Chicken Salad

Chef

Cookbook

Julia's Kitchen Wisdom

Published by Knopf

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This image courtesy of Joseph DeLeo

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

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Picnic, Pool Party, Tailgate Party

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureCreamy, Crunchy, Herby, Nutty, Rich

Type of DishMain Course Salad

Ingredients

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

Instructions

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.