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Recipe: Julia Child's Walnut Chicken Salad

Salads - Main Dish
JULIA CHILD'S WALNUT CHICKEN SALAD

6 cups cut, cooked boneless skinless chicken or turkey, cut into rectangles about 1 inch long and 1/4 inch thick
Salt and fresh-ground black pepper, to taste
1 to 2 tablespoons light olive oil
2 to 3 tablespoons fresh-squeezed lemon juice
1/2 cup chopped fresh parsley
1 teaspoon fine-cut fresh tarragon leaves or 1/4 teaspoon dried tarragon
1 cup diced celery
1/2 cup sliced scallions or minced onions
1 cup chopped walnuts
3/4 cup mayonnaise

In a big nonreactive bowl, toss the chicken with salt, pepper and enough oil to merely coat it. Then toss with the lemon juice and then with the parsley, tarragon, celery, scallions and nuts. Let sit 10 minutes, tossing several times.

Drain any accumulated liquid from the salad, correct seasoning and fold in just enough mayonnaise to lightly coat the ingredients.

Makes 6 to 8 servings
Adapted from source: The Way to Cook by Julia Child
MsgID: 39662
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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