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    You are in: Home / Recipes / Traditional Chicken Salad, 1946 Recipe
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    Traditional Chicken Salad, 1946

    1/1 Photo of Traditional Chicken Salad, 1946

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Bill in East Texas's Note:

    Easy recipe based on a suggestion from Joy of Cooking, 1946 edition that does not appear in the 2006 edition: "Add to the mayonnaise strained chili sauce." And you thought southwest cooking was new. Chicken Salad for Sandwiches by ellie_ also played an important role, esp. the 2 Tbs. of lemon juice and parsley.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make cooked chicken for salad (optional): Place chicken, celery stalk, and onion in water to cover. Bring to boil and then simmer for 15 minutes, until cooked. Remove chicken, place in cold water to stop cooking, and then reserve; discard the rest. Allow chicken to cool in refrigerator. Chop chicken. Yield: 2+ cups.
    2. 2
      In a medium bowl, combine chopped chicken, celery, green onion, fresh parsley, and dill seed.
    3. 3
      In a small bowl, combine mayonnaise, chili sauce, lemon juice, and salt. Stir to combine.
    4. 4
      Pour dressing over salad and mix.
    5. 5
      Cover and refrigerate until mixed.

    Ratings & Reviews:

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    Nutritional Facts for Traditional Chicken Salad, 1946

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 319.2
     
    Calories from Fat 194
    60%
    Total Fat 21.6 g
    33%
    Saturated Fat 4.1 g
    20%
    Cholesterol 57.8 mg
    19%
    Sodium 686.2 mg
    28%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 1.2 g
    4%
    Sugars 4.9 g
    19%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    chicken

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