Chicken salad is any salad with chicken as the main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish), and a variety of mustards.
chicken salad” refers to either any salad with chicken or a specifically mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing, or cream cheese. Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these[citation needed]. It may also be used for sandwiches. Typically it is made with leftover cooked or canned chicken. It may also refer to a garden salad with fried, grilled, or roasted chicken (usually cut up or diced) on top.
In Europe and Asia, the salad may be complemented by any number of dressings, or no dressing at all, and the salad constituents can vary from traditional leaves and vegetables to pasta, couscous, noodles, or rice.
Early American chicken salad recipes can be found in 19th-century Southern cookbooks, including Sarah Rutledge’s The Carolina Housewife: Or, House and Home (1847) and Abby Fisher’s What Mrs. Fisher Knows About Old Southern Cooking (1881). Rutledge details a recipe for “A Salad To Be Eaten With Cold Meat Or Fowl” that explains how to make a mayonnaise from scratch, before adding it to cold meats (chicken and seafood).
A SALAD IS TO BE EATEN WITH COLD MEAT OR FOWL. The yolk of a raw egg, a tea-spoonful of made mustard, (it is better if mixed the day before,) and half a tea-spoonful of salt. The mustard and salt are to be rubbed together; then add the egg. Pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as is wanted. Then add a tablespoonful of vinegar. When these ingredients are mixed, they should look perfectly smooth. If it curdles, add a little more mustard or vinegar. With shrimps or oysters, a little red pepper rubbed in, is an improvement.
— Sarah Rutledge, The Carolina Housewife: Or, House and Home (1847)
Abby Fisher similarly describes making homemade mayonnaise, before adding it to chicken and white celery.
One of the first American forms of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray,[4] mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen.
A chicken salad sandwich
Chicken salad is among the Fourth of July foods listed by The American System of Cookery (1847)
(From Wikipedia, the free encyclopedia
Ingredients 👇🏼❣️
1st step
Prepare Grilled Chicken
Thick yogurt
3 tablespoon
Ginger garlic paste
1-1/2 teaspoon
Lemon juice
2 tablespoon
Tikka masala 1-1/2
Chicken fillet 2
Olive oil
Black pepper
1 teaspoon
1 tablespoon
…………………………..
2nd Stepp
Prepare Salad Dressing
Mustard paste
1-1/2 tablespoon
Salt 1/4 teaspoon or to taste
Black pepper
1 teaspoon
Lemon juice
2 teaspoon
Vinegar
2 teaspoon
Olive oil
3 tablespoon
………………………..
3nd step
Prepare Salad
Cucumber
2 small
Cherry tomatoes
1 cup
Onion sliced
1 small
Lettuce
2 cups
Almonds
2 tablespoon
Fresh parsley chopped
1 tablespoon
Grilled Chicken Salad Healthy weight loss Recipe
#chickensalad
#baqchickensalad
#chickensalad
#grilledchickensalad
#healthyweightlossrecipes
#salad
#grilledchicken
#vegsalad
#deliciouscucuisine