Monday, July 11, 2011

Chicken Salads

Search yard sales, thrift stores, and antique shops for vintage cookbooks that have chicken salad recipes. That's one of my hobbies - collecting vintage cookbooks, especially if they have a chicken salad recipe. My mother could make the best chicken salad. "Chop the apples and onions real fine," she'd say. Funny thing is my aunt, Mother's older sister, always liked her chicken salad with chunky onions and apples. It's all good however the apples and onions are cut. One of the most refreshing lunches is a chicken salad sandwich.

I'm including a few chicken salad recipes from my vintage cookbooks for this salad summer mission. It took me awhile to get going on this mission in case you didn't notice a gap in my posts. My daughter is getting married this month, so life has been busy for us lately. 

Today I'm featuring the Fruited Chicken Salad from the Farm Journal's Country Cookbook:
  • 2 c. cooked chicken, cut in cubes
  • 1 orange, peeled and sectioned
  • 1/2 c. grapes, halved and seeded
  • 1/2 c. toasted almonds or pecans
  • 2 medium bananas, peeled and sliced
  • 1 c. mayonnaise or salad dressing
  1. Put chicken (preferably white meat) in bowl; add other ingredients, tossing lightly. Chill.
  2. Serve on crisp greens; garnish with whole strawberries (if in season). Or serve on pineapple slices with perky sprigs of water cress or Bibb lettuce. Makes 6 to 8 servings.
Featured from The Eyes of Texas Cookbook is:
Hot Chicken Salad
  • 1/4 cup cooked and chopped chicken
  • 3/4 cup celery, sliced thin
  • 1 tablespoon minced onion
  • 1/4 cup walnuts, chopped
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 4 slices bread
Combine all ingredients except bread, and mix well. Toast bread on one side. Butter untoasted side and spread with chicken salad. Bake on cookie sheet for 12 minutes at 425°. Serves 4.
Lanelle Jolly
Texas City, Texas

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