Mayo, Italian dressing and hot giardiniera. Served up on a sub roll with lettuce and tomato - maybe provolone if I’m in the mood.
You’ve given me some great alternatives to try in chicken salad.
Looking forward to many tasty sandwiches.
Thanks!
Well theres a certain “mock” ham salad that the U.S rationing board made semi famous because grandma and parents …its as you described but their version used chunk bologna
I poach one or two chicken breasts slowly, then dice them very finely while they’re still warm. Then I add just enough mayo to barely bind the meat together, together with finely chopped green onions and plenty of coarse cracked black pepper. A touch of lemon juice, too.
I like it on rye or white toast.
My family MAY have included chopped bologna in ham salad. If I were to make it today, I wouldn’t.
Not likely to anyway…the Ukulele Lady certainly wouldn’t eat it. And the ham needs to be GROUND, not chopped, and it would be too much of a hassle to clean out the cast iron hand-turned meat grinder.
I love how so many here are saying “just enough mayo to hold the meat together.”
I have fond memories of the tuna salad “grinders” at Yorkside Pizza, New Haven, during my college days. Toasted hero roll, melted white American cheese, shredded lettuce, sliced tomatoes, and “just enough tuna to hold the mayonnaise together.”
Try SPAM[sup]®[/sup] salad sandwiches. Run the meat through a meat grinder. Mix in Miracle Whip* and sweet pickle relish. Chill for an hour. Make sandwiches with soft white bread. No, really. They’re very good.
*It has to be Miracle Whip. SPAM[sup]®[/sup] is fatty and salty. Mayonnaise is fatty and salty. They don’t compliment each other. Miracle Whip is sweet, and not fatty and salty. It counteracts the fatty saltiness of the SPAM[sup]®[/sup].
We bought a grinder specifically for grinding up chunks of the leftover spiral ham from Christmas or Thanksgiving. Mixed with ground drained dill or sweet pickles and mayonnaise, I could eat my weight in it. Sandwich or crackers, the best! It can also be frozen in baggies for a month or two if there is a lot…Dunkin Donuts here sells chicken salad on a toasted croissant that is out of this world, a little sweet. (It arrives at the shops in little sealed cups from some massive food source). I don’t know what makes it taste so good. I thought it might be, god forbid, part Miracle Whip and tried a dab of that, but no, it was just turned foul from the vile Miracle Whip. It was mayonnaise only…My own chicken salad, leftover rotisserie chicken if any, or a plain breast - white meat only! - diced, with diced celery, lots of mayo, salt and pepper is all I need. (not as good as ham and pickle, though). I like it diced quite fine, not big chunks.
This thread reminds me of something my mother used to make.
She put bologna and sweet pickles through a grinder then mixed in some Miracle Whip. I used to love that stuff.
I don’t know the proportions but, if I’m ever allowed solid food again, I may try to duplicate it.
The Costco near me sells packages of cooked and diced chicken that is obtained from their rotisserie birds.
Yummy and extremely convenient.
mmm