‘Tis the season for holiday gatherings with friends, and food is always at the center of the festivities. I have the perfect recipe to share, whether you’re planning a cookie exchange with friends, a Christmas luncheon for the ladies, or even a New Year’s Eve party.
Every good hostess should have an easy, go-to recipe for chicken salad, and I feel as though I have finally perfected mine! With the toasted almonds, celery, and cherries, these sandwiches are special enough for company, but also easy enough for a weeknight family dinner. They can be prepared in advance (bonus!), and pulled out when ready to serve.
Please notice the parsley…my mother (and grandmother) obviously left an impression! I would feel guilty serving a meal on my grandmother’s fine china without the proper garnish. As a side note, can you believe that this particular parsley was just plucked from my garden in late December? Talk about hearty herbs: my rosemary and parsley are still growing strong!
I should also note that this is basically the same recipe that appeared in a recent Madison Eagle cooking column, where I just substituted turkey for the chicken. You can obviously feel free to use whichever meat you have on hand.
Chicken Salad Sliders
- ½ cup mayonnaise
- 1 Tablespoon fresh lemon juice
- ½ teaspoon salt or more, to taste
- 2 cups chopped cooked chicken
- ½ cup dried cherries
- ½ cup slivered almonds toasted
- ½ cup diced celery
- 8 small dinner rolls or slider buns
- Lettuce and tomato optional
Whisk together mayonnaise, lemon juice, and salt. In a medium bowl, combine chicken, cherries, almonds, and celery. Pour mayonnaise mixture over the chicken and stir to combine. Cover and refrigerate until ready to serve.
For serving, place chicken salad into each dinner roll. Garnish with lettuce and tomato if desired.