Some chicken salads taste best the minute you stir them together. Straub’s chicken salad recipe is the opposite. It gets better after a long rest in the fridge, when the mayonnaise, lemon juice, celery, and chicken settle into that cool, creamy deli texture people look for. If you want a Straub’s chicken salad recipe that tastes simple, classic, and make-ahead friendly, this one stays close to that style.
This St. Louis favorite keeps the ingredient list short. Poached chicken gives it a tender texture. Finely diced celery adds crunch without taking over. Lemon juice brightens the dressing, and white pepper keeps the look clean. The big move is time: chill the finished salad for a full day if you can. That patient wait is what gives this Straub’s chicken salad recipe its old-school deli character.
Prep time: 20 to 30 minutes
Cook time: 20 to 30 minutes
Total active time: 40 to 60 minutes, plus 4 to 24 hours chilling
Yield: 4 to 6 servings, about 4 cups
Ingredients for Straub’s chicken salad recipe
For the poached chicken
- 2 large boneless, skinless chicken breasts, about 2 pounds (900 g)
- 3 cups (710 ml) chicken stock
- 3 cups (710 ml) water
- 1 carrot, cut into chunks
- 1 rib celery, cut into chunks
- 1/2 medium yellow onion
- 1 bay leaf
- 4 to 5 whole black peppercorns
For the salad
- 1 cup (240 ml) mayonnaise, Hellmann’s recommended
- 1/4 cup plus 2 tablespoons finely diced celery, about 90 ml
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
How to make Straub’s chicken salad recipe
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Build the poaching liquid. Add the chicken stock, water, carrot, celery, onion, bay leaf, and peppercorns to a medium saucepan. Bring it to a boil over medium-high heat.
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Add the chicken. Lower the chicken breasts into the liquid. Make sure they are covered. If needed, add a little more water so the liquid sits about 1 inch above the chicken.
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Poach gently. Reduce the heat to a gentle simmer. Cook for 20 to 30 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part. Avoid a hard boil, which can make the meat tough.
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Cool the chicken. Lift the chicken out and set it on a plate or cutting board until cool enough to handle. For food safety, do not leave cooked chicken at room temperature longer than 2 hours.
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Shred. Pull the chicken into rough 1-inch pieces. You should have about 4 cups.
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Mix the dressing. In a large bowl, stir together the mayonnaise, lemon juice, celery seed, salt, and white pepper.
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Finish the salad. Add the shredded chicken and finely diced celery. Stir until everything is evenly coated.
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Chill. Transfer the salad to an airtight container and refrigerate for at least 4 hours. For the best deli-style flavor and texture, chill it for 24 hours.
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Serve. Stir again before serving. Taste and add a little more salt if needed.
Why Straub’s chicken salad recipe works
The first key is the poached chicken. Gentle simmering keeps the meat moist, which matters in a salad with a short ingredient list. There is nowhere for dry chicken to hide. The stock, onion, celery, carrot, and bay leaf also give the chicken a little background flavor before it ever meets the dressing.
The second key is texture. This Straub’s chicken salad recipe works best when the chicken is shredded into small, irregular pieces instead of cut into neat cubes. That shape catches the dressing better, so each bite tastes creamy without turning mushy.
Then comes the chill time. Freshly mixed chicken salad can taste separate, like mayonnaise on chicken. After several hours in the fridge, and especially after a full day, the flavors blend. The celery seed softens into the dressing, the lemon settles down, and the whole bowl tastes more like the deli version people remember.
Tips for the best Straub’s chicken salad recipe
Keep the heat low once the chicken goes into the pot. A gentle simmer is enough. If the liquid bubbles hard, the chicken can tighten and dry out.
Let the chicken cool before you mix the salad. Warm chicken can thin the mayonnaise and make the dressing look oily.
Dice the celery small. Large pieces can make the salad feel chunky in the wrong way. Fine pieces spread the crunch through the bowl.
Use white pepper if you want the classic look. Black pepper works too, but you will see dark specks throughout the dressing.
If the salad seems a little firm after chilling, stir it well before serving. The dressing often loosens slightly as it sits at room temperature for a few minutes.
Serving ideas for Straub’s chicken salad recipe
This Straub’s chicken salad recipe is easy to serve for lunch, a light dinner, or a casual spread.
Try it:
– on soft sandwich bread with lettuce
– on croissants for a deli-style lunch
– scooped onto crackers
– in lettuce cups
– with sliced tomatoes and fruit on the side
It also fits well into the kind of meal people search for when they want a deli chicken salad recipe or a simple St. Louis chicken salad for guests. Because it is made ahead, it is handy for showers, luncheons, and weekend lunches at home.
Variations and substitutions for Straub’s chicken salad recipe
The classic version stays plain on purpose, but a few small changes work well.
- Use rotisserie chicken: If you need a shortcut, swap in cooked rotisserie chicken. The flavor will be a little different because of the seasoning, but it still makes a good chicken salad. Start with about 4 cups shredded chicken.
- Swap the pepper: If you do not have white pepper, use black pepper in the same amount.
- Add a little color: You can fold in 1/2 red bell pepper, seeded and diced, for extra crunch.
- Add green onion: Two finely diced green onions add a sharper flavor.
- Make it tangier: Replace part of the mayonnaise with sour cream, using about 2 parts mayonnaise to 1 part sour cream.
If you make changes, keep them small. The appeal of this Straub’s chicken salad recipe is its clean, restrained flavor.
Storage and safety for Straub’s chicken salad recipe
Store the finished salad in an airtight container in the refrigerator for 3 to 5 days.
Do not freeze it. Mayonnaise tends to separate after thawing, and the celery loses its crunch.
This is a cold salad, so you do not need to reheat it. If it has been sitting out for more than 2 hours, discard it. If the room is especially warm, use a 1-hour limit.
When handling raw chicken, wash your hands, cutting board, knife, and any surfaces that touched it. Cooked chicken should reach 165°F (74°C) for safe serving.
Allergen notes for Straub’s chicken salad recipe
This recipe contains:
– Eggs from the mayonnaise
– Celery
It does not include nuts, dairy, soy, or gluten as written, but always check the label on your mayonnaise and chicken stock if you are cooking for someone with allergies or sensitivities.
FAQ about Straub’s chicken salad recipe
How long should Straub’s chicken salad recipe chill before serving?
At least 4 hours helps, but 24 hours gives the best flavor. That longer rest makes the dressing taste smoother and more blended.
Can I make Straub’s chicken salad recipe with pre-cooked chicken?
Yes. Rotisserie chicken or any simply cooked shredded chicken works. You will lose some of the flavor that comes from poaching, but it is still a practical shortcut.
What makes this taste like deli chicken salad?
The texture matters as much as the ingredients. Shredded chicken, finely diced celery, a mayonnaise-heavy dressing, and a long chill all help create that familiar deli-style result.
Why use white pepper in chicken salad?
White pepper seasons the salad without leaving visible black flecks. It keeps the dressing looking smooth and pale.
Can I serve Straub’s chicken salad recipe the same day?
Yes, but it will taste a little fresher and less settled. If you have time, make it a day ahead. That extra rest is one of the main reasons this recipe stands out.
