Introduction to Straub’s Chicken Salad Recipe
Straub’s Chicken Salad is more than just a deli favorite — it’s a local legend. Known for its creamy texture and perfectly seasoned flavor, it’s a recipe people crave. Whether you’re a longtime fan or tasting it for the first time, this salad stands out. In this article, you’ll learn how to recreate the beloved dish at home — simple, fresh, and full of flavor. Let’s get started.
What Makes Straub’s Chicken Salad Unique
Straub’s Chicken Salad has a loyal following for a reason. Unlike typical store-bought or homemade versions, it strikes the perfect balance between creamy and fresh, rich and light. Here’s what sets it apart:
Signature Creaminess
The base of the salad is velvety and smooth without being overly heavy. This texture comes from a carefully balanced dressing — likely a blend of high-quality mayonnaise, a touch of cream, and mild seasonings. It clings to the chicken without overpowering it.
Tender, Flavorful Chicken
Straub’s uses white meat chicken that is cooked just right — moist, tender, and lightly seasoned. It’s often finely chopped or shredded, which helps the dressing coat each piece evenly, enhancing every bite.
Mild and Balanced Flavor
There’s no one overpowering taste. You won’t find strong onions or spicy peppers here. Instead, there’s a subtle sweetness, a hint of tang, and a delicate seasoning blend that makes the salad incredibly satisfying.
Simple, Clean Ingredients
One of the biggest appeals is its simplicity. Straub’s Chicken Salad avoids fillers or trendy add-ins. It sticks to a short list of quality ingredients that let the core flavors shine.
Consistency
Whether you get it today or next year, it tastes the same. Straub’s has mastered consistency, which is a big reason fans trust and love it.
Ingredients Overview
To recreate Straub’s Chicken Salad at home, you’ll need just a handful of simple, high-quality ingredients. Each one plays a key role in achieving the signature flavor and texture that fans love. Below is a breakdown of the essential components and their purpose in the recipe:
Chicken
- Type: Boneless, skinless chicken breasts (preferably poached or roasted).
- Why it matters: The chicken is the heart of the salad. Straub’s version uses white meat that’s tender, moist, and finely chopped or shredded. The mild flavor of the chicken lets the dressing shine while still adding body to the salad.
Mayonnaise
- Type: Full-fat, high-quality mayonnaise (like Hellmann’s or Duke’s).
- Why it matters: This gives the salad its creamy texture and mild tang. Straub’s salad has a smooth consistency that coats the chicken evenly without becoming greasy or overly rich.
Celery
Chopped finely for texture and freshness:
Why it matters:
Celery adds a slight crunch and freshness, breaking up the creaminess of the dressing. It also adds subtle flavor without overpowering the other ingredients.
Sugar (Optional and minimal)
Why it matters:
A tiny amount of sugar adds balance to the tangy mayo and rounds out the flavor profile. It’s not a “sweet” salad, but this touch helps elevate the dressing.
Salt and Pepper
Why it matters:
Seasoning is key. Even a simple dish like this needs the right balance of salt and freshly ground black pepper to bring out the natural flavors of the chicken and dressing.
Lemon Juice or Vinegar (Optional)
Why it matters:
A dash of acid adds brightness and keeps the salad from tasting flat. If included, it’s used very sparingly.
Optional Add-ins (if customizing):
- Hard-boiled egg (mashed or finely chopped): Some variations include it for added creaminess and richness.
- Fresh herbs (like parsley or dill): Not traditional, but can be used in homemade versions for extra flavor.
- Chopped pecans or grapes: Not part of the classic Straub’s style, but sometimes added for variety in homemade spins.
Choosing and Preparing the Chicken
The foundation of Straub’s Chicken Salad is its tender, flavorful chicken. Getting this step right is essential — the texture, moisture, and flavor of the meat will make or break the dish. Below is a guide to selecting, cooking, and prepping the chicken just right.
Best Type of Chicken to Use
Boneless, skinless chicken breasts are the ideal choice. Straub’s salad is known for its lean, white meat texture — clean, soft, and neutral in flavor. Avoid using dark meat, which has a richer taste and can overpower the delicate dressing.
Cooking Methods
Here are three effective methods to achieve the moist, tender chicken Straub’s is known for:
Poaching (Recommended)
Gently simmer chicken breasts in water or chicken broth with a pinch of salt. This keeps the meat tender and juicy without adding any browning or crust. Let it cool in the liquid for extra moisture.
Oven-Roasting
Lightly season and roast at 375°F (190°C) until just cooked through. Let rest before chopping. This adds a slightly deeper flavor while keeping the texture firm but tender.
Rotisserie Chicken (Quick Option)
While not traditional, store-bought rotisserie chicken can work in a pinch. Use only the white meat and remove any skin or heavily seasoned bits to preserve the Straub’s-style flavor.
Shredding vs. Chopping
Texture is key. Straub’s chicken is not stringy or chunky — it’s somewhere in between. Finely chopped or hand-shredded chicken works best. The pieces should be small and uniform, allowing the dressing to coat evenly and giving the salad a cohesive texture. Avoid using food processors; they tend to over-shred or turn the chicken mushy.
Flavoring the Chicken
Since the dressing carries most of the flavor, the chicken itself should be lightly seasoned at most — a touch of salt while cooking is sufficient. Avoid bold spices, sauces, or heavy marinades, as they’ll compete with the final dressing.
Tips for Success:
Cool the chicken completely before mixing with the dressing. Warm chicken will absorb too much and result in a greasy texture. Pat the chicken dry after cooking if it seems too wet — this helps the dressing stick better. Make extra the chicken can be cooked and stored ahead of time for easier prep later.
Creating the Signature Dressing
The dressing is the heart of Straub’s Chicken Salad — creamy, light, and subtly tangy with just a hint of sweetness. It’s what brings everything together and gives the salad its irresistible flavor. Here’s how to recreate that signature taste.
Base Ingredient: Mayonnaise
The foundation of the dressing is high-quality mayonnaise. Use a full-fat version for the most authentic texture and taste.
Recommended brands:
Hellmann’s (Best Foods), Duke’s, or homemade if you prefer. Avoid low-fat or whipped varieties — they lack the richness and stability needed.
Optional Add-In: Sour Cream or Heavy Cream
To lighten the mayo and add a smoother finish, some versions may include a small spoonful of sour cream or a splash of heavy cream. This tones down the sharpness of the mayo and makes the dressing silkier. Use sparingly about 1 to 2 tablespoons per cup of mayo.
Flavor Balancers
Straub’s salad is known for its mild, balanced flavor. A few subtle additions help achieve that:
- Sugar: A pinch (about ½ to 1 teaspoon) brings out natural sweetness and balances acidity.
- Salt and pepper: Simple seasoning goes a long way. Use kosher salt and freshly ground black pepper to taste.
- Lemon juice or white vinegar (optional): A small splash adds brightness and depth. Too much can overpower the creamy base. Use no more than 1 teaspoon.
Optional Extras (Use With Caution)
While Straub’s original version is minimal, homemade adaptations sometimes include these:
- Celery seed or onion powder: Just a pinch, if you want a more savory twist.
- A dash of Dijon mustard: For those who want more tang, though this isn’t typical of the classic recipe.
- Keep in mind: less is more. The beauty of this dressing lies in its simplicity.
Mixing the Dressing
In a small bowl:
- Start with 1 cup of mayonnaise.
- Add a tiny pinch of sugar, salt, and pepper.
- Whisk in a small splash of lemon juice or cream (if using).
- Mix until smooth and well combined.
Taste and adjust seasoning gradually — the dressing should be mild and creamy, not too salty, sweet, or tangy.
Final Tip: Chill Before Mixing
Letting the dressing chill for 10–15 minutes before combining it with the chicken can help the flavors meld and thicken slightly. It also keeps the salad fresh-tasting once everything is mixed.
Step-by-Step Recipe Instructions
Now that you’ve got the ingredients prepped and understand the essentials, it’s time to bring everything together. This step-by-step guide walks you through making Straub’s Chicken Salad at home — from start to finish.
Ingredients You’ll Need
For the Chicken Salad:
- 3 cups cooked, finely chopped or shredded chicken breast
- ½ cup finely diced celery
- Salt and black pepper to taste
For the Dressing:
- ¾ to 1 cup high-quality mayonnaise
- 1 teaspoon sugar (optional)
- 1 teaspoon lemon juice or white vinegar (optional)
- 1–2 tablespoons heavy cream or sour cream (optional, for a lighter texture)
Step 1: Cook and Cool the Chicken
If you haven’t already:
Poach or roast 2–3 chicken breasts until fully cooked (internal temperature: 165°F / 74°C). Let the chicken cool completely. Chop or shred the chicken finely. Aim for small, uniform pieces — not chunky, not mushy.
Step 2: Make the Dressing
In a medium mixing bowl:
Add mayonnaise as the base. Stir in sugar, lemon juice, and heavy cream (if using). Season lightly with salt and pepper. Mix until smooth and taste. Adjust seasoning as needed — it should be mild, creamy, and balanced.
Step 3: Combine Ingredients
In a large bowl:
Add the cooled chicken and diced celery. Pour the dressing over the top. Gently fold everything together using a spatula or spoon. Mix just until the chicken is fully coated — don’t over-stir. Add more dressing a spoonful at a time if needed, based on your preferred consistency.
Step 4: Chill for Best Flavor
Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the dressing to set slightly.
Step 5: Final Adjustments (Optional)
After chilling:
Taste again and adjust salt or pepper if needed. Add a touch more mayo or cream if it seems dry. For a custom twist, you can now mix in optional extras like a pinch of herbs or chopped hard-boiled egg.
Serving Suggestions
Straub’s Chicken Salad is incredibly versatile. Its creamy, mild flavor and smooth texture make it suitable for a variety of meals — from quick lunches to elegant party platters. Below are several ways to enjoy and present this classic salad, depending on the occasion or personal preference.
Classic Chicken Salad Sandwich
The most traditional way to serve Straub’s Chicken Salad is as a sandwich.
Bread choices:
- Soft white bread (classic and nostalgic)
- Croissants (for a buttery, flaky contrast)
- Brioche buns or potato rolls (rich and slightly sweet)
Add-ons:
- Crisp lettuce
- Sliced tomato
- Thin cucumber or pickles for a crunch
Tip: Toast the bread lightly if you want added texture.
On a Bed of Greens
For a lighter meal, serve a generous scoop of chicken salad over fresh greens.
- Recommended greens: Romaine, butter lettuce, arugula, or mixed spring greens
- Add-ins: Cherry tomatoes, cucumber, or avocado slices
- Dressing: Usually not needed the chicken salad is flavorful enough on its own
This is a great low-carb option that still feels satisfying.
Lettuce Wraps or Endive Boats
Use large lettuce leaves (like romaine, butter lettuce, or iceberg) as natural wrappers.
- Great for entertaining or as a gluten-free alternative to sandwiches
- Add a sprinkle of chopped herbs or a few slivered almonds for extra crunch
Crackers or Crostini
Serve the chicken salad as a spread for crackers or toasted baguette slices.
- Ideal for party platters, appetizers, or casual snacks
- Choose sturdy crackers that won’t break under the creamy salad
Optional garnish: A dash of paprika, a sliver of celery, or a fresh herb sprig for presentation.
Stuffed Vegetables
Turn the salad into a creative main or side dish by stuffing:
- Tomatoes Hollow out large tomatoes and fill with the salad
- Avocados Halve and remove the pit, then fill with a scoop
- Mini bell peppers or cucumbers Slice and use as edible cups
On-the-Go Meal Prep
Straub’s Chicken Salad holds up well in the fridge, making it perfect for meal prep.
- Pack into individual containers with a side of greens, crackers, or bread
- Great for lunchboxes, picnics, or work lunches
Storage and Make-Ahead Tips
Straub’s Chicken Salad is not only delicious but also practical. It stores well, making it an excellent make-ahead dish for busy weeks, picnics, or gatherings. However, proper storage is essential to maintain its creamy texture, fresh flavor, and food safety. Below are the best practices for storing and prepping it in advance.
Refrigeration Guidelines
Once prepared, store the chicken salad in an airtight container in the refrigerator.
Shelf life:
Best consumed within 3 to 4 days. After that, the texture may become watery, and the flavor can fade.
Storage temperature:
Keep below 40°F (4°C) to prevent bacterial growth. Always return unused portions to the fridge promptly.
Avoiding Watery Salad
Chicken salad can become watery over time, especially if not stored properly. Here’s how to prevent that:
Cool ingredients before mixing:
Warm chicken or celery can cause the mayo to break down. Let everything reach room temperature or cooler before combining.
Use paper towels:
Pat the chicken and celery dry before adding them to the dressing.
Drain excess moisture:
If liquid collects at the bottom of the container after storage, gently stir the salad before serving or pour off the excess.
Can You Freeze It?
Freezing is not recommended for this salad. Mayonnaise-based dressings tend to separate and become grainy after thawing. The texture of the chicken can also change, becoming rubbery or dry.
If you must freeze it:
Do so without the mayo-based dressing, then add fresh dressing after thawing and just before serving.
Make-Ahead Tips
Straub’s Chicken Salad is a great make-ahead option when prepared properly:
Prep Ingredients Separately:
Cook and chop the chicken up to 2 days in advance. Dice celery and store it separately in an airtight bag.
Mix the Dressing in Advance:
You can make the dressing 1–2 days ahead and store it in a jar in the fridge. Stir before using to re-incorporate any separated ingredients.
Assemble Just Before Serving (Optional):
If you’re aiming for maximum freshness, mix all components a few hours before serving, and chill until ready.
Transporting Chicken Salad Safely
Taking it to a picnic or party? Here’s how to keep it safe and fresh:
Use a chilled container or ice packs if it will be unrefrigerated for more than 1 hour. Keep covered until serving to retain moisture and prevent contamination. Serve cold Straub’s Chicken Salad is best enjoyed straight from the fridge or lightly chilled.
Customization Ideas
While Straub’s Chicken Salad is beloved for its simplicity, it also provides a perfect base for personalization. Whether you’re looking to add texture, introduce new flavors, or adapt it for dietary needs, there are plenty of creative ways to make the salad your own — without losing its core appeal.
Add Texture with Nuts or Fruit
If you prefer a bit of crunch or sweetness, try these optional mix-ins:
Chopped pecans or almonds:
Add a nutty crunch. Toast lightly before mixing in for deeper flavor.
Use ¼ to ½ cup per batch.
Grapes (halved, seedless):
Red or green grapes add a burst of sweetness and juiciness.
Add about ½ cup for a subtle twist.
Diced apple:
A tart variety like Granny Smith brings both texture and acidity.
- Tip: Add these just before serving to maintain freshness and crunch.
Mix in Fresh Herbs
For a more aromatic flavor, fresh herbs can brighten the salad:
- Parsley: Mild and fresh — works well with chicken.
- Dill: Adds a classic deli-style freshness.
- Tarragon or basil: Use sparingly — they can be strong.
Start with 1 to 2 teaspoons, finely chopped.
Flavor Boosters (Use Cautiously)
To give your chicken salad a slight edge or more savory depth:
- A dash of Dijon mustard: Adds subtle sharpness.
- Celery seed or onion powder: Just a pinch for added depth.
- Chopped scallions: A gentle onion flavor without overpowering the dish.
Avoid overdoing spices — the goal is to enhance, not mask, the original flavor.
Make It Healthier
If you’re watching calories or fat, you can lighten up the salad:
Use Greek yogurt in place of part (or all) of the mayo. Start with a 50/50 blend and adjust to taste. Adds tang and protein, though it changes the flavor slightly. Add more celery or chopped veggies like carrots or cucumber for bulk and crunch.
Spice It Up (If You Dare)
Straub’s original is mellow, but if you enjoy heat:
- Add a small pinch of cayenne pepper or paprika
- Mix in finely diced jalapeño or a splash of hot sauce
- Use pepper jack cheese (grated) for a bold twist — unconventional but flavorful
Start small and taste — spicy flavors build fast.
Make It Egg-Style
Want something richer? Add chopped or mashed hard-boiled egg for a deviled-egg-like variation. This adds creaminess and subtle flavor.
Use 1–2 eggs per batch.
Conclusion
Straub’s Chicken Salad is a timeless classic — simple, elegant, and endlessly satisfying. By focusing on quality ingredients, careful preparation, and balanced flavor, you can recreate this beloved deli favorite at home with ease. Whether served in a sandwich, over greens, or enjoyed straight from the bowl, it’s a dish that never goes out of style. Follow the steps, avoid the common pitfalls, and make it your own — delicious results are guaranteed.
FAQS
Straub’s Chicken Salad Recipe
Ingredients
Method
- If you're not using rotisserie chicken, poach or bake boneless, skinless chicken breasts until cooked through. Let them cool completely before chopping finely or shredding.
- In a mixing bowl, whisk together mayonnaise, heavy cream, relish, lemon juice, onion powder, salt, pepper, and sugar until smooth.
- Add the chopped chicken and celery (if using) to the bowl with the dressing. Gently fold until all ingredients are well combined and evenly coated.
- Cover and refrigerate for at least 1 hour (overnight is better) to let the flavors meld and improve the texture.
- Serve on crackers, in sandwiches, or atop fresh greens for a delicious chicken salad experience.