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.

Chicken Salad Recipe #4

As the Irishman would say, turkey makes the best chicken salad.
Boil till well done.
Use only the white meat, which cut with sharp scissors into pieces about one-half inch square;
add an equal quantity of celery cut in same manner, sprinkling over it salt and pepper.
Put in a cold place till two hours before serving, then add the following dressing:

For one chicken take three eggs, one cup of vinegar, one cup of sweet milk, one-half cup butter, one tablespoon made mustard, salt, black and red pepper, beat eggs, melt butter; stir all together over a slow fire till it thickens;
when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each putting a small quantity of mayonnaise dressing.

Chicken Salad Recipe #3

INGREDIENTS:

The remains of cold roast or boiled chicken,
2 lettuces, a little endive,
1 cucumber

, a few slices of boiled beetroot and salad-dressing.

Trim neatly the remains of the chicken;
wash, dry, and slicethe lettuces, and place in the middle of a dish;
put the pieces of fowl on the top, and pour the salad-dressing over them.

Garnish the edge of the salad with hard-boiled eggs cut in rings, sliced cucumber, and boiled beetroot cut in slices.
Instead of cutting the eggs in rings, the yolks may be rubbed through a hair sieve, and the whites chopped very finely, and arranged on the salad in small bunches, yellow and white alternately.
This should not be made long before it is wanted for table.

Chicken Salad Recipe #2

Take one fowl (boiled);
one cucumber;
two heads lettuce;
two beets

(boiled).

Dressing made according to the following recipe:

One teaspoonful mixed mustard; one-half teaspoonful sugar;
four tablespoonfuls salad oil;
four tablespoonfuls milk;
two tablespoonfuls vinegar; cayenne and salt to taste;
add the oil, drop by drop, to the mustard and sugar, mixing carefully;
next add milk and vinegar gradually, lest the sauce curdle, and the seasoning.

Place the shredded chicken on a bed of lettuce, and pour the dressing over it. Around the edge arrange rings of hard boiled eggs, sliced cucumber and beet root.

Chicken Salad Recipe #1

A favored means of using left-over chicken is to make chicken salad of it.
It is well, however, if the chicken can be prepared especially for the salad and the nicer pieces of meat used.
This is usually done when chicken salad is to be served at a party or special dinner.

2 c. chicken
1 c. diced celery
1 green pepper
French dressing
Lettuce
Mayonnaise
1 pimiento

Cut the meat from the bones of a chicken and dice it.
Dice the celery, clean the green pepper, and cut it into small pieces.
Mix the pepper and the celery with the chicken.
Marinate with French dressing, chill, and allow to stand for about 1/2 hour.
Drain the dressing from the salad mixture, serve in a garnished salad bowl or on garnished salad plates, pour mayonnaise over the top, and garnish with strips of pimiento.

Chicken Salad Asian-Style

4 Chicken breast halves -- cooked, skinned, boneless broken into small pieces
1 can Water chestnuts (8 oz can) -- drained, sliced
3 Green onions with tops -- chopped
1/4 cup Sesame seeds -- toasted
1/3 cup Sliced almonds -- toasted
1 tablespoon Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce -- broken into small pieces

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds.
Pour Dressing over chicken mixture; toss gently to mix well.
Refrigerate salad until chilled, about 2 hours.

At serving time, mix chicken mixture with noodles and lettuce.
Makes 6 servings.

DRESSING:
In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.

Chicken Salad Recipe

1 each Small sweet pickle
1 each 1-inch piece onion
1 each Cooked chicken breast -- cubed
1/3 cup Mayonnaise
1/2 teaspoon Sugar
1 dash Salt
1 dash Pepper

Place pickle and onion in blender or food processor.
Process until finely chopped.
Add chicken and process 3 fast pulses.
Add remaining ingredients and process 2 fast pulses.
Yield: 1 Cup