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I never skip a Bethenny Frankel video when it comes across my FYP. I’ve been a fan since her early housewife days, and lately I’ve been loving her supermodel snacks and unfiltered takes. Recently, the Skinnygirl founder has been going all in on chicken salad, and as a deli salad enthusiast, I’m here for it. I tried her latest chicken salad recipe to see if it’s all it’s cracked up to be.
How to Make Bethenny’s Chicken Salad
Bethenny has several recipes for chicken salad, but we gave her most recent version a try. It all starts with boiled chicken breasts and good-quality mayo.
- In a large pot over medium heat, add organic chicken broth and taste it for seasoning. Flavor the broth with salt, pepper, about half a red onion, and a couple of celery stalks. Once the broth is boiling, add organic chicken breasts and boil until completely cooked.
- Rather than just shredding the chicken, Bethenny recommends chopping it small first and then gently shredding it with your fingers. She likes the texture when it’s “sort of towards mushy.”
- Choose your favorite mayo (Bethenny used Duke’s) and add it to the chicken while it’s still warm. Mix until combined. Season with salt, onion powder, and garlic powder.
- Add just a bit of Dijon mustard for flavor and stir until combined. Add in a couple of tablespoons of minced red onion to add flavor and a bit of crisp texture. Finish with a sprinkle of paprika.
Tips for Making Homemade Chicken Salad
Keep these helpful tips in mind when making chicken salad at home.
- Bethenny recommends using organic chicken and chicken broth in this recipe. Regular or low-sodium chicken broth works well instead.
- One of the best things about making homemade chicken salad is that you can control the texture. Use a fork or your stand mixer to shred the meat for a creamier salad. Prefer chunks? Use a knife to chop the meat instead.
- I find chicken salad is best the next day. An overnight chill in the fridge gives the flavors time to come together and improves the creamy texture.
- Get creative with your mix-ins. I personally love celery, grapes, and pecans in my chicken salad. Dried fruit, nuts, and veggies, like chopped bell pepper, are all great texture boosters.
- Want even more flavor? Try adding diced pickles, fresh herbs (dill is my favorite!), or a few dashes of your favorite hot sauce.
- Eat it like Bethenny does! Serve a scoop of chicken salad on a puffed rice cake or scooped bagel, and top with a generous scoop of tobiko (flying fish roe).
The Verdict on Bethenny Frankel’s Chicken Salad Recipe
Bethenny’s hack for adding the mayo to the chicken while it’s hot is as iconic as she is. It totally transforms the flavor and texture of the salad. One thing I have always appreciated about Bethenny’s recipes is that she emphasizes trying and tweaking the recipe as you taste it. This chicken salad is a perfect example of that. Want more onion flavor? Add a bit more minced red onion. Need a little tang? Just a touch of Dijon mustard goes a long way. Craving crunch? Try adding toasted nuts or diced celery. Bethenny shared she’s going to try creating a version that uses roasted chicken instead of boiled, and I can’t wait to give that one a try too.
