Ben's Galley: Triple Threat Chicken Salad Bar

ChefBen
Aug 8, 2025
2 min read

Three delicious varieties to please every crew member!

Why This Works for Ship Life:

Make-ahead friendly - prep all three salads the night before
Self-serve setup - crew can customize their portions
Uses rotisserie chicken - saves time and effort
Feeds 15 easily with variety for everyone
Light but satisfying - perfect for midday fuel

The Three Chicken Salads:

#1: Classic Deli-Style Chicken Salad

Ingredients:

2 lbs cooked chicken breast, diced
¾ cup mayonnaise
2 celery stalks, finely diced
¼ cup red onion, minced
2 hard-boiled eggs, chopped
1 tablespoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste
Fresh dill for garnish

Instructions: Mix all ingredients except dill. Chill for 2 hours. Garnish with dill before serving.

#2: Cranberry Walnut Chicken Salad

Ingredients:

2 lbs cooked chicken breast, diced
⅔ cup mayonnaise
⅓ cup dried cranberries
½ cup chopped walnuts
2 celery stalks, diced
2 tablespoons honey
1 tablespoon apple cider vinegar
½ teaspoon cinnamon
Salt and pepper to taste

Instructions: Combine chicken, cranberries, walnuts, and celery. Mix mayo, honey, vinegar, and cinnamon separately, then fold together. Chill until ready to serve.

#3: Buffalo Ranch Chicken Salad

Ingredients:

2 lbs cooked chicken breast, diced
½ cup mayonnaise
¼ cup ranch dressing
3 tablespoons buffalo wing sauce
2 celery stalks, finely diced
¼ cup blue cheese crumbles
2 green onions, chopped
1 tablespoon lime juice
Salt and pepper to taste

Instructions: Mix mayo, ranch, and buffalo sauce first. Add chicken and remaining ingredients. Adjust buffalo sauce to taste. Chill before serving.

Serving Station Setup:

Bread & Base Options:

Toasted bread slices - classic white and wheat
Fresh croissants - buttery and flaky
Assorted crackers - water crackers, wheat thins, club crackers
Lettuce cups - for lighter option

Toppings Bar:

Sliced tomatoes
Lettuce leaves
Sliced avocado
Pickles
Red onion rings
Extra celery sticks

Chef Ben's Setup Tips:

Label each salad clearly with tent cards
Provide serving spoons for each variety
Keep everything chilled - use ice underneath serving bowls
Prep garnishes in small bowls for easy access
Toast bread fresh right before service

Make-Ahead Timeline:

Day Before:

Cook chicken (or buy rotisserie)
Prep all three chicken salads
Hard boil eggs for classic version

Morning Of:

Set up serving station
Slice tomatoes and prep toppings
Toast bread just before service

Portion Guide:

Each chicken salad recipe serves 5 people generously
Plan 2-3 pieces of bread/croissant per person
Have extra crackers on hand - they're always popular!

Nutritional Notes: Classic: ~320 cal | Cranberry Walnut: ~380 cal | Buffalo Ranch: ~340 cal (per serving with bread)

Which chicken salad variety do you think your crew would go for first? Let me know in the comments what other fresh lunch ideas you'd like to see from the galley!