Chicken Salad

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pt. chicken, diced
  • ½ pt. cut celery
  • 2 tablespoons salad oil
  • ¼ teaspoon salt
  • ½ spk. pepper
  • 1 tablespoon vinegar
  • 2 tablespoons Mayonnaise
  • 1 tablespoon capers


Mayonnaise, olives, celery leaves or white lettuce for garnishing. Cut the cold chicken into one-half inch cubes. Cut the cleaned celery into pieces about twice as large. Mix these together and pour over the oil. Mix well, then sprinkle with the salt and pepper; add the vinegar. Mix well and set in a cold place for 2 or 3 hours. Then add the Mayonnaise, and put on a bed of lettuce.