If you’ve spent any time in the Hamptons, you already know: the chicken salad from Round Swamp Farm is iconic. It’s creamy, herby, just the right amount of tangy—and somehow always gone before you even think to portion it out.
But when I need a lot of it—like for a beach picnic, a backyard lunch, or a crowd of hungry kids—I make it at home. This version is inspired by the original, with the same smooth texture and summer-perfect flavor. It’s not a replacement (we’re still loyal to Round Swamp forever), but it’s the next best thing when you need enough to go around.
The Recipe: My Round Swamp–Inspired Chicken Salad
Serves 6–8
Prep time: 15 minutes
Chill time: 30+ minutes
Ingredients:
• 1 cold rotisserie chicken (skin removed, meat pulled into chunks)
• 1 cup mayonnaise (I use dairy-free, but any kind works)
• 1 large celery stalk, grated
• 2 tablespoons finely chopped flat-leaf parsley
• Juice of ½ lemon
• ½ teaspoon garlic powder
• Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine the chicken, mayo, grated celery, parsley, lemon juice, garlic powder, salt, and pepper.
2. Use a hand mixer (or stand mixer with paddle attachment) to mix everything until smooth and scoopable. This texture is key—it shouldn’t be chunky.
3. Chill for at least 30 minutes before serving to let the flavors meld.
4. Serve on fresh sourdough, with crackers, or with tortilla chips for scooping. Bonus points if it’s at the beach.
How I Serve It
• On toasted sourdough with a side of corn chips
• As part of a casual lunch spread with fruit, iced tea, and sea breeze
• Packed in a cooler for the beach with a bag of kettle chips and cut veggies
• Or honestly… just eaten straight from the bowl while standing at the kitchen counter