Chicken Salad Recipe

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Recipe from the first lady in 1975, Mrs. Gerald Ford and a Recipe from the Vice Presidents wife in 1975, Mrs. Nelson Rockefeller.

Enjoy recipes from an old cookbook made years ago from a rural community plus a recipe from the White House during that time.

Hot Chicken Salad Recipe

Ingredients required
4 cups cooked chicken, cut up
2 tablespoons of lemon juice
2/3 cup finely chopped, toasted almonds
3/4 cup mayonnaise
1 teaspoon salt
1 cup grated cheese
2 cups chopped celery
4 cups sliced, hard boiled eggs
3/4 cup cream of chicken soup
2 pimentos, cut fine
1 1/2 cup crushed potato chips

Preheat oven 400 degrees

Instructions for Hot Chicken Salad Recipe

Combine all ingredients, except cheese, chips and almonds. Place in large 12 by 8 inch approximately or two quart casserole. Top with cheese and chips. Let's stand overnight in refrigerator or for several hours. Celery is crunchy, not supposed to be cooked until soft. Bake 30 minutes. Serves six to eight.

List of Salad Recipes

Chicken Salad
Dressings (salad)
Fruit Salad
Jello Salad
Pasta Salad
Potato Salad
Vegetable Salads

Baking Abbreviations
tsp. - teaspoon
Tbsp. - tablespoon
C. - cup
pt. - pint
qt. - quart
pk. - peck
bu. - bushel

oz. - ounce, ounces
lb. - pound, pounds
sq. - square
min. - minute, minutes
hr. - hour, hours
mod. - moderate, moderately
doz. - dozen

Simplified Measures
dash - less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoon = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
2 pints (4 cups) = 1 quart
4 quarts(liquid) = 1 gallon
8 quarts(solid) = 1 peck

4 pecks = 1 bushel
16 ounces = 1 pound
2 tablespoon = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup