President T Roosevelt Chicken Salad
Recipe: #44310
March 13, 2025
Categories: Salads, Main Dish Salad, Vegetable Salad, Beet, Carrot, Gluten-Free, Frozen Vegetables Turnips, more
"They said to use from deboned breast and leg,(rotisserie chicken). They cooked all the veggies. This was probably a left overs situation, I'm using short cuts. "White House Recipes" from Oct 1928 issue of Pictorial Review magazine."
Original is 8 servings
Ingredients
- Marinade
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- Chicken
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Nutritional
- Serving Size: 1 (261.8 g)
- Calories 281.2
- Total Fat - 14.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 279.8 mg
- Sodium - 752.2 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 2.4 g
- Sugars - 5.1 g
- Protein - 22.4 g
- Calcium - 51.5 mg
- Iron - 3.6 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Marinate veggies overnight.
Step 2
Drain, fold in chicken and mayonnaise to taste.
Step 3
Fold in beets and gherkins last.
Step 4
Add seasoning to taste.
Tips
No special items needed.
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