Chicken Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

6 to 8 servings



Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Casual Dinner Party

Recipe Coursemain course

Dietary Considerationgluten-free, low carb, peanut free, soy free

Taste and Texturecreamy, crunchy, herby, nutty, rich

Type of Dishmain course salad


  • 6 cups cooked chicken, cut up into good-sized pieces
  • Salt and freshly ground white pepper
  • 1 to 2 tablespoons olive oil
  • 2 to 3 tablespoons fresh lemon juice
  • 1 cup diced tender celery stalks
  • 1/2 cup diced red onion
  • 1 cup chopped walnuts
  • 1/2 cup chopped parsley
  • 1 teaspoon finely cut fresh tarragon leaves (or ¼ tsp dried tarragon)
  • 2/3 cup or so mayonnaise
  • Fresh salad greens, washed and dried
  • All or a choice of sliced or chopped hard-boiled eggs, parsley sprigs, strips of red pimiento


Toss the chicken with salt, pepper, olive oil, lemon juice, celery, onion, and walnuts. Cover and refrigerate at least 20 minutes or overnight. Drain out any accumulated liquid; toss with the parsley and tarragon. Taste analytically and correct seasonings. Fold in just enough mayonnaise to enrobe ingredients. Shred the greens, arrange on a platter, and mound the salad on top. Spread a thin coat of mayonnaise over the chicken and decorate with the eggs, parsley, and pimiento strips.



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