Straub's Chicken Salad Recipe (Copycat, Tested)
A finely ground, creamy copycat of the famous St. Louis grocery store chicken salad — made with poached chicken, mayonnaise, and grated onion instead of diced celery.
Servings: 8 servings
Calories: 310kcal
Ingredients
For the chicken:
- 3 lb boneless, skinless chicken breast
- Water, for poaching
- 1 tablespoon salt (for poaching water)
For the dressing:
- 11/2 cup mayonnaise
- 1/4 cup grated onion, with juice
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon Accent seasoning (MSG), optional
Instructions
- Bring a large pot of salted water to a gentle simmer. Add the chicken breasts and poach for 15–18 minutes, until they reach 165°F internally.
- Remove the chicken and let it cool at room temperature for 20 minutes, then refrigerate until fully chilled, about 2 hours.
- Cut the chilled chicken into 1-inch chunks.
- Working in 1-pound batches, pulse the chicken in a food processor in 1-second bursts, scraping down the sides between pulses, until the pieces are small and even, about the size of rice grains.
- In a large mixing bowl, whisk together the mayonnaise, grated onion with its juice, celery seed, salt, white pepper, sugar, lemon juice, and Accent seasoning if using.
- Fold the ground chicken into the dressing in two additions, mixing gently until just combined.
- Cover and refrigerate for at least 2 hours, or overnight for best flavor, before serving.
Notes
- Grate the onion over a bowl to catch the juice — it carries more flavor than the grated pulp alone.
- Pulse the food processor in short bursts and check texture frequently; running it continuously turns the chicken pasty.
- Rotisserie chicken can replace poached chicken — pull it from the bone while still slightly warm for easier grinding.
- This recipe does not include diced celery on purpose; celery seed provides the flavor without the crunch.
- For a tangier, lower-fat version, replace half the mayonnaise with plain full-fat Greek yogurt.
- Store in an airtight container in the refrigerator for 3–4 days; flavor improves after the first day.
- Freezing is not recommended, as the mayonnaise-based dressing separates and turns watery once thawed.
- Taste the dressing before mixing in all the salt, especially if using pre-salted rotisserie chicken.
- For gatherings, chicken can be ground and refrigerated separately from the dressing for up to 2 days before combining.## More Chicken and Lunch Recipes You'll Love
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