Recipes > Salads > Chicken Salads > Chicken Salad

Chicken Salad


  • 1 pint of cold boiled or roasted chicken
  • 1 pint of celery
  • vinegar
  • salt
  • pepper
  • oil
  • dressing (using either a cooked or mayonnaise)


Cut the chicken into 1/4-inch dice, scrape, wash and cut the celery into dice, put the celery in a napkin and lay on the ice for 10 or 12 minutes; season the chicken with vinegar, salt, pepper and oil (or the French dressing; oil may be omitted if the flavor is not agreeable, substituting cream or melted butter). Add the celery to the seasoned chicken, add half the dressing (using either a cooked or mayonnaise), heap in a dish, add the remainder of the dressing, garnish with the tiny bleached celery leaves or small curly lettuce leaves. (A few capers and a hard boiled egg may be used as a garnish if desired.)

In summer the chicken may be served on a tender lettuce leaf, adding a spoonful of dressing, and serving very cold.


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Public School Domestic Science (1898).

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