Aunt Olga's Famous Chicken Salad with Anna Kotova

Hands On Time: 25 mins Total Time: 2 hrs 25 mins Yield: 4 to 6 servings 

This old-fashioned recipe harkens back to our great aunt's day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice. Boiled eggs and pickled relish were optional. Large hens, simmered until tender, yielded both white and dark meat for maximum flavor


4 cups chopped cooked chicken 

2 hard-cooked eggs, peeled and chopped 

1 cup chopped celery 

1/4 cup chopped onion 

2 tablespoons fresh lemon juice 

3/4 teaspoon table salt

1/2 teaspoon celery salt 

1/8 teaspoon ground white pepper 

Dash of ground red pepper 

3/4 cup mayonnaise 

1/2 teaspoon paprika 

Fresh parsley, for garnish 


Gently toss together first 9 ingredients in a bowl. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours. Stir in remaining 1/4 cup mayonnaise. Spoon chicken salad into a serving dish; sprinkle with paprika.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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