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chicken salt olive oil lemon juice red onion walnuts parsley tarragon mayonnaise fresh salad greens eggs
Viewed: 6 - Published at: 4 years agoIngredients
- 6 cups cooked chicken, cut up into good-sized pieces
- Salt and freshly ground white pepper
- 1 to 2 Tbs olive oil
- 2 to 3 Tbs 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 tsp finely cut fresh tarragon leaves (or 1/4 tsp dried tarragon)
- 2/3 cup or so mayonnaise (see page 21)
- Fresh salad greens, washed and dried
- For decoration: all or a choice of sliced or chopped hard-boiled eggs, parsley sprigs, strips of red pimiento
Method
- 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.
- TURKEY SALAD.
- Follow the same general system as for chicken.
- LOBSTER, CRAB, OR SHRIMP SALAD.
- Follow the same general system, and use some of the shells for decoration.
