Peering into the fridge to ponder dinner last night yielded the makings for chicken salad. I was, however, without mayo. But I recalled the recipe on Cooking for Engineers, checked for ingredients, and decided to give it a go. I also pulled my shiny new digital scale from Salter out to measure everything out, so for those without a scale, this will be an annoying recipe for you. Everything is in grams, save the original mayo recipe part. As I love garlic, I used a lot of it, about 8 cloves. So, don’t be heading to any public events after this, other than garlic festivals.
Now I know this list will look a little complicated, but I swear it’s not. It’s really just boil potatoes, pan-fry chicken, whiz ingredients, chop and mix. I happened to have the chicken already done (handy to pre-cook and useful in so many meals!), and everything else didn’t take too long at all. About an hour, I’d say.
- 20 g garlic
- 3 potatoes, yellow
- 1 tsp salt
- Prepare your pot of water for the potatoes. Throw in salt and the garlic. (Start Chicken)
- Toss potatoes in when the water is boiling. Probably toward the end of the chicken.
- Boil for about 40 mins. (Should be ready after the Mayo)
- Reserve garlic. Drain potatoes. Cool them in in cold water.
- 180 g chicken breast, shredded (1 breast, bone-in, skin-on)
- 1 tsp thyme
- 2 tsp salt
- Mix salt and thyme together. Use to salt chicken, with more on the skin.
- Heat pan on high with a tsp of oil.
- Place chicken skin-side down. Reduce heat to 7/8 (med-high) and cook for 7-8 mins, making sure to only brown the skin.
- Flip chicken, cover, and reduce heat to 2/3 (low-med) and cook for 15 minutes. (Start Mayo!)
- Take cover off, check juices. If ready, set aside on a plate to cool. If not, turn off the burner, leave cover on for 5 mins. Repeat until done.
- 1 egg yolk
- 1 tsp salt
- 20 g garlic
- 15 g lemon juice
- 0.5 tsp sugar
- 0.5 cup olive oil
- Beat yolk, salt, garlic and lemon juice on medium until light yellow and garlic is minced. About 1 min.
- Incorporate olive oil in a slow and steady stream. Mix on medium. You’ll know it has emulsified when it starts to thicken.
- Taste and balance with a pinch of sugar and more salt if necessary.
- I used about a tbsp of hot water (a few drops at a time), to get the right consistency, as I found it too thick.
- 40 g onion
- 200 g celery (or cucumber)
- 1.5 tbsp whole grain mustard (I used Maille)
- Shredded chicken
- 4 tbsps Mayo (to taste, really)
- Dill (just a bit, if you have some)
- Dice potatoes (chunky), cucumber (medium-small), onion (small). Shred chicken (should be cool by now!). Add your home made mayo and the mustard. I like dill, don’t add too much. I also don’t usually add it, because I never have “just a bit” of dill on hand.
- Mix and salt (if necessary) to taste.