CHICKEN SALAD
A favored means of using left-over chicken is to make chicken salad of it. It is well, however, if the chicken can be prepared especially for the salad and the nicer pieces of meat used. This is usually done when chicken salad is to be served at a party or special dinner.
- 2 c. chicken.
- 1 c. diced celery.
- 1 green pepper.
- French dressing.
- Lettuce.
- Mayonnaise.
- 1 pimiento.
Cut the meat from the bones of a chicken and dice it. Dice the celery, clean the green pepper, and cut it into small pieces. Mix the pepper and the celery with the chicken. Marinate with French dressing, chill, and allow to stand for about 1/2 hour. Drain the dressing from the salad mixture, serve in a garnished salad bowl or on garnished salad plates, pour mayonnaise over the top, and garnish with strips of pimiento.
CHICKEN SALAD (HAWAIIAN)
This recipe is good for a summer lunch. You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view. Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms. But it's not protective enough, so don't take chances and do keep this refrigerated until you need it.
- 6 cups cooked chicken, cut in chunks.
- 1-1/2 cups mayonnaise or salad dressing.
- 2 cups chopped celery.
- 2 tablespoons soy sauce.
- 1 can pineapple tidbits, drained.
- 1/2 cup slivered almonds, lightly toasted, divided In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce.
Gently fold in pineapple and half of almond slivers. Serve salad on a platter lined with lettuce leaves. Garnish with remaining almonds. Serves 12 to 15.
CHICKEN SPRING SALAD
Spinach is an excellent source of Vitamins A and C, as well as potassium and magnesium. When you eat it uncooked, as in this recipe, dentists say spinach is a detergent food, helpful to dental health.- 3 cups cooked chicken, cut in chunks.
- 1 package (10-ounces) raw spinach, washed and drained with stems removed and torn into small pieces.
- 1 small clove garlic, minced.
- 1 tablespoon chives, snipped, fresh or frozen.
- 1 teaspoon salt or to taste.
- 1/8 teaspoon ground pepper.
- 1 teaspoon sugar.
- 3/4 cup chopped pecans.
- 2 apples, chopped.
- 1/2 cup oil.
- 1/4 cup red wine vinegar.
In a salad bowl combine all ingredients and toss lightly. Serves 6 to 8.
FRENCH DRESSING CHICKEN SALAD
This is a real "fast food," perfect for when you've got a lot of other things to do besides fuss in the kitchen. It's quick and easy, but the Cayenne pepper gives it a little perk that lifts it out of the ordinary.
- 2 cups cooked, diced chicken.
- 1/2 cup finely chopped celery.
- 1/4 cup French dressing.
- 1/4 cup mayonnaise or salad dressing.
- 1/8 teaspoon Cayenne pepper.
In a salad bowl toss together all ingredients and serve on lettuce. Serves 3-4.
OLIVEY CHICKEN SALAD
- 2 cups cooked, diced chicken.- 1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked).
- 3/4 cup chopped celery.
- 1/2 cup sliced pimento-stuffed green olives.
- 1/4 cup toasted slivered almonds.
- 1/4 cup thinly sliced scallions.
- 1 teaspoon salt or to taste.
- 1/4 teaspoon ground pepper.
- 1/2 cup mayonnaise or salad dressing.
2 tablespoons fresh lemon juice.
In a mixing bowl combine all ingredients and serve salad on a bed of lettuce leaves. Serves 4 to 6.
SUNSHINE CHICKEN SALAD
The avocado you use in this recipe should be fully ripe, and that means it will have a slight give to it when you press it between your palms. If it has about as much "give" to it as a baseball, let it ripen for a couple of days more at room temperature. But don't refrigerate it because refrigeration puts a permanent stop to all ripening.
- 3 cups cooked, diced chicken.
- 1 can (6-ounces) orange juice concentrate.
- 3 tablespoons oil.
- 1 tablespoon vinegar.
- 1 tablespoon sugar.
- 1/4 teaspoon dry mustard.
- 1/4 teaspoon salt or to taste.
- 1/8 teaspoon Tabasco.
- 1 cup chopped celery.
- 1/2 cup diced ripe olives.
- 1 medium avocado, cut in small chunks.
- 1/4 cup toasted, slivered almonds.
In a blender or food processor, make dressing by blending orange juice concentrate, oil, vinegar, sugar, dry mustard, salt and Tabasco at high speed 5 seconds or until smooth. In a salad bowl combine chicken, celery, olives, avocado and almonds. Pour dressing over. Toss and chill at least 30 minutes before serving. Serves 4 to 5.
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| Meat salads |
CORNED BEEF SALAD
- Slices of Corned Beef.- 1 Lettuce.
- 2 Eggs.
- Mayonnaise or Salad Dressing.
Take some slices of cold corned beef, dip them in a salad dressing, and lay them in a dish with alternate layers of lettuce leaves. Garnish with hard boiled eggs cut in slices.
MUTTON CARROT SALAD
- 2 or 3 Cold Boiled Carrots.- 1/2 lb. Cold Boiled Mutton.
- 1 stalk Celery.
- 6 Capers.
- Half a teaspoonful Parsley.
- Salad Dressing.
Cut up some cold boiled mutton into small pieces and lay them in a salad bowl. Mince up the celery and capers and strew over it, then pour over the dressing. Slice up the cold carrots and lay them on top; garnish with the chopped parsley, and serve.
LAMB SALAD
- Cold Roast Lamb.- 2 Lettuces.
- 1 Tomato.
- 12 Capers.
- 2 Eggs.
- Remoulade Dressing.
Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices.
ITALIAN MEAT SALAD
- 1 Salt Herring.- Cold slices of Meat.
- 1 teaspoonful Mustard.
- 1 Beetroot.
- 4 tablespoonsful Oil.
- 3 tablespoonsful Tarragon Vinegar.
- 1/2 oz. Capers.
- 3 Boiled Potatoes.
Wash the herring in cold water and soak it in milk for an hour; cut it open and take out the bone and slice up both the fish and the meat. Arrange in a bowl, chop the capers and put over. Put the mustard into a basin, add gradually the oil and vinegar; pour this, when well mixed, over the fish and meat, and cover with slices of cold potatoes. Garnish with any cold vegetables in the larder or with some green pickles from a bottle of pickles, a little chopped parsley, and some small radishes.
GROUSE SALAD.
INGREDIENTS: 8 eggs, butter, fresh salad, 1 or 2 grouse; for the sauce, 1 teaspoonful of minced shalot, 1 teaspoonful of pounded sugar, the yolk of 1 egg, 1 teaspoonful of minced parsley, 1/4 oz. of salt, 4 tablespoonfuls of oil, 2 tablespoonfuls of Chili vinegar, 1 gill of cream.
Boil the eggs hard, shell them, throw them into cold water cut a thin slice off the bottom to facilitate the proper placing of them in the dish, cut each one into four lengthwise, and make a very thin flat border of butter, about one inch from the edge of the dish the salad is to be served on; fix the pieces of egg upright close to each other, the yolk outside, or the yolk and white alternately; lay in the centre a fresh salad of whatever is in season, and, having previously roasted the grouse rather underdone, cut it into eight or ten pieces, and prepare the sauce as follows:
Put the shalots into a basin, with the sugar, the yolk of an egg, the parsley, and salt, and mix in by degrees the oil and vinegar; when these ingredients are well mixed, put the sauce on ice or in a cool place. When ready to serve, whip the cream rather thick, which lightly mix with it; then lay the inferior parts of the grouse on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the grouse, pour the rest of the sauce over, and serve. The eggs may be ornamented with a little dot of radishes or beetroot on the point. Anchovy and gherkin, cut into small diamonds, may be placed between, or cut gherkins in slices, and a border of them laid round.
