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.
Although we are ex-pats from St. Louis for a few years, our annual trek for Christms always includes a stop at Straubs to get the chicken salad. It is a staple. But, if you want to replicate it, just do it! I know eating healthy is a good thing but darn it, maybe it tastes so good BECAUSE they use whole fat mayo, and full fat sour cream! if you love it, go for the full monty and enjoy!!
ReplyDeleteGreat feedback, thanks. My husband used to love the full fat stuff but he says this is just as tasty, and we all are watching the calories after the food/wine fest of the holidays!
ReplyDeleteThanks for your feedeback also... a friend sent your post to me and i didn't really note the date. I also do a food blog here in Pax River (McDonnell Douglas guy), so i will start following you..i can't seem to make this thing take anything but Anonymous and i hate to put too much info in these things.
ReplyDeleteAnyway you can tell me if you mean red "onion or reb bell pepper". Your directions omitted bell pepper and grn. onions. Would surely appreciate it as am anxious to make this!
ReplyDeleteThanks for stopping by and sorry for the confusion. Occasionally, typos occur!
DeleteI modified the recipe just now to include the red bell pepper and the green onion. I have used diced red onions or green onions, whichever I have in the house, both with fine results. (If your red onion is too potent to eat raw, give it a soak it in ice cold water for a bit. It draws out the bite.)
I'm an expat from St. Louis living in the UK. Trips back to MO. always include Straub's chicken salad. I haven't tried your recipe yet but don't remember Straub's having red pepper in it?? I was told by another Webster Groves deli owner that Straub's marinates the chicken in cream and then slow roasts it in the oven which makes it really moist. And while I'm on here! The deli in Webster (can't remember name) which is no longer there made the best ever gazpacho and I'd love to have that recipe. That deli made fresh sweet potato chips which were to die for. Happy eating in St. Louis, missing the food here in the UK!
ReplyDeleteNatural Fact Deli!
DeleteI agree I've bought it many time and never had red pepper in it, nor dill weed or feta.
ReplyDeleteThank you for the tip about marinading in cream!
How funny that all the expats are trying to make Straub's chicken salad! I have been an expat for 10 years and every summer we look forward to Straub's chicken salad. Now living in Bangkok, my daughter found some rice crackers and we thought they would be perfect with chicken salad. Definitely no red pepper, and I would believe it about marinating the chicken in cream! I will give this a go today - we are all craving it! Thanks for the recipe!
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