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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 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.