Chicken (or Turkey) Salad

You may never want to eat the store-bought version again.
TIME 20 minutes with cooked chicken or turkey
MAKES 4 servings
¼ cup mayonnaise
2 tablespoons Dijon-style mustard
2 tablespoons olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
1 pound shredded or cubed cooked chicken or turkey meat (about 1½ cups)
1 cup chopped celery
¼ cup chopped scallions
¼ cup chopped almonds, optional

1 Whisk together the mayonnaise, mustard, olive oil, lemon juice, and a sprinkle of salt and pepper in a large bowl until well combined.

2 Add the chicken, celery, scallions, and almonds if you’re using them and stir until everything is coated with the dressing. (At this point, you may refrigerate the salad for a day or two; take it out of the fridge 15 minutes or so to take the chill off before continuing.) Taste, adjust the seasoning, and serve.

  • 6 Possible Additions

1 1 cup grapes (red or green)
2 1 chopped apple or pear
3 ½ cup pecans or walnuts
4 ⅓ cup dried cranberries
5 2 chopped hard-boiled eggs
6 1 tablespoon chopped strong fresh herbs, like mint or tarragon

  • Using leftovers is handy, but don’t hesitate to cook chicken or turkey solely for the purpose of making salad. In fact, the meat soaks up the dressing better when it’s still a little warm.
  • If mayo isn’t your thing, use Vinaigrette to dress this salad.
  • Leftovers that have been seasoned or cooked with vegetables make an excellent cold salad. Consider chopping up the vegetables and including them, and wait to add salt and pepper until you finish and can get a good taste.
  • It’s always nice to serve chicken or turkey salad over crisp lettuce leaves, with tomato wedges on the side.

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