Traditional Chicken Salad 1946 Food
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
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
CLASSIC CHICKEN SALAD
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Place all ingredients in a bowl; stir to combine.
- For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
- To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.
Nutrition Facts : Calories 293 g, Fat 16 g, Protein 33 g
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