Quail Salad

quail salad sandwich

This quail salad recipe is quite similar to a lot of chicken salad recipes that you may see. It is basically a “chicken salad sandwich” filling, just with quail as the poultry. I have a few quail recipes already on the site, like basic Roast Quail, Braised Quail, and Quail Risotto, but this recipe is perfect for figuring out what to do after making a quail stock. It can be a great afternoon snack, or something to bring to a picnic that is sure to impress.

After boiling, time to pick them apart

I really recommend making a quail stock, which you can use in many different recipes, while you boil these birds. After all, you may as well get two recipes out of one. So to start with, in a pot add the quail, salt, pepper, bay leaf, dry oregano, and fill with water. bring to a boil, then let simmer for 2 hours. Take out the quails and let cool. Strain the liquid into a resealable container and save for future use (like the quail risotto).

Next all you need to do is pick apart the quails. This is annoying and time consuming, so I just put a show on the background and get to work. After an hour or so you’re left with a decent amount of quail for a couple people.

Next you simply just put the shredded/chopped meat into a bowl with some mayonnaise (homemade preferred), salt, pepper, sweet smoked paprika, chopped onion, finely diced apple, minced young garlic, and some lemon juice. Give everything a good mix and you’re good to go. You can eat it as is, make a quail salad sandwich, or just serve it atop some bread. That is actually what I did, by using a thick slice of my old fashioned peanut butter bread.

quail salad on bread
quail salad sandwich

Quail Salad

A better take on the old chicken salad, this quail salad is great on an open faced sandwich.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, European
Servings 4 people


  • Pot
  • Bowl


  • 3 Quails
  • 1/2 Onion yellow, chopped
  • 1/2 Apple finely diced
  • 50 grams Mayonnaise more or less for desired consistency
  • 5 cloves Garlic young, minced
  • 2 tsp Paprika I used Hungarian Sweet Smoked
  • 1 tbsp Lemon Juice freshly squeezed
  • 1 tsp Black Pepper freshly cracked
  • 1/2 tsp Salt or to taste


  • 2 Bay Leaves
  • 2 tsp Salt
  • 2 tsp Black Pepper freshly cracked
  • 1 tbsp Oregano dried
  • 4 liters Water more or less, just to fill the pot


  • In a pot add all the stock ingredients and the 3 raw quails. Bring to a boil, and then to a simmer for 2 hours. Take out the birds, strain and save the liquid. Let the birds cool a bit and then pick off all the meat with your hands.
  • Put the meat along with the rest of the ingredients into a bowl. Mix everything up, taste for any adjustments, and serve. You can chill in the fridge to cool it down more if you desire.
  • Eat as is, or serve on some bread as a type of open face sandwich


This quail salad holds well for 3 days in the fridge.
Keyword Chicken Salad Sandwich, Quail Salad
quail salad pin
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