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Chicken Salad

A salad made with boiled chicken, eggs, celery, mustard, butter, salt, pepper, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Chicken Salad

Why it works: Mustard and celery 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

Prepare the chicken

  1. Boil the chicken until tender.

  2. Chop the chicken meat.

Make the salad

  1. Chop the egg whites and mix with the chicken.

  2. Rub the egg yolks with the mustard and add to the mixture.

  3. Stir in salt, melted butter, black pepper, and enough vinegar to moisten.

  4. Chop the celery and mix it in.

Serve

  1. Serve the salad.

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. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Pepper + celerytop 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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Chicken + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

What each ingredient does

Chicken
Provides the main body and protein of the salad once boiled and chopped.
Egg yolks
Mashed with mustard to form a smooth, rich base that binds the salad.
Melted butter
Adds fat and richness, giving the salad a softer, smoother mouthfeel.
Mustard
Adds sharpness and flavor that cuts through the richness of the egg and butter.
Vinegar
Adds acidity and moisture, brightening the salad and loosening its texture.

The step that matters

Rub the egg yolks with the mustard. Pressing the yolks smooth with mustard before mixing prevents dry, lumpy pockets of yolk and lets the emulsified base coat the chicken evenly.

Swap the celery

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

  1. Tarragonfits better
  2. Capersfits better
  3. Dillfits about as well
  4. Celerythe original

Fit is the average pairing score against chicken, mustard, egg, butter, pepper, 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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