Round Swamp’s chicken salad is more than a deli favorite—it’s a perfect balance of tender chicken, crisp produce, and rich flavor. Known for its freshness and homemade taste, this salad works for quick lunches, picnics, or elegant gatherings. In this guide, you’ll learn how to recreate the beloved recipe at home with simple steps and easy-to-find ingredients. Get ready to make a chicken salad that’s creamy, flavorful, and unforgettable.
Introduction to Round Swamp Chicken Salad Recipe
Round Swamp Farm, a local staple in East Hampton, is famous for its fresh, homemade dishes—and their chicken salad stands out as one of the most talked-about items. It’s known for its clean flavor, perfect balance of creamy dressing and tender chicken, and just the right crunch from fresh ingredients. Unlike many store-bought versions, this salad tastes like something made in a home kitchen, with attention to quality rather than shortcuts.
What makes it special is its simplicity. There are no overpowering spices or heavy sauces—just high-quality chicken, crisp produce, and a dressing that enhances rather than hides the flavor. Whether you’re after a light lunch, an easy picnic dish, or something to impress at a gathering, this recipe delivers that signature Round Swamp freshness right from your own kitchen.
Key Ingredients at a Glance
The secret behind a great Round Swamp–style chicken salad isn’t complicated—it’s all about using fresh, high-quality ingredients and keeping the balance just right. Every component has a purpose, from the protein to the dressing to the small flavor-boosting extras.
Chicken the star of the salad
Boneless, skinless chicken breast is a classic choice for its lean texture and mild flavor. Poaching or roasting keeps the meat juicy and tender. Shred or dice evenly so every bite feels consistent.
Crunchy elements adding texture
Celery brings a crisp, refreshing bite. Toasted nuts (like walnuts or pecans) add richness and a subtle nutty aroma. For extra freshness, some versions include diced apples or grapes for a pop of sweetness.
Dressing creamy but light
A good mayonnaise forms the base, but it shouldn’t overpower the salad. A touch of lemon juice or mild vinegar brightens the flavor. A pinch of salt and pepper ties everything together without masking the ingredients.
Fresh herbs lifting the flavor
Parsley, dill, or tarragon adds a delicate aroma and keeps the salad tasting fresh. Use them sparingly to avoid overwhelming the chicken.
Optional enhancements personal touch
Dijon mustard for gentle tang. A drizzle of olive oil for added richness. Dried cranberries or a hint of honey if you like a slightly sweeter profile.
Choosing and Preparing the Chicken
The chicken is the foundation of this salad, so selecting the right cut and preparing it properly makes all the difference. Dry, overcooked meat will dull the dish, while tender, flavorful chicken ensures every bite stands out.
Best cuts to use
Boneless, skinless chicken breast the classic choice for a clean flavor and lean texture. Boneless thighs slightly richer and juicier, great if you prefer more depth of flavor. Rotisserie chicken a convenient shortcut when time is short, though you’ll want to remove the skin and excess seasoning.
Cooking methods for the best result
- Poaching: Simmer chicken gently in water or broth with aromatics (bay leaf, peppercorns, onion). This keeps the meat moist and tender.
- Roasting: Brush with olive oil, season lightly, and roast until just cooked through—ideal for a deeper, roasted flavor.
- Grilling (optional): Adds a subtle smokiness, but keep it light so it doesn’t overpower the dressing.
Tips for perfect texture
Cook chicken just until it reaches 165°F (74°C); overcooking will make it tough. Let the meat rest briefly before cutting so the juices stay inside. Dice into uniform cubes or shred into thin pieces to ensure even distribution in the salad.
Make-ahead option
Chicken can be cooked a day in advance and chilled. Keep it whole until ready to use to prevent drying out—then dice or shred right before mixing the salad.
Crafting the Perfect Dressing
The dressing is what ties the chicken salad together. For a Round Swamp–style result, it should be creamy yet light, enhancing the natural flavors of the chicken and vegetables rather than covering them up. The goal is balance—just enough richness to coat the ingredients without making the salad heavy.
Building the base
- Mayonnaise: Choose a good-quality mayonnaise for a smooth, neutral creaminess.
- Optional Greek yogurt: Swap part of the mayo for yogurt to add tang and reduce heaviness.
- Olive oil (optional): A drizzle can add silkiness and a subtle depth of flavor.
Adding brightness and seasoning
- Lemon juice or mild vinegar: A splash cuts through the richness and keeps the salad tasting fresh.
- Salt and freshly cracked pepper: Season lightly but evenly to bring out every ingredient’s flavor.
- Dijon mustard (optional): Adds gentle sharpness without overpowering.
Balancing sweetness and acidity
If you include fruit like grapes or apples, keep the dressing on the savory side. For a hint of sweetness without fruit, a few drops of honey or a pinch of sugar works well.
Mixing for the right texture
Whisk all ingredients until completely smooth. The consistency should be thick enough to coat a spoon but not clumpy. Always taste before combining with the chicken—this lets you adjust seasoning early.
Applying to the salad
Add dressing gradually rather than all at once. This prevents the salad from becoming soggy. Toss gently to coat every piece of chicken and vegetable evenly.
Step-by-Step Recipe Guide
This section walks you through making a Round Swamp–style chicken salad from start to finish. Follow each step carefully to ensure the flavors stay balanced and the texture stays fresh.
Ingredients
- 2 cups cooked chicken breast or thigh, diced or shredded
- ½ cup good-quality mayonnaise (or ⅓ cup mayo + 3 tbsp Greek yogurt)
- 1 stalk celery, finely diced
- ¼ cup grapes or apple, diced (optional, for a touch of sweetness)
- 2 tbsp toasted walnuts or pecans, chopped (optional)
- 1 tsp lemon juice or mild vinegar
- ½ tsp Dijon mustard (optional)
- Salt and freshly cracked pepper to taste
- 1 tbsp fresh parsley or dill, finely chopped
Instructions
Cook and cool the chicken
Poach or roast chicken until fully cooked (165°F / 74°C internal temperature). Let it rest for 5–10 minutes to retain juices, then dice or shred into bite-sized pieces.
Prepare the dressing
In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust—if too thick, add a small splash of water or broth for a lighter texture.
Add the mix-ins
Stir in celery for crunch, grapes or apple for a subtle sweetness, and nuts for richness. Sprinkle in fresh herbs for brightness.
Combine with the chicken
Add the chicken to the bowl and fold gently until every piece is evenly coated. Add dressing gradually—you may not need all of it to achieve the perfect balance.
Chill before serving (optional)
Refrigerate for 30 minutes to let the flavors meld, though it can be enjoyed immediately.
Quick tips for success
Always taste before serving—tiny adjustments in seasoning make a big difference. For a lighter texture, use more yogurt and less mayo. If making ahead, keep dressing and chicken separate until just before serving to avoid sogginess.
Serving Suggestions
The beauty of a Round Swamp–style chicken salad is how versatile it is. Whether you’re preparing a quick lunch for yourself, a picnic with friends, or a platter for guests, it adapts easily to different occasions.
Classic lunch plate
Serve chilled chicken salad on a bed of crisp greens like romaine or baby spinach. Add sliced cucumbers, cherry tomatoes, and a wedge of lemon for garnish. Pair with crusty bread or crackers on the side for a balanced meal.
Sandwiches and wraps
Pile the chicken salad high on a buttery croissant for a rich, café-style sandwich. Use whole-grain bread or toasted sourdough for something heartier. For a lighter option, wrap in a large lettuce leaf or a soft tortilla for an easy handheld meal.
Party platter or appetizer
Spoon into mini phyllo cups or endive leaves for elegant finger food. Serve alongside sliced baguette rounds so guests can build their own bites. Add a few colorful extras on the tray—like fresh fruit or cheese cubes—for visual appeal.
Picnic-ready bowl
Pack the salad in an airtight container, keeping bread or crackers separate. Include fresh herbs or lemon wedges to brighten it up just before eating. Chill thoroughly before packing to maintain freshness during transport.
Creative pairings
Serve with a light soup for a cozy lunch. Pair with sparkling water, iced tea, or crisp white wine for a refreshing meal. Add a side of roasted vegetables or potato salad for a heartier spread.
Variations and Creative Twists
One reason Round Swamp–style chicken salad is so popular is its flexibility. You can stick with the classic formula or give it a new personality with just a few ingredient swaps. Here’s how to customize it while keeping the same fresh, balanced feel:
Swap the fruit
Replace grapes with diced apple or pear for a crisp bite. Try dried cranberries or cherries for a subtle tartness. For tropical flair, add small chunks of pineapple or mango.
Play with the crunch
Instead of walnuts, try pecans, almonds, or even pumpkin seeds. Toast the nuts first to deepen their flavor and add extra aroma. If you’re nut-free, use diced celery, radish, or cucumber for texture.
Make it lighter or richer
For a lower-fat option, use Greek yogurt or a light mayonnaise base. For a creamier, richer salad, add a splash of heavy cream or a drizzle of olive oil.
Experiment with herbs and spices
Swap parsley for fresh dill, tarragon, or chives for a new flavor profile. Add a pinch of curry powder or smoked paprika for a warm, aromatic twist. A little garlic powder or onion powder can boost savory notes without overpowering.
Turn it into something new
- Sandwich spread: Mix the salad a little smoother and use it as a filling for paninis.
- Pasta salad: Fold in small cooked pasta shapes for a hearty main dish.
- Stuffed tomatoes or avocados: Use the salad as a fresh, elegant filling.
Storage and Make-Ahead Tips
One of the best things about Round Swamp–style chicken salad is how well it holds up in the fridge. With a few smart steps, you can make it in advance without sacrificing freshness, texture, or flavor.
Refrigeration basics
Store chicken salad in an airtight container to prevent it from absorbing odors from other foods. Keep it chilled at 40°F (4°C) or below to maintain food safety. For best quality, enjoy within 3 days. After that, the texture can become watery as the dressing separates.
Preventing sogginess
If you’re adding fruit (like grapes or apples), toss them in just before serving to keep them crisp. For maximum crunch, hold off on adding nuts until right before eating. If the salad sits overnight and seems too thick, stir in a spoonful of mayonnaise, yogurt, or lemon juice to refresh it.
Make-ahead strategy
- Cook the chicken in advance: It keeps well for 2–3 days in the fridge if stored whole. Dice or shred right before mixing to keep it moist.
- Prepare the dressing separately: You can whisk it ahead of time and refrigerate for up to 4 days.
- Assemble at the last minute: Mix the chicken, dressing, and add-ins shortly before serving for the freshest result.
Freezing isn’t recommended
Mayo-based salads don’t freeze well because the dressing tends to separate when thawed. If you must freeze something, freeze the cooked chicken alone, then thaw and mix with fresh dressing later.
Nutritional Highlights
Round Swamp–style chicken salad isn’t just delicious—it can also fit into a variety of eating plans, from light lunches to high-protein meals. Understanding its basic nutritional profile helps you make informed choices or adjust the recipe to meet your needs.
Protein-rich foundation
Chicken breast provides lean, high-quality protein with very little fat. A single cup of diced chicken offers roughly 26 grams of protein and only a few grams of fat. Using chicken thighs adds a little more fat and flavor but still keeps protein levels high.
Balanced fats from the dressing
Mayonnaise contributes most of the fat and calories, which is why using a lighter version or swapping part of it for Greek yogurt reduces overall calories. Adding a drizzle of olive oil instead of extra mayo introduces healthy unsaturated fats.
Carbohydrates from add-ins
Grapes, apples, or dried fruit add natural sugars and a small carb boost. If you’re watching carbs, simply skip the fruit and rely on celery or cucumber for crunch. Nuts provide healthy fats, minimal carbs, and a bit of extra protein.
Approximate nutrition (per 1-cup serving)
(This varies depending on ingredients and portion sizes)
- Calories: 280–350
- Protein: 22–26 g
- Fat: 18–24 g
- Carbohydrates: 4–10 g
How to make it lighter or more indulgent
- Lighter: Use Greek yogurt for part of the mayo, skip nuts or dried fruit, and serve over greens instead of bread.
- Heartier: Keep full-fat mayo, add nuts for richness, or serve it on a buttery croissant.
Conclusion
Round Swamp chicken salad is proof that simple, fresh ingredients prepared with care can create something truly special. With tender chicken, crisp vegetables, and a light, creamy dressing, it’s a versatile dish that fits any occasion—from weekday lunches to casual entertaining. By following these steps and tips, you can bring the signature Round Swamp flavor into your own kitchen, customize it to your taste, and enjoy a salad that’s as satisfying as it is effortless.
FAQS
Round Swamp Chicken Salad Recipe
Ingredients
Method
- 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.
- Add the mayo, grated garlic, grated celery, lemon juice, black pepper, onion powder, hot paprika, chili powder, and parsley. Mix until fully combined.
- Add more mayo as needed to reach your desired creaminess. Season with salt to taste.
- Serve chilled on toast, crackers, or as a dip with fresh veggies.