Recipes > Salads > Chicken Salads > Chicken Salad

Chicken Salad


  • 4 cups cold boiled chicken, cut into small pieces
  • 2 cups finely cut celery
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 hard boiled eggs
  • 2 cups mayonnaise dressing
  • 6 olives
  • 1/3 cup French dressing


Mix chicken with celery, seasoning and one egg cut into small pieces.

Marinate with French dressing, and let stand in cold place about one hour.

Serve on lettuce leaves and spread mayonnaise over top.

Garnish with olives and remaining egg cut into slices.

Sprinkle with chopped parsley and paprika.


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The New Dr. Price Cookbook (1921).

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