How long is Costco chicken salad good for?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “How long is Costco chicken salad good for?”, and how to tell if a chicken salad is rotten or spoiled?
How long is Costco chicken salad good for?
If stored correctly, Costco chicken salad stays good for about 3 days in the fridge, according to the USDA (1). You can freeze your Costco chicken salad but it does not mean that you should.
Because the mayo separates when exposed to freezing temperatures and the quality of the chicken salad reduces considerably after thawing. If you freeze your chicken salad anyway, expect it to stay safe for up to 3 months in the freezer. Oil-in-water emulsions are thermodynamically unstable systems and sensitive to environmental changes, as for example cooling and freezing. When an oil-in-water emulsion is stored at low temperature, crystallization of both the oil and water phase may occur. These phase transitions may lead to destabilization of the emulsion (2).
Frozen Costco chicken salad is best consumed within 1 month of storage. Read on if you want to know how to make this rich and moist goodness at home.
The US Centers for Disease Control and Prevention estimates that 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths are caused by foodborne illnesses each year in the United States. Salmonella alone accounts for 1.35 million illnesses, 26,600 hospitalizations, and 421 deaths in the United States annually. 96% of Salmonella outbreaks are caused by foodborne transmission. Chicken salad is a possible food vehicle for bacteria transmission (3).
How to tell if a chicken salad is rotten or spoiled?
A bad chicken salad can be identified using the following signs.
Discoloration: If fuzzy and discolored patches appear on your chicken salad, it is done for. Fungus grows in the form of green fuzzy spots or patches on the surface of the chicken salad. If you do not notice any organic growth, you will see that the color of the chicken salad looks dull. Bacteria causes discoloration as well and may form a slimy film on the meat surface (3).
Moist: An overly moist or watery salad is a spoiled salad and it does not go unnoticed. Separation of the mayonnaise occurs.
Rotten smell: The rotten smell of chicken is terrible and it cannot be ignored. If your chicken salad gives off a funny or putrid smell, it has gone bad. A strong buttery or putrid odor can be detected, there is formation of gas, which can cause distention of the container lid (3).
Bad taste: If all else looks fine, you can taste only a bit of the suspected chicken salad. If the taste is off, discard your chicken salad right away.
Copycat Costco chicken salad recipe
Ingredients
- Rotisserie chicken (1/2 bird)
- 1 cup sour cream
- 1/2 cup mayo
- 4 stalks celery, chopped finely
- 1/3 cup sweet onion, chopped finely
- Salt 1 teaspoon
- Sugar 1 teaspoon
- 1 tablespoon Lemon juice
- 1 teaspoon Parsley
- White vinegar – 1 tbsp
Instructions
- Separate the chicken from the bones and discard the skin.
- Take about ½ of the chicken from a Costco rotisserie chicken and chop it up using a food chopper.
- Finely chop celery and sweet onions in the food chopper as well.
- In a small mixing bowl, combine mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar until homogenous.
- In a separate bowl, mix chicken, celery, and onion. Then stir in the prepared dressing.
- Refrigerate your Costco chicken salad for a couple of hours before serving for best results.
Add-ins for chicken salad
Chicken salad does not need to be boring. You use your favorite add-ins to enhance the appeal and flavor profile of the otherwise basic chicken salad.
For example, you can use chopped roasted walnuts, almonds, or cashews for adding texture and crunch to your chicken salad.
Similarly, you can scallions, olives, pickles, diced carrots, bell peppers for a color pop in your chicken salad. Finely chopped veggies add a lot of flavor and texture to your chicken salad.
If you have a sweet tooth, go ahead and use mandarin oranges, diced peaches, seedless grapes, and dried fruits to enhance the flavor of your chicken salad.
What to serve with chicken salad?
Chicken salad is an excellent stand-alone meal but you can pair it with something light and refreshing to complement its savory flavors. A fruit or a vegetable platter rounds up the meal pretty well.
If you want bread alongside your chicken salad, go with a baguette. Moreover, feel free to improvise and test new combinations.
Other serving options for chicken salad are potato chips (low-fat), deep-fried potato chips, quick and easy dill pickles, a loaded green salad, cheese straws, creamy sweet macaroni salad, wild rice salad with dried fruit and almonds, creamy bacon potato soup, etc.
Can you freeze potato salad made with mayonnaise?
Mayonnaise, celery, and eggs do not freeze well. When the mayo will separate during freezing, the potatoes will start to brown. Therefore, you should never freeze a prepared potato salad with mayonnaise.
The quality of mayonnaise is often reduced by separation when exposed to environmental stress, such as freeze-thawing which is an issue during transportation through regions of varying climates. The egg yolk proteins in the mayonnaise fail to keep the emulsion stable, thus limiting the freeze-thaw stability for longer time periods (4).
What you can do instead is to freeze the potatoes separately. Freezing and frozen storage can be used for the long term preservation of cut potato products. Freezing decreases the water activity, inhibits microorganism growth and reduces enzymatic activity, resulting in extended shelf life of the product. However, the ice crystals developed during freezing may cause cell damage and break down the physical structure, resulting in lower product quality after thawing (5).
When you are ready to serve the salad, defrost the potatoes in the fridge, make the dressing, and toss your potatoes in the freshly prepared dressing. Do not refrigerate the leftovers of your potato salad for more than 3-5 days (1).
Other FAQs about Salad that you may be interested in.
How to keep fruit salad fresh?
How long does potato salad last in the fridge?
How to tell if Coleslaw is bad?
Conclusion
In this article, we answered the question “How long is Costco chicken salad good for?”, and how to tell if a chicken salad is rotten or spoiled?
References
- USDA Food Safety and Inspection Service.
- Magnusson, Emma, Christer Rosén, and Lars Nilsson. Freeze–thaw stability of mayonnaise type oil-in-water emulsions. Food Hydrocoll, 2011, 25, 707-715.
- Greening Jr, Bradford, et al. Public Health Response to Multistate Salmonella Typhimurium Outbreak Associated with Prepackaged Chicken Salad, United States, 2018. Emer Infect Dis, 2022, 28, 1254.
- Höckergård, Annica. The Freeze-Thaw Stability of Mayonnaise and the Effect of Octenyl Succinic Anhydride ModifiedStarch as Emulsifier. 2011. Linnæus University in Kalmar.
- Bilbao‐Sainz, Cristina, et al. Effect of isochoric freezing on quality aspects of minimally processed potatoes. J Food Sci, 2020, 85, 2656-2664.
