It’s just a fairly straightforward chicken salad recipe that we have tweaked to our liking over the years. It became “After Church” salad when we realized it sized up well to make LOTS of sandwiches for our hospitality gatherings after 10 a.m. services on Sunday. Several times, we have used a whole turkey that was sent to us already roasted, and folks seemed to especially enjoy the combination of turkey, dried cranberries and toasted almonds. Here, I give you both size recipes – one for your family and one for your church family! Enjoy!
Ingredients for After Church Chicken (or Turkey) Salad
- 2 C. roasted chicken or turkey, chopped
- 3/4 C. chopped celery (I think organic celery makes a big difference in this particular dish!)
- 2 green onions, finely chopped
- 1 C. grapes, if using chicken
- 3/4 C. dried cranberries, if using turkey
- 1 C. chopped pecans
- 1/2 C. mayonnaise
- White pepper
Instructions
Toss all ingredients except mayonnaise to mix evenly. Gently fold in mayonnaise. Serve on a plate with toast or make into sandwiches with your favorite bread. (Croissants with this salad are a big hit in our house!)
Christ Church Cathedral Hospitality Size Turkey Salad
- 8 C. roasted turkey, cubed
- 3 C. chopped celery (I think organic celery makes a big difference in this particular dish!)
- 8 green onions, finely chopped
- 1 7.5 oz package dried cranberries
- 2 C. toasted almond slivers
- 2 C. mayonnaise
Instructions
In a nonstick skillet, toast almonds over medium heat until golden brown. Toss all ingredients except mayonnaise and white pepper to mix evenly. Gently fold in mayonnaise. Serve on mini croissants or mini buns. Makes about 80 sandwiches.