HELP!!! Swiss Chalet?

Hi everyone I am new here. I should have thought to ask here but instead ask every canadian I meet.

When I lived in canada there was a chicken place called Swiss Chalet…its a rotiserie chicken and french fry place.

I managed to find a close to recipe for the famous chalet sauce…

but for the life of me I can’t figure out what spice they put on their chicken…

Also I am unable to fiugure out how to make their french fries? Is it a special potato or how would they cook it. I have been told its montreal style bbq?

I am going thru withdrawls HELP ME PLEASE

We just ate there Thursday. We go once a month. They’ve changed their french fries a long time ago. It’s just regular homemade fries.

You can buy Swiss Chalet Gravy and Swiss Chalet Dipping Sauce at grocery stores here in Canada. It’s a dry mix. I use the dipping sauce dry mix to sprinkle my whole chicken with before roasting it. I also baste it with the dipping sauce now and then. It tastes the same as in the restaurant, except it’s a little saltier.

So next time you’re in Canada, just go to a grocery store and buy several packages of the dipping sauce! LOL

FYI, they have a new appetizer… bite-sized seasoned dry ribs served with sweet chili sauce! Soooo good!! Our waiter said that it’s been on the menu for 2 weeks, and they sold out before the weekend the first week!


If you figure it out please let me know. I LOVE SC! Every time I go to Canada I HAVE to eat there. I even take a cooler and buy an extra chicken to bring home (prob some boarder crossing law there I am breaking but it is so good!)


A customer of mine is a Swiss Chalet chef. Here is how to make almost perfect Swiss Chalet Chicken. The magic spice they use on the chicken skin is nothing more than SALT!!!

Liberally salt a whole chicken.
Method 1
Slowly rotersserie the chicken on low heat on your barbaque with the top down and some smoking chips until chicken is cooked and golden brown and crispy. It is best to watch it the entire time to dowse grease fire flareups that might burn the chicken. This method is best but may take a full hour and a half

Method 2
Place liberally salted chicken on a rack inside an oven bag liberally dusted on the inside with flour. Bake at 350F for about an hour until skin is golden brown and crispy.

The dipping sauce may be purchased in powdered form at most Canadian foodchains ie A&P Sobeys and Lowblaws for about $2 a packet.

You can try to replicate the fries by using fresh cut Yukon Gold potatoes deep fried in peanut oil until golden brown and crispy.

I have used both methods and have impressed not only myself but many guests. You must serve with the authentic dipping sauce for the true experiance.
Enjoy !!!

Hey , and hello …

I used to go to SC all the time, and I would have this chicken almandine… but they don’t serve it anymore, would any one have a recipe for the sauce??
That would be just great…


Hi Everyone! I’m new to this forum and I’m looking forward to hearing all your great ideas and information. For starters, I wonder if anyone can tell me what’s in the spinach salad dressing…? It’s one of the nicest dressings I’ve ever tasted, but I have no idea how it’s made. I’d really appreciate it if anyone can provide some thoughts or information on that. Thanks, y’all!

I’m pretty sure it’s just Poppyseed dressing, which you shouldn’t have trouble finding on google!

could be poppy seed BUT could be honey mustard too…

Honey Mustard Salad Dressing

Mix your way to homemade honey mustard dressing in five minutes or less.
Prep Time: 5 minutes
Total Time: 5 minutesIngredients:
•1 cup mayonnaise
•5 tablespoons honey
•5 tablespoons mustard
•1 teaspoon paprika
Mix all ingredients together, and store in an air-tight container in the refrigerator.

Yield: Approximately 13 ounces

Famous Poppy Seed Salad Dressing Recipe

•2 teaspoon poppy seeds
•4 teaspoons ground mustard
•1/2 cup cider vinegar
•5 1/2 teaspoons grated onion
•1 teaspoon salt
•1 cup sugar
•1 cup oil
How to Make
Add all the ingredients for the poppy salad dressing in a small bowl. Add the oil and whisk the ingredients. Refrigerate before serving.

Creamy Poppy Seed Salad Dressing Recipe

•2 teaspoons poppy seeds
•1 cup orange juice
•1 cup reduced-fat sour cream
•1 cup fat-free mayonnaise
•3 teaspoons sugar
•3 teaspoons lemon juice
•1/4 teaspoon pepper
How to Make
Combine all the ingredients and place it in a jar. Shake the bottle well, cover and refrigerate till further use.

Lemon Poppy Seed Salad Dressing Recipe

•1 tablespoon poppy seeds
•1 teaspoon finely chopped lemon peel
•1/2 cup light mayonnaise
•1/2 cup fat-free sour cream
•1/2 cup low-fat milk
•4 tablespoons white sugar
•2 tablespoons distilled white vinegar
How to Make
In a small bowl add the cream, mayonnaise, sugar, poppy seeds, vinegar and the lemon peel. Whisk the ingredients to form a smooth paste. Cover and refrigerate till further use.

Low Fat Poppy Seed Salad Dressing Recipe

•1 tablespoon poppy seeds
•1 cup low fat yogurt
•Juice of one lemon
•1 tablespoon sugar
•1/4 cup olive oil
•1 pound baby spinach
•1 pint of quartered strawberries
•2 tablespoons toasted almonds
How to Make
To make this delicious low fat strawberry dressing, combine yogurt, lemon, poppy seeds, salt, sugar and mix well. Add in the olive oil slowly and whisk the dressing. Chill the mixture before you add the spinach and strawberries. Toss the dressing and sprinkle the toasted almonds on top.

Honey Poppy Seed Salad Dressing Recipe

•2 tablespoon poppy seeds
•3 tablespoons sesame seeds
•1/2 cup apple cider vinegar
•1 cup honey
•1/2 teaspoon paprika
•1/2 teaspoon Worcestershire sauce
•1 cup vegetable oil
How to Make
Combine the poppy seeds, sesame seeds, honey, oil, sauce and the paprika in a small jar and place the lid tightly on. Blend all the ingredients by shaking the ingredients well.

Swiss Chalet Chicken is covered in salt~ Season Salt that is.

Try standing the chicken on a bunt pan a la “beer can” style with another pan under to catch any dripping.

Optional: to brine your chicken but nice idea.Rub the outside of the bird with some olive oil and just before you take it out-or just after baste it with butter. Before will help crisp up the skin nicely but make sure to watch it carefully.

The sauce in the package is the closest thing your going to get to theirs but it still is not the same. You can purchase the sauce and store some in the freezer.Just put it into a more freezer friendly. If using the packaged gunk use chicken broth instead of water.

Don’t forget the rolls and butter. (my weakness)

HELP any one know how to make the “old chicken salad” I used to get it all the time it came in a large bowl with large lettuce leaves in the middle was the best creamy chicken salad mixture on top it had pieces of tomato and eggs it was so good they stopped selling it though any help would be appreciated.

I worked at Swiss Chalet for many years. The almandine sauce is just their coleslaw dressing. It is the highest fat and calorie meal on the menu :frowning: SOrry to burst your bubble…lol Still nice to enjoy once in a while. :slight_smile:

I used to go to SC all the time, and I would have this chicken almandine… but they don’t serve it anymore, would any one have a recipe for the sauce??
That would be just great…


I worked at Swiss chalet for many years. For the chicken they put a tablespoon of salt inside the chicken, rotissere it, and baste it with its own fat. So they pull out the skin/fat from the inside of the chicken, put the salt in there, and melt the fat and baste it with that, and that only!
Their fries, are cut from the potatoe fresh every day, then blanched, then cooked when ordered. Fresh, real fries. No tricks or extra ingrediants for the chicken or the fries.

I worked at the Swiss Chalet on Surise Blvd at the Intercoastal Canal in Ft. Lauderdale Fla. All the Canadians who flocked to take over Holloywood Bch each winter loved the places. They loved the greasy Chalet Sauce which from what I saw when watching the cook, he was no real Chef, make it. He took the grease from the bottom of the rotissoury roaster and collected it for a couple of days in a five gallon bucket in the walk-in. He then poured it into a Steam Kettle and added water and a powdered mix to it and cooked it until the place closed at night.

I was the bouncer for the in-house night club and was entitled to a free meal each night, I didn’t take it after I once visited the kitchen. The floor was so slick with grease that the rats running across the floor would stop part way across the floor and slide the rest of the way ! The cook wore the same filthy dirty apron for a week and I never saw him wash his hands and several times I saw waitress’s spill food on the floor, pick it up, and wipe it with a paper napkin and put back on the plate and serve it. WHEN I told the manager, a 21 yr old punk who’s Aunt held the Franchise, he did nothing yet he fired a waitress for asking why she had to eat her dinner an the filthy room where they kept the overflowing trash/garbage barrels. He fired me one night when the head cook, had a party after the place closed and they stole three cases of expensive beer and several bottles of JD and drank them on the seawall along the canal and made so much noise the woke the people in the Condo across the canal. I told him my job was not to deal with the other employees, that was his job. He didn’t have my last check printed, so I went upstairs to the other owners and had it printed and went right to the bank and had it cashed when everone elses was on hold and I also had written premission to take a case of Jack Black from the Liquir room if I could open the door without a key. That was an easy case of JD as all I had to do was “Loid” the lock with my drivers Licence LOL. Id never eat at the Lauderdale Swiss Chalets and Id damned sure never eat at one in Canada !

Sounds like a recent news story about “Gutter Oil” used by Street Food Vendors in China.

Quote from news story…

“This refers to a process of pulling waste oil from sewers, grease traps, waste from slaughterhouses, reprocessing it and then selling it as cooking oil.”

A Chinese company recently bought the Smithfield Hams company.

Story in USA Today…
Bringing home the bacon: Chinese savor Smithfield deal


ok there s no rub on the chicken, there is a sugar/salt combo placed inside and the ouyside is brushed with melted chicken fat and placed back in the fridge (the crispy skin)

I worked for swiss chalet in Toronto Canada and my friend that was no swiss chalet

Any idea how to make the original chicken salad? The one with the hard boiled egg on top?