Chicken or Turkey Salad

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Ingredients

U.S. Metric Ingredients
1 lb 14 oz 875 g Cooked chicken or turkey, ½-in. (1-cm) dice
6 oz 175 g Celery, ¼-in. (0.5-cm) dice
8 fl oz 240 mL Mayonnaise
1 fl oz 30 mL Lemon juice
to taste to taste Salt
to taste to taste White pepper
12 12 Lettuce cups
as needed as needed Parsley or watercress sprigs

Method

Procedure

  1. Combine all ingredients in a mixing bowl. Toss gently until thoroughly mixed.
  2. Arrange lettuce as underliners on cold salad plates.
  3. Using a No. 10 scoop, place a mound of chicken salad on each plate. Garnish with parsley or watercress.
  4. Hold for service in refrigerator.

Per serving: Calories, 200; Protein, 15 g; Fat, 22 g (74% cal.); Cholesterol, 60 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 170 mg.

Variations

If desired, increase the quantity of celery and decrease the quantity of chicken by the same amount.

Add any of the following ingredients to the basic recipe:

  • 3 oz (90 g) broken walnuts or pecans
  • 3 hard-cooked eggs, chopped
  • 4 oz (115 g) seedless grapes, cut in half, and 1½ oz (45 g) chopped or sliced almonds
  • 4 oz (115 g) drained, diced pineapple
  • 4 oz (115 g) diced avocado
  • 8 oz (225 g) peeled, seeded, diced cucumber, substituted for 8 oz (225 g) of the celery
  • 4 oz (115 g) sliced water chestnuts

Egg Salad

Substitute 16–18 diced hard-cooked eggs for the chicken in the basic recipe.

Tuna or Salmon Salad

Substitute 1 lb 12 oz (820 g) drained, flaked canned tuna or salmon for the chicken in the basic recipe. Add 1 oz (30 g) chopped onion. Optional ingredient: 2 oz (50 g) chopped pickles or drained capers.

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