Recipe by mollypaul
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.
Top Review by Buster's friend
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!
- 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)