 A chicken salad made with celery, cucumber, apples, fresh dill, and mayonnaise with salt and pepper | |
| Type | Salad or sandwich |
|---|---|
| Main ingredients | Chicken |
Chicken Salad is any salad with chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards.
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 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 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.
Chicken salad is among the Fourth of July foods listed by The American System of Cookery (1847). [6] [7]
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Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad.
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
Tuna salad is a salad dish consisting of tuna and mayonnaise. The tuna used is usually pre-cooked, canned, and packaged in water or oil. Pickles, celery, relish, and onion are popular ingredients to add. When the mixture is placed on bread, it makes a tuna salad sandwich. Tuna salad is also regularly served by itself, or on top of crackers, lettuce, tomato, or avocado. Chopped boiled eggs may be added. Relish adds a piquant flavor yet, unlike commonly added vegetables, requires no chopping.
Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.
Coleslaw, also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
A rissole is a small patty enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Salmagundi is a cold dish or salad made from different ingredients which may include meat, seafood, eggs, cooked and raw vegetables, fruits, or pickles. In English culture, the term does not refer to a single recipe but describes the grand presentation of a large plated salad of many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed. The ingredients are then drizzled with a dressing. The dish includes a wide range of flavours and colours and textures on a single plate. Often recipes allow the cook to add various ingredients which may be available at hand, producing many variations of the dish. Flowers from broom and sweet violet were often used.
An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omelette, sliced boiled eggs and egg salad are popular options. In the fifth case, it may be called an egg salad sandwich.
A tuna fish sandwich, known outside the United States as a tuna salad sandwich or a tuna sandwich, is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion—as well as other common fruits and vegetables used to flavor sandwiches. It is commonly served on sliced bread.
Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad : the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip.
Heinz Sandwich Spread is a blend of salad cream and relish manufactured by Heinz and popular in the Netherlands and Britain. It is classified by the manufacturer as a sauce or relish. The relish ingredients are Spirit Vinegar, Sugar, Cabbage, Rapeseed Oil, Water, Carrots, Gherkins, Modified Cornflour, Salt, Onions, Egg Yolks, Red Peppers, Mustard, Stabilisers - Guar Gum and Xanthan Gum, Spice Extracts, Spices, Herb Extract, Flavourings, Colour - Riboflavin, VEGETABLES 35%. The salad cream base results in a more tart flavour than similar mayonnaise-based sandwich spreads found in the United States.
Olivier salad is a traditional salad dish originating in the Russian Empire, created by French and Belgian chef Lucien Olivier.
Boiled dressing is a type of creamy salad dressing of English and German origin that was especially popular in the 19th century and early 20th century as an alternative to mayonnaise, which is of French origin. Boiled dressing is easier for less skilled cooks to make from scratch, and liquid food oils needed to make mayonnaise were not readily available in Northern Europe and the United States in the 19th century. Mayonnaise was not available for retail purchase until 1912.
| Salads |
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| Bread salads | |
| Dessert salads | |
| Fish salads | |
| Fruit salads | |
| Noodle salads | |
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