Hot Turkey Salad
updated and adapted from Mrs. John Dale Showell III (Ann)'s recipe for Hot Chicken Salad appearing in Ocean City Museum Society Cookbook 1982, Ocean City, Maryland
Ingredients
for the salad:
- 2 cups cubed cooked turkey breast
- pinch salt
- freshly ground black pepper
- ½ teaspoon ground mustard
- 2 stalks celery thinly sliced
- ½ red onion quartered and thinly sliced
- 8 cornichons, sliced
- 1 cup . toasted bread cubes I toasted 2 slices of white sandwich bread and cubed it
- ¾ cup. mayonnaise
- ¼ cup sour cream
- ⅓ sliced almonds toasted
- juice and zest of one lemon
for the topping:
- ½ cup shredded Swiss cheese
- ½ cup lightly crushed potato chips I used regular Utz
Instructions
- Preheat oven to 350. Lightly butter an 8x8 inch baking dish.
- In a large bowl, mix together all of the salad ingredients until all ingredients are evenly distributed. Spread in the baking dish. Level out with the back of a spoon.
- Sprinkle with cheese then potato chips.
- Bake for about 20 minutes or until warmed through and bubbly.
Notes
You can use chicken breast instead of turkey breast.