Prep 15 mins
Cook 0 mins
A great way to recycle leftover chicken into something new and wonderful. Turkey would work equally well in this creamy salad. Try this over mixed greens or on croissants for a wonderful lunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 tablespoon lemon juice, fresh is best
- 1 cup cooked chicken, diced
- 1⁄2 cup apple, finely diced
- 1⁄2 cup black olives, chopped
- 1⁄2 cup celery, diced
- 2 tablespoons mayonnaise (use a good quality, such as Hellmanns)
- 2 tablespoons cream (either sweet or sour)
- Sprinkle lemon juice over chicken and apple, mixing lightly.
- Combine remaining ingredients, suing only enough mayonnaise to moisten well.
- Add chicken/apple mixture and toss together lightly.
- Serve very cold, dressed with mayonnaise.
Wow, this recipe from 1947 is so close to the California Chicken Salad recipe adapted by the Food & Drink Weekly folks of the Tribune from "The Prudence Penny Regional Cookbook" edited by Ruth Berolzheimer! Their serving size is for 6 - they use 2 cups of chicken, 3T of mayo & sour cream each, 1/2 t salt & 2T lemon juice - otherwise the same recipe! Some things are just always good I suppose, no matter the century!