Straub's Chicken Salad Recipe
Love deli classics? This Straub’s Chicken Salad Recipe features tender chicken, mayo, celery, and gentle seasoning.
Equipment
- Medium pot (for cooking chicken)
- Sharp knife
- Cutting board
- Large mixing bowl
- Fork or spatula
- Measuring cups and spoons.
Ingredients
- 2 pounds boneless skinless chicken breasts
- ¾ cup mayonnaise
- 1 celery stalk very finely chopped
- 1 tablespoon finely minced onion or sweet onion
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon sugar
- 1 teaspoon fresh lemon juice
Optional additions (very subtle):
- A pinch of white pepper
- A tiny splash of milk for extra creaminess
Instructions
Step 1: Cook the Chicken
- Place the chicken breasts in a pot and cover with cold water. Add a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for 15–18 minutes, or until fully cooked.
- Remove chicken and let it cool completely. This is important for texture.
Step 2: Chop the Chicken
- Once cooled, finely chop the chicken into small, even pieces. Straub’s-style chicken salad is not chunky—it’s finely textured, almost spreadable.
- Take your time here. This step makes a big difference.
Step 3: Make the Dressing
- In a large bowl, mix mayonnaise, salt, pepper, sugar, and lemon juice until smooth.
- Taste and adjust. The flavor should be gentle, slightly savory, with just a hint of sweetness.
Step 4: Combine Everything
- Add chopped chicken, celery, and onion to the bowl. Gently fold until everything is evenly coated.
- If needed, add a tablespoon or two of milk to loosen the texture.
- Cover and refrigerate for at least 1 hour before serving.