Name: Straub’s Chicken Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1 lb. cooked chicken breast meat, diced (about 4 cups); 2 cups seedless red grapes, halved; 1 cup celery (2–3 sticks), sliced; ½ cup red onion, finely chopped (about ½ medium onion); 1 cup pecans, toasted and chopped; ½ cup mayonnaise; ½ cup sour cream or plain Greek yogurt; 2 tablespoons lemon juice; 2 tablespoons fresh dill, chopped; ½ teaspoon salt (to taste); ½ teaspoon black pepper

Jump to Recipe

Most store-bought chicken salads are disappointing. They are often either too wet or so dry that you need a drink to get it down. Many people have accepted this for years. I got tired of it and searched for a better option, like the kind you find at the restaurant.

A good chicken salad is rich, creamy, and has sweet grape pieces in every bite. It balances all the ingredients well. Straub’s Chicken Salad Recipe from the Midwest gets it right. After trying different recipes, I found this one. It has savory flavors with a hint of sweetness and the perfect texture.

Mix your ingredients carefully. You don’t need any special tricks. The mix should have about 65-70% chicken and 30-35% dressing. Use cold chicken and mix gently to achieve the smooth, delicious texture many people want when making it at home.

Why Straub’s Chicken Salad Is So Popular

Straub’s Market operates a small chain of grocery stores in St. Louis, Missouri. They are known for their mild, creamy Midwest-style chicken salad.

Unlike many store brands, Straub’s chicken salad uses tender, finely chopped chicken with a balanced dressing. It has subtle seasonings, such as celery salt and white pepper.

This comforting dish is great for gatherings or can be enjoyed on white bread with potato chips. By properly chilling the chicken and letting the flavors mix, Straub’s always provides a simple chicken salad that stands out for its taste.

Choosing the Best Chicken for a Deli-Style Salad

Straub’s uses only white meat chicken in their salad. Dark meat would make it greasy and change the flavor. They likely start with bone-in, skin-on chicken breasts and roast or gently poach them.

This method keeps the meat moist without adding extra oil. Roasting adds depth, while poaching keeps it mild. Probably don’t use store-bought rotisserie chicken because it often has a strong flavor that disrupts the balance.

In my copycat recipe, I use poached chicken breast because it’s easy to control and results in tender, juicy meat. The key is to cook it just right, let it cool completely, and then chop it finely. This smooth, even bite is what makes deli chicken salad enjoyable.

How Close Can You Actually Get at Home?

You can come very close to deli-quality salad about 95% of the way there. You can match the flavor, creaminess, and crunch in your kitchen. The main difference is that delis have large mixers and can let salads rest overnight in large batches.

This resting time helps the flavors blend well. Deli equipment mixes everything evenly without breaking the chicken, but at home, you need to be gentler. All you really need is a bowl, a spoon, and a little patience.

If you chill this salad for a few hours, it will taste just like the deli salad. Your equipment may differ, but your taste buds won’t.

Complete Ingredient List for Straub’s Chicken Salad

1 lb. cooked chicken breast meat, diced (about 4 cups): Use only white meat chicken breasts. You can roast, poach, or use rotisserie chicken. Make sure the chicken is plain and cold before cutting it. Warm chicken will make the salad watery.

2 cups seedless red grapes, cut in half: Grapes add sweetness and juiciness, balancing the creamy dressing. Red grapes are sweeter than green ones, and it’s important to use seedless grapes. Some people prefer a savory version without grapes.

1 cup celery (23 sticks), sliced: Celery adds a crunchy texture and a fresh, slightly spicy taste. Be careful not to use too much celery salt, as it can make the salad too watery.

½ cup red onion, finely chopped: Red onion adds a mild, slightly sweet flavor to the salad. You can also use white or green onions. If the raw onion is too strong for you, soak the chopped pieces in cold water.

1 cup toasted, chopped pecans: Pecans add a rich, nutty crunch and a sweet, buttery flavor. Some people add sunflower seeds or croutons for extra crunch, but pecans are a classic choice.

½ cup mayonnaise: Mayonnaise is the main ingredient in the dressing. It makes the salad creamy and smooth. Don’t use less mayo because it gives chicken salad its unique flavor.

½ cup sour cream: This adds tanginess and creaminess to the salad, making it lighter than using mayo alone. Adjust the amount based on how rich or light you want the salad.

2 tablespoons lemon juice: Lemon juice adds brightness to the salad and balances the richness of the mayo. Fresh juice is best, but bottled juice works too. You can also use lime juice or a little white wine vinegar, but be careful not to add too much, as it can make the salad taste sour.

2 tablespoons fresh dill, chopped: Fresh dill gives a bright, herby flavor to the salad. Use fresh dill instead of dried for the best taste. If you don’t have fresh dill, you can use parsley, basil, or tarragon. You can also use dried dill; use about 1 tablespoon instead of 2.

½ teaspoon salt (or to taste): Salt brings out the flavors of chicken, grapes, and celery. Start with ½ teaspoon and taste as you go. Use kosher salt or fine sea salt. Celery salt can also add some flavor.

½ teaspoon black pepper: Black pepper adds heat and depth. Use freshly ground pepper for the best taste, but pre-ground is fine too. White pepper offers a milder flavor.

Essential Tools for Making the Salad

Large mixing bowl – holds everything comfortably
Small mixing bowl – for whisking the dressing
Sharp knife – cuts chicken and veggies evenly
Cutting board – keeps prep clean and organized
Dry skillet – toasts pecans without burning
Spatula or large spoon – mixes gently without mashing
Measuring cups and spoons – ensure the right amounts
Airtight container – stores salad and keeps it fresh

Step-by-Step Guide to Preparing the Straub’s Chicken Salad

1. Toast the Pecans: Heat a dry skillet over medium-low heat. Add the pecans and stir them every minute. Cook for 3 to 5 minutes until they smell nutty and turn slightly darker. Pour them onto a cutting board to cool. Once cool, chop them into small pieces.

2. Prep the Produce: Wash the grapes and celery. Cut the grapes in half and slice the celery into thin pieces. Peel the red onion and chop it finely. Put everything into a large bowl.

3. Add the Chicken and Pecans: Dice your cooked chicken breast into small cubes. Add the diced chicken to the bowl with the grapes and veggies. Toss in the cooled, chopped pecans.

4. Make the Dressing: In a small bowl, mix the mayonnaise and sour cream. Add the lemon juice, chopped fresh dill, salt, and pepper. Stir until it is smooth and creamy.

5. Combine everything: Pour the dressing over the chicken mixture in the large bowl. Use a rubber spatula to gently fold everything together until each piece of chicken and grape is evenly coated with the dressing. Be careful not to mash it.

6. Chill and Serve: You can eat it right away, but it’s better after a few hours in the fridge. Cover the bowl with a lid or plastic wrap and let it chill. Serve it on bread, with crackers, or by itself.

Top Mistakes That Affect Flavor and Texture

Too Much Mayo:
Adding more mayo won’t improve your salad. It will make it heavy and messy. Stick to the recipe’s mayo amount. If you want it creamier, use more sour cream or yogurt. Balance is key.

Wrong Chicken Texture:
If your chicken is warm, wet, or too chunky, the salad will be runny. Always use cold, dry, finely chopped chicken. If needed, pat the chicken dry with paper towels before chopping. The colder and drier the chicken, the better the texture.

Not Enough Salt:
A chicken salad with too little salt tastes bland. Delis use plenty of salt, and you should too. Taste the dressing before mixing it in. Taste the salad after mixing. Add salt until it tastes good. Don’t hold back.

Skipping Chill Time:
Eating the salad right after making it is okay, but it’s better after sitting in the fridge for a few hours. The flavors mix better, and the dressing soaks into the chicken. Let it chill. You’ll appreciate the difference.

Watery Salad Issues:
A watery salad comes from warm chicken, wet vegetables, or too much lemon juice. Pat your chicken dry. Make sure your grapes and celery are not dripping. Don’t add too much lemon juice. If the salad becomes watery after sitting, drain off the excess liquid before serving.

Overprocessing:
Chopping chicken too finely or mixing too vigorously will turn it into chicken paste rather than salad. Use a sharp knife to chop by hand. Mix gently with a spatula, not a spoon or mixer. Handle the chicken carefully, as it matters.

Nutrition Guide and Diet Options

You can adjust this recipe to match your eating plan while keeping its original taste.

This recipe serves about 6 people and has about 380 calories per serving, which includes 28 grams of protein and 26 grams of healthy fats from mayo, sour cream, and pecans.

For a lower-calorie option, replace sour cream with plain non-fat Greek yogurt, which cuts down on fat and adds protein. If you need a dairy-free choice, use dairy-free yogurt and vegan mayo.

For a keto version, use full-fat ingredients and make sure the grapes fit your carb limit. You can also swap grapes for chopped celery to lower carbs. This recipe is gluten-free, keeping its creamy, savory taste while meeting different dietary needs.

Serving Suggestions and Pairing Ideas

You can enjoy this chicken salad in a few ways: as a sandwich, stuffed in croissants, or as a dip for crackers at parties. It also works well on a bed of greens for a quick salad lunch.

Serve it with buttery crackers like Ritz or whole-grain crackers for added crunch. You can also pair it with potato chips, kettle chips, or pretzels. Fresh fruits like apple slices, strawberries, or melons can balance the richness of the salad.

To complete your meal, consider adding pasta salad, coleslaw, or a simple green salad. Offer drinks like iced Coffee, lemonade, or sparkling water. Choose light and refreshing options to balance the creamy salad.

Storage, Make-Ahead Tips, and Shelf Life

The flavors of this salad get better after a few hours or overnight. It stays fresh in the fridge for 3-4 days when stored in an airtight container. After that, it may become watery and lose flavor.

Freezing is not a good option because it ruins the texture. Make only what you will eat in a few days.

If you are bringing it to a party, use a cooler with ice packs to keep it cold. Store it in an airtight container. If the dressing has settled, stir it gently before serving.

Yield: 6