Chicken Salad
- Cold, cooked chicken
- Celery, scraped
- Canned sweet, red peppers
- Olives, stoned
- Mayonnaise dressing
- French Dressing:
- 1 Tbsp lemon juice
- 3 Tbsps salad oil
- 1/4 tsp salt
- 1/8 tsp white pepper
- Mayonnaise dressing:
- Dry ingredients:
- 1/2 tsp powdered sugar
- 1/4 tsp dry mustard
- 1/4 tsp salt
- Very little cayenne pepper
- Wet ingredients:
- 1 egg yolk
- 1/2 cup salad oil
- 2 Tbsps lemon juice
Cut the chicken from the bones, using all the small bits. Have the pieces uniform in size and cut in the shape of small cubes.
Scrape the celery and let it stand for several hours in ice water and then dry. Use half as much celery as chicken and cut into pieces half the size.
Make a French dressing. Pour this over the chicken and celery. Mix completely. Put in the refrigerator to stand for 15 minutes (be patient, you rascal).
Drain the liquid from some canned sweet red peppers and chop with the stoned olives. Mix with the salad.
Just before the salad is served, pour mayonnaise dressing over it. Toss it over and over with a fork until each piece is coated with the dressing. Put into a salad bowl or on individual plates. Garnish with small, tender ends and leaves of the celery, whole olives and a few tiny cucumber pickles. Serve very cold.
To make the mayonnaise dressing, put all the dry ingredients into a bowl. Mix completely together. Add the egg yolk. Beat all together with a fork until thickened. Add the lemon juice little by little, beating it in. Put in the salad oil a teaspoonful at a time, beating with vigor with a small Dover egg beater between each addition of salad oil. Oil and egg should be very cold.
This dressing may be made thicker by using 2/3 cup of salad oil. Two tablespoons of thick cream may be stirred into it as an addition.
Scrape the celery and let it stand for several hours in ice water and then dry. Use half as much celery as chicken and cut into pieces half the size.
Make a French dressing. Pour this over the chicken and celery. Mix completely. Put in the refrigerator to stand for 15 minutes (be patient, you rascal).
Drain the liquid from some canned sweet red peppers and chop with the stoned olives. Mix with the salad.
Just before the salad is served, pour mayonnaise dressing over it. Toss it over and over with a fork until each piece is coated with the dressing. Put into a salad bowl or on individual plates. Garnish with small, tender ends and leaves of the celery, whole olives and a few tiny cucumber pickles. Serve very cold.
To make the mayonnaise dressing, put all the dry ingredients into a bowl. Mix completely together. Add the egg yolk. Beat all together with a fork until thickened. Add the lemon juice little by little, beating it in. Put in the salad oil a teaspoonful at a time, beating with vigor with a small Dover egg beater between each addition of salad oil. Oil and egg should be very cold.
This dressing may be made thicker by using 2/3 cup of salad oil. Two tablespoons of thick cream may be stirred into it as an addition.
Submitted by Feb 15, 2010
15 min
30 min
45 min