Ayres' Chicken Salad
Taken from Indianapolis Monthly: In the Old Days, Ayres' Chicken Salad came piled high in a scooped-out fresh pineapple shell, lavished with a drift of chopped pecans and surrounded with a rainbow of colorful fresh fruits.
This is no exaggeration, the only thing left out of the article was the Pumpkin Bread that was sandwiched with cream cheese and cut into fingers and served along with the salad and fruit. This was one of Ayres' signature meals, especially in summer.
Recipe Source: L.S.Ayres Tea Room Recipes and Recollections, presented by Indiana State Museum
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- 1 lb
- chicken breasts, cooked and diced
- celery ribs, diced
- 1 c
- 1 tsp
- durkee's famous sauce *see note below
- 1/4 tsp
- white pepper
- hot pepper sauce
- 1/8 tsp
- chicken- base paste
- lemon juice
1In large mixing bowl, combine chicken and celery; chill. Combine mayonnaise, Durkee Sauce, salt, pepper, hot pepper sauce, chicken base and lemon juice; blend throughly. Combine chicken mixture and slad dressing; mix well and chill for at leats 4 hours.
2To serve the Ayres way, serve with strawberries, banana slices, pineapple chunks, grapes and/or other fruits of your choosing. Don't forget the
Ayres' Pumpkin Bread Fingers (I will post recipe)
3*Note: Chicken base is a commercial product. Granule bouillon may be substituted or it may be omitted.
Durkee's Famous Sauce is still made and can be found on the condiment isle where mayonnaise is found.
Actually, I don't use Durkee's or Chicken Base when making chicken salad. I use a mixture of Helman's Mayonnaise and Kraft Miracle Whip and sometimes just a dab of Marzetti Country Style Slaw Dressing. I like the dressing to be thick and just enough to bring all the ingredients together. I don't like it loose or swimming in dressing.