Copycat Round Swamp Farm Chicken Salad Recipe
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From sendnoods
This homemade version of Round Swamp Farm’s iconic chicken salad is creamy, flavorful, and perfectly textured—thanks to a secret technique using a mixer to finely shred the chicken. If you’ve ever heard Bethenny Frankel rave about this legendary chicken salad, you know it's worth making!
While nothing quite compares to grabbing a container after a long day in East Hampton, this copycat recipe comes pretty close. The key? Grating the celery and garlic for maximum flavor without added crunch, plus the perfect balance of spices. Think of it as chicken salad pâté—but with a touch more texture.
- Recipe Card
Recipe Card
ingredients
- 1 roasted organic chicken or rotisserie chicken
- 3/4 cup high-quality mayo (adjust based on chicken size; avocado mayo recommended)
- 1 garlic clove, finely grated
- 4 celery stalks, finely grated (adjust if using large stalks)
- Juice of 1 lemon
- 1/2 teaspoon cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon hot paprika (not smoked)
- 1 teaspoon chili powder
- Finely chopped parsley, to taste
- Kosher salt, to taste
Method
Step 1
Remove the white meat from the chicken (dark meat can also be used). Place it in a stand mixer or use a hand mixer to break it down into very fine shreds.
Step 2
Add the mayo, grated garlic, grated celery, lemon juice, black pepper, onion powder, hot paprika, chili powder, and parsley. Mix until fully combined.
Step 3
Add more mayo as needed to reach your desired creaminess. Season with salt to taste.
Step 4
Serve chilled on toast, crackers, or as a dip with fresh veggies.