Chicken Salad

A lunch salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Chicken Salad

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

This salad is best if you make it with a freshly cooked chicken.

How to cook it: First, brown it on all sides. Put it in the oven (200 C / 390 F) for about 20 minutes or fry it in a frying pan. If the juice that flows from the chicken thigh is clear when stuck with a needle it is finished. You can of course also make the salad of a chop bought freshly grilled chicken.

When mixing the salad, remember that the chicken and the bacon should not come right out of the fridge.

1 freshly grilled chicken
4 slices of bacon
2 tomatoes
Iceberg lettuce
100 g [3,5 oz] of cucumber
100 g [3,5 oz] of celery
French dressing (see recipe below)


[1] Rub the chicken with salt and pepper and fry it (see introduction). You can of course also use a shop bought grilled chicken.

[2] Cut the bacon into strips and fry it in a hot frying pan to make it really crispy.

[3] Peel the tomatoes and remove the seeds. Then cut the tomatoes, cucumber, celery and the lettuce into strips.

[4] Remove the bones from the chicken and cut the meat into slightly larger pieces than the other ingredients.

[5] Mix the ingredients with dressing. Taste carefully with salt and pepper. Sprinkle the crispy bacon strips on top of the salad.

4 servings

Cattelin’s French Dressing

Cattelin’s French dressing was classical and simple. When you make it, you should make enough to last you for a while. It stays fresh in a bottle with a tight cap. Shake it well before use.

4 dl [0,8 pt] oil
1 dl [0,2 pt] vinegar
1 teaspoon of light French mustard

[1] Mix vinegar and mustard.

[2] Stir in oil a little at a time. Add salt and pepper to taste.