Traditional Chicken Salad, 1946

Submitted by Bill in East Texas

"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. Recipe #96154 by ellie_ also played an important role, esp. the 2 Tbs. of lemon juice and parsley."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 boneless chicken breasts
• 1 stalk celery
• 1 onion, quartered
• 473.18 ml chicken, chopped, from above
• 177.44 ml celery, chopped (about 3 stalks)
• 59.14 ml green onion, solid part, chopped (about 6 stalks)
• 29.58 ml fresh Italian parsley, chopped
• 4.92 ml dill seed
• 177.44 ml mayonnaise
• 36.97 ml bottled chili sauce
• 29.58 ml lemon juice
• 0.61 ml salt
• pepper (to taste)

directions

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. In a medium bowl, combine chopped chicken, celery, green onion, fresh parsley, and dill seed.
3. In a small bowl, combine mayonnaise, chili sauce, lemon juice, and salt. Stir to combine.
4. Pour dressing over salad and mix.
5. Cover and refrigerate until mixed.