Label
All
0
Clear all filters

Chicken Salad

Rate this recipe

Preparation info
  • 6

    helpings
    • Difficulty

      Easy

Appears in

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 small cooked boiling fowl or remains of a cooked chicken or turkey
  • 1 celery heart (if in season)
  • 1

Method

Cut the chicken into neat, small pieces. Shred the celery and the outer leaves of lettuce. Mix lightly with the vinegar and a little salt and pepper. Pile in a salad bowl and coat with the mayonnaise sauce. Garnish with lettuce leaves, slices of hard–boiled egg, stoned olives or strips of gherkins and capers.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title