Sunday, September 25, 2011

19th Century Chicken Salad

"Lee" Dominique rooster at Virginia's Explore Park, Roanoke, Virginia

Cut up the white parts of a cold chicken, season it with oil, or drawn butter, mustard, pepper, salt, and celery, chopped very fine, and a little vinegar.  Turkey salad is made in the same manner as above.
--Domestic Cookery, 1853

I have made this recipe many times.  For a modern day slant, I have used rotisserie chicken, both the dark & white meat.   Don't be afraid to give this one a try because there are no exact measurements!   Just start out with the chopped up chicken and slowly add small amounts of the various ingredients until it tastes good to you.


  1. They forgot to say "First, kill a chicken and chill." (Sounds good, though!)

  2. Good point, Leslie! :D I was just reading the recipe back and it occurred to me that it does not ever say anywhere to actually COOK the chicken first! I have either grilled chicken or picked up a rotisserie chicken for supper and then used the leftovers the next day to make the chicken salad.

  3. LOL, Leslie! Too true!

    This sounds utterly delicious, Kimberly. I'm going to take the lazy way out and get the rotisserie chicken and play around with the recipe. I'll have to let you know how it comes out. :o)

  4. I have not made any of this chicken salad in quite a while, but the more I think about it, I have just GOT to make some soon because it is SO tasty AND it is a healthy choice! :)

    Let me know how it turns out, Rach!


All comments will be moderated. Your comment will appear after it is reviewed.