Chicken or Turkey Salad

Recipe No. 451 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Chicken or turkey, cooked, cubed — 10 pounds (10 No. 56 dippers)
• Onions, finely chopped — 2 pounds (2 No. 56 dippers)
• Pineapple cubes, well drained — 2 No. 10 cans
• Lemon juice — as needed
• Salt — as needed
• Pepper — as needed
• Celery, diced — 12 pounds (2 No. 56 dippers)
• Lettuce — 6 heads
• Mayonnaise — 1 quart (1 No. 56 dipper)

Directions

1. Mix chicken or turkey with onions and pineapple cubes.
2. Add lemon juice, salt, and pepper; mix well.
3. Chill; drain thoroughly. Add celery just before serving.
4. Serve on lettuce with mayonnaise.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Chicken or turkey, cooked, cubed — 12¾ oz Onions, finely chopped — 2½ oz Pineapple cubes, well drained — 2 cups Lemon juice — to taste Salt — to taste Pepper — to taste Celery, diced — 15⅓ oz Lettuce — ½ heads Mayonnaise — 5 tbsp

Garnish with pickles, tomato wedges, or hard cooked eggs if desired.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 451, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.