This is a hearty salad that can be served in wraps, croissants, sandwiches, or on top of lettuce. Cooked meat and mayonnaise-type salads can be traced to America’s founding, and “meat salads” were popular main dish recipes in the 1800s. Household meat choppers appeared in the mid- to late-19th century and made chopped meat salads an easy American staple. Chunky and crunchy with tart, sweet flavors, variations include the addition of grapes or apple slices.
Recipe Servings: 4
- Heat oven to 350°F. Toast nuts on a baking sheet for 3–4 minutes.
- Combine the chicken, celery, onion, and dried cherries in a mixing bowl.
- Combine the mayonnaise, sour cream, lemon juice, sugar, and seasoning salt in a small bowl.
- Fold mayonnaise dressing and nuts into chicken mixture.
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