Mock Chicken Salad

For a couple where one person loves food and the other just will eat…sometimes, we have a romance that involves food in the oddest ways. Perhaps not. Doesn’t everyone have a food story that also speaks of love?

One of the recipes Denise loves is my mock chicken salad. I make it with tofu. Once upon a time I used Yves Chickn for it, but that became unavailable. It started as a recipe either in my mother’s curried chicken salad (known as “Bird of Paradise Salad” ) and at a vegetarian restaurant (The Laughing Seed) in Asheville, NC restaurant where we landed on a mommy weekend early in our relationship.

We sat as vegetarians in a restaurant full of options just for us and couldn’t make a decision. Vegetarians usually have it easy in the south–if there is a vegetarian option, there will be only one. Denise decided on the Mock Chicken Salad and when it came I said “Oh! It is just like my mom’s–except she uses chicken.”

I then went home to find a vegetarian mock chicken salad, but decided to create it from how my mother made her chicken salad.

It makes me laugh when I see recipes like the following for Mock Chicken salad. (and isn’t the picture a winner?) I so wouldn’t think “Hey, I am out of chicken, how about I make chicken salad out of veal.” Note, it does also recommend pork which I sometimes have left over. On the other hand, the whole shaping into balls totally makes this a no go in this house–even if the walnut eaters and olive eaters were the same people.

Mock Chicken Salad

2 cups cold veal or pork cut fine
3/4 cup finely cut celery
1/4 cup chopped walnuts
2 tablespoons chopped olives
Mayonnaise
Lettuce
Mix meat, celery, nuts, and olives.

Add enough mayonnaise to moisten and shape in small balls. Arrange these balls on lettuce on individual salad plates. Garnish with olives and mayonnaise.

(Another recipe from January 1923, from a feature called “Winter Salads” in Modern Priscilla.)

Comments

  1. Janyce Hill says:

    I love browsing all of these wonderful dishes!

    Janyce
    http://historicfood.wordpress.com/

  2. Thanks! It looks like you have similar interests.

  3. Your Mock Chicken Salad recipe would also work well with Quorn Meatless Tenders which are delicious and in the correct shape for chicken salad. I also wanted to mention that if you drain your firm or extra firm tofu and then stick it in a bag and pop it into the freezer for at least 24 hours, you can get the maximum amount of water out of it (just thaw and squeeze when ready to use it). I actually do this as soon as I get my tofu home so that I always have it ready to go in the freezer. I hate mushy tofu!

    I’m looking forward to trying your recipe, I’m adding a Granny Smith apple and some white grapes to my list for my next trip to the grocery store.