Chicken Salad For Two Hundred. Mrs. W. H. Eckhart. Recipe

Chicken Salad For Two Hundred

History of the Recipe:
Chicken salad is a classic dish that has been enjoyed for many years. It is believed to have originated in the United States in the late 19th century. The combination of cooked chicken, crunchy vegetables, and a creamy dressing makes it a versatile and satisfying dish that can be served as a main course or a side dish.

Fun Facts:
- Chicken salad gained popularity in the early 20th century, as it was a convenient and economical way to use leftover chicken.
- The recipe has evolved over time, with variations including the addition of fruits, nuts, and herbs to enhance the flavor.
- Chicken salad became a staple in luncheon menus and was often served at social gatherings and parties.
- It is interesting to note that Mrs. W. H. Eckhart's recipe is scaled for a large gathering, making it ideal for serving a large number of people.

Recipe: Chicken Salad For Two Hundred

Ingredients:
- 30 chickens, cooked and cut medium fine
- 50 heads of celery
- 2 gallons of good strong vinegar
- 3 pounds of light brown sugar
- 10 cents worth of yellow mustard
- 3 pounds of butter
- 4 dozen eggs, boiled hard
- Salt and pepper to taste
- Crisp cabbage (if unable to get celery)
- 10 cents worth of celery seed (if using cabbage)

Instructions:
1. In a large bowl, combine the cooked and cut chicken with the celery. If using cabbage instead of celery, chop the cabbage into fine shreds.
2. In a saucepan, bring the vinegar and light brown sugar to a boil, then skim off any impurities. Add the yellow mustard, salt, and pepper to taste.
3. In a separate bowl, cream the boiled egg yolks with the butter until well combined.
4. Pour the vinegar mixture over the creamed butter and yolks, stirring well. Allow the mixture to cool completely.
5. Once cooled, pour the dressing over the chicken and celery (or cabbage). Mix thoroughly to ensure all ingredients are coated.
6. Chop the boiled egg whites and add them to the chicken salad. Gently mix to distribute the egg whites evenly.
7. Let the chicken salad sit for at least 30 minutes to allow the flavors to meld together.
8. Serve the chicken salad chilled and enjoy!

Note: If using celery seed instead of celery, boil it in the vinegar before adding it to the creamed butter and yolks.

Similar Recipe Dishes:
If you enjoy this chicken salad recipe, you might also like these similar dishes:

1. Tuna Salad: Substitute canned or cooked tuna for the chicken and follow the same recipe. Tuna salad is a great alternative for those who prefer seafood or are looking to switch up the protein.

2. Egg Salad: Skip the chicken altogether and make an egg salad instead. Simply replace the chicken with chopped hard-boiled eggs and proceed with the recipe as directed. Egg salad is a classic and beloved dish that is perfect for picnics and lunches.

3. Waldorf Salad: For a sweeter twist, try a Waldorf salad. Combine chopped apples, celery, grapes, and toasted walnuts with a dressing made from mayonnaise, lemon juice, and honey. This refreshing salad is a delightful combination of flavors and textures.

4. Avocado Chicken Salad: Mash ripe avocado with a fork and mix it with cooked and shredded chicken, chopped celery, red onion, and cilantro. Flavor the salad with lime juice, garlic powder, salt, and pepper for a creamy and delicious twist on traditional chicken salad.

Experiment with different ingredients and flavors to create your own unique twist on chicken salad. It is a versatile dish that can be customized to suit your taste preferences. Enjoy!