Ingredients

• 6 cups skinless and boneless cooked chicken or 6 cups cooked turkey, cut into bite size pieces
• salt
• freshly ground white pepper
• 1 tablespoon light olive oil
• 3 tablespoons fresh lemon juice
• 1/2 cup chopped fresh parsley
• 1 teaspoon finely cut tarragon leaves or 1/4 teaspoon fragrant dried tarragon
• 1 cup tender celery, diced
• 1/2 cup scallions or 1/2 cup mild onion, minced
• 3/4 cup chopped walnuts (optional)
• 3/4 cup mayonnaise, preferably homemade
• 1 head romaine lettuce, washed and dried
• 2 hard-boiled eggs
• fresh parsley
• 3 -5 slices of red pimentos

Instructions

1. Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.

2. Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.

3. Taste and add more salt/pepper/lemon juice if required.

4. Let mixture marinate for at least 10 minutes, tossing several times.

5. Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.

6. Garnish before serving, if desired.

7. Note: Salad may be prepared a day in advance; cover and refrigerate.