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A new way to make chicken salad (1955)

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Great new recipe idea for a grand old favorite

Creamy Hellmann’s Mayonnaise “marries” the good flavors of chicken and pineapple… and you serve this salad hot or cold!

This tasty variation of chicken salad is equally good as a hearty hot dish or a cool and tempting summer salad! So easy to make, too — for you mix it with Hellmann’s Real Mayonnaise. This is the mayonnaise that’s smoother and creamier because it’s made with whole eggs — whites, yolks, even extra yolks — beaten in. Do try it.

A new way to make chicken salad (1955)

How to make new chicken salad

2 cups diced cooked chicken
1 cup diced canned pineapple
2/3 cup Hellmann’s Real Mayonnaise
1/2 cup diced celery
1/2 cup coarsely chopped salted almonds
1/4 cup diced green pepper

Heat chicken and well-drained pineapple in a double boiler 20 to 25 minutes. Add Real Mayonnaise and mix lightly with a fork. Heat 5 minutes longer. Stir in celery and 1/3 cup almonds. Spoon into serving dish. Sprinkle with remaining almonds and green pepper. Garnish with watercress and spiced crab apples. Serve at once.

Yield: 6 servings

For cold salad: Combine ingredients and chill.

Vintage chicken salad recipe

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