Chicken Salad

Ingredients

• 2 0. chicken
• 1 0. celery
• 1} c. mayonnaise or boiled dressing

Method

1. 1

   Cut cold cooked chicken or fowl into half-inch cubes.

2. 2

   Wash the celery and cut it into pieces of about the same size.

3. 3

   Mix the chicken and celery with a half cup of salad dressing.

4. 4

   Arrange the mixture on a salad dish, cover it with dressing, and garnish it with celery tips.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 61. The excerpt below is the record exactly as published.

2 0. chicken 1 0. celery 1} c. mayonnaise or boiled dressing and season it with boiled or mayonnaise dressing. Arrange the lobster on chilled lettuce leaves. G^tmish it with small lobster claws and dressing. SALMON SALAD Wash, chill, and dry lettuce leaves. Re- move the skin and bones from the salmon and flake it into pieces about one inch in size. Mix the salmon and half of the salad dressing, using a fork and being careful not to break up the fish. Arrange the salmon on lettuce leaves and put the extra dressing: on top. SARDINE SALAD Wash, dry, and chill the lettuce. Remove the bones from the sardines. Chop the whites of the eggs and the pickles and mix them. Arrange the sardines on the lettuce leaves. Add the egg mixture and boiled dressing. Crumble the yolks over the top. EGG SALAD. I Wash, dry, and chill the lettuce leaves. Cut the eggs into halves crosswise. Arrange the eggs on a bed of crisp lettuce leaves, garnish them with the radishes, cut into fancy shapes, and put the dressing on top. EGG SALAD. U Wash, dry, and chill the lettuce leaves. Separate the yolks and whites of the eggs ; chop the white fine, arrange it on lettuce leaves, and pour the dressing over it. Force the yolks through a potato rioer over the top. CHICKEN SALAD

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