90 Degree Chicken Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
5 cps diced cooked chicken
1 small onion, peeled and grated
1 cp diced cucumbers
1 cp finely cut green peppers
1/4 cp light cream
2/3 cp mayonnaise
1 tsp salt
1/4 tsp pepper
1 tsp curry powder
2 tbsp vinegar
blanched whole almonds
1 - Combine chicken, onion, cucumbers, and peppers.
2 - Combine cream, mayonnaise, seasonings, and vinegar.
3 - Pour over chicken mixture.
4 - Mix lightly.
5 - Chill in covered bowl in refrigerator.
6 - To serve, arrange lettuce and other greens in chilled salad bowl or on chilled plates.
7 - Heap salad in bowl or on plates.
8 - Garnish with few almonds.
Makes 6 to 8 salads.
Curry powder may be omitted. Substitute drained capers for almonds.
90 Degree Turkey Salad: Substitute bite-size pieces of turkey for chicken in
recipe above. With turkey, less onion may be used or entirely omitted.
These salads take care of the meal on those hot nights when 90 degrees
is the topic of conversation. We have them in Weston too, occasionally.