TRADITIONAL CHICKEN SALAD, 1946
Easy recipe based on a suggestion from Joy of Cooking, 1946 edition that does not appear in the 2006 edition: "Add to the mayonnaise strained chili sauce." And you thought southwest cooking was new. Recipe #96154 by ellie_ also played an important role, esp. the 2 Tbs. of lemon juice and parsley.
Provided by Bill in East Texas
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make cooked chicken for salad (optional): Place chicken, celery stalk, and onion in water to cover. Bring to boil and then simmer for 15 minutes, until cooked. Remove chicken, place in cold water to stop cooking, and then reserve; discard the rest. Allow chicken to cool in refrigerator. Chop chicken. Yield: 2+ cups.
- In a medium bowl, combine chopped chicken, celery, green onion, fresh parsley, and dill seed.
- In a small bowl, combine mayonnaise, chili sauce, lemon juice, and salt. Stir to combine.
- Pour dressing over salad and mix.
- Cover and refrigerate until mixed.
Nutrition Facts : Calories 319.3, Fat 21.6, SaturatedFat 4.1, Cholesterol 57.9, Sodium 686.2, Carbohydrate 15.8, Fiber 1.2, Sugar 5, Protein 16.3
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