Michigan 
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
Prep Time
15 minutes
Cook Time
3 minutes
Total Time
18 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 cups cubed, cooked chicken breast
- 1 cup chopped celery
- ½ cup finely chopped sweet onion
- 1 cup dried cherries, roughly chopped
- 1 cup mayonnaise
- ½ cup sour cream
- 1 Tbsp fresh lemon juice
- 1 tsp sugar
- 1 tsp seasoning salt
- ¾ cup nuts (slivered almonds, chopped pecans, or walnuts), toasted
Directions
- 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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