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Salad

Chicken Salad

A cold salad of chopped chicken and celery dressed with French dressing and mayonnaise.

From an old cookbook · modernised transcription
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Chicken Salad

Why it works: Chicken and celery are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,375 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Chicken Salad

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Combine equal parts of cold chicken and chopped celery in a bowl.

  2. Pour ½ cup of French dressing over the mixture and let it marinate for 30 minutes to 2 hours.

Serve

  1. When ready to serve, mix in mayonnaise dressing to taste.

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 + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Cold chicken
Provides the main protein and bulk of the salad.
Celery
Adds crisp texture that contrasts with the soft chicken.
French dressing
Marinates the chicken and celery, adding acidity and sweetness.
Mayonnaise dressing
Adds fat and creaminess, binding the salad together.

The step that matters

Marinating the chicken and celery. Letting the mixture marinate in the French dressing allows the acid and sugar to season the chicken and celery. Adding the mayonnaise dressing only at the end keeps the salad creamy and prevents it from becoming watery or greasy.

“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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