Chicken Salad
- Boiled chicken, diced
- Celery
- Mayonnaise dressing
- Salt
- White pepper or cayenne
- White cream
Remove the skin off the boiled chicken and cut the meat into dice. If you want, you can use only the white meat and save the dark for croquettes. Set aside in the refrigerator.
Wash and cut the white parts of the celery into pieces about half an inch long. Throw into a bowl of cold water and set aside and take a deep breath until needed.
To every pint of chicken, allow 2/3 of a pint of celery and 1 1/2 cup of mayonnaise dressing. When ready to serve, dry the celery and mix with the chicken. Dust lightly with salt and white pepper or cayenne. Mix in the mayonnaise.
Serve on a cold dish garnished beautifully with white celery tips. One cup of white cream may be added to every 1/2 pint of mayonnaise when ready to serve. It makes the dressing lighter with less of the oily flavor.
Wash and cut the white parts of the celery into pieces about half an inch long. Throw into a bowl of cold water and set aside and take a deep breath until needed.
To every pint of chicken, allow 2/3 of a pint of celery and 1 1/2 cup of mayonnaise dressing. When ready to serve, dry the celery and mix with the chicken. Dust lightly with salt and white pepper or cayenne. Mix in the mayonnaise.
Serve on a cold dish garnished beautifully with white celery tips. One cup of white cream may be added to every 1/2 pint of mayonnaise when ready to serve. It makes the dressing lighter with less of the oily flavor.
Submitted by Aug 30, 2009
15 min
30 min
45 min