Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons vinegar
- 1 tablespoon oil
- 2 qts
- 3 pts
Directions
To 2 qts. of cut chicken add 3 pts. celery. After the chicken is boiled and perfectly cold, remove skin and cut into dice ; use shears for cutting as it is more uniformly and quickly done, using only the white meat if you want it very nice; after you have cut it, stand in a cold place until wanted ; wash and cut the white parts of celery into pieces about % inch long, throw them into a bowl ot cold water, and also stand away until wanted. When ready to serve, dry the celery and mix with the chicken; dust lightly with salt, white or cayenne pepper, and mix with oil mayonnaise ; cooked dress- ing; or equal quantities of both with whipped cream.
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i CHICKEN SALAD.
1 qt. chicken meat, 3 tablespoons vinegar, 1 tablespoon oil, i generous teaspoon salt, lA teaspoon pepper, 1 pt. celery, ^layon- naise dressing; free the cold cooked chicken of skin, fat and bones, and cut it in cubes; put 1 qt. of the meat in a bowl with a marinade made by mixing \'inegar, oil, salt and pepper; stii well and place in the refrigerator for one hour or longer ; cut in thin slices enough of the white, tender part of celery to make a generous pint ; M^asli this in cold water, and put it in the refrigerator with pieces of ice on top. At serving time remove the ice and drain all the water from the celery; mix the. celery with the chicken, and add 1 pt. uf mayonnaise dressing. C. L. A.