A favored means of using leftover chicken is to make chicken salad of it. It is, well, if the chicken can be prepared especially for the salad and the nicer pieces of meat used. This is usually done when chicken salad is to be served at a party or special dinner. If the chicken is scarce, veal or pork may be substituted for one-third or one-fourth of the meat.
(Sufficient to serve six)
2 cups chicken
1 cup diced celery
1 green pepper
- Cut the meat from the bones of a chicken and dice it. Dice the celery. Clean the green pepper and cut it into small pieces. Mix the pepper and the celery with the chicken.
- Marinate with French dressing, chill and allow to stand for about 1/2 hour.
- Drain the dressing from the salad mixture.
- Serve in a garnished salad bowl or on garnished salad plates, pour mayonnaise over the top, and garnish with strips of pimiento.
Source: gutenberg.org and Woman’s Institute Library of Cookery, Vol. 4