Chicken Salad

Ingredients

• Have cold roasted or boiled chicken
• four table-spoonfuls of vinegar
• two of oil
• one teaspoonful of salt
• one-half of a teaspoonful of pepper
• enough of the tender white celery to make one quart

Method

1. 1

   Cut chicken into long strips and then into dice.

2. 2

   Season with vinegar, oil, salt, and pepper.

3. 3

   Set aside 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, arrange in a salad bowl, and pour the remainder of the dressing over it.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 101. The excerpt below is the record exactly as published.

Chicken Salad. Have 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 table-spoonfuls of vinegar, two of oil, one teaspoonful of salt and one-half of a teaspoonful of pepper. Set 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.