

Chickpeas or White Beans:

For extra texture and a plant-based protein boost.

Serving Suggestions

Once your chicken salad is chilled and ready, the next step is serving it in a way that complements its creamy, savory goodness. Whether you’re making lunch for yourself or prepping for a gathering, here are a variety of delicious ways to enjoy your Round Swamp Farm–style chicken salad.

Classic Sandwich Style

Bread Choices:

Serve between slices of soft sourdough, multigrain, or a buttery croissant. A toasted brioche bun also works well.

Add Crunch:

Include a few slices of crisp lettuce (like romaine or butter lettuce) and thinly sliced tomato or cucumber for freshness and texture.

Pro Tip:

Lightly toast the bread to prevent sogginess and add a bit of structure to the sandwich.

Lettuce Wraps (Low-Carb Option)

Use large, sturdy leaves like romaine, butter lettuce, or little gem to cradle scoops of chicken salad. This is a great gluten-free or keto-friendly option that still feels fresh and satisfying.

On Crackers or Crostini

Spoon small mounds onto whole-grain crackers, seeded crisps, or toasted baguette slices for an easy appetizer or snack. Great for party platters or quick bites.

Over a Bed of Greens

Make a light but filling meal by serving the chicken salad on top of mixed greens, arugula, or baby spinach. Drizzle with a little olive oil and lemon juice or serve with a slice of avocado for extra richness.

In a Wrap or Pita Pocket

Roll the chicken salad in a whole-wheat tortilla, lavash, or tuck it into a pita pocket with lettuce, sprouts, and shredded carrots for a grab-and-go lunch.

Stuffed into Vegetables

Scoop into halved avocados, tomato cups, or even mini bell peppers for a fun, no-carb presentation. This is a creative way to serve at a brunch or light lunch gathering.

Picnic or Meal Prep Favorite

Pack into a reusable container and pair with crackers, fruit, and a drink for a perfect picnic box or weekday lunch. It holds up well in the fridge, making it ideal for meal prepping.

Presentation Tips

Garnish with a sprig of fresh dill, parsley, or a few cracked peppercorns before serving. Serve chilled — not straight from the fridge, but slightly rested for best flavor and texture.

Make-Ahead & Storage Tips

One of the best things about chicken salad — especially the Round Swamp Farm–inspired kind — is how well it keeps. In fact, it often tastes even better the next day as the flavors have more time to blend. Here’s how to make it ahead and store it properly without sacrificing texture or freshness.

When to Make It

Ideal Prep Time:

You can make chicken salad up to 24 hours in advance of serving. This gives the dressing time to soak into the chicken and meld the flavors beautifully.

Day-of Tip:

Even 30 minutes in the fridge before serving makes a big difference. It firms up the texture and enhances taste.

Storage Containers

Airtight Containers Only:

Store the salad in a sealed glass or BPA-free plastic container to lock in freshness and prevent it from absorbing other fridge odors.

Flat and Wide Containers:

These help the salad chill evenly and make it easy to scoop from without over-mixing.

How Long It Lasts

Refrigerator:

Chicken salad stays fresh in the fridge for up to 3–4 days if stored properly.

Freezing?

Not recommended. The mayo-based dressing will likely separate and the texture will become watery once thawed. Always make fresh for the best quality.

Refreshing Leftovers

If your salad starts to look a little dry after a day or two, simply stir in:

• A spoonful of mayonnaise or Greek yogurt
• A splash of lemon juice for brightness

This will bring it back to life without compromising flavor.

Meal Prep Ideas

Single-Serve Portions:

Divide into smaller containers for easy grab-and-go lunches throughout the week.

Picnic or Event Prep:

Make a double batch the night before a gathering and store chilled. Serve with fresh bread, crackers, or lettuce leaves packed separately.

Quick Safety Note

Always keep chicken salad chilled — don’t leave it out at room temperature for more than 2 hours (1 hour if it’s hot outside). If you’re packing it for a lunchbox or picnic, use an ice pack or insulated container.

Nutrition Information (Optional but Useful)

While Round Swamp Farm’s chicken salad is all about flavor and comfort, it’s also helpful to understand the nutritional profile — especially if you’re watching calories, fats, or looking for lighter options.

Here’s a general estimate of nutrition for a standard 1-cup (about 200g) serving of homemade chicken salad using traditional ingredients:

Estimated Nutrition per 1-Cup Serving:

• Calories: 350–400 kcal
• Protein: 25–30g
• Fat: 25–30g
• Saturated Fat: 4–6g
• Carbohydrates: 3–6g
• Sugars: 1–2g
• Fiber: 0–1g
• Sodium: 500–700mg (varies based on added salt and ingredients)

Note: These values can vary based on your specific ingredient choices — especially the type and amount of mayonnaise or add-ins like nuts or grapes.

Tips for Making It Healthier

If you’re aiming for a lighter or more heart-healthy version, here are some smart substitutions:

Swap or Reduce the Mayo

Greek Yogurt:

Replace half (or all) of the mayonnaise with plain Greek yogurt. It cuts fat, adds protein, and gives a tangy flavor.

Avocado:

Mashed avocado can replace mayo for a creamy, nutrient-rich alternative with healthy fats.

Add More Vegetables

Mix in diced cucumber, shredded carrots, or bell pepper to add bulk and fiber without many calories.

Watch the Salt

Use low-sodium broth when poaching chicken. Season lightly and taste before adding extra salt.

Control Portions

Stick to ¾ to 1 cup per serving for a balanced meal. Pair with leafy greens, not heavy bread, to keep it lighter.

Who This Salad Works For

• Low-Carb Diets: Great as-is or served in lettuce wraps.
• High-Protein Meals: Chicken provides lean, filling protein.
• Gluten-Free Diets: Naturally gluten-free; just check your mayo and optional add-ins.

Round Swamp Farm Chicken Salad Recipe

Discover the delicious Round Swamp Farm chicken salad recipe—fresh, flavorful, and easy to make at home with wholesome ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 3

Course: Appetizer, Dessert, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 1 rotisserie chicken preferably warmÂ
• 2 stalks of celery with celery leaves reserved
• Juice of one lemon
• 1 ½ cups of mayonnaise See note
• 1 tsp kosher salt
• ½ tsp ground black pepper
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp chili powder

Method

 

1. Place the whisk attachment on the mixer. Remove the skin from the chicken, discard it, or save it for another use. Place the white and the dark meat in the mixer bowl. Break up the larger chunks of chicken. It will be difficult for the whisk attachment to break up large chunks.
2. Over the mixer bowl, grate the celery with a microplane or on the smallest holes of a box grater. Finely chop the celery leaves and add them to the bowl. If you do not have celery leaves, you can substitute ½ cup of parsley. Add the lemon juice, mayonnaise, salt, black pepper, onion powder, garlic powder, and chili powder to the bowl.
3. Mix the ingredients on medium speed until the mixture is very finely combined and has a patè-like consistency.Â
4. Store in an airtight container in the refrigerator for up to 3 days.