An early 19th century English recipe for chicken salad can be found in the Mrs Beeton book of household management.

Pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as is wanted.

With shrimps or oysters, a little red pepper rubbed in, is an improvement.Abby Fisher similarly describes making a homemade mayonnaise, before adding it to chicken and white celery.

[5] One of the first American forms of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863.

The original owner, Liam Gray,[6] mixed his leftover chicken with mayonnaise, tarragon, and grapes.