Wayne Gisslen

Chicken or Turkey Salad

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  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.