If you’ve ever spent a summer in the Hamptons, you know there are certain dishes everyone seems to order again and again. This creamy chicken salad is my version of one of those recipes, and I might love it even more made at home.

The base is simple: rotisserie chicken, crisp celery, shredded onion, onion powder, garlic powder, Worcestershire sauce, and avocado mayo. Mixed together, it’s creamy, savory, crunchy, and incredibly easy to make.

My favorite way to serve it is piled generously over toasted sourdough. Rub the warm bread with a fresh garlic clove, add the chicken salad, and finish with good olive oil. That little bit of garlic on the toast changes everything.

Add a fresh tomato salad on the side with balsamic, shallots, and olive oil, and lunch is done. Simple ingredients, minimal effort, and exactly the kind of meal I want all summer long.

Let’s make it. The full recipe is just below.

Hamptons-Style Chicken Salad

Inspired by the famous chicken salad that's become a summer staple in the Hamptons, this version combines tender shredded chicken, crunchy celery, savory seasonings, and creamy avocado mayo for a recipe that's simple, satisfying, and endlessly versatile. Serve it piled onto garlic-rubbed sourdough toast for an elevated lunch that feels straight out of a coastal café.

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Ingredients Method Notes

Ingredients

  

For the Chicken Salad

• 2½ cups shredded rotisserie chicken finely chopped
• 1 cup celery finely chopped
• 1 cup onion shredded and drained well
• 1½ tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp Worcestershire sauce
• ½ cup avocado mayo
• Salt to taste

To Serve

• Toasted sourdough bread
• Fresh garlic clove
• Olive oil for drizzling

Optional Tomato Salad

• Fresh tomatoes
• Olive oil
• Balsamic vinegar
• Shallots
• Salt

Method

 

1. Add the shredded rotisserie chicken, celery, drained shredded onion, onion powder, garlic powder, Worcestershire sauce, salt, and avocado mayo to a large bowl.
2. Mix everything together until creamy and fully combined.
3. Toast the sourdough until golden.
4. While still warm, rub the toasted bread with a garlic clove.
5. Pile the chicken salad generously over the garlic-rubbed sourdough toast.
6. Finish with a drizzle of olive oil and serve immediately.
7. If desired, serve with a fresh tomato salad made with tomatoes, olive oil, balsamic vinegar, and shallots.

Optional Tomato Salad

1. Combine tomatoes and shallots in a bowl.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and toss gently before serving.

Notes

• Draining the shredded onion helps keep the salad creamy without becoming watery.
• Rotisserie chicken makes this recipe especially convenient and flavorful.
• The garlic-rubbed sourdough adds a simple touch that makes the entire dish feel elevated.

WATCH IT COME TOGETHER

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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