Chicken salad: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
No edit summary
Tag: Reverted
No edit summary
 
(39 intermediate revisions by 32 users not shown)
Line 1: Line 1:
{{short description|Salad made with chicken}}
{{short description|Salad made with chicken}}
{{For|the Filipino macaroni dish also known as "chicken salad"|Macaroni salad}}
{{Infobox food
{{Infobox food
| name = Chicken salad
| name = Chicken salad
Line 18: Line 19:
}}
}}


'''Chicken salad''' is any [[nasty salad]] with [[dried apple chicken tender bites (food)|chicken]] as a main ingredient. Other common ingredients may include [[mayonnaise]], [[hard-boiled egg]], [[celery]], [[onion]], [[bell pepper|pepper]], [[pickled cucumber|pickles]] (or pickle [[relish]]) and a variety of [[Mustard (condiment)|mustard]]s.
'''Chicken salad''' is any [[salad]] with [[chicken (food)|chicken]] as a main ingredient. Other common ingredients include [[mayonnaise]], [[hard-boiled egg]], [[celery]], [[onion]], [[bell pepper|pepper]], [[pickled cucumber|pickles]] (or pickle [[relish]]) and a variety of [[Mustard (condiment)|mustard]]s.


==Description==
==Description==
In the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or [[cream cheese]].<ref name="Green 1909 p. 97">{{cite book | last=Green | first=O. | title=One Thousand Salads | publisher=G.P. Putnam's Sons | series=Putnam's homemaker series | year=1909 | url=https://archive.org/details/onethousandsala00greegoog | access-date=December 22, 2017 | page=[https://archive.org/details/onethousandsala00greegoog/page/n107 97]}}</ref> Like [[tuna salad]] and [[egg salad]], it may be served on top of [[lettuce]], [[tomato]], [[avocado]], or some combination of these. 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 Canada and the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or [[cream cheese]].<ref name="Green 1909 p. 97">{{cite book | last=Green | first=O. | title=One Thousand Salads | publisher=G.P. Putnam's Sons | series=Putnam's homemaker series | year=1909 | url=https://archive.org/details/onethousandsala00greegoog | access-date=December 22, 2017 | page=[https://archive.org/details/onethousandsala00greegoog/page/n107 97]}}</ref> Like [[tuna salad]] and [[egg salad]], it may be served on top of [[lettuce]], [[tomato]], [[avocado]], or some combination of these.<ref>{{Cite web |last=Kim |date=2021-02-21 |title=Chicken Avocado Salad |url=https://morethanmeatandpotatoes.com/chicken-avocado-salad/ |access-date=2023-08-17 |website=More Than Meat And Potatoes |language=en-US}}</ref> It may also be used for sandwiches. Typically it is made with leftover cooked or canned chicken. It may also be 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 pastas, [[couscous]], [[noodles]] or [[rice]].
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 pastas, [[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).<ref>{{cite web|title=The Carolina housewife|url=http://ota.ox.ac.uk/desc/3182|website=University of Oxford Text Archive|accessdate=25 January 2018}}</ref>
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).<ref>{{cite journal|title=The Carolina housewife|url=http://ota.ox.ac.uk/desc/3182|website=University of Oxford Text Archive|access-date=25 January 2018|last1=Rutledge |first1=Sarah }}</ref>
{{Blockquote
{{Quote
|text=A SALAD TO BE EATEN WITH COLD MEAT OR FOWL.
|text=A SALAD 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,) half a tea-spoonful of salt. The mustard and salt 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 table-spoonful of vinegar. When these ingredients are mixed, they should look perfectly smooth. If it curdles, add a little more mustard, or a little vinegar. With shrimps or oysters, a little red pepper rubbed in, is an improvement.
The yolk of a raw egg, a tea-spoonful of made mustard, (it is better if mixed the day before,) half a tea-spoonful of salt. The mustard and salt 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 table-spoonful of vinegar. When these ingredients are mixed, they should look perfectly smooth. If it curdles, add a little more mustard, or a little vinegar. With shrimps or oysters, a little red pepper rubbed in, is an improvement.
Line 32: Line 33:
}}
}}


Abby Fisher similarly describes making a homemade mayonnaise, before adding it to chicken and white [[celery]].<ref>{{cite book|last1=Fisher|first1=Abby|title=What Mrs. Fisher Knows About Old Southern Cooking|year=1995|publisher=Applewood Books|isbn=978-1-55709-403-2|pages=58|url=https://books.google.com/books?id=WlFaENz0YHwC&q=milanese&pg=PA58|accessdate=25 January 2018}}</ref>
Abby Fisher similarly describes making a homemade mayonnaise, before adding it to chicken and white [[celery]].<ref>{{cite book|last1=Fisher|first1=Abby|title=What Mrs. Fisher Knows About Old Southern Cooking|year=1995|publisher=Applewood Books|isbn=978-1-55709-403-2|pages=58|url=https://books.google.com/books?id=WlFaENz0YHwC&q=milanese&pg=PA58|access-date=25 January 2018}}</ref>


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,<ref>{{cite web|url=http://www.chickenscratch-blog.com/chicken-salad-back-to-the-beginning|title=Chicken Salad: Back to the Beginning|publisher=Willow Tree Poultry Farm|accessdate=2014-07-29}}</ref> mixed his leftover chicken with mayonnaise, [[tarragon]], and grapes. This became such a popular item that the meat market was converted to a delicatessen.
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,<ref>{{cite web|url=http://www.chickenscratch-blog.com/chicken-salad-back-to-the-beginning|title=Chicken Salad: Back to the Beginning|publisher=Willow Tree Poultry Farm|access-date=2014-07-29}}</ref> mixed his leftover chicken with mayonnaise, [[tarragon]], and grapes. This became such a popular item that the meat market was converted to a delicatessen.


[[File:Chicken salad sandwich 01.jpg|thumb|A chicken salad sandwich]]
[[File:Chicken salad sandwich 01.jpg|thumb|A chicken salad sandwich]]


Chicken salad is among the [[Fourth of July]] foods listed by ''The American System of Cookery'' (1847).<ref>{{cite web |title=What do Americans eat on July 4th? |url=http://www.foodtimeline.org/july4th.html}}</ref>
Chicken salad is among the [[Fourth of July]] foods listed by ''The American System of Cookery'' (1847).<ref>{{cite web |title=What do Americans eat on July 4th? |url=http://www.foodtimeline.org/july4th.html|website=The Food Timeline|last=Olver|first=Lynne|url-status=dead|archive-url=https://web.archive.org/web/20200304054519/http://www.foodtimeline.org/july4th.html|archive-date=4 March 2020|access-date=31 December 2020|date=2015|author-link=Lynne Olver}}</ref><ref>{{cite book|title=The American System of Cookery: Comprising Every Variety of Information for Ordinary and Holiday Occasions|last=Crowen|first=T.J.|year=1864 |pages=405–406|url=https://hdl.handle.net/2027/nyp.33433056928231|publisher=T.R. Dawley|location=New York|hdl=2027/nyp.33433056928231 }}</ref>


== See also ==
== See also ==

* [[Chicken Salad Chick]] − a fast casual chain restaurant that specializes in chicken salad
* [[Chicken Salad Chick]] − a fast casual chain restaurant that specializes in chicken salad
* [[Chicken sandwich]]
* [[Chicken sandwich]]
Line 48: Line 48:
* [[Coronation chicken]]
* [[Coronation chicken]]
* [[Chinese chicken salad]]
* [[Chinese chicken salad]]
* '''''<small>{{portal-inline|Food}}</small>'''''


== References ==
== References ==
{{reflist}}
{{reflist}}

{{Chicken dishes}}
{{Chicken dishes}}
{{Sandwhich}}
{{Sandwhich}}
{{Salads}}


[[Category:Salads]]
[[Category:Salads]]
Line 60: Line 63:
[[Category:Chinese chicken dishes]]
[[Category:Chinese chicken dishes]]
[[Category:British chicken dishes]]
[[Category:British chicken dishes]]
[[Category:Fourth of July foods]]
[[Category:British salads]]

Latest revision as of 02:57, 17 March 2024

For the Filipino macaroni dish also known as "chicken salad", see Macaroni salad.
Chicken salad
A chicken salad made with celery, cucumber, apples, fresh dill, and mayonnaise with salt and pepper
TypeSalad or sandwich
Main ingredientsChicken

Chicken salad is any salad with chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards.

Description[edit]

In Canada and the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or cream cheese.[1] Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these.[2] It may also be used for sandwiches. Typically it is made with leftover cooked or canned chicken. It may also be 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 pastas, 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).[3]

A SALAD 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,) half a tea-spoonful of salt. The mustard and salt 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 table-spoonful of vinegar. When these ingredients are mixed, they should look perfectly smooth. If it curdles, add a little more mustard, or a little 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 a homemade mayonnaise, before adding it to chicken and white celery.[4]

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,[5] 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).[6][7]

See also[edit]

References[edit]

  1. ^ Green, O. (1909). One Thousand Salads. Putnam's homemaker series. G.P. Putnam's Sons. p. 97. Retrieved December 22, 2017.
  2. ^ Kim (2021-02-21). "Chicken Avocado Salad". More Than Meat And Potatoes. Retrieved 2023-08-17.
  3. ^ Rutledge, Sarah. "The Carolina housewife". University of Oxford Text Archive. Retrieved 25 January 2018.
  4. ^ Fisher, Abby (1995). What Mrs. Fisher Knows About Old Southern Cooking. Applewood Books. p. 58. ISBN 978-1-55709-403-2. Retrieved 25 January 2018.
  5. ^ "Chicken Salad: Back to the Beginning". Willow Tree Poultry Farm. Retrieved 2014-07-29.
  6. ^ Olver, Lynne (2015). "What do Americans eat on July 4th?". The Food Timeline. Archived from the original on 4 March 2020. Retrieved 31 December 2020.
  7. ^ Crowen, T.J. (1864). The American System of Cookery: Comprising Every Variety of Information for Ordinary and Holiday Occasions. New York: T.R. Dawley. pp. 405–406. hdl:2027/nyp.33433056928231.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Chicken_salad&oldid=1214126807"