Name: Chicken Salad II
Cuisine: American
Ingredients: undefined Cream Dressing II; undefined capers; undefined small pickles; undefined curled celery

Cut cold boiled fowl or remnants of roast chicken in one-half inch dice. To two cups add one and one-half cups celery cut in small pieces, and moisten with Cream Dressing II. Mound on a salad dish, cover with dressing, and garnish with capers, thin slices cut from small pickles, and curled celery.

Cream Dressing II
capers
small pickles
curled celery

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kitchen

Mixing bowl For combining chicken and celery

kitchen

Salad dish For mounding and serving

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1

Cut cold boiled fowl or remnants of roast chicken in one-half inch dice.
2

To two cups add one and one-half cups celery cut in small pieces, and moisten with Cream Dressing II.
3

Mound on a salad dish, cover with dressing, and garnish with capers, thin slices cut from small pickles, and curled celery.

Chicken Salad II

Ingredients

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Instructions