Round Swamp Farm Chicken Salad – 1 Of The Best Copycat Recipe Ever [Easy]

Round Swamp Farm Chicken Salad is more than a deli staple—it’s an East Hampton tradition. People line up for it, rave about it, and often ask, “What makes it so good?” Whether you’ve tasted it yourself or just heard the buzz, this copycat version captures everything you crave: tender chicken, creamy mayo, a subtle tang, and that addictive fine texture that’s light yet satisfying. In this guide, you’ll learn how to make the famous Round Swamp Farm Chicken Salad from scratch, using just a few fresh ingredients—and a clever kitchen trick.

The Story & Intro: My Copycat Journey

Why Round Swamp Farm Chicken Salad Is My Go-To Summer Lunch
A Salad That Became a Staple in My Kitchen

Round Swamp Farm Chicken Salad first caught my attention on a summer trip to East Hampton. I’d just biked into town, grabbed a small container for lunch, and sat on a bench near the beach. One bite, and I was hooked. It had a soft, almost whipped texture, not too heavy, not too salty—just balanced. There was something subtly tangy that made it pop.

Back in my home kitchen, I set out to recreate that magic. After some trial and error, and lots of taste-testing, I found the secret: shredding rotisserie chicken in a stand mixer. Combined with rice vinegar and just enough mayo, the result was surprisingly close to the original Round Swamp Farm Chicken Salad.

Now, it’s a weekly staple. I eat it in sandwiches, over greens, or right from the bowl. It pairs beautifully with a bright Celery Apple Pistachio Salad or a crunchy Crispy Rice Salad. This recipe is comforting, quick, and full of flavor—the kind of meal you return to again and again.

Round Swamp Farm Chicken Salad – 1 Of The Best Copycat Recipe Ever [Easy]

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• Author: recipesloop.com
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This copycat Round Swamp Farm Chicken Salad recipe features finely shredded rotisserie chicken, rice  vinegar, mayo, and grated veggies for an addictive creamy bite.

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Ingredients

Scale 1x2x3x

• 2 large rotisserie chicken breasts (skin removed)

• 2–3 celery stalks, grated

• 1 small shallot, grated

• ¼ teaspoon black pepper

• Salt to taste

• ¼ teaspoon onion powder

• 2.5 teaspoons rice vinegar

• ½ cup mayonnaise (Duke’s preferred)

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Instructions

• Cut the rotisserie chicken into cubes and place in a stand mixer fitted with the paddle or whisk attachment. Mix on low until finely shredded.

• Grate the celery and shallot using a box grater.

• Stir the grated vegetables into the chicken.

• Sprinkle in the black pepper, onion powder, and salt.

• Drizzle in the rice vinegar and stir to combine.

• Add mayonnaise and stir until fully mixed and creamy.

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• Chill for 20 minutes before serving.

Notes

• Best served cold on toast, in wraps, or over greens.

• Keeps well in the fridge for up to 4 days.

• For a lighter version, swap half the mayo with Greek yogurt.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 2g
• Sodium: 540mg
• Fat: 24g
• Saturated Fat: 5g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 16g
• Cholesterol: 65mg

Keywords: Round Swamp Farm Chicken Salad, copycat chicken salad

Ingredients & Technique: What Makes It So Addictive

Round Swamp Farm Chicken Salad Starts With Texture
The Secret’s in the Shred and the Tang

To get the right feel of Round Swamp Farm Chicken Salad, texture matters. Chopping won’t cut it. You’ll need two large rotisserie chicken breasts, with the skin removed, cubed, and placed in a stand mixer with the paddle or whisk attachment. Blend on low until finely shredded—this step is key.

Then comes flavor layering:

• Grate 2–3 stalks of celery and one small shallot using a box grater. The grating helps blend the flavors without any crunchy chunks.
  
• Add ¼ tsp black pepper, ¼ tsp onion powder, and salt to taste.
  
• Pour in 2.5 tsp rice vinegar (this is the flavor pop).
  
• Finish with ½ cup of good mayo—Duke’s preferred, for its tang and richness.
  

Stir until creamy and uniform. That’s it. Let it chill 20 minutes for best flavor.

This chicken salad fits right into your summer menu, whether you’re serving Mexican Street Corn Chicken Bowls or prepping light lunches for the week. Its ease is part of the charm—and the fact it tastes like something you stood in line to buy.

Ingredient Tips & Smart Swaps

Make It Your Own Without Losing That Famous Flavor
Simple Substitutions That Work Perfectly

What makes Round Swamp Farm Chicken Salad so appealing is its balance—just a few well-chosen ingredients, carefully prepared. But what if you’re out of something or want to tweak it a little?

Here are smart ingredient swaps that won’t mess with the flavor profile:

• Chicken: If you don’t have rotisserie chicken, gently poached chicken breasts work well. You can also use roasted thighs for extra richness—just make sure to remove any skin or bones and shred finely.
  
• Mayonnaise: Duke’s is preferred for its slight tang, but you can sub with Hellmann’s or even half Greek yogurt for a lighter texture.
  
• Shallot: No shallot? A small amount of grated red onion or even sweet onion will do. Just make sure to grate it so the flavor blends.
  
• Rice Vinegar: This is the signature splash. If you don’t have it, try apple cider vinegar with a touch of sugar, or white vinegar in a pinch. Avoid distilled vinegar—it’s too harsh for this salad.
  

When I’m in the mood for a little extra crunch, I sometimes add finely chopped toasted almonds or serve it on crackers with microgreens. For a deeper meal, I’ve even layered it into a melt—just spoon some into sourdough bread, top with provolone, and grill until golden.

Whether you stick with the classic or adapt it to your fridge, this salad delivers comfort with flavor. It’s just as adaptable as my Zucchini Grilled Cheese or Crunchy Thai Chickpea Salad—recipes that embrace flexibility without sacrificing taste.

Serving Ideas: Fresh Takes on a Classic SaladWays to Serve Round 

Swamp Farm Chicken Salad Beyond the Bowl
Make It Meal-Worthy With Bread, Greens, or Heat

This Round Swamp Farm Chicken Salad can be the center of more than just lunch. Here’s how I love to enjoy it:

• Pile it on thick sourdough toast for a quick open-faced sandwich.
  
• Scoop it into butter lettuce cups with avocado slices.
  
• Toss it on top of arugula with lemon vinaigrette and pistachios.
  

You can also pair it with roasted veggies or tuck it inside a wrap with sliced tomatoes. For a cozy contrast, serve it with a warm bowl of Chicken and Gravy or Creamy Garlic Parmesan Chicken Pasta.

Planning ahead? This salad holds up well in the fridge for up to 4 days. Just give it a stir before serving.

Similar Recipes You’ll Love

If You Like Round Swamp Farm Chicken Salad, Try These
More Flavorful, Easy-to-Make Ideas from My Kitchen

Once you’ve mastered this salad, you might want to branch out. Try my take on 5-Ingredient Keto Butter Chicken—it’s bold, creamy, and cooks in under 30 minutes. Or for something light but rich in flavor, check out Crunchy Thai Chickpea Salad.

Need a warm, comforting bite for cooler nights? The Zucchini Grilled Cheese offers the same homey comfort but with a melty twist.

Like the Round Swamp Farm Chicken Salad, all these dishes are built on real ingredients, simple prep, and the kind of flavor that makes you pause mid-bite and smile.

Conclusion: A Chicken Salad That’s Here to Stay

Round Swamp Farm Chicken Salad has earned its place as a cult-favorite—and now, you don’t have to travel to East Hampton to enjoy it. With just a few ingredients and a bit of mixing magic, you can make your own batch that tastes just like the original. Whether served on toast, lettuce, or with your favorite side, it’s the kind of salad that fits every season and craving.

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