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Chicken Or Turkey Salad

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Chicken Or Turkey Salad

Cuisine:American

Course:Lunch

15m prep 0s cook 15m ready

4 servings Include both dark and light meat for the best flavor. For the ultimate chicken or turkey salad, smoke or grill the poultry. Cool the meat completely before mixing everything together, and refrigerate the salad until serving. To scale this recipe up for a crowd, remember: A 5-pound chicken will yield about 5 cups diced meat; a 3-pound boneless turkey breast will yield around 9 cups diced meat.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 cups diced or shredded cooked chicken or turkey (about 8 ounces)
  • ½ cup diced celery or cucumber
  • (½ cup halved seedless grapes or ¼ cup diced pickles)
  • (4 green onions, thinly sliced)
  • (¼ cup coarsely chopped toasted almonds, walnuts, or pecans)
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • (1 tablespoon chopped parsley or tarragon)
  • (1 teaspoon Dijon mustard or curry powder)
  • Lemon juice to taste
  • Salt and black pepper to taste

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 cups diced or shredded cooked chicken or turkey (about 8 ounces)
  • ½ cup diced celery or cucumber
  • (½ cup halved seedless grapes or ¼ cup diced pickles)
  • (4 green onions, thinly sliced)
  • (¼ cup coarsely chopped toasted almonds, walnuts, or pecans)
  • 1 ½ cup mayonnaise, store-bought or homemade, or ⅓ cup Vinaigrette
  • (1 tablespoon chopped parsley or tarragon)
  • (1 teaspoon Dijon mustard or curry powder)
  • Lemon juice to taste
  • Salt and black pepper to taste

Let's Cook

  1. Step 1.

    Combine in a medium bowl: 2 cups diced or shredded cooked chicken or turkey (about 8 ounces); ½ cup diced celery or cucumber; (½ cup halved seedless grapes or ¼ cup diced pickles); (4 green onions, thinly sliced); (¼ cup coarsely chopped toasted almonds, walnuts, or pecans)

  2. Step 2.

    Mix in: ½ cup mayonnaise, store-bought or homemade, or ⅓ cup Vinaigrette; (1 tablespoon chopped parsley or tarragon); (1 teaspoon Dijon mustard or curry powder); Lemon juice to taste; Salt and black pepper to taste

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