Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
We heard from several readers regarding Grace Honeycutt's request for turkey or chicken salad with little to no mayonnaise.
And I'll get to those, but first.
Honeycutt specifically mentioned the chicken and turkey salads at HoneyBaked Ham. I wasn't able to find recipes, but I did find the ingredients list for HoneyBaked Ham's chicken salad and its smoked turkey salad.
Perhaps Honeycutt could come up with a homemade version from the ingredients lists.
Chicken salad: Cooked shredded chicken, mayonnaise, celery, grapes, sweet pickle relish and green onion.
Smoked turkey salad: Smoked turkey breast, mango chutney, vinegar, mayonnaise and green onion.
I also found a recipe for Heavenly Ham's turkey salad, a HoneyBaked Ham competitor that no longer has a franchise in Arkansas.
This seems like a lot of chutney and mayonnaise for just one pound of meat, so I recommend using less than stated in the recipe and increasing to taste.
Heavenly Ham
Turkey Salad
1 pound smoked turkey, minced
1 (9-ounce) jar Major Grey chutney
1 1/2 cups mayonnaise (do not use Miracle Whip) or to taste
2 or 3 green onions, chopped
1/2 teaspoon ground black pepper
Combine all ingredients and mix well.
And now, as promised, the reader recipes.
The first one is from Georgia Nash.
"This is my recipe for chicken salad. I used to use mayo and sour cream, but I wanted to reduce the calories and decided to try it with Greek yogurt," Nash writes.
"My family actually likes it made with the yogurt, because it doesn't get watery in the bottom of the dish after leaving it in the refrigerator overnight! You could use the Greek yogurt on any chicken salad recipe you wanted."
Dilly Chicken Salad
1 small chicken OR 1 rotisserie chicken
4 ribs celery, sliced
1 small onion, chopped
4 sweet pickles, chopped
Cavender's Greek seasoning, to taste
1 to 2 teaspoons dill weed
2 small containers plain Greek yogurt
2 tablespoons mayonnaise
If preparing your own chicken: Boil chicken until done; skin and debone; cut into bite-size pieces.
If using rotisserie chicken, remove and discard skin and bones; cut meat into bite-size pieces.
Place chicken in a large bowl. Add celery, onion and pickles; mix well. Sprinkle with Cavender's and dill weed.
In a separate bowl, mix yogurt and mayonnaise together; pour over chicken salad; mix well.
Tom Cain shares this one that calls for very little mayonnaise.
Katie Jo's
Chicken Salad
1 or 2 (13-ounce) can(s) chicken
1 hard-cooked egg, chopped
2 to 3 fist-fulls of sliced almonds
Red grapes, cut in half, to taste
3 to 5 teaspoons sweet pickle relish
1 apple, chopped with skin on (Cain uses Gala)
2 to 3 shakes black pepper
4 to 5 shakes celery salt
Mayonnaise, to taste (Cain starts with 2 ice teaspoons)
Combine all ingredients and mix well. If mixture does not stick together, add more mayonnaise a teaspoon at a time.
And finally an unidentified reader sends in this one for turkey salad that doesn't contain any mayonnaise, yogurt or sour cream. Instead, the turkey is dressed in a light vinaigrette.
No-Mayo Turkey Salad
3 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 pound diced cooked turkey breast
1 cup cherry tomatoes, quartered or halved
1/2 cup diced celery
1 tablespoon chopped fresh herbs such as dill, basil or mint
1/4 cup chopped fresh parsley
In a medium bowl, whisk together the olive oil, lemon juice, salt and pepper. Stir in the remaining ingredients and toss gently to coat.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Food on 01/18/2017