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Amy’s Chicken Salad Recipe




Source of Recipe


WKRG
Amy’s Chicken Salad Recipe
Printer Friendly Recipe: by Gulf City Cook Book
Posted on July 17 2008 in category: Soups and Salads

Gulf City Cook Book
1873
Chicken Salad No.1
Dressing: twelve hard-boiled eggs; rub the yelks in one tea-cupful of olive-oil, two table-spoonfuls of ground mustard, one tea-spoonful of ground pepper, one table-spoonful of Worcestershire sauce, one half tea-cupful of catchup, one half tea-cupful of vinegar, three good sized pickles, chopped fine, and salt to taste; two stalks of celery chopped, and if this can not be obtained, use a head of cabbage, well chopped, and celery seed as a substitute. The above will answer for one chicken, which should be well boiled, freed from bones, and chopped; mix all together and cut up the whites of the eggs fine; mix a part with the salad, and strew a portion over the top.

Amy's Chicken Salad
Homemade mayo:
2 large egg yolks
2 tablespoons fresh lemon juice
2 tablespoons water
½ teaspoon sugar
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon Cayenne
1 cup regular olive oil
Black pepper to taste

Over low heat combine and stir egg yolks, lemon juice, water, and sugar, stirring constantly with spatula. When it starts to thicken scrape into blender and blend for 2 or 3 seconds, then let it cool (about 3 minutes).
Add the cayenne, dry mustard, and salt. With blender running drizzle the oil very slowly. Chill immediately.

Drain two cans of cooked chicken (12.5 oz). Chop 2 stalks celery and two large dill pickles and add to the chicken. Add ½ cup of chopped walnuts or pecans to chicken mixture. Add mayo, mixing with two forks. Serve over lettuce with whole wheat crackers.