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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 Cassyjean - Torrington, CT Jul 7, 2009 12 min 60 min 72 min

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