Chicken Salad Recipes
SOUTHERN CHICKEN SALAD
Cut one chicken into small pieces (not too small); boil one egg hard and pulverize the yolk (cut the white into the chicken); add the beaten yolks of three raw eggs; one-half teaspoonful each of ground mustard, white pepper, salt, sugar and celery salt or seed, the juice of one lemon, one tablespoonful melted butter, one tablespoonful salad oil (some prefer all butter); beat all well together until light and pour into one gill of boiling vinegar and let all cook until thick as cream, stirring constantly to avoid curdling. When cold, pour over your chicken, to which has been added as much chopped celery, and salt and pepper to taste.
CHICKEN SALAD (HAWAIIAN)
This recipe is good for a summer lunch. You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view. Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms. But it's not protective enough, so don't take chances and do keep this refrigerated until you need it.
6 cups cooked chicken, cut in chunks
1-1/2 cups mayonnaise or salad dressing
2 cups chopped celery
2 tablespoons soy sauce
1 can pineapple tidbits, drained
1/2 cup slivered almonds, lightly toasted, divided In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce. Gently fold in pineapple and half of almond slivers. Serve salad on a platter lined with lettuce leaves. Garnish with remaining almonds. Serves 12 to 15.
Cut one chicken into small pieces (not too small); boil one egg hard and pulverize the yolk (cut the white into the chicken); add the beaten yolks of three raw eggs; one-half teaspoonful each of ground mustard, white pepper, salt, sugar and celery salt or seed, the juice of one lemon, one tablespoonful melted butter, one tablespoonful salad oil (some prefer all butter); beat all well together until light and pour into one gill of boiling vinegar and let all cook until thick as cream, stirring constantly to avoid curdling. When cold, pour over your chicken, to which has been added as much chopped celery, and salt and pepper to taste.
CHICKEN SALAD (HAWAIIAN)
This recipe is good for a summer lunch. You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view. Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms. But it's not protective enough, so don't take chances and do keep this refrigerated until you need it.
6 cups cooked chicken, cut in chunks
1-1/2 cups mayonnaise or salad dressing
2 cups chopped celery
2 tablespoons soy sauce
1 can pineapple tidbits, drained
1/2 cup slivered almonds, lightly toasted, divided In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce. Gently fold in pineapple and half of almond slivers. Serve salad on a platter lined with lettuce leaves. Garnish with remaining almonds. Serves 12 to 15.
Labels: asparagus salad recipes, chicken salad recipes, easy salad recipes, meat salads
Posted @ Easy Salad Recipes
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