I love this chicken salad. I have made it with apples and grapes, respectively, and served it with homemade croissants as well as on ciabatta. I've also just eaten plain it next to cilantro-jalapeno slaw. It tastes very fresh. I think fresh Tarragon would also be a nice substitute for the parsley. (yes, I skipped the parsley this time!) It goes very fast in this house, and is also a nice summer pre-make meal. Not that it's anywhere near summer....
Adapted from the Pastry Queen via Foodie Bride
For the mayo
2 large eggs*
1 large egg yolk*
1 tsp salt
1/4 tsp white (or black) pepper
1/2 tsp Dijon mustard
2 Tbsp lemon juice
1/3 cup olive oil
2/3 cup vegetable oil
For the chicken salad
1 cup slivered blanched almonds
2 whole boneless chicken breasts, cooked and shredded
1 Granny Smith apple, cored, peeled, and diced OR 1 Cup red grapes
2 stalks celery, diced
1 green onion, thinly sliced
1/4 cup parsley, chopped, if desired.
1/2 – 3/4 cup homemade mayo
1 cup grapes, apples, or raisins
*Use pasteurized eggs if you’ll be serving children, pregnant women, transplant recipients, or anyone who might be immuno-compromised.
Make the mayo: Blend eggs, yolk, salt, pepper, mustard, and lemon juice in a blender or immersion blender. Stream in the oils and blend on high until thickened. Extra mayo can be stored in a jar in the fridge for about 2 weeks.
Toast the almonds: Preheat the oven to 350. Spread the almonds on a baking sheet and toast 7-9 minutes. Let cool.
Make the chicken salad: In a large bowl, stir together the chicken, apple, grapes, OR raisins, celery, scallion and just enough mayo to bind the chicken salad. Salt and pepper to taste. If serving, add the almonds. If making ahead of time, wait to add the almonds until just before assembling the sandwiches.