If you’re looking for a delicious, easy-to-make chicken salad recipe, look no further than Straub’s Chicken Salad! This creamy, flavorful dish is sure to tantalize your taste buds and delight your family and friends. In this blog, I will share with you a Straub’s chicken salad Recipe that is extremely delicious. When it comes to chicken salad, Straub’s is the best. Their chicken salad is made with all-white meat chicken, grapes, celery, and a mayonnaise dressing. It is perfect for a summer picnic or potluck.
Straub’s Chicken Salad is a great way to use up leftover chicken. It is packed with flavor and can be made in advance. The key to this salad is to let the chicken marinate in the dressing for at least an hour before serving. This allows the flavors to meld together and results in a more flavorful salad. The salad is simple but flavorful, and it is a great option for a light lunch.
How To Make Straub’s chicken salad
A classic southern dish that has been around for centuries. The best part about this salad is that it’s so easy to make. There’s nothing quite like a homemade chicken salad to tantalize your taste buds. We’ll explore the history behind this delectable treat, as well as the ingredients and step-by-step instructions needed to make it in your own kitchen. So grab your apron and let’s get cooking! This salad is best served chilled, so be sure to plan ahead if you’re making it for a party or event.
Ingredients To Make Straub’s chicken salad
- 3 cups chicken stock
- 3 cups water
- 1 carrot cut into chunks
- 1 rib of celery cut into chunks
- 1/2 medium yellow onion
- 1 bay leaf
- 4 to 5 whole black peppercorns
- 2 pounds of boneless chicken
- 1 cup mayonnaise
- 1.5 tablespoons fresh lemon juice
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 cup plus 2 Tbsp finely diced celery
- 1/4 teaspoon ground white pepper
Step By Step Instructions To Make Straub’s chicken salad
Step1
To make the soup, bring the chicken stock, water, celery, carrots, onion, bay leaves, and peppercorns to a boil in a medium saucepan.
Step2
Add the chicken breasts, making sure they are completely covered with liquid by at least an inch. Stir the chicken occasionally until it is cooked, then reduce the heat and simmer for 20 to 30 minutes.
Step3
Cool chicken breasts by removing them from the oven. Alternatively, you can save the broth and use it again to make chicken salad!
Step4
After the chicken is cooled, shred it into 1-inch pieces and stir it with the mayonnaise, lemon juice, celery seed, salt, and pepper until well combined.
Step5
Refrigerate for 24 hours in an airtight container.
Step6
As soon as you are ready to serve, give the salad a good stir, and taste, and adjust the seasoning as necessary, adding salt as necessary. Hope you enjoy it!
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Conclusions
All in all, Straub’s Chicken Salad is a delicious and easy-to-make dish that everyone should try. This classic recipe can be enjoyed by itself or served as part of a larger meal to create an amazing culinary experience. What makes this salad so special is the fact that you can customize it with whatever ingredients you have on hand, making each batch unique and tasty. So get creative in the kitchen and enjoy some Straub’s chicken salad today!
Straub’s chicken salad Recipe
Ingredients
- 3 cups chicken stock
- 3 cups water
- 1 carrot cut into chunks
- 1 rib of celery cut into chunks
- 1/2 medium yellow onion
- 1 bay leaf
- 4 to 5 whole black peppercorns
- 2 pounds of boneless chicken
- 1 cup mayonnaise
- 1.5 tablespoons fresh lemon juice
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 cup plus 2 Tbsp finely diced celery
- 1/4 teaspoon ground white pepper
Instructions
- To make the soup, bring the chicken stock, water, celery, carrots, onion, bay leaves, and peppercorns to a boil in a medium saucepan.
- Add the chicken breasts, making sure they are completely covered with liquid by at least an inch. Stir the chicken occasionally until it is cooked, then reduce the heat and simmer for 20 to 30 minutes.
- Cool chicken breasts by removing them from the oven. Alternatively, you can save the broth and use it again to make chicken salad!
- After the chicken is cooled, shred it into 1-inch pieces and stir it with the mayonnaise, lemon juice, celery seed, salt, and pepper until well combined.
- Refrigerate for 24 hours in an airtight container.
- As soon as you are ready to serve, give the salad a good stir, and taste, and adjust the seasoning as necessary, adding salt as necessary. Hope you enjoy it!
