Straubs Chicken Salad Recipe

If you ever been to St. Louis, you probably heard about the famous Straub’s chicken salad. This Straubs Chicken Salad Recipe is that same rich, creamy version that people can’t stop talking about. It’s simple but somehow feels fancy. The texture is smooth, with just the right balance of chicken, mayo, and seasoning. Some say it’s the best chicken salad they ever tasted, and I kinda agree.

Why People Love Straub’s Style Chicken Salad

There’s something about this salad that makes it stand out. Maybe it’s the creamy dressing or how finely chopped the chicken is. It’s not too chunky or too runny—it’s just perfect.

This recipe became a local legend, sold in small tubs at Straub’s grocery stores. People even drove from other cities just to grab it. It’s light enough for sandwiches but flavorful enough to eat straight from the bowl (I totally do that sometimes).

What You’ll Need to Make It

You won’t need anything crazy fancy, just fresh ingredients and a bit of patience. The flavor really depends on how good your chicken and mayo are.

Here’s the basic list:

3 cups cooked chicken breast, finely chopped or shredded
1 cup real mayonnaise (use good quality, like Hellmann’s or Duke’s)
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 celery stalk, finely minced
Optional: small pinch of sugar for a mild sweet touch

That’s it. No grapes, no nuts, no extras. Just that simple creamy mix that Straub’s made famous.

How to Cook the Chicken Perfectly

The secret starts with how you cook the chicken. Dry chicken ruins everything. You want it moist but not watery.

Here’s the best way:

Place chicken breasts in a pot.
Add water (enough to cover) and a pinch of salt.
Simmer gently for about 15–18 minutes.
Don’t boil hard or it’ll turn tough.
Once cooked, let it cool before chopping.

You can also use rotisserie chicken if you’re short on time. Just remove skin and shred finely.

Making the Dressing Smooth & Balanced

The dressing is what makes this recipe taste like Straub’s. It’s creamy but not heavy, and the lemon gives it a small tang that brightens everything up.

In a bowl, mix: mayo, lemon juice, onion powder, garlic powder, salt, and pepper. Whisk until smooth. Taste before adding chicken—this step helps you adjust the flavor before combining.

Then, fold in the chicken and celery gently. Don’t mash it, just stir softly till everything’s evenly coated.

Texture Tips (The Straub’s Way)

One big thing about Straub’s chicken salad—it’s smooth. Not too chunky. If you want that authentic texture, try this:

Use a food processor and pulse the chicken a few times. Don’t puree, just a few short pulses.
Make sure celery is diced very fine, almost minced. Big chunks change the texture too much.
Mix dressing first, then add chicken slowly to control consistency.

It’s supposed to look creamy but not soupy. More like a spread than a chunky salad.

Why Lemon Juice Matters

Some people skip lemon juice but don’t! It adds brightness that cuts the richness of the mayo. Without it, the salad feels heavy. Just a small teaspoon makes a big difference.

If you like a bit more kick, you can add tiny dash of Dijon mustard too. But careful, too much will overpower the mild flavor Straub’s salad is known for.

Best Ways to Serve It

This chicken salad is super flexible. You can serve it fancy or casual. Works for lunch, picnics, or snacks.

Some favorite ways:

On a croissant or toasted brioche bun.
Over fresh lettuce leaves for a low-carb meal.
Inside a pita pocket with lettuce and tomato.
With crackers as an appetizer.
Or just straight from the fridge (honestly the best).

Chill it for at least an hour before serving, the flavors mix better that way.

Storage and Shelf Life

Keep leftovers in an airtight container in the fridge. It stays good for about 3 days. After that, the texture starts to change.

Don’t freeze—it gets watery and weird when thawed.

If you’re making ahead for an event, mix everything except the celery first, then add celery before serving so it stays crunchy.

How Straub’s Version Is Different from Regular Chicken Salad

A lot of chicken salads have grapes, eggs, or nuts. Straub’s doesn’t. It’s pure and clean—no distractions. That’s why it’s so famous.

It’s more like deli-style, with a fine, creamy consistency. Almost spreadable but still meaty. The balance of seasoning and mayo is the trick.

Some say they even use a bit of whipping cream for smoothness, though that’s never confirmed officially. You can try adding one tablespoon if you want extra creaminess.

Flavor Adjustments You Can Try

If you like experimenting, here are small twists that still keep the Straub’s vibe:

Add a pinch of paprika for color.
Use half Greek yogurt and half mayo for lighter version.
Add 1 teaspoon Dijon mustard for tangier flavor.
Sprinkle chopped parsley for freshness.

But honestly, the original version is unbeatable because of its simplicity.

Common Mistakes to Avoid

This recipe seems easy but people mess it up sometimes. Here’s what to watch out for:

Overcooked chicken: turns stringy and dry.
Too much mayo: makes it greasy.
Big celery chunks: ruins smooth texture.
Not chilling before serving: flavor doesn’t settle.
Skipping lemon juice: loses freshness.

So yeah, follow the steps slow and it’ll come out perfect every time.

A Bit of History Behind Straub’s

Straub’s is a family-owned grocery store chain from St. Louis, Missouri. They’ve been around since the early 1900s and became known for their deli items, especially this chicken salad.

People buy it by the pound, and it’s kind of a local legend now. There’s always debate online about the “real secret ingredient,” but honestly, it’s just about good-quality ingredients and perfect texture.

Nutritional Facts (Approx)

Here’s rough idea per serving (1/2 cup):