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Chicken Salad

A common way in which to utilize left-over chicken is in chicken salad. Such salad may be served for lunch or any other light meals.

Chicken Salad


2 cups cold diced cooked chicken
1 cup chopped celery
1 small onion, finely chopped
1/2 cup mayonnaise or French salad dressing
2 hard-cooked eggs
1 tablespoon fresh lemon juice
Salt and ground black pepper to taste
Soft buns or bread


  • In medium bowl, mix the diced chicken with the chopped celery and onion. Marinate with lemon juice salt and pepper.
  • Add mayonnaise (or French dressing if desired) and mix well. Taste an adjust seasoning.
  • Just before serving, toast the soft buns; cover the buns with lettuce and heap the salad on top of the lettuce.
  • Garnish with slices of hard boiled eggs and serve immediately.

If you don't want to use buns, just heap the salad on the bed of lettuce leaves and garnish with slices of the hard-cooked eggs.

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Helpful Tips
Left-over poultry of any kind is too valuable to be wasted.

The bones that remain from roast fowl after carving are especially good for soup making, as they will yield quite a quantity of flavor when they are thoroughly cooked.

A small quantity of cooked pork or veal may be satisfactorily used with chicken, as may also pieces of cooked vegetables,  hard-cooked eggs, celery, etc.

In fact, variety of salads may be made by combining left-over poultry and different salad dressings. Use your imagination.

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