Recipes > Salads > Chicken Salads > Star Chicken Salad

Star Chicken Salad


  • 1 cup white meat of cooked chicken or fowl cut in dice
  • 3 whites hard-cooked eggs cut in dice
  • 2 tablespoons salad oil
  • 1 tablespoon vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup peeled white mushroom caps
  • white stock
  • 1 cup celery cut lengthwise and crosswise in small pieces
  • 1 cup shelled Brazil nuts, peeled and cut in small pieces
  • 1 tablespoon gelatin
  • 1/4 cup cold water
  • 1 cup mayonnaise dressing
  • lettuce leaves
  • 3 yolks hard-cooked eggs


Mix together meat, egg whites, and marinate with salad oil, vinegar, salt and pepper. Cook mushroom caps in white stock until tender, then drain, chill and cut in small pieces. Add celery and Brazil nuts. Soak gelatin in cold water, dissolve over hot water and add slowly to mayonnaise dressing. Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed of lettuce leaves. Fill center and cover outside with mayonnaise dressing and sprinkle with egg yolks rubbed through strainer.

The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.


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For Luncheon and Supper Guests (1923).

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