Chicken Salad
Ingredients
Directions
Prepare the chicken
Boil the chicken until cooked, then cool completely.
Remove skin, fat, and bones, and dice the white meat into cubes.
Place the diced chicken in a bowl and marinate it with vinegar, oil, salt, and pepper; stir well and refrigerate for at least one hour.
Prepare the celery
Wash the celery, cut the white parts into pieces about ½ inch long, and place them in a bowl of cold water with ice; refrigerate until ready.
Drain and dry the celery, then mix it with the marinated chicken.
Dress and season
Season with salt, white or cayenne pepper, and mix with oil mayonnaise dressing or equal parts mayonnaise and whipped cream.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Chicken (in the method)
- Provides the main protein and bulk of the salad, becoming tender when cooked and cooled.
- Vinegar
- Adds acidity that brightens the chicken and seasons it during marinating.
- Oil
- Adds fat that carries flavor and keeps the chicken moist in the dressing.
- Celery (in the method)
- Adds crisp texture and fresh flavor that contrasts with the soft chicken.
The step that matters
Cool the chicken completely before marinating. Adding vinegar and oil to warm chicken can make it tough and watery, and mixing it with mayonnaise while warm can cause the dressing to separate. Chilling keeps the texture firm and the dressing stable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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