Ingredients

serves 6 to 8

　　6 cups cooked chicken, cut up into good-sized pieces

　　Salt and freshly ground white pepper

　　1 to 2 Tbs olive oil

　　2 to 3 Tbs fresh lemon juice

　　1 cup diced tender celery stalks

　　1/2 cup diced red onion

　　1 cup chopped walnuts

　　1/2 cup chopped parsley

　　1 tsp finely cut fresh tarragon leaves (or 1/4 tsp dried tarragon)

　　2/3 cup or so mayonnaise (see page 21)

　　Fresh salad greens, washed and dried

　　For decoration: all or a choice of sliced or chopped hard-boiled eggs, parsley sprigs, strips of red pimiento

　　

Step 1

Toss the chicken with salt, pepper, olive oil, lemon juice, celery, onion, and walnuts. Cover and refrigerate at least 20 minutes or overnight. Drain out any accumulated liquid; toss with the parsley and tarragon. Taste analytically and correct seasonings. Fold in just enough mayonnaise to enrobe ingredients. Shred the greens, arrange on a platter, and mound the salad on top. Spread a thin coat of mayonnaise over the chicken and decorate with the eggs, parsley, and pimiento strips.

　　

VARIATIONS

Step 2

TURKEY SALAD. Follow the same general system as for chicken.

　　

Step 3

LOBSTER, CRAB, OR SHRIMP SALAD. Follow the same general system, and use some of the shells for decoration.

　　Julia's Kitchen WisdomKnopf