Mohamed Shili This delicious julia child chicken salad is quick, creamy, and packed with flavor! Inspired by Julia Child, it combines tender chicken, crunchy toasted almonds, and a zesty dressing. Perfect for an easy lunch or a light dinner, you can enjoy it on its own, in a sandwich, or with fresh greens. Plus, it’s made with simple, everyday ingredients!
Ingredients Needed
- ½ cup blanched slivered almonds
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon ground black pepper
- 2 cups chopped, cooked chicken meat
- 1 stalk celery, chopped
How To Make Chicken Salad
- Gather ingredients: Have all your ingredients prepped and ready to go.
- Toast the almonds: Place slivered almonds in a dry frying pan over medium-high heat. Shake the pan frequently to ensure even toasting. Watch closely—they can burn quickly!
- Mix the dressing: In a medium bowl, whisk together the mayonnaise, lemon juice, and black pepper until smooth and creamy.
- Combine the salad: In a large bowl, toss the chopped chicken, toasted almonds, and celery together. Pour the dressing over the top and stir until everything is well coated.
- Serve and enjoy: Enjoy this chicken salad on its own, in a sandwich, or over a bed of greens for a light, satisfying meal!
Recipe Tips
- Marinate Longer: If you have extra time, marinate the chicken for up to 4 hours for deeper flavor.
- Sear for Extra Crispiness: Before baking, sear the chicken skin-side down in a hot pan for a couple of minutes to get an even crispier skin.
- Use a Wire Rack: Placing the chicken on a wire rack in the baking dish allows heat to circulate all around, making the skin even crispier.
- Deglaze for a Sauce: After baking, deglaze the pan with a splash of white wine or chicken broth and a knob of butter for a flavorful pan sauce.
- Serve with Roasted Veggies: This dish pairs beautifully with roasted potatoes, asparagus, or a fresh green salad.
How To Store Leftovers
Cool the salad first, then keep leftover chicken salad in a closed container in the fridge for up to 3 days. Mix before eating to make it fresh again.
Nutrition Fact
Serving Size: 1 cup (approximately 200g)
- Calories: 191
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
More Julia Child Recipes:
Julia Child Chicken Salad
Description
This delicious julia child chicken salad is quick, creamy, and packed with flavor! Inspired by Julia Child, it combines tender chicken, crunchy toasted almonds, and a zesty dressing. Perfect for an easy lunch or a light dinner, you can enjoy it on its own, in a sandwich, or with fresh greens. Plus, it’s made with simple, everyday ingredients!
Ingredients
Instructions
- Gather ingredients: Have all your ingredients prepped and ready to go.
- Toast the almonds: Place slivered almonds in a dry frying pan over medium-high heat. Shake the pan frequently to ensure even toasting. Watch closely—they can burn quickly!
- Mix the dressing: In a medium bowl, whisk together the mayonnaise, lemon juice, and black pepper until smooth and creamy.
- Combine the salad: In a large bowl, toss the chopped chicken, toasted almonds, and celery together. Pour the dressing over the top and stir until everything is well coated.
- Serve and enjoy: Enjoy this chicken salad on its own, in a sandwich, or over a bed of greens for a light, satisfying meal!
Notes
- Marinate Longer: If you have extra time, marinate the chicken for up to 4 hours for deeper flavor.
- Sear for Extra Crispiness: Before baking, sear the chicken skin-side down in a hot pan for a couple of minutes to get an even crispier skin.
- Use a Wire Rack: Placing the chicken on a wire rack in the baking dish allows heat to circulate all around, making the skin even crispier.
- Deglaze for a Sauce: After baking, deglaze the pan with a splash of white wine or chicken broth and a knob of butter for a flavorful pan sauce.
- Serve with Roasted Veggies: This dish pairs beautifully with roasted potatoes, asparagus, or a fresh green salad.
