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Cathedral Chicken Salad
Southern Living was kind enough to share the chicken salad recipe from Birmingham, Alabama's Cathedral Church of the Advent. I figure if the church can serve that salad to hundreds of people year after year, it's got to be good. What makes it even better is that the recipe couldn't be easier or faster. It consists of chopped celery and cooked chicken. To that is added a mixture of mayonnaise, lemon juice Dijon mustard, whit pepper and seasoning salt. How simple is that? Thanks to the Cathedral Church of the Advent, I can now say that I know how to make a good chicken salad. I didn't serve it on a piece of lettuce with a sprinkle of paprika like they do, but instead tucked a generous serving in a pita pocket and then savored every bite. Hubby did as well. He thinks it ranks up there as one of the best chicken salads he's ever had. The magazine says that it used Hellmann's mayo, which is the only brand I buy and Lawry's Seasoning Salt. I had McCormick's on hand and worked very well. This will get made many more times before summer's over, I promise. Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon seasoning salt
- 3 cups chopped cooked chicken
- 1/2 cup chopped celery
Directions
- In a large bowl, mix together the first five ingredients. Add the chicken and celery and toss until chicken is coated.
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