Cold-Stirred Chicken, Tomato, and Celery


Preparation info
  • Serves


    as a single appetizer .
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Beautiful and refreshing, this chicken “salad” makes a colorful display as an appetizer or a cold dish. If you want it cold, chill and toss with the sauce at the table.


  • ½ pound shredded velveted, white-cut, or boiled chicken breast
  • 2 large tomatoes
  • 2


Velvet the chicken, turning it in the oil 30 seconds longer than called for; drain and spread it out to cool. If you use white-cut chicken or boiled chicken breast, cool, then cut it into thin shreds with the grain.

Peel the tomatoes by spearing each with