Chicken Salad with Olives
Chicken salad is always popular. I use a dressing of equal parts of cream and mayonnnaise. The combination of cream and mayonnaise mixed with a little diced cooked potato makes it a complete meal. Mayonnaise was originally made only with egg yolk but the lighter version that I prefer is made with whole egg ( including the white). This gives a very fluffy texture with no egg odor.
| Servings |
| 6 people |
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Chicken salad is always popular. I use a dressing of equal parts of cream and mayonnnaise. The combination of cream and mayonnaise mixed with a little diced cooked potato makes it a complete meal. Mayonnaise was originally made only with egg yolk but the lighter version that I prefer is made with whole egg ( including the white). This gives a very fluffy texture with no egg odor.
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Ingredients
Mayonnaise
- 1 large egg
- 1 cup (240ml) refined vegetable oil
- 2 tsp sugar
- 1 scant tsp salt
- 1/4 tsp pepper powder
- 1/4 tsp mustard powder
- 1 tbsp white vinegar
Salad
- 500 g boneless chicken
- 250 g potatoes
- 2 tbsp chopped chives or fresh herbs
- 100 g cream
- 1/2 cup green olives
- 1 large firm tomato
- 1 tsp pepper
- 1 tsp mustard
- salt to taste
Servings: people
Instructions
- Put the raw egg and vinegar in a food processor
- Add the seasoning of sugar, salt, pepper and mustard
- Switch on the processor for 30 seconds to combine the ingredients.
- Slowly add the oil in a thin stream with the processor/ mixer switched on until thick. The mayonnaise is ready.
- Boil or steam the chicken with a little salt. Cool and shred.
- Boil and cool the potatoes. Peel and dice.
- Mix the chicken and potatoes with the chopped chives or herbs, mayonnaise and cream, ½ teaspoon of pepper, 1 teaspoon mustard and salt to taste.
- Dice the tomato very fine and season with salt and pepper.
- Transfer the chicken & potato salad to a serving dish. Decorate with green olives and diced tomato.
- Refrigerate until required.