Chicken Salad

One of my favorite ways of using up left over poultry is to make chicken salad or, for that matter, turkey salad. I find it is best with a combination of white and dark meat but just what parts you use is not all that important. A food processor makes the job simple and produces a nice smooth product. The recipe is easy to scale up or down, just make sure to use enough onion and celery.


  • 1 clove garlic
  • 1 small onion
  • 1/21 stalk celery
  • Meat from one small cooked chicken, about ½ pound
  • ½ tsp. dry tarragon
  • 1 Tbsp. Dijon mustard
  • ½ cup mayonnaise
  • Salt and pepper to taste


Finely chop the garlic in a food processor. Add the onion and celery to the processor jar and chop medium-fine. Put the chicken in chunks into the food processor and chop coarsely. Add the tarragon, mustard, and mayonnaise and process to a smooth texture. Season to taste with salt and pepper, processing for a few seconds to combine.


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