Julia's Chicken Salad #CookForJulia #SundaySupper

I am super exciting with this week #SundaySupper!  This week #SundaySupper is celebrating Julia Child's 100th Birthday.  Hosted by one of #SundaySupper family members - Samantha from The Little Ferraro Kitchen.  Thanks to Samantha's great idea, that have made me to get to know more about this legend.

After reading all about Julia, am so fascinated with her enthusiastic spirit to learn French  cuisine - from enrolling in cooking and French classes up to talking to the fish mongers, bakers and fruit sellers.  And from there on, she has addicted and how she begins with her food life.  

“Find something you're passionate about and keep tremendously interested in it.” ― Julia Child.  I guess this is one of most fundamental requirement for every successful story.

After gone through few pages on the her web of her recipes, I came to realize that Julia not only a Master in French Food, I was amazed to see some Chinese recipes from her too!  Instead of Chinese food which are my familiar, I have choose a simple making dish - Chicken Salad, one of the recipes pick-up from Jacques & Julia: Cooking at Home Recipes, a favorite American cook show.  Salad is always our favorite.  I always aim for recipe that cater home cooking, so that I can share around the Family Table!

Ingredients
300gm of chicken breast, cut up into cube sizes

2 tsp of salt

2 tsp of ground white pepper

2 tbsp of olive oil

2 - 3 tbsp of lemon juice

1 cup of diced tender celery

1/2 cup diced big onion

30gm of chopped walnuts/almond/hazelnut

1/2 cup chopped parsley

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

3 - 4 tbsp of mayonnaise

Fresh salad greens, washed and drained

For decoration:

Choice of sliced or chopped hard-boiled eggs, parsley sprigs, strips of red pimiento or tomatoes.

Directions

• Cook the chicken cubes in a pot of boiled water until cooked and drain it from the pot.
• Toss the chicken with salt, pepper, olive oil, lemon juice, celery, onion and the nuts.
• Cover and refrigerate at least 20 minutes or overnight.
• Take out the chicken from fridge, toss with parsley and tarragon (up to your taste).
• Fold in just enough mayonnaise.
• Cut or shred the salads, arrange on the platter, and mound the salad on top.
• Spread some mayonnaise coat over the chicken and decorate with eggs, parsley, pimiento strips or tomatoes.

Join us this week Around the Family Table for #SundaySupper with these fabulous recipes being showcased.  This is a #SundaySupper you don’t want to miss!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 

Croissants by Cookistry 

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious 

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days 

Julia’s Chicken Salad by My Trials in the Kitchen 

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine  Spoon and Saucer 

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I

Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

Ratatouille by Basic N Delicious 

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse Pops by Big Bears Wife

Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ