Parisian Chicken Salad
30 minutes
Serves: 4
The recipe makes more mayo than you’ll need for the salad, but it holds beautifully for about 5 days in the fridge.
Ingredients
- MAYONNAISE
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1 fresh pasteurized egg
- 2/3 cup canola or light (mildly-flavored) olive oil
- SALAD
- 4 Just Bare skinless chicken breast fillets
- 3 stalks celery, diced (1/4-inch)
- 2 green onions, sliced
- 8 radishes, sliced
- 2 tablespoons whole chervil leaves
- Freshly ground pepper to taste
- 6 cups mixed baby greens
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 8 to 1o minutes, stirring occasionally and turning once, until no longer pink in the center. Remove from skillet. Cook to an internal temp of 165ºF.
- When the chicken is done, shred or slice it to your preference.
- To make the mayonnaise, combine all of the ingredients except the oil in the blender; process until smooth.
- With the blender running, slowly pour in oil. Process until smooth and thick.
- For the salad, toss the chicken, celery, onion, radishes, and chervil with 1/3 cup mayonnaise. Season with pepper. Arrange salad greens on 4 plates; top with chicken salad.