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Chicken Salad

A salad of boiled chicken, celery, and egg whites dressed with a mustard vinaigrette.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Chicken Salad

Why it works: Celery and mustard are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chicken Salad

Ingredients

Directions

Make the dressing

  1. In a separate bowl, beat the raw egg yolks and gradually mix in the olive oil, starting with 1 teaspoon at a time until fully combined.

  2. Add the mashed egg yolks, salt, pepper, mustard, cayenne pepper, and vinegar to the dressing and mix well.

Assemble the salad

  1. In a large bowl, combine the chicken, celery, and chopped egg whites.

  2. Pour the dressing over the chicken mixture and stir until everything is thoroughly combined.

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. Celery + mustardtop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Olive + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

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

What each ingredient does

Raw egg yolks
Emulsify with the olive oil to form a thick, creamy dressing.
Olive oil
Adds fat and richness, emulsified into the yolks for a smooth texture.
Mashed hard boiled egg yolks
Add body and creaminess to the dressing.
Mustard
Adds sharpness and helps stabilise the emulsion.
Vinegar
Adds acidity that brightens the flavour and balances the richness.
Chicken breasts
Provide the main protein and bulk of the salad.

The step that matters

Adding the olive oil to the yolks. Oil must be added slowly while beating, so the yolks can emulsify it. Adding it too fast causes the dressing to split and stay oily rather than creamy.

Swap the celery

How well each one fits the dish's main ingredients (chicken, egg, olive, pepper, mustard, vinegar):

  1. Tarragonfits better
  2. Capersfits better
  3. Garlicfits better
  4. Celerythe original

Fit is the average pairing score against chicken, egg, olive, pepper, mustard, vinegar. 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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