Mayonnaise of Chicken Serves 4 - 6

This is an ideal way of using leftover roasted or poached chicken, as well as turkey the day after Thanksgiving.

Use the white as well as the dark meat. It should not be assembled more than 2 hours ahead, because the lettuce will start to wilt and sink and the mayonnaise will change color on top.

The decoration can be changed and suited to your own taste. Cooked carrots, blanched scallions, tomato, hard-boiled eggs, and olives can be used to create different effects.


Leftover chicken (1 leg and 1 breast)
4 to 5 slices carrots (made with a vegetable peeler)
2 or 3 pieces of the green of scallion
1 hard-cooked egg
6 cups shredded lettuce (iceberg or Boston)
1 cup mayonnaise
1 ripe tomato
2 or 3 basil leaves or parsley to decorate the center


Bone the chicken and cut it into slices. If some of the meat, especially the dark meat, is too bulky, press it down to flatten so that it is as flat as the rest of the slices.

Drop the slices of carrot into boiling water, bring back to a boil, and boil for about 1 1/2 minutes. Cool under cold water and pat dry. Blanch the scallion for 15 to 20 seconds in the boiling water to wilt, and cool under cold water. Hard-cook the egg. Cool and remove the shell.

Separate the lettuce leaves, wash and dry. Pile the leaves together, roll, and cut into julienne pieces. Mound the lettuce in the center of a nice glass or crystal bowl. It should be domed, not flat. Arrange the slices of chicken all over the lettuce to cover it. Work gently with your fingers to keep the shape of the salad.

With a small spatula, spread the mayonnaise on top of the chicken. Work gently to keep the shape of the dish. Smooth the surface with the spatula.

Arrange 4 slices of carrot crisscrossing on the mayonnaise to imitate a ribbon on a package. To make the carrot stand out more, outline each slice with thin strips of scallion.

Cut the tomato into wedges and arrange around the edges. Slice the egg, and arrange the slices in each of the four sections of the dish. Make a hole through the carrot in the middle, and insert the basil leaves. Serve immediately, or cover lightly with plastic wrap and refrigerate until serving time.


4 TO 6 SERVINGS