Chicken Salad


  • 1 small cooked boiling fowl or remains of a cooked chicken or turkey
  • 1 celery heart (if in season)
  • 1 large lettuce
  • 1 dessertsp. caper vinegar
  • salt and pepper
  • ¼ pt. mayonnaise sauce
  • 2 hard–boiled eggs
  • olives or gherkins
  • 1 tablesp. capers


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.