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| Chicken Salad Sandwich with Fruit, Kettle Chips, and Key Lime Soda |
After a late night fall down the rabbit hole of the internet, I randomly came across a video on Youtube with two very entertaining guys making chicken salad. A serendipitous moment where preggo cravings and late night insomnia converged. I bought the few items (like fresh dill) that I didn't have on hand the next day.
I made mayo and that made a huge difference. Store bought would have been fine, but I was able to make the amount I needed and not have a ton leftover to gross out Andrew in the fridge. Also, making mayo with an immersion blender was so easy and I already had the all the ingredients. Win-win!
Best-Ever Chicken Salad
Recipe from How to Feed a Loon
Serves: 4 - 6
Ingredients
3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work
well) (you'll need about 3 to 4 cups of cooked chicken)
2 tablespoons quality olive oil
1 cup of seedless grapes, sliced in half (red and green varieties are great)
1 cup almonds, thinly sliced (optional)
2 celery ribs, chopped
3 scallions, thinly sliced, white and green parts
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
Freshly ground pepper
Instructions
1. Pre-heat oven to 350 F.
2. Rub oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes (internal temp should reach 165 F).
4. Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
6. In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
7. Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
8. Refrigerate for at least an hour.
9. Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
10. Enjoy!
Classic Homemade Mayonnaise
Recipe from How to Feed a Loon
Serves: 10
Ingredients
1 large egg*
1 large egg yolk*
1 teaspoon of white wine vinegar
1 teaspoon of lemon juice
½ teaspoon of Kosher salt
¼ teaspoon of onion powder
1 teaspoon of Dijon mustard
¼ teaspoon of hot sauce (optional)
1 cup of avocado oil, or olive oil, or combo of both
SPECIAL EQUIPMENT: Immersion Blender
*Although the risk of contracting illness from raw eggs is minimal, children, the elderly, and those with a
compromised immune system should avoid consuming them.
Instructions
1. Place all the ingredients in a vessel just large enough to fit the immersion blender.
2. Place blender all the way in, so the blades are touching the bottom of the vessel.
3. Turn on blender, and gently move it up, so the eggs are incorporating, and the oil and the egg begin to emulsify.
4. Continue, gently moving up and down, until thick.
5. Will keep in the fridge for up to 1 week.
6. Enjoy!
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| Chicken Salad with homemade Mayo before being mixed in |
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| Best-Ever Chicken Salad all mixed and ready to eat |
Best-Ever Chicken Salad
Recipe from How to Feed a Loon
Serves: 4 - 6
Ingredients
3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work
well) (you'll need about 3 to 4 cups of cooked chicken)
2 tablespoons quality olive oil
1 cup of seedless grapes, sliced in half (red and green varieties are great)
1 cup almonds, thinly sliced (optional)
2 celery ribs, chopped
3 scallions, thinly sliced, white and green parts
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
Freshly ground pepper
Instructions
1. Pre-heat oven to 350 F.
2. Rub oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes (internal temp should reach 165 F).
4. Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
6. In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
7. Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
8. Refrigerate for at least an hour.
9. Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
10. Enjoy!
Classic Homemade Mayonnaise
Recipe from How to Feed a Loon
Serves: 10
Ingredients
1 large egg*
1 large egg yolk*
1 teaspoon of white wine vinegar
1 teaspoon of lemon juice
½ teaspoon of Kosher salt
¼ teaspoon of onion powder
1 teaspoon of Dijon mustard
¼ teaspoon of hot sauce (optional)
1 cup of avocado oil, or olive oil, or combo of both
SPECIAL EQUIPMENT: Immersion Blender
*Although the risk of contracting illness from raw eggs is minimal, children, the elderly, and those with a
compromised immune system should avoid consuming them.
Instructions
1. Place all the ingredients in a vessel just large enough to fit the immersion blender.
2. Place blender all the way in, so the blades are touching the bottom of the vessel.
3. Turn on blender, and gently move it up, so the eggs are incorporating, and the oil and the egg begin to emulsify.
4. Continue, gently moving up and down, until thick.
5. Will keep in the fridge for up to 1 week.
6. Enjoy!
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