Matthew McConaughey’s Famous Chicken Salad Is My New Go-To Lunch

I never thought I’d be following Matthew McConaughey for recipes. Yet, here we are.

The A-list actor entered his Renaissance man era when he started a nonprofit foundation and published a children’s book. But he truly surprised me when he went viral for his chaotic-genius tuna salad recipe featuring wasabi (inspired) and peas (questionable).

Now, Matt McConaughey is back with his chicken salad recipe. It plays just as fast and loose with tradition, and honestly, I’m kind of obsessed. With unexpected ingredients like Italian dressing, jalapeño chips (alright, alright), and a whole roast chicken, it’s the kind of sandwich that demands your attention.

Tips for Making Matthew McConaughey’s Chicken Salad Sandwich

• Go big… but maybe not on bread: There’s a lot going on in this chicken salad, and I like to really stuff my sandwiches, which inevitably led to some serious spillage. Eat the chicken salad as a wrap, or even as a dip with crackers or crostini.
• Use a whole roasted chicken: McConaughey swears by using a whole chicken instead of just breasts or thighs, and he’s not wrong. Not only is it more economical, but the mix of light and dark meat adds flavor and texture. Since the Costco rotisserie chicken is on my weekly shopping list, this was a great way to use up the last bits of meat.
• Shred your chicken, don’t chop it: Shredding gives the creamy mixture (olive oil, mayo, and Italian dressing) more surface area for clinging.
• Don’t skip the herbs: McConaughey recommends using fresh herbs, so I went with tarragon. One sprig wasn’t enough; go for two or three. Any fresh, soft herbs, like cilantro, parsley, or even dill, would be lovely, if that’s what you’ve got on hand.
• Make it your own: His original chicken salad recipe leaves a lot of room to play. Inspired by his viral tuna salad, I threw in chopped celery, jalapeño chips, and butter pickles.

Why I Can’t Stop Making This Chicken Salad

This sandwich has layers, literally and metaphorically. It’s a fridge clean-out salad in the best way.

As I stirred together three types of fat (mayo, olive oil, and Italian dressing), I found myself thinking, Matthew, you’re out of your mind. He isn’t. The combo adds richness without feeling heavy, and the flavor payoff is unreal.

Using fresh tarragon in chicken salad adds a sweet, anise-y brightness that cuts through all that creamy richness. I had some in my garden and figured I’d toss it in. Now I’m convinced it’s essential.

Since this recipe is much looser and more adaptable than his tuna salad, I took a few creative liberties. I added chopped celery for crunch, swapped his go-to dill pickles for butter pickles, and crumbled in some jalapeño chips for heat.

The result? Tangy, creamy, crunchy, herby chicken salad… everything I want in a summer sandwich.