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We do a few variations on these, usually when we have
leftover chicken or turkey. Below is one for each to
offer a little variety from the simple mayo, meat, celery, and
maybe onion versions. These add a little more interest. The
Chicken Salad includes gherkins, grapes, and our Bacon
Mustard Sauce. The Turkey Salad includes dried cranberries
and pecans in a slightly sweet/sour mayonnaise. We don't
include amounts here because we're just using whatever is left
over from the birds. In each we match the amount of meat to
the amount of all other solids combined so it's half meat. Turkey
salad shown >
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Chicken or Turkey Salads |
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Bill and Carol |
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Both Salads: |
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meat,
celery, onions, mayonnaise |
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salt,
pepper, paprika |
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Chicken Salad: |
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sweet
gherkins and their juice, grapes |
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Bacon
Mustard Sauce, walnuts |
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Turkey Salad |
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dried
cranberries, pecans or walnuts |
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apple
cider vinegar, sugar |
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Instructions
For
the chicken salad mix mayonnaise and the Bacon Mustard Sauce at a
rate of 5 parts mayo to 1 part BMS. Add a little juice from the
sweet gherkin jar and mix well. Add salt, pepper, and paprika to
taste and mix thoroughly.
For the turkey salad add just a little vinegar at a time to the
mayonnaise to taste. Add sugar a little at a time to balance the
acidity of the vinegar. Add salt, pepper, and paprika to taste and
mix thoroughly.
Notes - Cut ingredients to desired size. One of Bill's favorite
sandwiches is chicken salad, Swiss cheese, tomato, and bacon.
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< Chicken Salad
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