Name: Nile Salad
Cuisine: American
Ingredients: undefined sparingly salt; undefined French Dressing; undefined lettuce; undefined Ravigôte Mayonnaise

Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups). Put one-half cup English walnut meats in pan, sprinkle sparingly with salt, and add three-fourths tablespoon butter. Cook in a slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces.

Mix chicken and nuts and marinate with French Dressing. Add three-fourths cup celery cut in small pieces. Arrange on a bed of lettuce, and mask with Ravigôte Mayonnaise (see p. 344).

sparingly salt
French Dressing
lettuce
Ravigôte Mayonnaise

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Baking pan

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1

Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups).
2

Put one-half cup English walnut meats in pan, sprinkle sparingly with salt, and add three-fourths tablespoon butter.
3

Cook in a slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces.
4

Mix chicken and nuts and marinate with French Dressing.
5

Add three-fourths cup celery cut in small pieces.
6

Arrange on a bed of lettuce, and mask with Ravigôte Mayonnaise (see p. 344).

Nile Salad

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