Julia Child Chicken Salad Recipe

Julia Child Chicken Salad is nothing like the heavy, mayonnaise-laden versions you find at most delis. Julia’s approach from The Way to Cook (pages 371-372) is lighter, more elegant, and built on one essential principle: the chicken must be perfectly cooked.

I remember the first time I made chicken salad Julia’s way. The difference was the chicken itself – not boiled to rubber, but gently poached so every bite was tender and moist. Then I dressed it while still slightly warm, letting those flavors sink deep into the meat. That’s the secret most recipes miss.

Julia writes: “If you are so lucky as to have a surfeit of roast birds, the following will make you a chic VIP lunch.” Even leftover chicken becomes special when treated with this kind of care.

The Julia difference: Perfect chicken technique + dressing while still warm = flavors that penetrate, not just coat.

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Why You’ll Love This Recipe

• Lighter than typical chicken salad: French elegance, not American heaviness.
• Perfectly tender chicken: Poaching (or gentle roasting) keeps the meat moist.
• Dressing while warm: The secret to deeply flavored chicken salad.
• Multiple versions: Classic mayonnaise, light vinaigrette, or Julia’s sweet-and-sour.
• Make-ahead friendly: Perfect for entertaining or meal prep.

Julia Child Chicken Salad Ingredients

Adapted from The Way to Cook, Pages 371-372. Serves 6.

For the Chicken:

• 2 lbs boneless, skinless chicken breasts (or 1 whole roasted chicken)
• 1 cup white wine or chicken stock (for poaching)
• 1 bay leaf
• Fresh thyme sprigs
• Salt

For the Classic French Dressing (Mayonnaise-Based):

• ¾ cup homemade or quality mayonnaise
• 2 Tb Dijon mustard
• 1 Tb fresh tarragon, minced (or 1 tsp dried)
• 1 Tb fresh lemon juice
• Salt and white pepper

For the Light Vinaigrette Option:

• 3 Tb white wine vinegar
• 1 tsp Dijon mustard
• ½ cup extra-virgin olive oil
• 1 Tb fresh tarragon, minced
• Salt and pepper

For Julia’s Sweet-and-Sour Version:

• 1 cup sweet-and-sour dressing
• Orange segments, red onion rings, toasted pine nuts (garnish)

Traditional Mix-Ins:

• 2 stalks celery, diced
• ½ cup walnuts, toasted and chopped
• ½ cup halved grapes (optional)
• 2 Tb fresh parsley, chopped

How To Make Julia Child Chicken Salad

1. Poach the Chicken: Place chicken breasts in a saucepan. Add wine (or stock), bay leaf, thyme, and a pinch of salt. Add water to barely cover. Bring to a gentle simmer – never a rolling boil. Cover and poach for 20-25 minutes until just cooked through (165°F). The liquid should barely bubble.
2. Rest and Cool Slightly: Remove chicken from liquid and let rest 5 minutes. The meat should still be warm, not cold – this is when we dress it.
3. Cut or Shred: Slice or shred the chicken into bite-sized pieces. Some like neat cubes, others prefer rustic shreds. Both work beautifully.
4. Dress While Warm: This is Julia’s secret. Toss the still-warm chicken with just a few spoonfuls of your chosen dressing. Season with salt and pepper. Let it sit 10-15 minutes to absorb the flavors.
5. Add the Mix-Ins: Fold in celery, walnuts, and grapes (if using). Add more dressing to reach your preferred consistency.
6. Taste and Adjust: Correct seasoning. Add lemon juice for brightness if needed.
7. Chill and Serve: Refrigerate at least 30 minutes for flavors to meld. Serve on a bed of tender lettuce, in a sandwich, or on buttery croissants.

Julia’s Elegant Sweet-and-Sour Version

From The Way to Cook, Pages 371-372

This is Julia’s “VIP lunch” presentation – more refined than traditional chicken salad.

1. Prepare the Chicken: Use thin slices of cold roast chicken breast.
2. Marinate: Spread dressing on a plate. Arrange chicken slices on top. Dust with salt and pepper. Baste with more dressing. Cover and let steep 10 minutes.
3. Prepare the Greens: Toss frizzy lettuce or sliced romaine with enough dressing to coat.
4. Compose the Plates: Arrange dressed greens on each plate. Lay chicken slices over the greens. Decorate with orange segments, red onion rings, and toasted pine nuts. Drizzle with remaining dressing.

Recipe Tips

• Never boil the chicken. A gentle simmer (barely bubbling) keeps the meat tender. Boiling makes rubber.
• Dress while warm. Warm chicken absorbs flavors far better than cold. This is the real secret.
• Quality mayonnaise matters. Homemade or Hellmann’s/Best Foods. Skip the cheap stuff.
• Tarragon is classic French. It’s the traditional herb for French chicken salad. Use it.
• Toast your walnuts. 5 minutes in a 350°F oven transforms them.
• Let it rest. 30 minutes minimum in the fridge lets everything come together.

Chicken Selection: Thighs vs Breasts

Breasts:

• Leaner, milder flavor
• Best for elegant presentations
• More prone to drying out if overcooked

Thighs:

• More flavorful and forgiving
• Stay moist even if slightly overcooked
• Better for heartier, more rustic salads

Julia’s preference: She often used breasts for elegant salads, but thighs work beautifully for everyday chicken salad.

Serving Suggestions

• On greens: Tender butter lettuce or frizzy lettuce, lightly dressed
• In sandwiches: Between slices of good crusty bread
• On croissants: Split warm croissants for a French touch
• In lettuce cups: Light and refreshing
• With crackers: For a party appetizer

Make-Ahead Tips

Up to 2 Days Ahead:

• Poach and shred chicken
• Make dressing
• Toast walnuts
• Store separately in refrigerator

Day Of:

• Combine chicken and dressing
• Add mix-ins
• Adjust seasoning and serve

Note: Add celery just before serving to keep it crisp.

How To Store

Refrigerator: Airtight container for up to 3 days.

Freezer: Not recommended – mayonnaise doesn’t freeze well.

Note: The salad often tastes even better the next day as flavors continue melding.

Nutrition Facts

Per serving (1/6 of recipe with mayonnaise dressing):

• Calories: 320 kcal
• Protein: 28g
• Total Fat: 20g
• Saturated Fat: 3g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Sodium: 380mg
• Cholesterol: 85mg

FAQs

Source: The Way to Cook by Julia Child, Pages 371-372

– Claire