Chicken Salad

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

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.