Julia's Kitchen Wisdom
Published by Knopf
Editor's Note: Hot summer days call for cool and refreshing salads for lunch and dinner, including this recipe for Chicken Salad. This salad is filling without leaving you feeling stuffed and also includes an assortment of herbs to achieve a taste that you're sure to love. Serve this chicken salad with some of your favorite side dishes, including sliced fresh fruit and vegetables, as well as fresh croissants. For dessert, why not make Julia Child's own recipe for Genoise Cake? You'll find that this recipe is ideal for a light lunch with friends or as a way to shake up your lunchtime routine at work.
Serves6 to 8 servings
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Picnic, Pool Party, Tailgate Party
Recipe CourseMain Course
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 teaspoon 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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