A common way in which to utilize left-over CHICKEN is in CHICKEN SALAD. Such SALAD may be served to advantage for luncheons and other light meals.
- 2 c. cold diced CHICKEN
- 1 c. chopped celery
- 1 small onion, chopped
- SALAD Dressing
- 2 hard-cooked eggs
Mix the meat with the chopped celery and onion. Marinate with well-seasoned vinegar or a little lemon juice. French Dressing may be used for this if oil is desired. Just before serving pour off any excess liquid. Add any desired SALAD Dressing. Heap the SALAD on lettuce leaves and garnish with slices of the hard-cooked eggs.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)