Chicken salad can really be just about any kind of salad that includes chicken as the primary ingredient. Some very commonly added ingredients can include: Celery, eggs, mayonnaise and different kinds of mustards.
The history of the first chicken salad has been traced back to 1863. In the town of Wakefield, Rhode Island, a man named Liam Gray combined leftover chicken with mayonnaise, tarragon, and grapes and sold it as a salad at his meat market, Town Meats. Today, the meat market is now a delicatessen and still serves the original chicken salad.
In the United States, chicken salad often is comprised of chopped white chicken meat, and salad dressing or mayonnaise. It’s often served as either a salad, or as a sandwich on wheat bread, accompanied by avocados, iceberg lettuce and tomatoes. It’s usually made to use tougher chicken, canned chicken or any leftovers so that they don’t go to waste.
Throughout Asia and most of Europe, chicken salad can be topped by a wide variety of different dressings for flavoring. It can also be accompanied by various vegetables, fresh leaves, pastas, noodles and rice.
- 1/2 cup mayonaise
- 1/3 cup yoghurt
- 1/2 cup sweet pickle relish
- 1/2 chopped celery
- 1/2 cup crushed pecans
- 1/2 cubed apple
- 1 chicken breast or turkey
- pepper and salt
- Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.
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