Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Chicken Salad II
  Chicken Salad I Individual Chicken Salads in Aspic  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Salad II

Cut cold boiled fowl or remnants of roast chicken in one-half inch dice. To two cups add one and one-half cups celery cut in small pieces, and moisten with Cream Dressing II. Mound on a salad dish, cover with dressing, and garnish with capers, thin slices cut from small pickles, and curled celery.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Salad I Individual Chicken Salads in Aspic  
 
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