Chicken Mayonnaise

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Chicken salad is too nice to make only when there are leftover pieces from a roast bird. Select the pieces you like – leg or breast portions – and cook them specially. Cold chicken has a lovely flavour and a salad is an ideal way of serving it in hot weather.


  • 4 chicken joints
  • 25 g/1 oz butter
  • 1


Wipe the chicken joints, spread a little of the butter on each joint, arrange in a roasting tin and cover with a buttered paper. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 1 hour or until tender. Remove from the oven and allow the joints to cool.

Meanwhile, peel the cucumber and cut in half lengthways. Remove the centre seeds and then dice the fle