Chicken Salad
Description
If you have some cooked chicken left, this is a perfect leftover recipe, and you’ll have an excellent new meal to enjoy. It is a chicken salad on rye bread. If you do not have white asparagus available, or if they are too expensive or out of season, then use your leftover vegetables like mushrooms, cucumber, radishes or cabbage instead.
Ingredients
CHICKEN SALAD
*CLASSIC MAYONNAISE (Makes 300 ml)
Instructions
Chicken Salad
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Pull the cooked chicken off the bone and then into smaller pieces, if you are using chicken breast, fry in a little oil for 4-5 minutes on each side, sprinkle with salt and pepper, cool down, pull into smaller strips for the salad.
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Cut the celery in cubes, break the lower third of the asparagus and peel them from top down, cut into thin slices.
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Mix the chicken, celery, asparagus, tarragon and capers in a mixing bowl.
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Add the mayonnaise, crème fraiche and lemon juice, salt and pepper, and fold gently. Season to taste with lemon juice, salt and pepper.
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Serve with toasted rye bread.
Classic Mayonnaise
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Whisk the egg yolks in a bowl, then add the mustard and vinegar and whisk together for 5 minutes. I prefer to use a food processor or electric hand-whisk for this.
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Gradually add about half the oil, very slowly at first, whisking continuously, until thickened and emulsified.
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Continue adding the remaining oil gradually, whisking continuously.
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Season with a pinch each of salt and pepper.
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Store in a sterilized jar in the fridge for up to 2-3 weeks.