“This is a variation of Deluxe Chicken or Turkey Salad (julia Child) which was taken from Julia Child's "The Way to Cook". I am not a fan of tarragon, and I wanted a more complex flavor, so there are more herbs and spices. Now I think it's the best turkey salad I've had.”

Ingredients Nutrition

  • 6 cups skinless and boneless cooked chicken or 6 cups cooked turkey, cut into 1/2-inch cubes
  • 14-12 teaspoon sea salt (start low and adjust to taste)
  • 14-12 teaspoon white pepper (start low and adjust to taste)
  • 12 teaspoon lemon pepper (I use Tones seafood seasoning, which is much like lemon pepper) or 12 teaspoon lime pepper (I use Tones seafood seasoning, which is much like lemon pepper)
  • 14 teaspoon garlic powder
  • 14 teaspoon dried thyme
  • 14 teaspoon dried marjoram
  • 14 teaspoon dried basil
  • 1 tablespoon light olive oil
  • 3 tablespoons fresh lemon juice (have more on hand to adjust flavor at the end)
  • 1 cup celery, finely diced
  • 12 cup finely chopped fresh parsley, leaves only
  • 12 cup green onion, whites and greens, sliced thinly
  • 34 cup chopped walnuts or 34 cup pecans
  • 34 cup mayonnaise (no substitutes)


  1. 1. In a large mixing bowl, toss chicken or turkey with salt, pepper, lemon pepper, garlic powder, thyme, marjoram, basil, olive oil and lemon juice.
  2. 2. Add celery, parsley, green onions, and nuts-- mix well, and let marinate for 10 minutes.
  3. 3. Add mayonnaise and mix thoroughly.
  4. 4. Taste the salad, and adjust the salt, pepper, and fresh lemon juice to taste.
  5. 5. May be prepared a day in advance; cover well and refrigerate.

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