Chicken or Turkey Salad



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



  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.


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.