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Chicken Salad

Chicken Salad
0 7 July 2014

1 batch of homemade mayonnaise*
8 roasted chicken thighs
1 purple onion
6-7 hardboiled eggs
salt and pepper to taste
tarragon

* Mayonnaise:

1 egg
1 Tbsp Grey Poupon mustard
1 lemon
1 Tbsp red wine vinegar
salt and pepper to taste
1 C non extra-virgin olive oil (the extra virgin olive oil has too strong a taste)

Add each ingredient in this order to a tallish, slender (preferably glass) container that would accommodate an immersion blender. Insert the blender with the chopping blade attachment and blend on high until it is the desired thickness. The longer you blend, the thicker it gets. I prefer the Cuisinart immersion blender, as its longer blades seem to make the thickest mayonnaise.

Directions

  1. Pull or cut the chicken into bite-sized chunks.
  2. Peel the hardboiled eggs and chop coarsely in food processor, add to chicken.
  3. Chop the onion in food processor, add to chicken.
  4. Add salt, pepper, tarragon, and stir in mayonnaise to taste. You could add chopped celery as well.
Posted in Recipes by Cenegenics Denver