Wednesday, July 20, 2011

Apple Pecan Chicken Salad

  • Nothing like alight summery meal.  Chicken salad sandwiches are great for lunch, dinner, for a snack, whenever!  This one was very tasty...loved the apples especially :)  I even made the homemade mayo this time around!  It would be great even if you bought the store bough stuff.
  • Apple Pecan Chicken Salad
  • From:  Confections of a 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 (or chopped pecans)
  • 2 whole boneless chicken breasts, cooked and shredded
  • 1 Granny Smith apple, cored, peeled, and diced
  • 2 stalks celery, diced
  • 1 green onion, thinly sliced
  • 1/4 cup red onion, minced
  • 1/4 cup parsley, chopped
  • 1/2 – 3/4 cup homemade mayo
  • Salt
  • Black pepper
*Use pasteurized eggs if you’ll be serving children, pregnant women, or anyone else who might be immuno-compromised.

  1. Make the mayo: Blend eggs, yolk, salt, pepper, mustard, and lemon juice in a blender. Stream in the oils and blend on high until thickened. Extra mayo can be stored in a jar in the fridge for a couple of weeks.
  2. Toast the almonds: Preheat the oven to 350. Spread the almonds on a baking sheet and toast 7-9 minutes. Let cool.
  3. Make the chicken salad: In a large bowl, stir together the chicken, apple, celery, onions, and parsley, 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.

1 comment:

  1. Awesome blog Britni!!!! You rock!!! Fun talking to you tonight! :)