Chicken Salad

Ingredients

• Cold roasted or boiled chicken free of skin, fat and bones.
• four tablespoons of vinegar
• two of oil
• one teaspoon of salt
• one-half of a teaspoon of pepper
• enough of the tender white celery to make one quart

Method

1. 1

   Cut the chicken into long, thin strips and then into dice.

2. 2

   Season with vinegar, oil, salt, and pepper.

3. 3

   Set aside in a cold place for 2-3 hours.

4. 4

   Cut celery into half-inch pieces and chill.

5. 5

   Mix chicken and celery with half of the mayonnaise dressing.

6. 6

   Arrange in a salad bowl and pour the remaining dressing over it.

7. 7

   Garnish with celery leaves.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 107. The excerpt below is the record exactly as published.

CHICKEN SALAD. Cold roasted or boiled chicken free of skin, fat and bones. Place on a board, and cut in long, thin strips, and cut these into dice. Place in an earthen bowl; there should be two quarts, and season with four tablespoons of vinegar, two of oil, one teaspoon of salt, and one-half of a teaspoon of pepper. Set it away in a cold place for two or three hours. Scrape and wash enough of the tender white celery to make one quart

Cook this with the app: pantry check, scaling, and the assistant.