Crunchy Chicken Tarragon Salad
The secret to this recipe is to make your own mayonnaise. With a blender it is super easy and goes well with the fresh, creamy flavor with no preservatives or extra phosphates or sodium.
Makes
Serving size
Ingredients
INGREDIENTS FOR MAYONNAISE: makes 1 cup of mayonnaise
1 medium egg
2 teaspoons lemon juice, fresh squeezed
Dash of sea salt
1 cup sunflower or other vegetable oil
INGREDIENTS FOR SALAD:
3 medium (360 grams) Chicken breast, skinless, cooked, bite-sized cubes
1 cup green or red grapes, sliced in half
⅓ cup walnuts or pecans, coarsely chopped
2 ribs celery, sliced thinly
¼ cup tarragon leaves, chopped
½ teaspoon sumac
Special Equipment:
Stand or immersion blender
Instructions
DIRECTIONS FOR MAYONNAISE:
- Crack egg into the blender.
- Add the lemon juice and salt.
- Pour a steady stream of oil from a measuring cup into the blender on medium speed.
- Increase speed as the mixture thickens. Continue blending as you slowly complete pouring the oil.
- Set aside.
DIRECTIONS FOR SALAD:
- Combine the chicken, green (or red) grapes, walnuts (or pecans) and celery in a large mixing bowl. Mix well.
- Add ¼ cup of the fresh mayonnaise. Mix thoroughly,
- Add the tarragon leaves and distribute evenly as you mix.
- Serve on plates with a sprinkle of sumac over each serving.
Cooking Tip
Store the remaining mayonnaise in an airtight container in the refrigerator for up to 10 days. You can use it to make homemade tuna or egg salad.
Recipe Contributed by FamilyCook Productions
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