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 Mayonnaise was originally made only with egg yolk but the lighter version that I prefer is made with whole egg ( including the white).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
6people
Servings
6people
Ingredients
Mayonnaise
Salad
Instructions
  1. Put the raw egg and vinegar in a food processor
  2. Add the seasoning of sugar, salt, pepper and mustard
  3. Switch on the processor for 30 seconds to combine the ingredients.
  4. Slowly add the oil in a thin stream with the processor/ mixer switched on until thick. The mayonnaise is ready.
  5. Boil or steam the chicken with a little salt. Cool and shred.
  6. Boil and cool the potatoes. Peel and dice.
  7. 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.
  8. Dice the tomato very fine and season with salt and pepper.
  9. Transfer the chicken & potato salad to a serving dish. Decorate with green olives and diced tomato.
  10. Refrigerate until required.