Chicken and ham salad from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 638) by Jean Anderson and Elaine Hanna

  • white pepper
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  • cooked ham
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  • EYB Comments

    Requires refrigeration for 2-3 hours. Can substitute cooked turkey meat for cooked chicken meat; cooked tongue, luncheon meat, corned beef, cooked veal, or cooked lamb for cooked ham; scallions for yellow onions; and lemons or milk for the book's "French dressing (Vinaigrette)" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for 2-3 hours. Can substitute cooked turkey meat for cooked chicken meat; cooked tongue, luncheon meat, corned beef, cooked veal, or cooked lamb for cooked ham; scallions for yellow onions; and lemons or milk for the book's "French dressing (Vinaigrette)" specified in this recipe.

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