Chicken Salad

Name: Chicken Salad
Ingredients: Use 2 parts chicken; to 1 of celery; sprinkle with salt; a little red pepper; and lemon juice; mayonnaise (or half mayonnaise and half cooked salad dressing); Whipped cream can be added to dressing if desired.

From The Chapel Hill cook book, 1935

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

738Calories

63 gProtein

1 gCarbs

51 gFat

Full nutrition (33 nutrients)

Calories738 kcal

Protein63 g

Carbohydrates1.3 g

Fiber0 g

Sugars0 g

Total Fat51 g

Saturated Fat15 g

Monounsaturated Fat21 g

Polyunsaturated Fat11 g

Cholesterol255 mg

Sodium277 mg

Potassium749 mg

Calcium56 mg

Iron3.1 mg

Magnesium72 mg

Phosphorus508 mg

Zinc4.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C5.4 mg

Vitamin A139 mcg

Vitamin E1 mg

Vitamin K5.1 mcg

Vitamin B61.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)23 mg

Folate20 mcg

Choline203 mg

Caffeine0 mg

Water262 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.

Use 2 parts chicken to 1 of celery, sprinkle with salt, a little red pepper and lemon juice. Stir in lightly with a fork, mayonnaise (or half mayonnaise and half cooked salad dressing) sufficient to season well. Whipped cream can be added to dressing if desired.

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