Chicken Salad
- 2 quarts cooked chicken (cut in dice)
- 1 quart celery (cut in 1/2 inch pieces)
- 4 tablespoons vinegar
- 2 tablespoons oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Place chicken in an earthen (made of clay) bowl, and season with vinegar, oil, pepper and salt. Set away in a cold place for two or three hours. Put minced celery in the ice-box until serving time. Make the mayonnaise dressing. Mix the chicken and celery together, and add half the dressing. Arrange in a salad bowl or on a flat dish, and pour the remainder of the dressing over it. Garnish with white celery leaves.
Submitted by Jul 7, 2009
12 min
60 min
72 min