I’m a little late to the Round Swamp Farm chicken salad trend, but better late than never.
Bethenny Frankel made this iconic Hamptons chicken salad go viral back in 2023 when she declared it “the best chicken salad in the Hamptons,” but as a self-proclaimed chicken salad aficionado myself, I needed to test it out and give my take.
So, of course, I went down a deep research rabbit hole. Given that I couldn’t go to the Hamptons myself, I had to do a lot of internet sleuthing to make sure I did the original justice.
Not only did I look at just about every dupe recipe on the internet, I also studied the chicken salad listing on their website. Pretty near identical dupe to the OG.
It’s super simple but has that signature whipped texture because the chicken gets finely shredded in the food processor, then whipped with the ingredients until it starts to break apart and is almost spreadable. And the flavor is simple, classic, and perfectly seasoned.
The Hamptons Chicken Salad That Started It All
If you’re a frequenter of the Hamptons, then you’ve definitely heard of Round Swamp Farm. It started as a tiny family-run market in East Hampton in the 1980s, and their signature chicken salad is one of their most famous menu items.
What makes it different than just a simple chicken salad is the texture. The flavor profile is perfectly simple and perfectly balanced with chicken, celery, shallot, and a light creamy dressing.
My version aims to stick as close to the original as possible. The one change I make is providing an optional swap where you can substitute some of the mayo for greek yogurt. Totally your call, but I like doing this because it lightens things up and gives it a nice tang without sacrificing creaminess.
Why You’ll Love It
- The iconic whipped texture. By lightly pulsing the chicken, you create a really fine shred. When you mix it with the dressing, the chicken starts to break apart, and you get the soft, whipped texture Round Swamp Farm chicken salad is famous for.
- Simple, classic flavors. There’s nothing extravagant in here. No grapes, no nuts, no fresh herbs. Just perfectly seasoned chicken salad that really lets the basics shine.
- Two dressing options. Make it like the classic with all mayo, or use a combination of mayo and greek yogurt for a slightly lighter, tangier version.
- High-protein. 35g of protein per serving makes this a super simple lunch option you can meal prep in 15 minutes.
- Easy to make at home. You don’t need anything special. Just one bowl and a food processor.
Love chicken salad? Try these 14 healthy chicken salad recipes.
Key Ingredients
- Rotisserie chicken breast. I like to use rotisserie chicken because it has the best texture and flavor, and you get a super tender chicken salad. Of course, you can also poach your own.
- Celery. Finely chopped for that iconic celery flavor without a ton of texture. It’s not overpowering, and it doesn’t disrupt the smooth whipped consistency.
- Shallots. The milder cousin of onions, shallots bring a delicate flavor that melts into the background and give the chicken salad depth without any sharpness.
- Mayo. This is the foundation of the dressing and creates a rich creaminess. Duke’s is preferred here, but any brand will work.
- Greek yogurt (optional). When mixed in with the mayo, it lightens things up, gives a bit of tang, but still keeps things creamy.
- White pepper. More delicate than black pepper, it seasons without overpowering.
- Fresh lemon juice. Just enough to brighten everything up and add the perfect amount of tang.
Looking for another whipped chicken salad? You’ll love this Creamy Honey Mustard Chicken Salad. Same texture but with a honey mustard dressing.
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How to Make This Round Swamp Farm Chicken Salad Recipe
This iconic chicken salad comes together quickly with just a couple of easy steps.
Pulse your vegetables
Add the celery and shallot to the food processor and pulse a few times until very finely chopped.
Pulse your chicken
Add the rotisserie chicken, cut up into cubes, to the same food processor and pulse a few times until finely shredded. Stop early to avoid a paste-like texture.
Mix with the dressing
Add the mayo, salt, white pepper, and lemon juice to the bowl with the veggies. Mix until smooth and well combined. Continue mixing for an extra minute or two until the chicken starts to break apart and you get that whipped texture.
Chill before serving
Cover and refrigerate for at least 30 minutes to let the flavors settle and the texture fully develop. Then serve it on its own, scooped up with crackers, on a chicken salad sandwich, or however you prefer to eat your chicken salad.
If you’re a pickle person, my Easy Dill Pickle Chicken Salad is a must-try! It’s one of the most popular recipes on my site.
Victoria’s Tips
Here are some of my tips for the best possible Round Swamp Farm chicken salad.
- Don’t overprocess: Pulse your chicken in short bursts and stop a little bit earlier than you think. The goal is to get a finely shredded texture, not a puree. But don’t stress if it looks a little funny at first. Once you start mixing, it will go from crumbly to shreddy and whipped.
- Mix longer than you think: Mix for an extra minute or two with the dressing, and you’ll start to see the chicken break apart and become light and whipped. That’s the texture you’re looking for.
- All-mayo or mayo & yogurt: For the most authentic Round Swamp dupe, use all mayonnaise (Duke’s preferred). For a slightly lighter version, swap in part Greek yogurt. It will be just as creamy but lower calorie, lower fat, and higher protein.
- Use white meat only: Chicken breast keeps the flavor light and clean with a perfect texture. Dark meat doesn’t work as well in this recipe.
- Let it rest: Chilling the chicken salad for at least 30 minutes helps the flavors meld and makes the texture a little firmer.
- Season gradually: Start with less salt, then adjust after chilling. Once the flavors meld, they get a bit stronger.
Serving Suggestions
- Piled it onto freshly toasted sourdough, a brioche bun, or even a classic deli roll
- Scoop it into butter lettuce cups for a lighter, lower-carb option
- Serve with crackers for a “lunchables” style lunchbox
- Add sliced tomatoes and a pinch of flaky salt for a extra serving of veggies
- Straight from the fridge with a fork (honestly, the best way, IMO)
Storage & Meal Prep
Store the chicken salad in an airtight container in the refrigerator for up to 4 days.
Give it a stir before serving to ensure everything is well combined for the best texture.
This recipe is perfect for meal prep. Make it on Sunday and enjoy all week long. Perfect for simple easy lunches throughout the week.
FAQ
Round Swamp Farm Chicken Salad is the famous chicken salad sold from Round Swamp Farm in East Hampton. It became famous when Bethany Frankel called it her favorite chicken salad of all time. It has a super simple flavor profile with just celery, shallots, and light seasoning.
Stored in an airtight container, this round swamp farm chicken salad recipe keeps for up to 4 days. Just give it a quick mix before serving.
Totally. I just do a straight swab for Greek yogurt. Same quantity. You just might need to add a little bit more salt.
Totally! But the texture will be a bit different. Finely chop the chicken, celery, and shallot by hand until very small. Then mix well until you start to see the chicken break up, and it takes on a velvety texture. You can also use a stand mixer with the whisk attachment to finely shred the chicken.
Yep, this recipe is naturally gluten-free. To make it dairy-free, just use all mayo, no yogurt.
Round Swamp Farm Chicken Salad (Copycat Recipe)
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Ingredients
Instructions
- Add ½ cup celeryand 1 small to medium shallot to a food processor. Pulse a couple of times until the mixture is finely diced but not puréed. Remove and add to a big bowl.
- To the same food processor, add your 3 cups diced rotisserie chicken breast. Again, pulse just a few times until very finely shredded but still fluffy, not paste-like. Add to the bowl with the celery and shallot.
- Add the ⅓ cup mayonnaise, ⅓ cup plain Greek yogurt, 1 tsp salt, ½ tsp white pepper, and 1 tbsp lemon juice to the bowl.If you want a lighter version, use all yogurt. Or dairy-free, use all mayo.
- Mix until well combined then keep mixing for an extra minute or two, and you will see the velvety, whipped texture start to form. Taste and adjust seasoning as needed. Transfer to a container, cover, and refrigerate for at least 30 minutes to let the flavors settle.
Nutrition
Notes
- Don’t over-process: Pulse in short bursts and stop a bit earlier than you think. The goal is to get a finely shredded texture, not a purée. But don’t stress if it looks a little funny at first. Once you start mixing, it will go from crumbly to shreddy.
- Mix longer than you think: Mix an extra minute or two with the dressing and you’ll start to see the chicken break apart and become light and whipped.
- All-mayo or mayo & yogurt: For the most authentic Round Swamp dupe, use all mayonnaise (Duke’s preferred). For a slightly lighter version, swap in part Greek yogurt. It will be just as creamy but lower calorie, lower fat, and higher protein.
- Use white meat only: Chicken breast keeps the flavor clean and the texture shreddy and light (almost whipped).
- Let it rest: Chilling the chicken salad for at least 30 minutes helps the flavors meld and makes the texture a little firmer.
- Season gradually: Start with less salt, then adjust after chilling. Once the flavors meld, they get a bit stronger.
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So simple and so tasty. A recipe I’ve made many times now and never get sick of.
I’ve made this more times than I can count. It’s my go-to for work lunches and I slap it on a slice of sourdough open faced and it’s a good, hearty, healthy lunch that’s quick and easy! I absolutely love this recipe! I tell everyone about it!
This made my day. Thanks Kristen ❤️