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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (347g) Recipe makes 6 servings |
||
| Calories 420 | ||
| Calories from Fat 211 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.5g | 36% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 8.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 183mg | 61% | |
| Sodium 360mg | 15% | |
| Potassium 709mg | 20% | |
| Total Carbohydrate 12.8g | 4% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 4.0g | ||
| Protein 39.1g | 78% | |
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Deluxe Chicken or Turkey Salad (julia Child)
SERVES 6 -8
Ingredients
- 6 cups skinless and boneless cooked chicken or cooked turkey, cut into bite size pieces
- salt
- freshly ground white pepper
- 1 tablespoon light olive oil
- 3 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley
- 1 teaspoon finely cut tarragon leaf or 1/4 teaspoon fragrant dried tarragon
- 1 cup tender celery, diced
- 1/2 cup scallion or mild onion, minced
- 3/4 cup chopped walnuts (optional)
- 3/4 cup mayonnaise, preferably homemade
- 1 head romaine lettuce, washed and dried
Garnishes
- 2 hard-boiled eggs
- fresh parsley
- 3-5 slices of red pimentos
Directions
1
Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.2
Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.3
Taste and add more salt/pepper/lemon juice if required.4
Let mixture marinate for at least 10 minutes, tossing several times.5
Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.6
Garnish before serving, if desired.7
Note: Salad may be prepared a day in advance; cover and refrigerate.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Salads
- Main Ingredient > Vegetables > Greens > Lettuces
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Poultry > Turkey
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Mr Jackson
On Jul 27, 2007
This is pretty good. I would make it again. I made this salad with a leftover chicken I had made on me rotisserie grill. I left out the romaine to be added when served. I also left out the nuts.
From: Cookin'withGas
On Jun 5, 2007
I used to get an unbelieveable Chicken Taragon Salad Sandwich with Almonds at the Au Bon Pain kiosk in the food court at the mall...I've been dying to try to replicate the aforementioned sandwich, so when I found this recipe I took it and altered it slightly and I really think it worked! I began by tossing the cooked chicken in a combo of the required salt/pepper/olive oil/lemon juice and let it sit for 5 minutes before proceeding with the remainder of the recipe...I reduced the celery by half, switched the walnuts to slivered almonds and used the romaine as a garnish instead of IN the mixture as the instructions originally require...It was heavenly and a HUGE hit at a 'work' luncheon I hosted...Thank you for posting it and thank you Julia Childs!
From: CountryLady
On May 18, 2005
Definitely deluxe! I'm sure I couldn't improve on any creation by Julia Child - so I followed the recipe verbatim. I used Hellman's Light & omitted the yucky walnuts. It made a delicious sandwich on crusty Italian bread. Thanx Watermelon!
From: carole in orlando
On Aug 21, 2004
Thanks, Watermelon, and God bless Julia Child! I have the chicken salad part marinating and the mayo made. I used Lennie's #39780 recipe for the mayo. I left out the parsley as I do not like it, and sprinkled a little more tarragon in instead. It is so light and yet very tasty. You're right, it would be good as a sandwich, too. Thanks for the recipe. Carole in Orlando
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