by Gay Cook This is a tasty and quick way of using up left over chicken or turkey.
- 3 cups (750 ml) cooked, cubed, chicken or turkey breast and legs
- 1 1/2 cups (375 ml) finely diced celery (about 2 long celery stalks)
- 1/2 cup (125 ml) diced onion or scallions if available
- 1/2 cup (125 ml) slivered almonds, toasted *
- 1 cup (250 ml) whole green grapes, halved and seeded
- 1 1/4 cups (375 ml) mayonnaise or as needed
- 2 tbsp (30 ml) Dijon mustard
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Juice of 1 or 1/2 lemon
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Salt to taste
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Half a bunch fresh dill, chopped
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Garnish: lettuce leaves such as Romaine, butter, or leaf lettuces
- To toast almonds: heat dry frying pan over medium heat. Add almonds, shaking often until almonds are golden brown.
- Remove skin and bones from the turkey or chicken meat. Use the skin and bones for stock; place in stock pot, add coarsely chopped onion, celery and carrots and cover with cold water. Bring to simmer; about 3 to 4 hours. Strain stock and spoon off fat that rises to the top. Use stock for soups.
- Add cubed chicken or turkey in a bowl. Stir in celery, onion, toasted almonds and grapes. Stir in mayonnaise and mustard and half the lemon juice and salt to taste the fresh dill. Add more lemon juice and salt as needed for the flavour
