This chicken salad was served on the table at Evie's wedding with the tea sandwiches and hot hors d'oeuvres. For that event, Cheri cut off the crusts of the bread after spreading with the chicken salad. (This is very important, she notes, because if you don't spread them first, then cut off the crusts, the bread won't hold up to the spreading.) The sandwiches were then sliced into fingerling rectangles. Presentation matters just as much as taste, and this was so lovely!
I left the recipe exactly as Cheri sent it to me. This is the only one that came with both sets of measurements still on it. The set to the right is the size of the recipe one would make at home. The measurements on the left represent her conversions for our wedding quantity. I still stand in awe that she managed all of that food the way she did! It makes me smile, and fills me with humble gratitude, to see those numbers on the left.
40 Makes 8 sandwiches
20 4 C. chicken—baked, seasoned, cut in chunks, pulsed in food processor
3 1/2 C. celery, thinly sliced
5 1 C. mayo
1 ½ 1/8 C. yellow mustard
2 ½ 1/3 C. dill pickle (food processor)
1 ½ scant pickle juice
7 ½ 1 ½ tsp. dill
salt and pepper to taste
80 16 slices of bread
Process chicken, add all ingredients, and stir. Season to taste. Chill.
This recipe is gluten-free if gluten-free bread is used, so we made both.
This recipe is gluten-free if gluten-free bread is used, so we made both.
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