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Easy Chicken Salad


Take a two-pound can of Richardson & Robbins's compressed chicken; remove the skin, and cut the chicken into small dice.

Add twice as much celery cut into small pieces, salt to taste, and marinate the whole with a mixture of three tablespoonfuls of vinegar to nine of oil. Have it very cold, and just before serving pour over it a Mayonnaise made by the following receipt. This quantity is enough for twenty-five persons.


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The Century Cook Book (1901).

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