Straub’s Chicken Salad. Scrumptious, decadent, addictive. I could eat it every day. I crave it. This family-secret, world famous (at least in St. Louis) chicken salad has huge chucks of perfectly moist chicken and is so creamy but with a nice crunch from the diced celery and red pepper. That perfect taste sensation is indeed hard to tuly describe.You need to taste it. The Straub’s web site indicates it’s the most popular item in the store, made exclusively with fresh-never-frozen all-white meat chicken, fresh celery, “real” Hellmann’s mayonnaise, and a few other secrets. But it’s $10 a pound. And likely the mayo is full fat. I was compelled to figure out a way to make it at home so I could have it whenever the mood strikes with less $$ and calories guilt. It turned out really well. See what you think.
Faux Straub’s Chicken Salad
(revised with corrections 4-10-12)
Generously serves 6
3 cups diced cooked chicken
2 large stalks celery, diced
1/2 red bell pepper, seeded and diced
2 green onions, finely diced
6 tablespoons reduced fat mayonnaise – preferably with no HFCS
6 tablespoons reduced fat sour cream
1 (4 ounce) package tomato-basil feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste
In a serving bowl, mix together the chicken, celery, and red bell pepper, and green onions.
In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed.
Serve immediately, or refrigerate until serving.