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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 rotisserie chicken finely chopped
  • 1 cup celery finely chopped
  • 1 cup onion shredded and well drained
  • 1½ tablespoons onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • Salt to taste
  • ½ cup avocado mayonnaise
To Serve
  • Toasted sourdough bread
  • 1 garlic clove
  • Olive oil for drizzling
Optional Tomato Salad
  • Tomatoes sliced or chopped
  • Shallots thinly sliced
  • Olive oil
  • Balsamic vinegar
  • Salt to taste

Method
 

  1. Add the chicken, celery, onion, onion powder, garlic powder, Worcestershire sauce, salt, and avocado mayonnaise to a large bowl.
  2. Mix until well combined and creamy.
  3. Toast the sourdough until golden.
  4. While still warm, rub the toasted bread with a garlic clove.
  5. Pile the chicken salad generously onto the toast.
  6. Finish with a drizzle of olive oil and serve immediately.
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.