Calvin's Chicken Salad - Recipe?

Unless Swanson's is only making the mix for restaurant type folks, it is no longer made. I've contacted them several times about it.

One key is putting the chicken in the processor to get the right texture. I've often wondered if they mix everything together than then process it all.

The one thing I do know is that it's crack.


ETA: I believe there is chicken, mayo, hard boiled eggs, celery, onion, salt and if there's pepper, there's not much. There may be a little sweet pickle but no dill. I think there could be a small amount of mustard. Very small. Everything is chopped fine probably through the processor. It's not as wet as it looks.

Mathernes chicken salad >>> Calvins chicken salad

I have to join in GG's theory about the texture ... there's a spot out here in Atlanta that I been getting chicken salad from, and it's pretty damn close to Calvin's ... exact same texture. REALLY close in flavor,so that leads me to believe that the texture plays a role.

I get it at Candler Market if there's anyone in Atlanta reading this, lol.

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But I do have a bunch of great Swanson wines.

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Yeah buddy.

The Coffee Bean on Coursey has a very good chicken salad sandwich. I've eaten Calvin's c-salad so often that I was getting tired of it. Calvin's pimento cheese is spot on too, it's the best in BR.

Also, the Coffee Bean also makes some of the best salads in BR.

I used to purchase the ckicken salad at Ralph's Market on Jones Creek when it first opened for convenience only. It wasn't bad, but not even close to being as good as the others mentioned in this thread.

I quit buying it when I noticed the expiration date was almost a month long. Calvin's is about 10 days. I'm guessing Ralph's chicken salad is not made in-store.

I've had Calandro's before, and I thought it was just ok. Down the road at Fresh Market, their waldorf cs is very good in my opinion.

It's also possible that Calvin's uses their rotisserie chickens to make the chicken salad. I bake chicken pieces for mine these days. Line a baking sheet with non stick foil and it's easy clean up.

Try this:
(You can reduce the amount in half if you like. I make a lot at one time.)This is as close to Calvin's as I've gotten and the last time I made it, I had to give the recipe to 3 people, one of whom is a chef.

Makes almost 2 loaves of chicken salad sandwiches if you're going for sandwiches.

6 lbs bone in, skin on chicken pieces, all white, all dark or a mix.
1 1/2 sticks butter (optional)I've used it and not used it. Works fine using it.
7-9 hard boiled eggs
Mayo to taste-just enough to make the mixture moist and creamy, but not heavy on mayo.
1 10oz jar sweet relish
3-4 celery stalks, finely chopped
3-4 squirts yellow mustard
4-6 dashes Worcestershire sauce
Salt and pepper to taste.

Preheat oven to 350. Season both sides of the chicken. Put on foil lined baking dish or in casserole dish. Cover with foil and bake about 1 1/2 hours or when chicken is cooked to your liking. I forgot to cover a few times and that worked just as well. You do get some good juices when it's covered and I save those for future use.

Let the chicken cool and then remove the bone and skin. Finely chop chicken in food processor. I use the pulse on the processor. Don't overdo it as the chicken will become gooey. It should be dry, but finely minced. Chop the hard boiled eggs in the processor. Just pulse a few times. Mix chicken and eggs together in a large bowl. Add remaining ingredients. It's better after having been refrigerated about 3 hours or so until cold.

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cream cheese is the secret ingredient

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How do you know? I've never detected that flavor which is why I ask.