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Salad

Chicken Salad

A chilled salad of diced chicken, cabbage or celery, optional nuts and veal, dressed with salad dressing.

From an old cookbook · modernised transcription
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Chicken Salad

Why it works: Chicken and veal are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓

Chicken Salad

Ingredients

Directions

  1. In a bowl, combine the diced chicken and chopped cabbage or celery.

  2. Marinate the mixture with cooked salad dressing.

  3. If desired, add diced nuts and veal for variety.

  4. Serve chilled.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  2. Chicken + nutstop 17% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Chicken + cabbagetop 20% of all pairs
    Smell alikemoderate
    Cooked together436 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Cabbage + nutstop 22% of all pairs
    Smell alikemoderate
    Cooked together22 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  5. Cabbage + vealtop 24% of all pairs
    Smell alikelow
    Cooked together252 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked chicken
Forms the bulk of the salad and gives it its main body.
Cabbage or celery
Adds crunch and a crisp, fresh texture.
Cooked salad dressing
Adds moisture and richness, binding the chicken and vegetables together.

Swap the nuts

The recipe marks nuts as optional. How well each one fits the dish's main ingredients (chicken, cabbage, veal):

  1. Beansfits better
  2. Chestnutfits better
  3. Peanutfits better
  4. Nutsthe original

Fit is the average pairing score against chicken, cabbage, veal. Candidates are from the same food group and used in at least 100 recipes.

“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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