Spring Chicken or Turkey Salad

"This is a variation of recipe #97842 which was taken from Julia Child's "The Way to Cook". I am not a fan of tarragon, and I wanted a more complex flavor, so there are more herbs and spices. Now I think it's the best turkey salad I've had."
 
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Ready In:
40mins
Ingredients:
15
Serves:
6-8
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ingredients

  • 6 cups skinless and boneless cooked chicken or 6 cups cooked turkey, cut into 1/2-inch cubes
  • 14 - 12 teaspoon sea salt (start low and adjust to taste)
  • 14 - 12 teaspoon white pepper (start low and adjust to taste)
  • 12 teaspoon lemon pepper (I use Tones seafood seasoning, which is much like lemon pepper) or 1/2 teaspoon lime pepper (I use Tones seafood seasoning, which is much like lemon pepper)
  • 14 teaspoon garlic powder
  • 14 teaspoon dried thyme
  • 14 teaspoon dried marjoram
  • 14 teaspoon dried basil
  • 1 tablespoon light olive oil
  • 3 tablespoons fresh lemon juice (have more on hand to adjust flavor at the end)
  • 1 cup celery, finely diced
  • 12 cup finely chopped fresh parsley, leaves only
  • 12 cup green onion, whites and greens, sliced thinly
  • 34 cup chopped walnuts or 3/4 cup pecans
  • 34 cup mayonnaise (no substitutes)
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directions

  • 1. In a large mixing bowl, toss chicken or turkey with salt, pepper, lemon pepper, garlic powder, thyme, marjoram, basil, olive oil and lemon juice.
  • 2. Add celery, parsley, green onions, and nuts-- mix well, and let marinate for 10 minutes.
  • 3. Add mayonnaise and mix thoroughly.
  • 4. Taste the salad, and adjust the salt, pepper, and fresh lemon juice to taste.
  • 5. May be prepared a day in advance; cover well and refrigerate.

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