Best Deluxe Chicken Or Turkey Salad Julia Child Recipes

CHICKEN OR TURKEY SALAD

Chicken or Turkey Salad image

This is very good served over a bed of lettuce or as a sandwich. It's a good way to use up left over turkey at Thanksgiving. I am basing prep and cook time on using left over meat. Cook time is actually the chill time.

Provided by keen5

Categories Lunch/Snacks

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cubed cooked chicken or 2 cups turkey
1/2 cup sliced celery
1/3 cup salad dressing or 1/3 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon onion salt
1 dash pepper

Steps:

Combine chicken and celery in bowl.
Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
Pour over chicken and celery; toss.
Cover; chill at least 2 hours.
For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.

DELUXE CHICKEN OR TURKEY SALAD (JULIA CHILD)

Deluxe Chicken or Turkey Salad (julia Child) image

Make and share this Deluxe Chicken or Turkey Salad (julia Child) recipe from Food.com.

Provided by WaterMelon

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

6 cups skinless and boneless cooked chicken or 6 cups cooked turkey, cut into bite size pieces
salt
freshly ground white pepper
1 tablespoon light olive oil
3 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
1 teaspoon finely cut tarragon leaves or 1/4 teaspoon fragrant dried tarragon
1 cup tender celery, diced
1/2 cup scallions or 1/2 cup mild onion, minced
3/4 cup chopped walnuts (optional)
3/4 cup mayonnaise, preferably homemade
1 head romaine lettuce, washed and dried
2 hard-boiled eggs
fresh parsley
3 -5 slices of red pimentos

Steps:

Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.
Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.
Taste and add more salt/pepper/lemon juice if required.
Let mixture marinate for at least 10 minutes, tossing several times.
Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.
Garnish before serving, if desired.
Note: Salad may be prepared a day in advance; cover and refrigerate.

CHICKEN OR TURKEY SALAD SANDWICHES

Chicken or Turkey Salad Sandwiches image

Provided by Food Network Kitchen

Time 8m

Number Of Ingredients 6

Ingredients

1 1/2 cups shredded chicken or turkey meat
1/2 cup chopped celery (or use apple, fennel, or radish)
1/4 small red onion, chopped, (or use 2 scallions, white and green parts, or 1 large shallot)
1/2 cup mayonnaise
Kosher salt and freshly ground black pepper
8 slices bread

Steps:

Place chicken meat into a large bowl. Add celery, mayonnaise, salt and pepper to taste. Stir to mix. Lay 4 slices bread on work surface. Divide salad evenly among them. Top with remaining bread.

Nutrition Facts : Calories 470, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 80 milligrams, Sodium 690 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 31 grams

DELUXE CHICKEN SALAD

Deluxe Chicken Salad image

Make and share this Deluxe Chicken Salad recipe from Food.com.

Provided by Kaccy G.

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 cups cooked boneless skinless chicken or 6 cups cooked turkey, cut into 1 x 1 1/2 inches and 1/4 inch thick
salt
fresh ground white pepper
1 -2 tablespoon excellent light olive oil
2 -3 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
1 teaspoon finely cut tarragon leaves or 1/4 teaspoon fragrant dried tarragon
1 cup diced tender celery rib
1/2 cup minced scallions or 1/2 cup mild onion
1 cup chopped walnuts (optional)
3/4 cup mayonnaise, preferably homemade (or more)
1 head romaine lettuce, washed and dried

Steps:

In large mixing bowl, toss chicken or turkey with salt, pepper, and enough oil to coat the meat very lightly.
Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts.
Add torn lettuce.
Taste and correct seasoning.
Let steep 10 minutes, tossing several times.
Drain any accumulated liquid out of the salad, correct seasoning again; fold in just enough mayonnaise to" bind" the ingredients.

Nutrition Facts : Calories 241.1, Fat 18.7, SaturatedFat 2.7, Cholesterol 11.5, Sodium 352.4, Carbohydrate 18.4, Fiber 4.3, Sugar 5.7, Protein 3

CHICKEN SALAD DELUXE

Chicken Salad Deluxe image

Buttermilk dressing,macaroni,grapes,almonds and water chestnuts give chicken salad a new twist. Given to me by a dear friend, this is delish! This serves 20! Due to the chill times, prep and cook times do not include overnight chill. If you are unable to find Beau Monde(by Spice Islands) at your grocery store, it is available online. It's a great all around spice that I bought after tagging recipe #184001.

Provided by BakinBaby

Categories Lunch/Snacks

Time 25m

Yield 20 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups buttermilk dressing (prepared)
1/2 cup mayonnaise
3 tablespoons half-and-half
1 3/4 teaspoons beau monde seasoning
salt and pepper
1 1/2 lbs chicken breasts (skinless or bonless)
1 small onion (sliced)
1 celery rib (chopped)
1 carrot (chopped)
10 ounces shell macaroni
3 cups celery (diced)
2 1/2 cups green grapes (cut lengthwise into halves)
12 ounces slivered almonds (reserve 2 T. for garnish)
2 (2 1/4 ounce) cans water chestnuts (sliced or drained)
1 medium onion (chopped)
lettuce leaf (optional)
parsley (optional)
star fruit (sliced optional)
cantaloupe, slices (optional)

Steps:

Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
Cook shells until al dente', drain, cover and refrigerate until chilled.
Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.